Parisian Style 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:

• 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:

• Mix the eggs and milk together with water and pour slowly into the well, whisking all the while to incorporate the flour until you have a smooth batter. (To make sure you have smooth batter, use a hand blender to whir through the mixture. You will definitely have smooth batter.) Stir in the 1 tablespoon melted butter. Cover and refrigerate overnight or at least 20 minutes. Heat a flat frying pan (preferably cast iron) to a medium-high heat and grease with a little of butter (use a brush). Using a ladle or a measuring cup to pour enough batter to coat the base of the pan in a thin even layer. Use the wrist-motion to make circular and thin layer. Try to tip out any excess. Turn heat to medium cook for 1/2 minutes; use the spatula to flip over and cook for about another minute or until the edges come away from the side of the pan. Stack the crepes on a plate and cover them with a lid while you make the rest of the batter. Serve crepes hot with your choice of fillings: jam, sugar or sugar and a squeeze of lemon, Nutella, melted chocolate, cheese and ham.