Try Mine 15 Minute Crepes Recipes

Steps:

• Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
• Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
• Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
• Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.
• Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

Steps:

• Heat together, over medium heat, the milk and butter JUST until the butter has melted.
• Remove from heat.
• Add a little of the butter/milk to the beaten eggs.
• Continue adding more of the butter/milk to the egg, slowly to avoid cooking the eggs.
• Mix flour, baking powder and salt.
• Add wet ingredients to the dry ingredients and whisk well or blend with an electric hand blender.
• Heat skillet with a little butter on medium high until a few drops of water sprinkled on the surface sizzle.
• Pour 1/4 cup of crepe mixture into middle of pan and swirl it around to make a thin crepe.
• Loosen edges with a spatula and flip as desired - if you want a lighter golden crepe or browned and crisper crepe.
• Cook no more than 20 seconds on the second side.
• Stack in 200 degree oven, if you want to make a lot at once.
• Batter can be stored in the refrigerator for up to a day or 2.
• These are great with just melted butter and sugar sprinkled lightly over them.
• or with fillings - such as apples with cinnamon and sugar and melted gruyere cheese.
• or with emmenthal cheese and asparagus or broccoli or mushrooms.
• or for a quick sweet snack for kids.
• HINT: no need to buy a sifter - just shake the flour through a sieve.

Steps:

• Beat the eggs. Add the rest of the ingredients, and whisk. Add a bit of salt, and taste. If you don't want to taste the eggs raw, heat a pan, drizzle a bit of the batter into it, then taste it cooked.
• Heat a nonstick pan, or put a lightly oiled one over medium heat. Add a ladleful of batter, just enough to thinly coat the bottom of the pan. Cook until the edges just begin to brown, probably about 30 seconds. Flip - this is not at all delicate, though it seems as though it should be - and cook about 10 seconds.
• Cook as many crepes as you want, stacking them on a plate and covering them with a cloth towel until you're ready to eat. Serve with a whole array of things you might like to put in them.