Basic CrepesSubmitted by: EMPTY-CAGE
1/2 cup cold water
1/2 cup cold milk
1/4 tsp salt
3/4 cup flour
2 tbsp butter, meltd
Cover batter and place in fridge for at least 2 hours (this allows the flour to expand and ensures you get nice flat crepes).
Heat a lightly oiled skillt.
Add about 1/4 cup of the batter to pan and rotate it so that it covers entire base of pan.
Cook for about 1 minute.
Shake skillet to loosen crepe.
Using two spatulas gently flip the crepe over.
Cook for another 30 seconds.
Makes about 12 crepes with a 6 inch diameter.
Once cooled, crepes may be frozen for future use.
Number of Servings: 12
Recipe submitted by SparkPeople user EMPTY-CAGE.
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Member Ratings For This Recipe
Alright- so I was having trouble with these -and began another SP crepe recipe thinking these were going to be inedible. I had no problem with the other recipe- they flipped with one flick of the wrist and were just perfect. These went well after I cut the size down to 4 inch- but little rubbery. B- - 1/28/10
Any ideas for fillers? - 11/12/09
Reply from EMPTY-CAGE (1/13/10)
Lemon juice with a little white sugar
Suggest changing prep time to 2h. Crepes didn't turn out right d/t not having time to chill properly. Recipe fell under <30 minute prep and total time and didn't see 'chill 2h' till after I made them.Was in a hurry this morning. Got semi- right consistency with adding more liquids, but only got 6 - 2/13/10