Filter
Top Products
9
Recipes
We suggest you start with the batter recipes given here - they all
“dip, cook and release” well on your crepe maker. They fold or roll
well and keep for weeks in the freezer and days in the refrigerator.
Batter can be used immediately. However, an hour or two standing
will produce slightly more tender crepes. Or, refrigerate batter up
to three days for use as needed.
Basic Batter
1 cup all-purpose flour
2 eggs
1
⁄
2
cup milk
1
⁄
2
cup water
1
⁄
4
tsp salt
2 TBL butter or margarine, melted
Place ingredients in blender in order given. Blend 30 seconds,
stop and stir down sides. Blend 30-60 seconds until smooth. Or,
mix in bowl with wire whisk or mixer, first combining flour and
eggs, adding liquid gradually. Beat until smooth; add other
ingredients. Makes about 16 crepes.
NOTE: Measure flour and liquid carefully, since consistency of bat-
ter is important. (It should be about the consistency of thick heavy
cream). Spoon flour into measuring cup and level off with straight
edge of knife or spatula.