Amazing & Easy Basic Crepes

Step 1

In medium bowl, beat eggs slightly.

Step 2

Add remaining ingredients and beat until smooth.

Step 3

(Batter may be covered and refrigerated up to 2 hours or cooked immediately).

Step 4

Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).

Step 5

A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.

Step 6

Grease pan lightly.

Step 7

Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.

Step 8

When crepe is light brown and set, turn to brown other side.

Step 9

Remove from pan.

Step 10

Repeat with remaining batter to make about 14 crepes; stack cooked crepes.

Step 11

Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.

Step 12

FOR DESSERT CREPES, add 2 tablespoons sugar to batter.

Step 13

To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.