CREPE BATTER, SWEET
1 ½ cup all-purpose flour
- 3 eggs
- ¼ cup sugar
- ¾ teaspoon salt
- 1 ½ cup milk
- 2/3 cup unsalted butter, melted
- ½ cup seltzer water or club soda (use only if needed to thin down)
In blender, place all ingredients except water. Blend until smooth. Refrigerate 1 hour to over night to rest batter. In morning, add seltzer water a little at a time if needed to create very thin batter for crepes.
At service heat an 8″ crepe pan on medium. Place small amount of butter and oil blended into pan. When hot, tilt pan away from you and ladle in 1 ounce of batter at 12 o’clock position in tilted pan. IMMEDIATELY tilt pan backwards (6 o’clock) and all around to coat on layer of batter on bottom of the pan. Come up the sides if needed avoid build up on bottom. Using rubber spatula, lift edge and turn over in pan, leaving only to dry second side. Remove to plate (no need to separate for short time) and repeat until you have cooked them all.
Crepes will keep in freezer with waxed paper between, and well wrapped with foil. That way you can remove only what you need. Thaw in refrigerator.