RECIPES
CREPE RECIPES
BASIC CREPE BATTER_________________________________________________
Yields about 8 (12-inch crepes)
2 Large eggs
1 ¼ cups whole milk
1 cup unbleached all-purpose flour
¼ teaspoon salt
Melted butter; for brushing the pan
•
Combine all wet ingredients first, then add the flour, salt and other dry ingredients.
Whisk until smooth. (TIP: Combine ingredients in a blender.)
•
Strain the batter, to remove any lumps, into a quart size measuring cup with a spout
and let the batter rest at room temperature for 30 minutes.
•
Turn on the crepe maker and adjust level to 3 through 5. Melt the butter and use a
pastry brush to put a coating to the cooking plate before pouring and cooking. Pour
batter onto crepe maker and spread batter around the surface evenly. Cook for 3-5
minutes on each side.
•
Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool,
stack the crepes between sheets of waxed paper.
WHOLE WHEAT CREPES_______________________________________________
Yields about 8 (12-inch crepes)
1 cup whole wheat flour
¼ teaspoon salt
1 cup almond milk
½ cup water
2 large eggs
Melted butter, for brushing the pan
•
Combine all wet ingredients first, then add the flour, salt and other dry ingredients.
Whisk until smooth. (TIP: Combine ingredients in a blender.)
•
Strain the batter, to remove any lumps, into a quart size measuring cup with a spout
and let the batter rest at room temperature for 30 minutes.
•
Turn on the crepe maker and adjust level to 3 through 5. Melt the butter and use a
pastry brush to put a coating to the cooking plate before pouring and cooking. Pour
batter onto crepe maker and spread batter around the surface evenly. Cook for 3-5
minutes on each side.
•
Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool,
stack the crepes between sheets of waxed paper.
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
5
