This is the Homemade Crepe Batter recipe.
- Cooking: 24 min - 30 min
- 2/3 cup (160 mL) unbleached all-purpose flour
- 1/3 cup (80 mL) whole wheat flour
- 1 tbsp (15 mL) sugar
- 1/2 tsp (2 mL) salt
- 1 1/4 cups (310 mL) Milk
- 2 eggs
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In a large bowl, mix flours, sugar and salt. Make a well in the centre.
Using a whisk to stir, add the milk and 2 eggs. In a large skillet, melt a bit of butter over medium heat, add enough batter to cover the bottom of the skillet and cook for 3–4 minutes per side.
You can make crepe batter 24 hours in advance and keep refrigerated.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 58 mg|
|Vitamin B12:||15 %|
|Vitamin D:||14 %|