On Line Cookbook
Crepes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
lucky

Serves/Makes:20 or more crepes

Ingredients
  • 1/2 cup (125 ml) milk
  • 2 tbsp (30 ml). vegetable oil
  • 3 eggs
  • 1-1/2 cups (350 ml) flour
  • 1/8 tsp (1 ml). salt
Preparation
  • In large mixer, beat eggs on medium speed.
  • Gradually add dry ingredients alternately with milk and oil.
  • Beat until smooth.
  • Batter can be used immediately or held, covered, in refrigerator until ready to use (up to 3 days).
  • Stir before using.
  • After cooking, store stacked crepes in refrigerator tightly wrapped (up to 1 week).
  • If for longer than one week, stack and store in freezer wrap or bags, then freeze.
Comments
(I use small squares of wax paper between crepes to keep them from sticking.)

A basic crepe recipe to be filled or topped as desired.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.