Quick Crepes Recipes

CREPES

Steps:

• 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.

SIMPLE CREPES

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.

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.

EASY CRêPES

Steps:

• 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.

BISQUICK CREPES

Steps:

• Prepare the crepe batter:.
• Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color.
• Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping.
• Melt the butter and add it while whisking.
• Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days.
• Prepare the filling:.
• In a separate bowl, add the cream cheese and the sugar.
• Beat the mixture until the sugar is absorbed.
• Add the vanilla extract.
• Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable.
• Cook the crepes:.
• Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated.
• Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe.
• Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full.
• Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan.
• Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute.
• Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe.
• Spray the pan with non-stick spray for next crepe and cook the next crepe.
• Fill and fold the crepe:.
• Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe.
• Fold the first side to the center over the filling and then fold the second side over the first fold toward the center.
• Flip the crepe over so that its own weight holds the folds closed.