Best Crepes Made Easy Recipes

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 medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
• Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
• Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.

CREPES

Steps:

• In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
• Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

CREPES MADE EASY

Steps:

• With a whisk, beat eggs till well mixed and then start to add the flour. Add enough to thicken the batter to the consistency of a thick cake batter (or brownie batter).
• Then slowly start to mix in the milk. Add enough milk to thin the batter out to the consistency of half and half. Add salt, and for sweet crepes, the sugar and vanilla. Mix.
• Heat a 9 inch nonstick pan over med. to med/high heat. Spray with non stick spray or grease with a small drop of butter.
• Using a small ladle or a 1/3 measuring cup, lift pan off stove and pour measured batter in, quickly swirling the batter to coat the pan. Keep swirling the pan till all the batter has solidified. Return to heat.
• Cook approximately 1- 2 minutes. You can flip and cook other side for another 45 sec. or just remove to a plate. Repeat with remaining batter.
• Fill with whatever you would like. My personal favorite is after flipping the crepe, I break an egg on the crepe and quickly scramble it and spread it out over the crepe, being careful not to tear the crepe. Add salt and pepper then a slice of ham and a bit of cheese. Wait a minute for the egg to cook and the cheese to melt and then fold in half and half again. Oh so good! My kids love sugar and cinnamon or jam, my husband loves lemon and sugar. And lets not forget nutella with bananas and toasted almonds.