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Basic Crepe

Spice Islands®

Basic Crepe


  • Prep Time: 15 minutes
  • Total Time: 1 hour 17 minutes

12 to 14 crepes


1-1/4 cups all-purpose flour

4 eggs

1/2 teaspoon Spice Islands® Sea Salt Adjustable Grinder

1-1/4 cups milk, divided

1/3 cup butter, melted

2 to 3 tablespoons butter, melted for cooking crepes


Whisk flour, eggs, salt and 1/4 cup milk in a medium mixing bowl to form a paste. Whisk in remaining milk. Strain batter into another mixing bowl to eliminate lumps. Stir in 1/3 cup melted butter. Cover bowl and chill in refrigerator at least one hour.

Heat crepe pan (or 8-inch non-stick skillet) over medium heat. Brush pan with small amount of melted butter. Stir batter. Ladle 3 to 4 tablespoons of batter into the pan- enough to form a thin layer. Quickly lift and rotate the pan in order to spread batter evenly.

Cook for approximately 1 minute until crepe is lightly browned on the bottom and set on top.  Lift and turn with spatula. Cook an additional 30 to 45 seconds. Remove crepe and place on plate. Cover with paper towel.

Repeat with remaining batter. Keep crepes covered until ready to fill.

Recipe Note:  cooked, unfilled crepes can be kept in the refrigerator for up to three days. Or layer crepes with waxed paper and freeze.

Recipe Note:  Substitute cooking spray for butter to coat the pan before cooking crepes.

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