Vanilla Crepe Batter Recipes

BASIC CREPE BATTER

Steps:

• Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
• Sift the flour with the salt and add to the egg and milk mixture.
• Add the melted butter or vegetable oil and blend thoroughly.
• If beating by hand, strain the mixture through a sieve to remove any lumps.
• Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!

HOMEMADE VANILLA CREPES

Steps:

• Mix all those ingredients in a large bowl and whisk the mixture until lumps dissolve.
• Heat frying pan until very hot (on high heat on stove top), spray it with a non-stick spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladle-ful, or less. It also depends on the diameter of your skillet. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don't coat it too thickly.
• Let this thin layer of crepe batter cook for 1,2 or 3 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first time as the pan heats up even more), then flip the crepe to the other side and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side. To flip the crepe, pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it's time to flip the crepe? When you pour the batter, it will be wet in the frying pan but gradually bubbles will be forming and batter will start to dry. When it's all bubbles and no liquid batter - it's time to flip! You can see it on my photos below.
• Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up. When you cook crepes, your frying pan is always on high heat. This will minimize sticking.
• As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack. Sometimes I like to brush each crepe with softened butter and then top it with the next one.

BASIC SWEET VANILLA CRêPES

Steps:

• Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
• Allow crepe mixture to sit in the refrigerator for at least an hour before using.

VANILLA CREPES

Steps:

• In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
• Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
• Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

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.

VANILLA CREPE BATTER

Steps:

• Beat the eggs, then mix with the milk and vanilla essence either by hand or in the electric blender.
• Sift the flour with the salt and sugar and gradually add to the egg and milk mixture.
• Add the melted butter or oil and blend thoroughly.
• Set aside and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. Be adventuresome and try it with whatever sounds good with vanilla!

CREPE BATTER RECIPE

Steps:

• In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.
• Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.

100-LAYER GIANT CREPE CAKE RECIPE BY TASTY

Steps:

• Prepare the crepe batter in 2 separate batches. In a very large bowl, whisk together 12 cups (1.5 kg) of flour, ½ cup (100 g) of sugar, and 2 teaspoons of salt.
• Create a well in the center and add 24 eggs. Stir together vigorously with a large wooden spoon until combined.
• Add 1 cup (240 ml) of milk and continue to stir vigorously until combined.
• Add 1½ cups (345 g) of the melted butter. Stir until combined.
• Gradually add 14 more cups (3.3 l) of milk to the batter, stirring well after each addition. Once the batter has loosened a bit, switch from the wooden spoon to a heavy duty whisk. Whisk vigorously to remove any clumps.
• Once the milk is incorporated and there are no more lumps, whisk in 1 cup (240 ml) of water and 2 tablespoons of vanilla.
• Place the batter in the fridge to rest for 1 hour.
• Repeat steps 1-7 to prepare the second batch of batter.
• Heat a large round electric griddle to 375˚F (190˚C).
• Pour ½ cup (120 ml) of batter onto the heated griddle and swirl evenly to coat. Fill in any gaps with extra batter.
• Cook for approximately 2 minutes, until the crepe begins to lightly brown on the bottom.
• Flip the crepe and cook for another minute on the other side. Remove from the pan and set aside to cool. Repeat 99 more times. This will take approximately 5 hours.
• Place the completed crepes in stacks of 10 and store, covered, in the fridge until ready to assemble the cake.
• Make the vanilla pastry cream: In a large stock pot set over medium heat, add the egg yolks, milk, cream, sugar, salt, and cornstarch. Whisk vigorously to combine.
• Whisk constantly until the mixture thickens significantly and bubbles just begin to burst on the surface. You do not want to let the mixture come to a full boil. This will take approximately 10-15 minutes.
• Remove the pot from the heat and add the butter and vanilla. Stir until fully incorporated.
• Repeat to make the other flavors of pastry cream. Mix in each flavoring while the cream is still warm, after incorporating the butter.
• Pour the cream onto a baking sheet lined with plastic wrap. This will ensure the custard cools safely and quickly. Cover with more plastic wrap, ensuring the plastic touches the surface to prevent a skin from forming.
• Immediately place in the fridge to cool and set, overnight.
• To assemble the crepe cake, place 1 crepe on a large cutting board or baking sheet (you will need to be able to transfer the cake to and from the freezer).
• Spread about ½ cup (110 g) of the cooled pastry cream (flavor of your choice) evenly over the crepe.
• Place another crepe directly on top and spread with more pastry cream. Repeat until you have 25 crepes stacked with the first filling.
• Transfer the assembled cake to the freezer to chill for 15 minutes between flavors.
• Repeat with each flavor of pastry cream, layering 25 crepes with each flavor filling. Make sure to freeze the cake for 15 minutes after every 25 layers.
• Once assembled, freeze the cake for 30 minutes to set and firm up.
• Dust the top with powdered sugar, then slice and serve. Sticking a wooden dowel into each slice will help the cake keep its shape.
• Enjoy!