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  Recipe Home » Breads » Basic Crepe Batter (Paulette Valois)
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  Basic Crepe Batter (Paulette Valois)
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 171
Ingredients:
3 Eggs
1/4 cup Flour
1 tbsp Sugar
1 1/4 cup Milk
1/4 tsp Salt
2 tbsp Butter Soft or melted
Instructions:
Beat eggs until light. Gradually add milk and flour alternately,
beating until smooth. Beat in salt, sugar and butter. Cover batter
and chill at least 1 hour or overnight. Heat a lightly greased crepe
pan or frying pan. Remove from heat. Spoon in about 2 - 3
tablespoons of batter. Return to heat. Brown lightly then turn and
brown the other side. Keep cooked crepes covered and warm if using
immediately or cool completely then stack with waxed paper and
refrigerate or freeze. Note: Batter may also be used immediately
after mixing.
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