Crepe Batter

Crepes are a family favorite around here...a real crowd pleaser to say the least. The best thing is: The fillings are endless. We love crepes with grilled mushrooms, onions and blue cheese (shown below in photo)... crepes filled willed with banana and maple syrup.... crepes filled with ricotta cheese, fresh basil, chopped radishes and tomatoes...crepes filled with chocolate chips.... really, the fillings are endless.

Crepe Batter (makes 4-6 crepes...I double and triple this recipe!)

• 1 Cup Flour
• 1 Cup Milk
• 1 Egg
• 1 Tablesoon of Oil
• 1/4 Teaspoon Salt

Beat in Blender or with a whisk until smooth. Allow batter to rest in the refrigerator for 30 minutes to 2 hours. Heat a few drops of oil in a hot large pan and bake your crepes. I flip the crepe then about halfway through cooking the other side I add the ingredients. I fold the crepe sides over and place on a serving tray.

Crepes are best served hot or at room temperature.

Comments

[Tiffany outlet]

Beat in Blender or with a whisk until smooth. Allow batter to rest in the refrigerator for 30 minutes to 2 hours. Heat a few drops of oil in a hot large pan and bake your crepes. I flip the crepe then about halfway through cooking the other side I add the ingredients. I fold the crepe sides over and place on a serving tray.