Crepe Batter Recipe - Cooking Index
Crepe Batter Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/2 cup | 118ml | Water - plus |
| 2 tablespoons | 30ml | Water |
| 1/2 cup | 118ml | Milk |
| 3 cups | 594g / 20oz | Eggs (large) |
| 2 tablespoons | 30ml | Unsalted butter - melted, cooled, |
| Plus some for the pan | ||
| 1/2 teaspoon | 2.5ml | Salt |
In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.
Heat a 7- to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
This recipe yields 20 crepes.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8863 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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