Crepe Batter (Recipe)

Crepe Batter

Many recipes for Cannelloni call for crepes instead of pasta.  I personally like pasta, but for those who desire "Crespelle" here is a recipe.

I use a hot 10 inch non stick pan.  Brush it with oil then add 1 oz or so of batter to the pan.  I swirl it around and pour off the remainder assuring that the bottom of the pan is coated.  When the crepe begins to brown on the edge I take peak.  If its golden brown on the bottom I turn them and cook for just a moment on the other side.

I then take them and stack them onto a plate.

You may use them right away or refrigerate till needed for your favorite recipe.

Yield   50 fl oz

Portion Size   1 fl oz

Makes about  50


16 oz All purpose flour

2 oz Olive oil

4 ea XL  egg

1 qt whole milk

3 pinch   kosher salt

1 pinch fresh grated nutmeg


Mix the eggs and add the flour, salt and nutmeg until it is a paste

Proceed to add the milk slowly until it is a light batter

finish with the oil

Strain through a fine mesh strainer to remove lumps

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