Crepe Recipes

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1 hours ago 10. The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator.

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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 …

Reviews: 457
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 …

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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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 …

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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5 hours ago Crepe Filling Ideas House of Nash Eats. salted butter, large eggs, vanilla, granulated sugar, milk, all purpose flour and 1 more. Creamy (And Low Fat?!) Shrimp Crepe Filling Food.com. red onion, fresh parsley, butter, cooking …

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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 …

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 …

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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6 hours ago Savory Stuffed Crepes. Rating: 4.15 stars. 13. These crepes are filled with scrambled egg whites, mushrooms, and shredded cheese for an impressive brunch item. And they can be made ahead and refrigerated until needed--convenient for a large group! By Kraft. Sponsored By Kraft Naturals Shredded Cheese.

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Just Now Crepes With Peanut Butter and Jam. Recipe Courtesy of Giada De Laurentiis. Total Time: 35 minutes. 5 Reviews.

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Just Now Directions. Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened …

Rating: 5/5(14)
Author: Food Network Kitchen
Servings: 15
Difficulty: Easy
1. Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
2. Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
3. Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
4. For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

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6 hours ago A collection of 56 Breakfast Crepe recipes with ratings and reviews from people who have made them. This recipes collection ranges from basic, reliable crepes to elegant crepes you might serve at a fancy brunch. Includes both sweet and savory creations.

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7 hours ago Crepe Recipes. Trusted crepe recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more. With Betty by your side, you've got it made. The secret ingredient is right in your inbox! Tasty trends, trusted tips and knock-it-out-of-the-park recipes you can turn to again and again.

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6 hours ago Crepe Recipes for Every Occasion From breakfast to dinner and every meal in between — there's no wrong time to eat a crepe. Whether you prefer …

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Just Now Directions. In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 …

Category: Food & Cooking, Crepe Recipes
Calories: 147 per serving
1. 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.
2. 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.
3. 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.

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4 hours ago A complete guide on How to make Classic French Crepes (Homemade Crepes) – soft, buttery, delicious, and very versatile as a sweet or savory option for breakfast, brunch, lunch, dinner, or dessert!. A simple, foolproof crepe recipe for sweet or savory basic crepes!

Rating: 5/5(71)
Total Time: 25 mins
Cuisine: European, French
Calories: 109 per serving

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5 hours ago Instructions Checklist. Step 1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. Advertisement. Step 2. …

Ratings: 1.2K
Calories: 164 per serving
Category: Breakfast And Brunch, Crepes, Sweet
1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

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4 hours ago Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each …

Ratings: 745
Calories: 94 per serving
Category: Breakfast And Brunch, Crepes, Sweet
1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

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2 hours ago Strawberry Banana Crepes. My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The …

Estimated Reading Time: 2 mins

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Just Now 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 …

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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9 hours ago Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom …

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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1 hours ago 21 Recipes. Magazine subscription – Try your first 5 issues for only £5. Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings. Try these crêpe recipes, then check out our savoury crêpe recipes and main collection of pancake recipes.

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Just Now Step 1. In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter. Advertisement. Step …

Rating: 5/5
Category: Desserts, Dessert Crepes
1. In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
2. Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
3. In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
4. Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.

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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 …

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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8 hours ago There are probably millions of crepes recipes in the world but for me, this is the Best crepe recipe in the world for one reason: it is my Mum's recipe. And you simply cannot …

Rating: 5/5(12)
Total Time: 2 hrs 40 mins
Category: Afternoon Tea, Breakfast, Dessert
Calories: 140 per serving
1. Melt the Butter and set aside to cool down.
2. In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
3. Mix the melted Butter and Milk (1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
4. In a separate bowl, whisk together the Eggs (2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.

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1 hours ago Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest …

Rating: 5/5(20)
Author: Bobby Flay
Servings: 8-10
Category: Main-Dish
1. Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
2. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.

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Just Now Method. STEP 1. Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the …

Cuisine: British
Total Time: 1 hr
Category: Dessert
Calories: 84 per serving
1. Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
2. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
3. Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
4. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

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9 hours ago Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using. Grease a non-stick, 6" skillet with unsalted …

Rating: 4.7/5(66)
Total Time: 20 mins
Category: Breakfast
Calories: 237 per serving
1. Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
2. Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using.
3. Grease a non-stick, 6" skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
4. Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn't lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.

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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 …

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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7 hours ago Directions. Instructions Checklist. Step 1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, …

Rating: 5/5(10)
Calories: 62 per serving
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
2. Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
3. Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

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4 hours ago TRADITIONAL FRENCH RECIPE: Crepes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter, …

Cuisine: French
Total Time: 30 mins
Category: Second Course
Calories: 180 per serving
1. - In a bowl, mix the Flour and the Salt.
2. - Pour the Milk in while whisking the mixture. Mix untill you break all the lumps.
3. - Once the Flour and the Milk are well combined, in a second bowl, beat the 6 Eggs together.
4. - Add the Eggs to the Flour and Milk mixture.

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9 hours ago 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 …

Rating: 5/5(205)
Total Time: 22 mins
Category: Desserts
Calories: 75 per serving

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Just Now In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs. Gradually mix in butter and warm milk. Chill. On a nonstick skillet over medium …

Rating: 88%
Category: Desserts
Cuisine: French
Calories: 658 per serving
1. Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
2. In the same pot, warm the milk. Remove from heat.
3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
4. Gradually mix in butter and warm milk. Chill.

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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 with a circular motion so that the batter coats the surface evenly.

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

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2 hours ago 2 days ago · Step 1. Make the galettes: In a large bowl, stir together the buckwheat flour and salt. Slowly pour in the water, add the egg and beat the batter …

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1 hours ago Scroll down for the printable crepe recipe and step-by-step video tutorial. Combine ingredients in blender: Mix until batter is smooth (about 15-20 …

Rating: 4.9/5(132)
Calories: 107 per serving
Category: Breakfast, Dessert
1. In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
2. Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve.
3. Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

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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.

Do i need crepe pan to make crepes?

Sometimes, cooks even feel intimidated by the idea of making crepes because they feel that they might need a special pan just to get them right. Fortunately, you do not need a crepe pan to make crepes and any good skillet can turn out a great crepe.

How do you make a french crepe?

Directions. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.

What is the crepe made of?

Types (A to C)

  • Aerophane : Crimped silk gauze with a crêpe texture. ...
  • Albert crêpe : A superior-quality black silk mourning crêpe used since 1862. ...
  • Alicienne: A furnishing fabric with alternating plain weave and crêpe stripes.
  • Alpaca crêpe: Rayon and acetate blend crêpe with a woollen texture, not necessarily made of alpaca yarn.

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