Jenny’s Crepe Batter

I don’t know who this Jenny is…but if the crepes are this easy to make her last name might as well be Craig. I just bought a crepe pan so we’re giving these a whirl. I think you could also make these in a small saute pan. 

There is a small crepe shop that just opened downtown. They serve them savory like omelets, sweet with bananas and Nutella, and cheesy with different cheeses.

Remember these aren’t like an omelet where you can pile on the fillings. Play around with your toppings and stuffings. The place downtown is a big fan of throwing in spinach or basil leaves.  You can serve them rolled up or somewhat open-faced with the edges folded over to hide the filling.

1 c. cold water

1 c. milk

4 eggs

1/2 tsp. salt

2 c. flour

Blend all in a blender. Refrigerate batter for 2 hours or longer. Fry, using 2-5 tablespoons batter for each crepe. (Lemonade scoop is a good-sized measure.)

Makes 18 crepes. Fill with desired filling. These crepes freeze well to keep on hand for unexpected company.

If you’re making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they’ll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it’s sometimes okay if people eat them as they are served. Third, it’s not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.

Don’t worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren’t thin enough. Crepes don’t need to be perfectly thin, and they often aren’t. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.

You can make the batter a few hours or even a day in advance of when you make the crepes. If you let it sit for a long time you just need to whisk it for ten seconds or so, and it will be ready to use. I’ve kept my batter for several days, and it has been fine. After a couple of days, the batter gets a bit darker in color, but the crepes still taste fine.

Recipe From:

http://www.cooks.com/rec/doc/0,194,156169-226204,00.html

Cooking tips with pictures: http://pages.cs.wisc.edu/~roy/Crepes/MakingCrepes.html

Filling ideas:

http://pages.cs.wisc.edu/~roy/Crepes/FillingCrepes.html

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4 comments

  1. Reita Mini · · Reply

    There’s good info here. I did a search on Google, Keep up the good work mate!

  2. TWO BIG, HUGE THUMBS UP! These were a big hit with my family, and very quick and easy to make. I even used soy milk, and they still tasted fantastic! I highly recommend this recipe.

  3. Chad, I figured out the butter comment. I’ve since edited it out so the recipe makes sense.

    This recipe is something of a clip and paste of two or three. the original recipe doesn’t have butter. The recipe listed at the cooking tips page is a little different and includes butter.

  4. […] Make Crepes. Stack on plate until ready to use. Recipe for crepes. […]

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