All Purpose Dinner Crepes Batter Recipes

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BASIC CREPES



Basic Crepes image

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

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

BASIC DESSERT CREPES BATTER



Basic Dessert Crepes Batter image

This recipe can be used for all your dessert crepes. You can cook them fresh and use them or better yet make a batch, wrap them in plastic, then foil and freeze them for future use. Have wax paper between the crepes. Dessert fillings will be posted separately. I say 20 crepes this depends on the size and how thin you pour them.Mine are almost paper thin and about the size of a large side plate

Provided by Bergy

Categories     Dessert

Time 1h30m

Yield 20 Crepes

Number Of Ingredients 6

4 large eggs
1 cup flour
2 tablespoons sugar
1 cup milk
1/4 cup water
1 tablespoon melted butter

Steps:

  • Put all the ingredients in your blender and blend for 1 minute.
  • Scrap down the sides and blend for an additional minute or until smooth.
  • Refrigerate for 1 hour.
  • To Cook:.
  • A- Use an upside down crepe pan and follow instructions or.
  • B- Use a non stick skillet.
  • You do not have to use additional oil or fat.
  • Pour a little batter in the pan, just pour in enough batter so it will thinly coat your pan, tilt the pan to spread the batter evenly on the bottom of the pan Cook over medium heat for a couple of minutes until the bottom is light brown, flip and cook for a few seconds more Remove from heat and stack on a plate with wax paper between them.

Nutrition Facts : Calories 54.8, Fat 2, SaturatedFat 1, Cholesterol 40.4, Sodium 25.5, Carbohydrate 6.7, Fiber 0.2, Sugar 1.3, Protein 2.3

CLASSIC CREPES



Classic Crepes image

This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes 32 six-inch or 12 ten-inch crepes

Number Of Ingredients 5

1 3/4 cups all-purpose flour
1/2 teaspoon coarse salt
2 cups whole milk, room temperature, plus more if needed
3 large eggs, room temperature
2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet

Steps:

  • Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
  • Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
  • Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

CREPES



Crepes image

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.

Provided by Erin Nesbit

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 1h20m

Yield 8

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g

SIMPLE CREPES



Simple Crepes image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 1h15m

Yield Makes 12 (8-inch) crepes

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

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.

Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g

CREPE BATTER RECIPE



Crepe Batter Recipe image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 10 crepes

Number Of Ingredients 8

3/4 cup cold milk
3/4 cup cold water
3 eggs
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
5 tablespoons melted butter
3 tablespoons cooking oil

Steps:

  • In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.
  • Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.

BASIC CREPES



Basic Crepes image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 crepes.

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 50mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

ALL PURPOSE DINNER CREPES BATTER



All Purpose Dinner Crepes Batter image

This basic crepe recipe can be used for all your dinner entree crepes. It is great because you can wrap them in plastic, wrap them in foil and freeze them for when you want to whip up a quick elegant dinner. Recipes for fillings will be posted separately.

Provided by Bergy

Categories     Breakfast

Time 1h30m

Yield 14-28 Crepes

Number Of Ingredients 5

4 eggs
1/4 teaspoon salt
2 cups flour
2 1/4 cups milk
1/4 cup melted butter

Steps:

  • Put all the ingredients in your blender, blend for 1 minute.
  • Scrape down the side, blend for a few seconds until smooth.
  • Refrigerate for 1 hour.
  • To Cook:.
  • Use upside down crepe pan and follow instructions or.
  • Use a non stick skillet, you do not need oil or fat on the pan.
  • Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more.
  • Remove from heat and stack on a plate with wax paper between the crepes.

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