Anytime Crepes Recipes

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 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:

• Mix all ingredients in a blender, or mix really well with a whisk. You don't want any lumps.
• Spread thinly in HOT skillet (use olive oil). Use a cast iron or stainless steel frying pan that is really HOT. Then it won't stick and you won't need teflon. In fact, get rid of the teflon! It's so dangerous!
• Cover with lid.
• Flip.
• Cover with lid.
• Makes 3 pancakes - enough for one person. (Four if you use a smaller pan.) Multiply recipe accordingly.
• Roll pancake with various fillings: butter, icing sugar, lemon juice / nutella and manderine orange or blueberries / sausage and applesauce / spinach, cherry toms, goat's milk feta, bit of shredded edam, pepper / syrup / ham & cheese / strawberries and sugar -- and the list goes on -----.

Steps:

• In a small mixing bowl, combine flour and salt. Form into a mound, making a small well. Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.
• Mix in 1 1/4 cups milk to make a smooth batter. Using a whisk, blend in melted butter and liqueur. Allow to stand for 30 minutes. Batter should thicken to consistency of heavy cream; if necessary, add more milk to thin.
• Lightly oil an 8-inch crepe pan or nonstick skillet. Place over medium-high heat until well heated. Pour about 3 tablespoons batter into pan, just enough to line bottom. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds. Transfer finished crepe to a large plate. (First crepe may tear and need to be discarded.) Repeat until batter is gone, reoiling pan about every fourth crepe and layering finished crepes with baking parchment or waxed paper. Allow to cool, cover with plastic wrap and refrigerate until needed.