Perfect French Crepes Recipes

Steps:

• Have your ingredients at room temperature before starting. Mix together the flour and salt in a large bowl.
• In a blender combine eggs, milk, 2 Tablespoon melted butter and flour mixture. Blend until smooth scraping the side of the blender a few times. Pour into that bowl you used for the flour and set aside.
• Leave the mixture to rest for 30 minutes before cooking.
• Heat your pan to Medium High. Add oil and wipe it off with paper towel; set it on a plate and use this to wipe your pan after making each crepes.
• Pour some batter into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute tilting the pan in all directions to cover bottom of pan. I used 3 Tablespoons of batter for my 9 inches pan. This works well with a 1/4 measuring cup.
• When the edges start to curl, use a spatula to flip crêpes and cook another minutes. Slide crepe on a rack; cool. Stack on a plate separating them with a piece of wax paper. You can refrigerate them for 3 days before serving. (Can be frozen at this stage, wrapped tightly for up to 3 months).

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:

• 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:

• Heat an electric griddle to 350º, or a 12-inch nonstick skillet over medium-high heat.
• Whisk the egg in large bowl. Whisk in the milk.
• Add the Bisquick and whisk until there are few lumps. The batter will be thin.
• Butter the griddle or skillet, using about 1-1/2 teaspoons of the butter.
• Cook 2 crepes at once on griddle, or one at a time in skillet by pouring the batter by scant 1/4 cupfuls onto hot griddle.
• Cook on the first side until the crepes begin to set and tiny bubbles appear on the surface, about 1 minute.
• Turn and cook for another 30 seconds. Remove to a plate.
• Repeat, butter the griddle/pan as needed, until all the batter is used.
• Whisk jam in small bowl until smooth.
• To assemble, spread 1 tablespoon jam over one side of each crepe. Squirt a generous amount of whip cream over the jam. Starting at that edge, gently roll up the crepe.
• Garnich each with about 1 teaspoon of jam and dollop of cream.
• You can also drizzle with chocolate syrup.
• Serve at once.

Steps:

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

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:

• Mix ingredients together with a whisk or in a blender. Cover and let stand for at least 1 hour. (If it is to stand longer, refrigerate.) Batter should be very light. It is OK to add up to 1/3 cup more milk just before cooking if it seems a bit thick.
• In a 6-8 inch skillet, melt a little butter and then wipe gently to leave just a thin film. Pour 3-4 tablespoons of batter into the pan and quickly swirl to spread the batter all over the bottom of the pan. Cook crepe until it it just lightly brown around the edges and it becomes loose from the pan. Flip crepe and cook for a few seconds. Remove from pan and stack on a plate with each crepe seperated by a piece of waxed paper. You may need to rebutter the pan after a few crepes.
• To fill, place a crepe browned side down, run filling down the center and roll the crepe over enchilada-like. Arrange with the seam side down in a casserole dish and bake according to whatever recipe you are using.

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.