Rose Elliots Basic Crepes 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

ROSE ELLIOT'S BASIC CREPES



Rose Elliot's Basic Crepes image

Make and share this Rose Elliot's Basic Crepes recipe from Food.com.

Provided by Missy Wombat

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

125 g flour (can be white or a mix of half white and half wholemeal)
2 eggs
2 tablespoons oil or 2 tablespoons melted butter
300 ml skim milk or 300 ml milk and water

Steps:

  • Put the flour in a bowl and beat in the eggs, oil or butter and about a third of the milk. Mix until smooth, then gradually beat in the rest of the milk. The batter should be the consistency of single cream.
  • Heat a 15 cm fry pan over a low heat and brush it with a little oil or butter.
  • When the pan is hot enough to sizzle if a drop of water is flicked into it, pour in 2 T of batter and tilt the pan until the base is thinly coated.
  • Fry for 1-2 minutes until the top is set, then using a palette knife and your fingers, flip the crepe over and cook the other side for a few seconds. Cook the remaining crepes in the same way. Stack them up on a plate, cover them with another plate and keep them warm over a pan of steaming water.

Nutrition Facts : Calories 240.9, Fat 9.8, SaturatedFat 2, Cholesterol 107.2, Sodium 79.2, Carbohydrate 28.1, Fiber 0.8, Sugar 0.3, Protein 9.3

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