A Simple yet Classic Crepe Batter Recipe

Making Crepes was a preeminent family tradition at our household. This tradition has brought many amazing memories to our lives, and we have made it our goal to share those memories when we rolled in the first Crepe Cart to ASU's Tempe Campus over a year ago.

Whisking ingredients in a large wobbly bowl, a messy countertop drenched in flour, PJ's marked with Nutella stains, and faces covered with powdered sugar; those are all beautiful moments in life that we hope other families can cherish and enjoy like we have.

It all starts with crepe batter, and here's a simpler variation of our original recipe:

Ingredients (makes about 18-20 crepes)

• 5 cups Flour
• 8 cups Milk
• ½ cup Butter (melted)
• 4 Tbsp Sugar
• 4 Tbsp Powdered Sugar
• 3 Cups Liquid Eggs
• 3 tsp Salt

Mix dry ingredients together in a bowl. Melt the butter in the microwave or in a saucepan on a stovetop. Add wet ingredients (milk and eggs) in a separate deep bowl.

Using a hand immersion mixer, incorporate about 1/3 of the dry mix into the wet ingredients. Add the butter, then add another 1/3 of the dry mix. Mix until smooth. Add the last 1/3 of the dry mix and leave the hand mixer in the batter for 10 minutes. Strain the batter through a wood handle strainer into a new bowl. Use a spatula to scrape the strainer to prevent it from getting clogged.

And voila! Your Crepe batter is ready to hit a hot pan!