4 eggs
¼ tsp salt
2 cups flour
2 ¼ cups milk
¼ cups melted butter
Combine ingredients in blender.
Blend for about 1 minute; scrape down sides and blend for about 15 seconds more or until smooth.
Refrigerate at least one hour.
Yield: 32-36 crepes.
3 eggs
1 cup flour
2 T sugar
2 T cocoa
1 ¼ cup buttermilk (or 1 ¼ cup milk plus 1 T lemon juice)
2 T melted butter
Whirl in blender for about 1 minute.
Scrape down sides with a spatula and whirl for another 15 seconds.
Pour in bowl and refrigerate for at least an hour.
Yields: 18-22 crepes.
3 eggs
1 ½ cup flour
½ tsp salt
2 cups milk
1 T sugar
2 tsp vanilla
2 T butter
Whirl in blender for about 1 minute.
Scrape down sides with a spatula and whirl for another 15 seconds.
Pour in bowl and refrigerate for at least an hour.
Yields: 32-35 crepes. NOTE: The last two times I have made these I have had to add an additional 1/2 cup of flour to get the right consistency.
1 cup flour
¾ cup milk
¾ cup water
2 T butter, melted and cooled
3 eggs
¼ tsp salt
Blend, mix, or whisk ingredients together.
For dessert crepes add 2 T sugar (nutmeg and vanilla, if desired).
Chill one hour before using.
Yields: 14-16 crepes.
1 cup whole wheat flour
1 ½ cups milk
3 eggs
2 T butter, melted and cooled
¼ tsp salt
Whirl in blender for about 1 minute.
Scrape down sides with a spatula and whirl for another 15 seconds.
Pour in bowl and refrigerate for at least an hour.
Yields: 14-16 crepes.