Basic Crepe Batter – a delicious recipe with milk, cold water, eggs, flour, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine the milk, water, eggs, flour and salt. Blend until batter is smooth and lump-free. Pour in the 3 tablespoons of melted butter and whisk just to incorporate.
2
Refrigerate the batter for 1 hour to let it rest. If you make them too soon, they may be rubbery.
3
Warm an 8-inch crepe pan or nonstick skillet over medium heat. Brush with a little melted butter.
4
While swirling the pan, ladle 1/4 cup batter into the pan to cover evenly. Cook for 30-45 seconds, until the batter sets.
5
Lightly tap the edge of the pan with a wooden spoon to loosen the crepe, then flip and cook 30 more seconds. Alternately, you may use a rubber spatula to flip the crepe.
6
The crepes should be pliable, not crisp, and light brown in color. Slice onto a platter, covered with a towel, while you make the rest of the crepes.
293
kcal
Calories
16
g
Fat
26
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup milk, 1/4 cup cold water, 2 eggs, 1 cup all-purpose flour, and more.
Yes, Basic Crepe Batter falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
