Basic Crepe Batter

• 4 eggs

• 1/4 cup melted butter

• 2-1/2 cups milk

• 1/4 teaspoon salt

• 2 cups flour

Put all ingredients in a blender and blend for 30 seconds. Scrape sides and blend 30-60 seconds more or until smooth. Let sit in refrigerator at least one hour before using. I pour crepe batter into a pie tin and use my electric crepe maker to dip into batter.

NOTES: Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed.

The first crepe or two may come out with bubbly air holes. I sometimes run a butter knife through the batter to reduce air bubbles.

Measure flour and liquid carefully, since consistency of batter is important.  (It should be about the consistency of thick heavy cream.)

Fill crepes with ice cream, whipped cream, fruit filling (see apple below), etc.

Top with hot fudge, bananas foster, etc.

Dessert Crepe Batter

• 4 eggs

• 1/4 melted butter

• 2-1/4 cups milk

• 2 cups flour

• 2 tablespoons powdered sugar

• 1/4 teaspoon salt

Put all ingredients in a blender and mix well. Let sit in refrigerator at least one hour before using. I pour crepe batter into a pie tin and use my electric crepe maker to dip into batter. Stir in  1 additional tablespoon of flour if using right away to reduce air bubbles.

Apple Filling for Crepes