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Crepe batter
Preparation info
- Yield: Approximately
50
crepes, roughly 9 inches in diameter , each crepe weighing approximately 1⅙ ounces - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient | Baker’s percentages |
Method
- In a large stainless steel bowl, whisk milk, eggs, and butter until combined.
- Add sugar and whisk again.
- Add flour and salt, sifted, mixing just until the batter is smooth.
- Add vanilla and whisk to incorporate.
- Rest batter, covered, for 2 hours in the refrigerator.
- Whisk again briefly before using.
- Using a nonstic