Basic Crepe Recipe

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3 hours ago 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. Step 3. Cook the crepe for …

Ratings: 3.9K
Calories: 216 per serving
Category: Breakfast And Brunch, Crepes, Sweet

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Just Now Combine flour, milk, eggs, and oil. Add salt. Heat a lightly greased 6 inch skillet; remove from heat. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly. …

Rating: 5/5(274)
Total Time: 15 mins
Category: Breakfast
Calories: 125 per serving
1. Combine flour, milk, eggs, and oil.
2. Add salt.
3. Heat a lightly greased 6 inch skillet; remove from heat.
4. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.

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3 hours ago In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth. 2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. …

Rating: 4.5/5(24)
Total Time: 30 mins
Category: Breakfast
Calories: 60 per serving
1. In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
3. 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.

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3 hours ago In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to combine …

Rating: 5/5(136)
Calories: 289 per serving
1. In a large mixing bowl whisk the flour, sugar and salt until combined.
2. Then create a well with flour and add the eggs.
3. Gradually pour in milk, whisking to combine after each addition.
4. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes.

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9 hours ago Directions. In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

Rating: 5/5(14)
Category: Breakfast, Brunch
Servings: 20
Total Time: 30 mins
1. In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well.
2. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat.
3. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan.
4. Quickly lift and tilt pan to coat bottom evenly.

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9 hours ago Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter …

Reviews: 437
Difficulty: Intermediate
Category: Dessert
Steps: 2
1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

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7 hours ago Directions. 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 …

Ratings: 1.2K
Calories: 79 per serving
Category: Breakfast And Brunch, Crepes, Sweet
1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. 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.

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3 hours ago Heat the butter until it begins to sizzle. Pour a scant 1/4 cup (2 ounces) of batter into the center of the pan and swirl to spread evenly. Cook until the edges of the crepe begin to turn up, about 45 seconds, then …

Rating: 4.3/5(21)
Estimated Reading Time: 2 mins
Category: Breakfast
Total Time: 1 hr 25 mins
1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. When ready to cook, heat the oven to 200°F or its lowest setting.
3. Heat a 10-inch nonstick pan over medium heat and coat it with butter. Heat the butter until it begins to sizzle. Pour a scant 1/4 cup (2 ounces) of batter into the center of the pan and swirl to spread evenly. Cook until the edges of the crepe begin to turn up, about 45 seconds, then flip. Cook for another 30 seconds and remove to a cutting board. Lay each crepe out flat so it can cool. Continue until all batter is gone.
4. Once the crepes have cooled, you can stack them, separated with sheets of parchment paper, and store in zip-top plastic bags in the refrigerator for several days or in the freezer for up to 1 month. When using frozen crepes, thaw on a rack before gently peeling apart.

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9 hours ago Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, …

Rating: 5/5(131)
Category: Food & Cooking, Crepe Recipes
1. Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
2. Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
3. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

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Just Now Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately …

Rating: 5/5(9)
Total Time: 35 mins
Category: Breakfast
Calories: 140 per serving
1. In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
2. Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
3. Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.

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1 hours ago Whole Wheat Crepes: Use 1/2 cup whole wheat flour and 1/2 cup white flour. Cornmeal Crepes: Use 1/2 cup cornmeal and 1/2 cup white flour. Chocolate …

Rating: 4/5(73)
Total Time: 55 mins
Category: Breakfast, Brunch, Dessert, Lunch
Calories: 58 per serving

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4 hours ago Making the crepe batter. Beat eggs with milk, vanilla, and melted butter. Then stir in flour sugar salt until it forms a smooth crepe batter. Of course, a crepe

Rating: 4.8/5(347)
Calories: 96 per serving
Category: Breakfast
1. In a large bowl, add the flour, eggs, salt, vanilla extract, melted butter, and sugar if used.
2. Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.
3. Heat a lightly buttered crepes pan over medium/high heat.
4. Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.

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1 hours ago Instructions. In a large bowl whisk together eggs, milk, water, vanilla and butter. Sift in flour and salt and whisk all ingredients together until batter is smooth. …

Rating: 4.9/5(16)
Category: Breakfast
Servings: 15
Calories: 58 per serving
1. In a large bowl whisk together eggs, milk, water, vanilla and butter. Sift in flour and salt and whisk all ingredients together until batter is smooth.
2. Heat a skillet with oil or butter on a medium high heat. Add 1/4 cup of butter and swirl batter in pan forming a thin circular pancake. Cook for about 2 minutes and flip to cook other side.
3. Fill with ingredients of your choice.

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3 hours ago The Best Basic Crepe Recipe . Classic crepes have such an elegant vibe to them — at least I think so! They’re little bundles of French indulgence made right from the comfort of your own home. Although this recipe uses basic ingredients, the homemade crepes are buttery, thin, delicate, with ever-so crisp edges, and have a tiny touch of

Rating: 5/5(3)
Total Time: 38 mins
Category: Bread, Rolls, Muffins & Breakfast
Calories: 136 per serving

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6 hours ago Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet. Combine the cooled melted butter, …

Rating: 4.9/5(183)
Category: Breakfast
1. Review my success tips and watch my video above before beginning.
2. Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
3. Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)
4. Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick.

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8 hours ago Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk …

Servings: 8
Total Time: 25 mins
Category: Dessert, Dinner, Snack
Calories: 161 per serving
1. Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
2. Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

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6 hours ago Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a non-stick frying pan over medium high heat and melt butter. Add the batter into the pan, using approximately 1/4 cup for each crepe. Tilt the pan …

Rating: 4.2/5(216)
Total Time: 15 mins
Servings: 4
Calories: 270 per serving

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Frequently Asked Questions

How do I make homemade crepes?

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.

How long to cook crepes?

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.

What to put in a crepe?

Rich Mexican chocolate and cinnamon combine for a decadent crepe filling. Sliced peaches can make a sweet crepe filling. Dragonfruit can be used as a crepe filling. Almonds, which are often used as a crepe filling. Sliced prosciutto can be used to make savory crepes. Kale is sometimes an ingredient in crepes.

Where are crepes from?

The crepe actually originated in Brittany, in the northwest corner of France, where they still make sweet crepes or galettes, which are filled with meats and cheeses. In medieval times, peasants presented crepes to their feudal lords as a demonstration of loyalty.

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