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Basic Crêpe Batter
- Yield:
12 to 14
crêpes or blintzes. - Difficulty
Easy
Published 2011
Crêpes are a terrific way to use up leftovers and make a main course dish or dessert.
Ingredients
¾ cup ¼ tsp 3
Method
Steel Blade: Process all ingredients for 10 to 15 seconds, until blended. Refrigerate 30 minutes or overnight. Batter should be like heavy cream. If too thick, add a little milk or water.
Brush 8- or 9-inch nonstick skillet lightly with oil. Heat pan on medium-high heat for 2 minutes. Sprinkle with a few drops water. If it sizzles, pan is hot enough. Quickly pour 3 Tbsp batter in
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