All Purpose Dinner Crepe Batter

"Crepes are so versatile, serve them with seafood inside, pulled pork or chicken. Asparagus is lovely in them too.You can make a large batch of them layer with wax paper between, wrap in plastic and freeze them. They defrost in minutes and you can serve a gourmet dinner with leftovers that will be fit for company. The prep time does not include the chill time. I have said 20 crepes but it depends on the size of your skillet it may vary from 14 crepes to as many as 28"

Original recipe yields 20 servings


  • Serving Size: 1 (47.8 g)
  • Calories 104.2
  • Total Fat - 4.4 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 36.4 mg
  • Sodium - 91.9 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.1 g
  • Protein - 2.9 g
  • Calcium - 15.4 mg
  • Iron - 0.3 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0 mg

Step 1

Place all the ingredients in your blender, blend for 1 minute

Step 2

Scrape down the sides and blend for a further minute or two until you have a smooth batter. Place in the fridge for 1 hour

Step 3

Use a non stick skillet, pour in a little batter, tilt and turn the pan to evenly cover the bottom of the pan. Cook over medium heat for a couple of minutes, flip the crepe and cook for a further minute. The crepe should be a lovely golden color

Step 4

As you cook them put them on a plate with wax paper between them. You may now use then or wrap them and freeze them.

Step 5

The filling is up to your creative genius

Tips & Variations

No special items needed.