Braden Family Cookbook

Chuck Braden

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BASIC CREPES RECIPE                         C.B. original 

(Probably wrong place, but hell, crepes is crepes!!) 


6 tbsp. butter
6 eggs slightly beaten
1 c milk
1 c water
1 c all purpose flour
tsp. salt

Melt butter in 10" omelet pan or 8" crepe pan and set aside.

In bowl beat eggs, milk, water, and melted butter together with  beater.

Blend in flour, salt until mixture is smooth.

On med‑high heat, heat buttered omelet pan until just hot enough  to sizzle a drop of water. For each crepe pour a scant 1/4 c  batter into pan rotating pan as batter is poured. Cook until  lightly browned on bottom ( or if preferred turn and cook other  side) stack between sheets of paper toweling or waxed paper until  ready to use.  (stacked crepes may be wrapped in foil and frozen) 

note: crepes should set to a thin lacy pancake almost  immediately. If there is too much batter, pour off at once, if there are holes, patch with a drop of batter.