Crêpe batter

Crepe batter is much thinner than pancake batter, thin enough to spread across a hot pan in a delicate layer. An extension service recipe uses one cup of all-purpose flour, one and a half cups of milk, two eggs, two tablespoons of sugar, a tablespoon of butter and a dash of salt.

The ingredients are whisked until smooth, and the batter is then left to stand for about 30 minutes. Resting lets the flour absorb the liquid and makes a more tender crepe. Using room-temperature ingredients helps the batter blend evenly.

A small ladleful is poured into a lightly greased pan and tilted so it coats the bottom thinly, then cooked quickly. The same French-style batter makes crepes that can be served as an appetizer, side dish, main dish or dessert, with fillings from fruit to cream.