Basic Crepe Batter
INGREDIENTS:
1 c All-purpose flour
2 Eggs
1/2 c Milk
1/2 c Water
1/4 ts Salt
2 tb Butter or margarine; melted
1 c All-purpose flour
2 Eggs
1/2 c Milk
1/2 c Water
1/4 ts Salt
2 tb Butter or margarine; melted
Place ingredients in blender container in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.
NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed. Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick heavy cream.) Spoon flour into 1 cup measure and level off with straight edge of knife or spatula. This recipe is for use with the MAXIM Electric Crepe Maker.
NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed. Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick heavy cream.) Spoon flour into 1 cup measure and level off with straight edge of knife or spatula. This recipe is for use with the MAXIM Electric Crepe Maker.