| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

These basic crepes can used with both savory and sweet fillings.

Basic or Plain Crepes

2 large eggs
1/2 cup milk
1/2 cup water

1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons butter, melted

1. In a medium bowl; whisk together the eggs, milk and water; add the flour and salt and mix well. Whisk in the butter, stirring until batter is smooth.
2. Refrigerate batter at least an hour.
3. To bake crepes; on medium-high heat, heat buttered, 8 or 10-inch pan until just hot enough to sizzle a drop of water. For each crepe, pour scant 1/4 cup batter in pan, lift and tilt skillet to spread the batter. Cook until lightly browned on bottom; remove from pan, or, if desired, turn and brown other side.
4. Fill each crepe with desired filling. To store; you may stack your crepes between sheets of waxed paper until ready to use.

Makes about 8 crepes. Recipe can be doubled.

||| Save this Recipe on Delicious |||