Print
ShareThis
Waffles
Learn to make the fluffiest pancakes and crunchiest waffles with our simple recipes and easy-to-follow cooking instructions.
Yield: Makes 16 crêpes
Ingredients:
3/4
cup all-purpose flour
3
eggs
1
cup milk
3
tablespoons butter or margarine, melted
1/2
teaspoon salt
About 2 tablespoons vegetable oil
Preparation:
1.
Combine flour, eggs, milk, butter and salt in blender or food processor. Cover; process until combined. Cover and refrigerate at least 1 hour.
2.
Brush 7-inch skillet with oil. Place over medium heat until hot. Add 3 tablespoons crêpe batter, tilting skillet to cover bottom evenly.
3.
Cook until golden brown on bottom; turn over. Cook until browned on underside.
4.
Stack crêpes between waxed paper squares to prevent sticking together. Repeat with remaining batter, oiling skillet occasionally.
Tip
Stacked crêpes can be placed in plastic food storage bag and refrigerated 2 to 3 days or frozen up to 1 month. Thaw before using.
