Basic Crepes Recipe
See how easy it is to make crepes. You'll need just 6 common ingredients for these French-style pancakes.
These French crepes are thin and delicate pancakes that can be filled with anything you like, such as fresh fruit, chocolate sauce, and whipped cream.
Delicious... I did mix the wet first (with a little more milk and water) then added the flour in parts... I made them in my BLENDER... effortless and minimal clean-up!
This is the ideal basic crepe recipe. I was lazy and mixed all the ingredients in the blender the night before for use in the morning. They came out perfect.
I learnt how to make beautiful French crepes from a Frenchman who studied food preparation in France. Must use a well seasoned crepe pan. He places mixed dry ingredients in a mixing bowl, piled in the middle. Makes a well in the centre of the pile into which pours the pre mixed wet ingredients at room temperature (one egg per person, milk, salt, melted butter). He then stirs the wet ingredients in the centre keeping to small circles and gradually work his way into larger and larger circles as the liquids incorporate all the dry ingredients. It is important to work your way in larger circles slowly to ensure flour is well "wetted". When all blended it is frigerated for an hour. To cook: heat up the crepe pan over medium heat, making sure the pan is thoroughly heated and put butter on it, allow it to melt and coat the surface evenly. Slowly pour about 4-6 tbsp of batter (ketchup consistency) onto the crepe pan and tilt the pan to encourage batter to flow and evenly coat the pan. Allow to cook over medium hea
Quick and Easy, especially when you have 2 pans going at once! I just spray a 6 in pan with PAM and when it turns dark brown from the heat I add the very scant 1/4 cup of batter. I added a tbsp. of sugar and a tsp. of vanilla as I was making dessert crepes. I always make a lot and freeze the extras between layers of waxed paper. My mother's favorite (I make her about 20 of them for her every Mother's day so she has a special breakfast for weeks) is when I make a cream cheese filling (block of softened cream cheese, tsp of lemon juice, lemon zest, 1/2 cup of sour cream, 1-2 cups of cool whip, blended) with sliced fresh strawberries that I have coated with sugar to form a syrup. I have also have served chocolate pecan crepes (melted dark chocolate chips with chopped pecans). This makes a very fancy dessert when you offer them both as choices. I actually loved dipping the strawberry crepes into the chocolate!
I really like this recipe! It's just enough for 2 or 3 people (it makes about 5 to 6 crepes depending on the size of the pan). I made my personal modifications to this recipe. I use 1 cup of milk instead of half milk and half water, they turn out much tastier. I also reduced amount of flour a little (a little less than a cup), because my batter was thicker than I usually like for my crepes. I also added 1tsp of vanilla extract. The secret of making a good crepe is not to grease the pan too much, but just a little bit. Also, use non-stick pan so that crepes don't stick to the pan. I also changed the process of mixing it. I start with beaten egg, I add warm milk, melted butter, salt and vanilla extract and at the very end I gradually add the flour. It mixes a lot faster and easier than it's described in this recipe.
Loved it! First time ever that my crepes came out good and in one piece. But do you realize that the accompanying video does not follow the printed directions? I too added the flour to the wet ingredients after whisking them. I made a cheese filling and had blintzes with blueberries and sour cream. Yum Yum. thank you for such an easy recipe.
They were ok - too spongy and think. I had to add another 1/4 cup of milk to thin them out and they were still a little thick. They were ok if you are doing a more substantial savory style (meat or veggie) crepe, but for thin dessert crepes I'd look elsewhere.