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
Yield Makes 12 (8-inch) crepes
Number Of Ingredients 6
- 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.
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Recipe From bbcgoodfood.com
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Yield Makes 8 large pancakes
Number Of Ingredients 4
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
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 allrecipes.com
Provided by Erin Nesbit
Number Of Ingredients 5
- 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.
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
Yield 20 crepes.
Number Of Ingredients 6
- 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.
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
BASIC CREPE RECIPE
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Number Of Ingredients 5
- In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.
- 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.
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
Yield 17 to 22 crepes
Number Of Ingredients 6
- 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.
Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings.
Recipe From bbcgoodfood.com
Number Of Ingredients 1
People also searched
More recipes about "basic crepe recipe"
BASIC CREPES RECIPE - PILLSBURY.COM
2020-09-28 · In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth. 2 Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot.
- Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.
EASY CREPE RECIPE - HOW TO MAKE BASIC CREPES—DELISH.COM
2020-10-12 · In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to …
EASY CREPE RECIPE - HOW TO MAKE BASIC CREPES - FOOD.COM
2002-05-13 · DIRECTIONS Combine flour, milk, eggs, and oil.
EASY CREPE RECIPE - SIMPLY DELICIOUS
2021-02-22 · This easy crepe recipe delivers crepes that are paper-thin and perfectly lacy. Add any sweet or savory filling of your choice for the ultimate treat. Ingredients. Full recipe and amounts can be found in the recipe …
- Mix all the ingredients together in a large bowl, whisking well to ensure there are no lumps. Allow to stand for 15 minutes covered.
- When you are ready to make the crepes, mix the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, only a little thicker than pouring/heavy cream. You’ll see if you make the first few if the batter is too thick, the crepes need to be very thin and almost lace-like.
- Heat the pan over medium heat. Brush with oil or melted butter and wipe out with a paper towel. You don't want the crepes to fry, the oil just acts as non-stick.
- Add ladle-fulls of the batter to the pan and allow to cook before flipping. Keep the crepes warm on a plate set over a pot of simmering water.
SWEET OR SAVORY BASIC CREPE RECIPE - THE SPRUCE EATS
Whole Wheat Crepes: Use 1/2 cup whole wheat flour and 1/2 cup white flour. Cornmeal Crepes: Use 1/2 cup cornmeal and 1/2 cup white flour. Chocolate Crepes: To the batter, add 1/4 cup sugar, 1 teaspoon vanilla, and 3 tablespoons unsweetened cocoa. Cheese Crepes…
HOW TO MAKE BASIC CRêPES | GET CRACKING
Recipes Basic Crêpes. Crêpes, a type of French pancake, are a versatile recipe that can be a base for breakfast, lunch, or the internationally famous dessert dish. Best of all, …
BASIC CRêPES | RICARDO
2010-01-08 · In a blender, process all the ingredients until the batter is smooth. In an 18-cm (7-inch) non-stick skillet lightly brushed with butter, cook 8 to 10 crêpes, one at a time, browning on both sides. Place the cooked crêpes …
10 BEST CREPE FILLINGS RECIPES | YUMMLY
2021-07-23 · Crepe Filling Ideas House of Nash Eats. all purpose flour, vanilla, salted butter, large eggs, water and 2 more. Creamy (And Low Fat?!) Shrimp Crepe Filling Food.com. sherry wine, pepper, salt, tomato, nutmeg, low fat cheddar cheese and 10 …
See details ››
BASIC CREPE RECIPE | EDHART.ME
2020-08-03 · All you need is a basic crepe recipe. Oh, and a crepe pan is really helpful. Basic Crepe Recipe. Print Recipe Pin Recipe. Servings 8 crepes. Equipment. Non-stick crepe pan. Electric whisk or mixer. Ingredients . 1 cup All-Purpose Flour I prefer King Arthur; 1 tbsp Sugar Optional, for sweet crepes…
- Add melted butter and mix thoroughly. The batter should have a very liquid consistency. Make sure there are no lumps.
- Lightly spray a non-stick crepe pan with cooking spray and allow to heat up over medium. Holding the crepe pan in one hand, use a ¼ cup measuring cup to ladle ¼ cup of batter onto the crepe pan. Turn the crepe pan at an angle in all directions so the batter coats the entire bottom of the pan evenly. Cook the crepe for 2 minutes. The edges will become dry and start to curl.
HOW TO MAKE CREPES (RECIPE + VIDEO) | SALLY'S BAKING ADDICTION
2020-03-01 · Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor. If you don’t have a blender or food processor, use a large mixing …
- Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
- Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)
- Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick.
A GREAT, BASIC CRêPE RECIPE - SIMPLE BITES
2021-01-18 · Instructions Crack the eggs into a bowl and check for shells. (I always teach the kids this important step). Pour the into a blender.
- Crack the eggs into a bowl and check for shells. (I always teach the kids this important step). Pour the into a blender.
- To the blender, add the milk, water, vanilla, sugar and salt. Blend until frothy. Dump in the flour and blend again until a smooth batter forms. You may need to stop and scrap down the sides once or twice.
- Pour in the melted butter and give the crêpe batter one last thorough blend. Transfer the batter to a large bowl or container with a lid. I use a juice jug with a lid. Chill the crepe batter for at least 30 minutes or up to overnight.
- Melt at least 1/2 cup of unsalted butter for frying the crepes. You can also use canola oil, but I love the flavour that the butter imparts. Preheat one or two skillets at least 10 minutes before you begin to fry. Any pan size between 8 and 12 inches is fine.
MAKING CREPES | CREPE RECIPE | CREPE BATTER RECIPE
2013-04-30 · Mixer or whisk method: In a medium mixing bowl, combine the eggs and salt. Gradually add the flour alternatively with the milk, beating with an electric mixer or whisk until the mixture is smooth. …
- In a medium mixing bowl, combine the eggs and salt. Gradually add the flour alternatively with the milk, beating with an electric mixer or whisk until the mixture is smooth. Beat in the melted butter or oil.
- Combine the ingredients in the blender jar. Blend for about 1 minute. Scrape down the sides with a rubber spatula and blend for another 15 seconds or until smooth.
BASIC CRêPE RECIPE - RECIPE - FINECOOKING
2000-01-01 · In a blender, combine the eggs and milk. Add the flour and salt and mix on high speed until smooth, pausing once or twice to scrape down the sides of the blender with a rubber spatula. Alternatively, combine the flour and salt in a large bowl. Push the flour aside to make a well in the center.
BASIC CREPE RECIPE - VALENTINA'S CORNER
2020-05-28 · Basic crepe batter consists of staple household ingredients of milk (and or water), butter or oil, all-purpose flour, eggs, salt, and sugar. The easiest method to whip up the batter is to just add everything to a blender and blend until the batter is smooth and all ingredients incorporated.
BASIC CREPES - RECIPESRUN - POPULAR RECIPES
In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth. Step 2 Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot.
BASIC CREPES RECIPE: HOW TO MAKE BASIC CREPES - AUSTRALIAN ...
2014-03-03 · Heat a non-stick frying pan over medium high heat and melt butter. Add the batter into the pan, 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.
RECIPE - BASIC CRêPE RECIPE
Make a well in the centre of the flour and add the eggs. Whisk the eggs into the flour and then slowly add 1 cup (250 mL) milk. Whisk until smooth, then add the melted butter. Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.
See details ››
BASIC CREPE BATTER RECIPE - SERIOUS EATS
2020-05-01 · Repeat with remaining batter. Fill crepes as desired (such as with butter, sugar, and lemon juice; with butter and jam; with ham, cheese, and eggs; or with spinach and feta) and serve. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.
See details ››