Best Amazing Easy Basic Crepes Recipes
AMAZING & EASY BASIC CREPES
I got this recipe from an OLD "Pillsbury Kitchens' Family Cookbook". I have been using this recipe since I was in High School, so that should tell you how EASY they are to put together and they are such a hit! You can do anything with them. Add fruits for a yummy breakfast dish, chicken and cheeses for a dinner dish (VERY good), or sweet fillings and powdered sugar for a dessert.
Provided by Ms. Baker
Categories Breakfast
Time 35m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, beat eggs slightly.
- Add remaining ingredients and beat until smooth.
- (Batter may be covered and refrigerated up to 2 hours or cooked immediately).
- Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).
- A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.
- Grease pan lightly.
- Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.
- When crepe is light brown and set, turn to brown other side.
- Remove from pan.
- Repeat with remaining batter to make about 14 crepes; stack cooked crepes.
- Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.
- FOR DESSERT CREPES, add 2 tablespoons sugar to batter.
- To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.
Nutrition Facts : Calories 85, Fat 4.2, SaturatedFat 1.2, Cholesterol 56.4, Sodium 31.9, Carbohydrate 8, Fiber 0.2, Sugar 0.1, Protein 3.5
AMAZING & EASY BASIC CREPES
How to make Amazing & Easy Basic Crepes
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- In medium bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. (Batter may be covered and refrigerated up to 2 hours or cooked immediately). Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F). A few drops of water sprinkled on the pan sizzle and bounce when heat is just right. Grease pan lightly. Pour about 3 tablespoons batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Remove from pan. Repeat with remaining batter to make about 14 crepes; stack cooked crepes. Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days. FOR DESSERT CREPES, add 2 tablespoons sugar to batter. To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
