Browse the recipe Crêpes
YIELD Makes 16 crêpes
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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:
- Combine flour, eggs, milk, butter and salt in blender or food processor. Cover; process until combined. Cover and refrigerate at least 1 hour.
- Brush 7-inch skillet with oil. Place over medium heat until hot. Add 3 tablespoons crêpe batter, tilting skillet to cover bottom evenly.
- Cook until golden brown on bottom; turn over. Cook until browned on underside.
- 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.
This recipe appears in:
Berry Crêpes with Orange Sauce
/ French