Ingredients for Basic Dessert Crepes Batter
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How to Make Basic Dessert Crepes Batter
- Combine all ingredients in a blender.
- Blend on high speed for 2 minutes, scraping down the sides as needed, until the batter is completely smooth.
- Refrigerate the batter for at least 1 hour (or up to 24 hours) to allow the gluten to relax for extra tender crepes.
- Heat a lightly oiled 8-inch nonstick skillet or crepe pan over medium heat. (You may not need any additional oil).
- Pour 1/4 cup of batter onto the hot surface, tilting the pan to spread the batter into a thin, even circle.
- Cook for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden brown.
- Carefully flip the crepe and cook for another 30 seconds to 1 minute, until lightly browned on the other side.
- Transfer the cooked crepe to a plate or wire rack. Place wax paper between each crepe to prevent sticking.
- Repeat with remaining batter. Makes approximately 20 crepes (depending on pan size and batter thickness).
- To freeze: Wrap crepes individually in plastic wrap, then layer between sheets of wax paper in a freezer-safe container or bag. Freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
4g
Carbs
2g
