These basic crepes can be used immediately or prepared ahead. Makes about 15 crepes.

2 egg 2
1/2 cup Milk 125 mL
1/2 cup Water 125 mL
1 cup Flour 250 mL
1/4 tsp Salt 1 mL
2 tbsp Melted butter 30 mL
1 tsp Fresh parsley, finely chopped (optional) 5 mL

  • Beat eggs in a medium bowl.  Blend in milk and water.  Add salt and flour.  Stir to moisten, add the melted butter, in a thin stream, and beat about 2 minutes until smooth.  Or put all ingredients in a blender and blend 5 seconds.  Scrape sides and blend 30 more seconds until smooth.  Pour batter into a glass measuring cup. Cover and refrigerate at least 1 hour for improved body.  Stir before cooking, add the chopped parsley and a bit more milk if it seems too thick..    

  • Technique.... How to cook the crepes.  Put a small amount of oil or clarified butter into a 8-inch [20 cm], slope-sided skillet or crepe pan.  Heat over medium to medium high heat.  Pour off any oil that will run off.  For easy pouring use a ladle to pour in 1/4 cup [50 mL] of batter for each crepe, swirling and tilting skillet to cover bottom evenly.  Return to heat. Cook about 1 minute or until top of crepe is dry and edges are browned and slightly curled.  With a fork, pull edge of crepe away from skillet, pick up with fingers and turn.  Or tilt and shake skillet to slide edge of crepe just beyond rim and flip crepe.  Cook other side 3 or 4 seconds.  Invert pan over a clean towel.  Stack crepes, use immediately, or covered will keep two hours at room temperature, or up to 3 days in the refrigerator.  To freeze, wrap each crepe in plastic wrap and wrap again in aluminum foil.    .

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