Basic Crepe Recipe

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 about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Ratings: 3.8K
Calories: 216 per serving
Category: Sweet Crepes

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In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside …

Rating: 4/5(23)
Author: Food Network Kitchen
Cuisine: French
Category: Dessert

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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

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In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. Advertisement. Step 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.

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To make Cornmeal Crepes, add 2 tablespoons cornmeal with the flour and salt. A 1/4-cup measure scoops and measures the batter at the same …

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A quick and easy meal, crepes make the ultimate addition to the breakfast, brunch, or even dessert table! Although you'll only need about three tablespoons of batter to make each crepe, we found a 1/4-cup dry measuring cup is the best tool to scoop and pour the batter into the pan so the crepes cook evenly.

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Sift the flour with the salt and add to the egg and milk mixture. Add the melted butter or vegetable oil and blend thoroughly. If beating by hand, strain the mixture through a sieve to remove any lumps. Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.

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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. Heat a

Author: Alton Brown
Steps: 2
Difficulty: Intermediate

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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 …

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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 …

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We have everything you need to know about crepes, from mastering the basic crepe batter recipe, to creating a towering crepe cake. You will find recipes for breakfast, brunch, desserts, and even dinner. chicken-crepes-2898-d112808.jpg. Savory Crepes . strawberry-crepes-2842-d112808.jpg. Sweet Crepes .

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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.

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Preparation. In a blender, process all the ingredients until the batter is smooth. In an 18-cm (7-inch) non-stick skillet lightly brushed with butter, cook 8 to 10 crêpes, one at a time, browning on both sides. Place the cooked crêpes on a plate and …

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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.

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Hold the pan's handle in one hand and pour in 3 to 4 tablespoons (45 to 60ml) batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan. Let cook until top looks dry, about 20 seconds. Using a …

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Pour in egg mixture once started. 5. Leave the batter to rest in the refrigerator for at least 4 hours, or preferably overnight. 6. Before using batter, whisk to re-blend and pour through a fine mesh strainer to remove any possible lumps. 7. Set an 8-inch nonstick skillet over medium heat with ½ teaspoon of butter. 8.

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The recipe and method below might seem lengthy, but I wrote it for the true crêpe novice. If you’ve fried crêpes – or even pancakes – before, you’ll breeze through this recipe. My three children can make this basic crepe recipe singlehandedly, from cracking eggs to serving breakfast. With a little practice, you can too.

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