Classic Crepe Batter
- 3 eggs
- ½ C milk
- 3 T butter, melted
- ½ tsp salt
- ¾ C flour
- Combine all ingredients in blender and blend until smooth (just a minute or two)
- Scrape sides and blend for an additional 30 seconds or so.
- Refrigerate for an hour. This is an important step; don't skip it.
- Heat crepe pan until hot enough to sizzle a drop of water.
- Brush lightly with pan spray.
- Pour in enough batter to cover the sides of the pan, tipping and tilting the pan to move batter quickly over the bottom.
- Cook until light brown on bottom and dry on top.
- Remove from pan and stack on a plate. Serve immediately.
Recipe by Table for Fifty at https://tableforfifty.com/crepe-bar-crepe-recipes/
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