Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    CREPES No. 1     

   Ingredients :
3 eggs
1 ½ cups milk
1 tablespoon melted butter
1 ¼ cup all purpose flour
¼ teaspoon salt
2 tablespoons melted butter
Melted butter for brushing pan
2 tablespoons sugar (for dessert crêpes)
Orange juice drops of orange rind (for dessert crêpes)


Blend all ingredients and whirl until smooth. Let batter stand for an hour.

Heat small size skillet and brush bottom with melted butter.

When butter is hot, remove from heat.

Pour about ¼ cup of batter. Tilt and rotate pan quickly to cover the bottom with a thin layer. Pour any excess of batter back to the bowl.

Return pan to heat. Loosen edges of crêpe with a metal spatula. Cook. Turn crêpe, cook and transfer to plate.

Repeat procedure with rest of batter, brushing pan lightly with butter when necessary.

Yields 15 to 24 crêpes, depending size
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved