Make-Ahead Crepes

Name: Make-Ahead Crepes
Ingredients: 2 cups all-purpose flour (about 9 ounces); 1/2 teaspoon salt; 2 cups 2% reduced-fat milk; 1 cup water; 1 tablespoon butter, melted; 4 large eggs; Cooking spray

7 ingredients

4 steps

Ingredients

2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
2 cups 2% reduced-fat milk
1 cup water
1 tablespoon butter, melted
4 large eggs
Cooking spray

Directions

1

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender; process until combined. Add flour mixture to blender; process until smooth. Cover and refrigerate 1 hour.
2

Heat a 10-inch crepe pan or nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
3

Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
4

Place crepe on a towel; cool completely. Repeat procedure with cooking spray and remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.