All Purpose Dinner Crepes Batter

All Purpose Dinner Crepes Batter

  • Prep Time: 10 mins
  • Total Time: 1 hrs 30 mins
  • Yield: 14-28 Crepes

    • About This Recipe

    “This basic crepe recipe can be used for all your dinner entree crepes. It is great because you can wrap them in plastic, wrap them in foil and freeze them for when you want to whip up a quick elegant dinner. Recipes for fillings will be posted separately.”

    Ingredients

  • 4eggs
  • 1/4 teaspoonsalt
  • 2cupsflour
  • 2 1/4 cupsmilk
  • 1/4 cupmelted butter

    • Directions

  • Put all the ingredients in your blender, blend for 1 minute.
  • Scrape down the side, blend for a few seconds until smooth.
  • Refrigerate for 1 hour.
  • To Cook:.
  • Use upside down crepe pan and follow instructions or.
  • Use a non stick skillet, you do not need oil or fat on the pan.
  • Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
  • Remove from heat and stack on a plate with wax paper between the crepes.

    • Reviews

  • “Awesome!My husband has been bugging me to make crepes for dinner for months and I haven’t gotten around to doing it, I finally did and they were great.The batter was so easy, I think the hardest part was letting it sit for an hour before I could start cooking, but it gave me a chance to make a nice filling with bacon, onions and mushrooms.Thanks again Bergy!”

  • “This is the exact same recipe that I have been using for years and years.I was going to post my recipe one day and proceeded to check to see if there was another one like mine.Lo and behold…Bergy’s is just like mine–exactly–so I didn’t need to post it.I would like to say that these are delicious.The recipe makes quite a few and they freeze wonderfully.There is just my hubby and I now, so I do freeze them with wax paper between and then pop them into a zip-lock bag so we can have crepes filled with all the wonderful fillings anytime we want.When my granddaughter was little she used to take the warm crepes and sprinkle confectioners sugar on them and just eat them like that.She loved it when I made them.I had to cut her off snitching them because she would make a huge dent in the pile.Thanks Bergy!”

  • “The flavor was great and these cooked up nicely.The only problem I had was my crepes came out a bit thicker than I prefer.Next time I will thin them down a bit before cooking.”

  • “RSC #12 listed prepared crepes as a contest ingredient so I used this recipe to make the crepes I would need.I made a double batch one day, layered them in wax paper to separate per your suggestion, and froze in zip bags in sets of 6.They froze beautifully.Thank you for the clear instructions and sharing a tasty recipe!”

  • “Super easy to make, beings it was my first time with crepes I was a little skeptical, but they turned out wonderful.Thanks!”

  • “These were great! It was the first time I’ve made crepes and the recipe was easy and delicious. The crepes were moist and had a great texture- better than the ones I’ve had at restaurants. Definitely use a non-stick skillet as mine were almost on the verge of sticking. I filled them with Turkish Eggplant Cream #95402 and drizzled them with a spicy marinara. Yum! My five year old son loved the crepes so much he asked me to make them for breakfast with honey. I have the batter waiting in the fridge for when he wakes up. . I put less salt, a little sugar, and some vanilla this time. Thanks Bergy!”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST