Basic Crepe Batter (paulette Valois) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3: Eggs,
1/4 cup: Flour,
1 tbsp: Sugar,
1 1/4 cup: Milk,
1/4 tsp: Salt,
2 tbsp: Butter Soft or melted,
Directions:
Beat eggs until light. Gradually add milk and flour alternately,
beating until smooth. Beat in salt, sugar and butter. Cover batter
and chill at least 1 hour or overnight. Heat a lightly greased crepe
pan or frying pan. Remove from heat. Spoon in about 2 - 3
tablespoons of batter. Return to heat. Brown lightly then turn and
brown the other side. Keep cooked crepes covered and warm if using
immediately or cool completely then stack with waxed paper and
refrigerate or freeze. Note: Batter may also be used immediately
after mixing.
Source from luhu.jp
beating until smooth. Beat in salt, sugar and butter. Cover batter
and chill at least 1 hour or overnight. Heat a lightly greased crepe
pan or frying pan. Remove from heat. Spoon in about 2 - 3
tablespoons of batter. Return to heat. Brown lightly then turn and
brown the other side. Keep cooked crepes covered and warm if using
immediately or cool completely then stack with waxed paper and
refrigerate or freeze. Note: Batter may also be used immediately
after mixing.
Source from luhu.jp