French Crepe Recipe Recipes Recipe Cards

REAL FRENCH CREPES

Steps:

• In a mixing bowl, combine flour, egg, and milk.
• Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

BASIC CREPES

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.

FRENCH CREPES

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 CREPE RECIPE

Steps:

• Mix the flour, sugar and salt in a large bowl.
• Make a 'well' in the center of the flour mixture and add eggs, melted butter and half of the milk.
• Gradually stir the flour into the liquid mixture. While stirring gradually add more milk until the consistency is that of cream.
• When all milk is added, beat or whisk to remove all lumps.
• Pour 1/4 cup of the crepe batter into preheated pan.
• Cook both sides on low heat until lightly browned.

FRENCH CREPES

Steps:

• Mix the flour and salt. Beat eggs and milk just until well blended. Stir into flour mixture until smooth. Stir in butter. Set aside for at least one-half hour and up to two hours. (Batter may also be kept overnight but may have to be thinned with a little milk before using. It should be just a little thicker than heavy cream.)
• Heat a six- to seven-inch crepe pan. (See note.)
• Spoon a small amount of batter into the pan, tipping the pan so the batter just coats the entire bottom.
• Cook about two minutes, until the underside is golden, flip over and cook the second side about 30 seconds, until lightly browned. Stack finished crepes on a plate and repeat with remaining batter.
• Spread a spoonful of preserves on each crepe, roll the crepes or fold them in quarters and warm in the oven before serving. Tops of filled crepes may be dusted with confectioners' sugar and if the crepes are placed under the broiler very briefly the sugar will caramelize.