Crepes
"This recipe is good for making thin crepes. It makes a big batch. We make these every weekend and freeze any leftovers. I use three pans at a time to reduce cooking time."
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
25 thin crepes
- Serves:
- 5
ingredients
- 2 cups white flour
- 5 eggs
- 1 teaspoon salt
- 2 teaspoons oil
- 4 cups milk
directions
- Blend all ingredients using blender, immersion blender, or a whisk until all lumps are gone.
- Preheat a 9 inch frying pan(s) on medium-low setting.
- Spread a little oil in the pan. (The pan may or may not need to be oiled after the first crepe depending on the pan used.).
- Pour 1/4 cup of batter into HOT pan, distribute it evenly in the pan by circling and shaking the pan slightly. The pan is hot enough when the batter sizzles.
- Flip the crepe once edges begin to brown.
- Place fillings (fruit, whipped cream, brown sugar, peanut butter, Nutella, etc.) on cooked crepe and roll into a log.
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