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All Purpose Crepe Batter I
4 eggs
¼ tsp salt
2 cups flour
2 ¼ cups milk
¼ cups melted butter
Combine ingredients in blender. Blend for about 1 minute; scrape down sides and blend for about 15 seconds more or until smooth. Refrigerate at least one hour. Yield: 32-36 crepes.
Chocolate Dessert Crepe Batter
3 eggs
1 cup flour
2 T sugar
2 T cocoa
1 ¼ cup buttermilk (or 1 ¼ cup milk plus 1 T lemon juice)
2 T melted butter
Whirl in blender for about 1 minute. Scrape down sides with a spatula and whirl for another 15 seconds. Pour in bowl and refrigerate for at least an hour. Yields: 18-22 crepes.
Vanilla Dessert Crepes
3 eggs
1 ½ cup flour
½ tsp salt
2 cups milk
1 T sugar
2 tsp vanilla
2 T butter
Whirl in blender for about 1 minute. Scrape down sides with a spatula and whirl for another 15 seconds. Pour in bowl and refrigerate for at least an hour. Yields: 32-35 crepes. NOTE: The last two times I have made these I have had to add an additional 1/2 cup of flour to get the right consistency.
Bran Crepe Batter
¾ cup flour
¼ tsp salt
1 T sugar
1/3 cup All-Bran cereal
2 eggs
1 ¼ cup milk
2 T melted butter
In medium mixing bowl, combine flour, salt, sugar, cereal and eggs. Gradually add milk, beating with mixer or whisk until smooth. Add butter and beat until blended. Refrigerate 1 hour. Yields: 18-22 crepes.
Basic Entrée Crepe
1 cup flour
¾ cup milk
¾ cup water
2 T butter, melted and cooled
3 eggs
¼ tsp salt
Blend, mix, or whisk ingredients together. For dessert crepes add 2 T sugar (nutmeg and vanilla, if desired). Chill one hour before using. Yields: 14-16 crepes.
Whole Wheat Crepes
1 cup whole wheat flour
1 ½ cups milk
3 eggs
2 T butter, melted and cooled
¼ tsp salt
Whirl in blender for about 1 minute. Scrape down sides with a spatula and whirl for another 15 seconds. Pour in bowl and refrigerate for at least an hour. Yields: 14-16 crepes.
