Classic Crepe Batter

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Make this batter the day before for the best crepes!

Serves about 20

4 cups whole milk
3 eggs
2 cups all-purpose flour
1 teaspoon salt

Put all ingredients in blender. Blend at high speed for 1 minute. Let batter rest overnight in refrigerator. Briefly re-mix the batter before using. Heat a 9 inch non-stick pan on medium heat. Pour 2 ounces of batter into pan and rotate quickly in order to lightly and evenly coat the pan with batter. Cook on one side until edges start to dry and curl away from the sides of the pan and you can easily lift it. Your first few crepes might take practice: don't worry, the cook gets to eat the mistakes (spread butter on failed crepes and sprinkle with cinnamon sugar - yum!). Fill with a variety of sweet or savory fillings.

Note: Ham and Asparagus crepes: line each crepe with a thin slice of black forest ham and top with two cooked asparagus spears. Sprinkle with swiss cheese and roll up. Place rolled crepes in a buttered baking pan and top with more swiss cheese or bechamel sauce. Place in a 400 F oven and bake until topping is bubbly.

Reviews of Classic Crepe Batter :

1-1 of 1 reviews

RMC in Las Vegas, NV Sep 21, 2005
Would make this again.
I made these crepes and didn't follow the instructions to let the batter rest a day. They were still good! I had some trouble getting my pan to the perfect temperature to cook them fast enough but not too fast, so I ruined the first 5 crepes or so. Once I got the pan to the right temp, things went very well. I made the Ham and Asparagus crepes with Bechamel Sauce and they were delicious. Definitely a keeper.

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