All Purpose Dinner Crepe Batter

20
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"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
OK

Nutritional

  • 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.

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