Basic Crepes Recipe


basic crepes recipe

Basic Crepes Recipe

Ingredients · 1 cup all-purpose flour · 2 eggs · ½ cup milk · ½ cup water · ¼ teaspoon salt · 2 tablespoons butter, melted.

See how easy it is to make crepes. You'll need just 6 common ingredients for these French-style pancakes.
basic crepes video

Basic Crepes Video

Apr 11, 2012 ... Basic Crepes. In this video, you'll see the tricks for making perfect crepes. This simple and delicious crepe batter can be made in mere minutes.


french crepes recipe

French Crepes Recipe

These French crepes are thin and delicate pancakes that can be filled with ... Very Good recipe I am keeping this one in place of the basic crepe recipes from this ...

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.
basic crepes review by jen mcnamara park

Basic Crepes - Review by Jen McNamara Park

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!

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!
basic crepes review by deb c

Basic Crepes - Review by Deb C

Jun 14, 2019 ... 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 ...

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.
basic crepes review by cagineer

Basic Crepes - Review by Cagineer

Jul 26, 2015 ... I learnt how to make beautiful French crepes from a Frenchman who studied food preparation in France. Must use a well seasoned crepe pan.

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
basic crepes review by kimberly

Basic Crepes - Review by Kimberly

Quick and Easy, especially when you have 2 pans going at once! ... I have also have served chocolate pecan crepes (melted dark chocolate chips with chopped  ...

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!
basic crepes review by tatyana malyarenko johnson

Basic Crepes - Review by Tatyana Malyarenko Johnson - ...

Nov 14, 2015 ... 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 ...

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.
basic crepes review by christine dwyer

Basic Crepes - Review by Christine Dwyer

Apr 13, 2015 ... First time ever that my crepes came out good and in one piece. But do you realize that the ... Yum Yum. thank you for such an easy 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.
basic crepes review by jen r

Basic Crepes - Review by Jen R.

Reviews: Basic Crepes ... 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.

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.