Perfect French Crepes Recipes

PERFECT FRENCH CREPES

Perfect French Crepes image

After trying many other recipes I came back to my original that always gives me perfect result.These can be served with a chicken or seafood filling.Check out my Recipe #171235. Also for a special dessert with sliced fruits, whipped cream or a custard. My crepes pan is a 24cm. 91/2 inch steel pan. I find using a blender produces a smoother batter and a lighter crepe.

Provided by Sageca

Categories Brunch

Time 45m

Yield 12 crepes

Number Of Ingredients 6

Ingredients

1 cup flour
1 pinch salt
2 eggs
2 cups milk
2 tablespoons butter, melted
2 teaspoons oil

Steps:

Have your ingredients at room temperature before starting. Mix together the flour and salt in a large bowl.
In a blender combine eggs, milk, 2 Tablespoon melted butter and flour mixture. Blend until smooth scraping the side of the blender a few times. Pour into that bowl you used for the flour and set aside.
Leave the mixture to rest for 30 minutes before cooking.
Heat your pan to Medium High. Add oil and wipe it off with paper towel; set it on a plate and use this to wipe your pan after making each crepes.
Pour some batter into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute tilting the pan in all directions to cover bottom of pan. I used 3 Tablespoons of batter for my 9 inches pan. This works well with a 1/4 measuring cup.
When the edges start to curl, use a spatula to flip crêpes and cook another minutes. Slide crepe on a rack; cool. Stack on a plate separating them with a piece of wax paper. You can refrigerate them for 3 days before serving. (Can be frozen at this stage, wrapped tightly for up to 3 months).

Nutrition Facts : Calories 99.5, Fat 5, SaturatedFat 2.5, Cholesterol 41.8, Sodium 61.8, Carbohydrate 9.9, Fiber 0.3, Sugar 0.1, Protein 3.5

FRENCH CREPES

French Crepes image

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

Provided by CYBERCHEF

Categories Breakfast and Brunch Crepes Sweet

Time 35m

Yield 12

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

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.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g

REAL FRENCH CREPES

Real French Crepes image

I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.

Provided by SAMMYSAM

Categories Breakfast and Brunch Crepes Sweet

Time 15m

Yield 7

Number Of Ingredients 3

Ingredients

1 cup all-purpose flour
1 egg
2 cups milk

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.

Nutrition Facts : Calories 110.1 calories, Carbohydrate 16.9 g, Cholesterol 32.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 38.9 mg, Sugar 3.4 g

NO-FAIL FRENCH CREPES

No-Fail French Crepes image

This is an easy recipe that uses Bisquick! The trick is the baking mix which makes a smooth, even batter that is more forgiving than a classic recipe. Fill with anything your heart desires!

Provided by Charmie777

Categories Breakfast

Time 25m

Yield 8 crepes, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large egg
1 1/4 cups milk (low or nonfat is fine)
3/4 cup Bisquick, plus
1 tablespoon Bisquick (lowfat is fine)
2 tablespoons butter, as needed
2/3 cup seedless raspberry jam (or other filing, as desired)
whipped cream

Steps:

Heat an electric griddle to 350º, or a 12-inch nonstick skillet over medium-high heat.
Whisk the egg in large bowl. Whisk in the milk.
Add the Bisquick and whisk until there are few lumps. The batter will be thin.
Butter the griddle or skillet, using about 1-1/2 teaspoons of the butter.
Cook 2 crepes at once on griddle, or one at a time in skillet by pouring the batter by scant 1/4 cupfuls onto hot griddle.
Cook on the first side until the crepes begin to set and tiny bubbles appear on the surface, about 1 minute.
Turn and cook for another 30 seconds. Remove to a plate.
Repeat, butter the griddle/pan as needed, until all the batter is used.
Whisk jam in small bowl until smooth.
To assemble, spread 1 tablespoon jam over one side of each crepe. Squirt a generous amount of whip cream over the jam. Starting at that edge, gently roll up the crepe.
Garnich each with about 1 teaspoon of jam and dollop of cream.
You can also drizzle with chocolate syrup.
Serve at once.

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