6
RECIPES
We suggest you start with the batter recipes given here, they all 'dip, cook and
release' well on your Crepe Maker. They fold or roll well and keep for weeks in
the freezer, days in the refrigerator.
Batter can be used immediately. However, an hour or two standing will produce
slightly more tender crepes. Batter can be refrigerated up to three days for use as
needed.
Basic Batter
1 cup (250 ml) all-purpose flour
2 eggs
1/2 cup (125 ml) milk
1/2 cup (125 ml) water
1/4 tsp. (1.5 ml) salt
2 tbsp. (30 ml) butter or margarine, melted
With a wire whisk or mixer, combine flour and eggs, add liquid gradually. Beat
until smooth then add other ingredients.
Makes about 16 crepes.
IMPORTANT: Measure flour and liquid carefully, the batter consistency is
important. Batter should resemble the consistency of thick heavy cream.
Variations
Richer More Egg-y Crepes
1 cup (250 ml) all-purpose flour, presifted
3 eggs
3/4 cup (180 ml) milk
3/4 cup (180 ml) water
1/4 tsp. (1.5 ml) salt
2 tbsp. (30 ml) butter or margarine, melted
Cornmeal Crepes
Delicious with any Mexican style or any main dish filling.
1/2 cup (125 ml) yellow cornmeal
1/2 cup (125 ml) boiling water
3 eggs
1/2 tsp. (3 ml) salt
1/2 cup (125 ml) all-purpose flour, presifted
2 tbsp. (30 ml) butter or margarine, melted
3/4 cup (180 ml) milk