Easy Delicious Crepes Recipes

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.

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. 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. Serve hot.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
• Add sugar and salt, blend for a few seconds turn off.
• Add melted butter and vanilla, blend a few seconds turn off.
• Add flour, blend until all mixed.
• Okay now for cooking them, this is what I did --
• I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
• Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
• I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
• So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
• *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
• Serve with powdered sugar, jam, fruits any filling of your choice!
• *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
• *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

Steps:

• Melt the butter in a glass dish in the microwave and let cool. You don't want it to curdle the eggs.
• Use a blender to make this easier.
• Toss in the four eggs and swirl a few times to lightly beat them.
• Add vanilla, butter (no margarine, it compromises the flavor) and milk and whirl a few times.
• Sift together salt and flour, and add to eggs and milk along with brown sugar.
• If you'd like, pour batter into a bowl and let sit in the refrigerator for an hour (or up to two days if you're not making them right away). This allows the batter to settle and removes the bubbles. I use this time to prep the fruit filling.
• Heat a crepe pan (I prefer the small ones so we can have more than one kind of crepe) over med heat.
• Spray with Pam or swirl a VERY small amount of butter in the pan. Heat pan. Add about 2 Tbs (I use a small ladle) of batter and swirl to coat the pan until it stops swirling. Put over heat and cook until the edges start to brown slightly. You can turn them if you'd like, or simply turn out onto a plate.
• Can be kept up to a week in the fridge or two months in the freezer. They freeze very well!
• You could omit the vanilla and sugar and make savory crepes.

Steps:

• Sift dry ingredients (flour, sugar, baking powder and salt) together in a mixing bowl.
• Add 2 cups milk and stir until blended.
• Add the final 2 1/2 cups of milk and stir until blended. It is okay if there are a few lumps. Add beaten eggs and stir until blended. The batter should be slightly thicker than unwhipped whipping cream. If it is not, then add more flour or milk until it has reached this point.
• Turn stove on to medium-high and warm a large non-stick pan.
• Melt 1/2 tsp butter (or oil) on pan. To test if pan is hot enough to begin making crepes, place a drop of batter on the pan. Batter should start bubbling immediately.
• Use a ladle to pour batter into pan. Tilt the pan to spread the batter evenly across entire pan.
• Check bottom of crepe to see if it has browned at all. If so, flip crepe. Wait another 30-45 seconds and then remove from pan.
• I usually put the crepes in a covered tray in the oven on 200degrees Celsius to keep them warm.
• To eat, I recommend sprinkling a tablespoon of sugar evenly on the crepe and adding about 5-10 drops of lemon or lime juice. It may not sound very appealing, you'll have to take my word for it, it's delicious! Roll up the crepe and enjoy!

Steps:

• Oil or spray pan and preheat oven-top to medium high (around 8) while you mix. Combine the dry ingredients first then add vanilla, milk and eggs and wisk away. Then add melted but COOLED butter, otherwise you'll have tiny egg clumps. I usually mix even more with a handheld mixer to make sure its all mixed very well.
• Pour the batter as you would like a pancake but since I dont have an actual crepe maker I pour the batter and swirl the pan around so the batter becomes thinner and wider. Let sit until bottom starts to have golden brown swirlies, then you can flip (I just use a spatula to flip and to loosen the bottom after a few seconds of cooking, its never burned but it might depend on the material yours is made of).
• After you've made your crepe you can add whatever you like! My personal favorite is a bit of butter, strawberry preserves, caramel, whipped cream and 1 scoop of ice cream! I havent done anything with non-sweat crepes but sure will in the future -- Enjoy!

Steps:

• 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.
• Return to heat; brown on one side only.
• To remove, invert pan over paper toweling.
• Repeat with remaining batter.
• Fill with your favorite filling.
• Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
• Endless ideas.

Steps:

• In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
• Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
• Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
• After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
• Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.