Basic Crepes

BASIC CREPES

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Time: 65 minutes

Steps:

  • place all ingredients in blender container
  • blend
  • let stand at least one hour before making crepes
  • heat a lightly greased 6 inch skillet
  • remove from heat
  • spoon in 2 tbsp batter
  • lift and tilt skillet to spread evenly
  • return to heat
  • brown on one side only
  • to remove , invert pan over paper toweling
  • repeat with remaining batter


Basic Crepes image

Number Of Ingredients: 5

Ingredients:

  1. flour
  2. eggs
  3. butter
  4. milk
  5. salt


BASIC CREPES

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Recipe From allrecipes.com

Provided by JENNYC819

Time 30m

Yield 4

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.


Basic Crepes image

Number Of Ingredients: 6

Ingredients:

  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted


BASIC CREPES

This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 20 crepes.

Steps:

  • In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.


Basic Crepes image

Number Of Ingredients: 6

Ingredients:

  • 4 large eggs
  • 1-1/2 cups 2% milk
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 8 teaspoons butter


BASIC CREPE RECIPE

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 17m

Steps:



Basic Crepe Recipe image

Number Of Ingredients: 5

Ingredients:

  • 1 cup all purpose flour
  • 1 1/2 cups water
  • 3 eggs
  • Salt
  • Oil


CREPES

Make and share this Crepes recipe from Food.com.

Recipe From food.com

Provided by MizzNezz

Time 15m

Yield 7 crepes

Steps:

  • Combine flour, milk, eggs, and oil.
  • Add salt.
  • Heat a lightly greased 6 inch skillet; remove from heat.
  • Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
  • Return to heat; brown on one side only.
  • To remove, invert pan over paper toweling.
  • Repeat with remaining batter.
  • Fill with your favorite filling.
  • Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
  • Endless ideas.


Crepes image

Number Of Ingredients: 5

Ingredients:

  • 1 cup flour
  • 1 1/2 cups milk
  • 2 eggs
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt


CREPES

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Recipe From foodnetwork.com

Provided by Alton Brown

Time 1h25m

Yield 17 to 22 crepes

Steps:

  • In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.


Crepes image

Number Of Ingredients: 6

Ingredients:

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan


SIMPLE CREPES

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h15m

Yield Makes 12 (8-inch) crepes

Steps:

  • In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
  • Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
  • Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.


Simple Crepes image

Number Of Ingredients: 6

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups whole milk, room temperature
  • 4 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted, plus more for brushing


AMAZING & EASY BASIC CREPES

I got this recipe from an OLD "Pillsbury Kitchens' Family Cookbook". I have been using this recipe since I was in High School, so that should tell you how EASY they are to put together and they are such a hit! You can do anything with them. Add fruits for a yummy breakfast dish, chicken and cheeses for a dinner dish (VERY good), or sweet fillings and powdered sugar for a dessert.

Recipe From food.com

Provided by Ms. Baker

Time 35m

Yield 14 serving(s)

Steps:

  • In medium bowl, beat eggs slightly.
  • Add remaining ingredients and beat until smooth.
  • (Batter may be covered and refrigerated up to 2 hours or cooked immediately).
  • Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).
  • A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.
  • Grease pan lightly.
  • Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.
  • When crepe is light brown and set, turn to brown other side.
  • Remove from pan.
  • Repeat with remaining batter to make about 14 crepes; stack cooked crepes.
  • Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.
  • FOR DESSERT CREPES, add 2 tablespoons sugar to batter.
  • To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.


Amazing & Easy Basic Crepes image

Number Of Ingredients: 5

Ingredients:

  • 4 eggs
  • 1 1/3 cups milk
  • 2 tablespoons margarine or 2 tablespoons butter, melted
  • 1 cup unbleached flour
  • 1/2 teaspoon salt (optional)


FRENCH CREPES

A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.

Recipe From allrecipes.com

Provided by CYBERCHEF

Time 35m

Yield 12

Steps:

  • Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.


French Crepes image

Number Of Ingredients: 6

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon white sugar
  • ¼ teaspoon salt
  • 3 eggs
  • 2 cups milk
  • 2 tablespoons butter, melted


CREPES

Crepe is French for "pancake". But crepes are much thinner than pancakes and cook very quickly.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 35m

Yield 12

Steps:

  • In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
  • Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
  • Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.


Crepes image

Number Of Ingredients: 11

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 2 eggs
  • Butter, margarine or shortening
  • Applesauce, sweetened berries, jelly or jam, if desired
  • Powdered sugar, if desired


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