Real 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:

• Combine eggs and salt. Beat in flour alternately with milk.
• Add sugar, butter, and vanilla.
• Beat until smooth.
• Refrigerate until ready to cook.

Steps:

• Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
• Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.

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.

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 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:

• 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:

• Amounts can be adjusted according to personal taste and the size of your crepes.
• Cut the butter into little pieces.
• Put 1-2 little pieces of butter into a skillet and put the crepe on top of them.
• Scatter the rest of the little pieces of butter over the top of the crepe.
• Let them melt a little.
• Sprinkle the sugar over the melty butter.
• After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular.
• Fold the left third of the crepe over the middle, then fold the right third over that, and let the folded crepe heat in the pan for a few more seconds.
• Remove the crepe from the pan and eat it hot-- the sugar should be mostly melted into the butter, with a hint of pleasantly grainy sugariness at moments.