Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

crepes or french pancakes batter

(1 rating)
Grandpaskip avatar
Recipe by
Skip Davis
@Grandpaskip
Morton, MS

I learned to make these as a young boy standing by my mother's side.(65 years ago) I make them all the time and always keep a stack of them in the freezer.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For crepes or french pancakes batter

  • 1 c
    all purpose flour
  • 1-1/2 tsp
    cane sugar
  • 1/4 tsp
    table salt
  • 3 lg
    eggs
  • 3/4 c
    milk (regular or low fat)
  • 1/2 c
    water
  • 6 Tbsp
    unsalted butter, melted (3/4 stick)

How To Make crepes or french pancakes batter

  • 1
    Whisk flour, sugar and salt in a medium bowl. Place eggs, milk, water and melted butter in blender. Add all of the flour mixture into eggs a little at a time while blender is running to avoid or remove any lumps.
  • 2
    Strain batter into a large glass measuring cup.
  • 3
    Cover and refrigerate batter at least 1 hour to let bubbles dissipate. FOR CREPES: Have the following items available at stove-top -- crepe batter, melted butter, pastry brush, cooling rack, 7 or 8 inch diameter crepe pan, and 1/3 cup measuring cup. Heat crepe pan over medium-high heat until very hot. Brush with some melted butter. Whisk batter, then pour a scant 1/3 cup of batter into pan. Swirl batter around by tilting pan to fully coat bottom. Cook until golden brown on bottom, about 1-1/2 to 2 minutes. Flip crepe over with large flat spatula or your hands and cook second side until browned in spots, about 45 seconds. Transfer crepe to rack to cool. Brush skillet with butter (each time) and repeat process with remaining batter. (Make sure to gently stir batter every few crepes.) Once crepe has cooled, place it on a sheet of wax or parchment paper. Pile crepes on top of each other with wax/parchment paper between each. Place stack of crepes in plastic bag and refrigerate or freeze until ready to use. (If frozen, thaw in refrigerator before filling.)
  • 4
    Suggested fillings: Any fruit pie filling, jelly or jam, peanut butter and sprinkle powdered sugar over top.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT