Yield: about 25 8-inch crêpes
This basic crêpe is simple and delicious with a hint of vanilla that does justice to both sweet and savory fillings.
To refrigerate or freeze crêpes for later use, stack them between sheets of wax or parchment paper. Put the stack in an airtight container or wrap in plastic wrap. Warm in a dry pan if you like a crisp crêpe or with a little butter to keep it moist.
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The first crepe is always a messy one, but the others will be perfect with this recipe. I make these with the cheese blintzes with strawberry sauce on this site, and my family loves it.
This was so easy and the crepes turned out perfectly. I love that the batter is made in advance. For some reason I only got 12 crepes out of it though? Recipe says it will make 25. My crepes were 8", as directed.
This is a SOLID crepe recipe. I wouldn't bother looking for any other. So delicious, any way you serve them! Once you get past the first "messy" crepe, the rest are beautiful. But don't let your pan get too hot.
This is the only recipe you will need for crepes whether sweet or savory. I usually always make dessert crepes. So much better than those paper like crepes that have no taste, aren't pliable at all and taste like cardboard that you get at the grocery. It's quick, easy and delicious. My sister was amazed at how simple they were to make and how very delicious. Keep this recipe it's the best.
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