Amazing & Easy Basic Crepes

1. 1

   In medium bowl, beat eggs slightly.

2. 2

   Add remaining ingredients and beat until smooth.

3. 3

   (Batter may be covered and refrigerated up to 2 hours or cooked immediately).

4. 4

   Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).

5. 5

   A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.

6. 6

   Grease pan lightly.

7. 7

   Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.

8. 8

   When crepe is light brown and set, turn to brown other side.

9. 9

   Remove from pan.

10. 10

    Repeat with remaining batter to make about 14 crepes; stack cooked crepes.

11. 11

    Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.

12. 12

    FOR DESSERT CREPES, add 2 tablespoons sugar to batter.

13. 13

    To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.