this is a recipe my daughter got from her mil and always gets rave reviews. haven't tried it myself as a little worried about the cooking process, but sure want to try it so will save her until i can give it a try.

Time: 12 minutes


  • measure all ingredients into blender jar
  • blend for 30 seconds
  • scrape down sides
  • blend for 15 seconds more
  • cover and let sit for 1 hour not included in preparation time
  • makes 12-14 crepes
  • for stuffing mix all ingrediants and roll in crepes
  • variations:
  • for a sweeter crepe:
  • add 2 teaspoons sugar and 1 teaspoon vanilla
  • for a chocolate crepe:
  • add 2 tablespoons chocolate sauce to sweet crepe recipe

crepe image

Number Of Ingredients: 11


  1. eggs
  2. flour
  3. low-fat milk
  4. salt
  5. butter
  6. parmesan cheese
  7. ricotta cheese
  8. mozzarella cheese
  9. pepper
  10. fresh parsley
  11. frozen spinach


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

Provided by JENNYC819

Time 30m

Yield 4


  • 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


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


This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.

Recipe From

Provided by Erin Nesbit

Time 1h20m

Yield 8


  • In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  • Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Crepes image

Number Of Ingredients: 5


  • 2 eggs
  • 1 cup milk
  • ⅔ cup all-purpose flour
  • 1 pinch salt
  • 1 ½ teaspoons vegetable oil


Make and share this Crepes recipe from

Recipe From

Provided by MizzNezz

Time 15m

Yield 7 crepes


  • 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


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


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

Provided by Alton Brown

Time 1h25m

Yield 17 to 22 crepes


Crepes image

Number Of Ingredients: 6


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


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

Provided by Martha Stewart

Time 1h15m

Yield Makes 12 (8-inch) crepes


  • 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


  • 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

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Recipe From :
2012-01-25  · Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the … ...
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  2. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
  3. Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
  4. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
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