French Crepes Recipes

Steps:

• In a mixing bowl, combine flour, egg, and milk.
• Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

Steps:

• Place water, milk, flour, eggs and salt into blender (in that order makes it easier to scrape the unmixed flour off the sides) and blend at lowest setting.
• After 30 seconds pour in melted butter and continue to blend at lowest setting for two minutes (make sure to stop the blender after about 15 seconds and scrape any unmixed flour off the sides).
• Warm a non-stick crepe pan (8" or 10" pans are the best size) over medium heat.
• Starting with the crepe pan already tilted, pour in 1/4 cup to 1/3 cup of batter (depending on pan size) and quickly tilt the pan spreading the batter to the edges (this should make for a nice thin crepe).
• Once the edges start to curl up slightly, inspect the under-side to see if it's a light golden-brown.
• This step is up to you, but some people like to flip the crepe for about 10-15 seconds just to give it a more "finished off" look.
• Fill with fruit or Nutella or cinnamon-sugar, or my favorite, ham & Gruyère (don't forget to add pepper!).

Steps:

• 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.
• 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.

Steps:

• 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.
• 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.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Put the flour and salt in a bowl. Make a well. Pour in the slightly beaten eggs into the well. Stir with a fork until mixed.
• Stir in the rum. Add the milk slowly, stirring constantly with a fork. The batter should be smooth, so any lumps need to the broken up and blended inches Let the batter sit for 30 minutes before proceeding.
• Brush a crepe or heavy frying pan (any size) with melted butter.
• When the pan is hot, pour in just enough batter to thinly cover the bottom of the pan. Tilt the pan so the base is completely covered with batter. Cook crepe until golden on the bottom (1 minute or so). Flip with a metal spatula, and cook until the second side is golden.
• Transfer crepe to a plate and cover with foil to keep warm.
• Repeat the cooking process until the batter is used.
• Unfilled crepes can be well wrapped and frozen.
• The recipe can be halved, but then use only two eggs.