Crêpes batter #2

Batter for crêpes.

Author:Inspired by Sunset
Yield:16 to 18 crepes
Category:Main Courses


1 1/2 cups milk
1 cups unbleached white flour
1 tbsp. salad oil
4 tsp. butter


  1. In a blender or food processor, whirl eggs, flour, milk and oil until smooth.
  2. Let batter rest at room temperature for one hour, or cover and refrigerate over night.
  3. Heat a 6 or 7-inch crêpe pan until a drop of water jumps and sizzles in the pan.
  4. Grease with about 1/4 tsp. of the butter.
  5. Swirl some batter in the bottom of pan to form a thin layer and pour any excess back into bowl.
  6. If heat is correct, crepe will set at once and form tiny bubbles. If batter makes a smooth layer, pan is too cold.
  7. Cook 30-40 seconds, until lightly browned and surface looks dry. Loosen edges, pick up the crêpe with your fingers and turn it over.
  8. Cook other side for about 20 seconds. Turn crêpe out of pan onto a plate.