Supereasysuperdeliciousbreakfastcrepes Recipes

Steps:

• In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
• Add sugar and salt, blend for a few seconds turn off.
• Add melted butter and vanilla, blend a few seconds turn off.
• Add flour, blend until all mixed.
• Okay now for cooking them, this is what I did --
• I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
• Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
• I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
• So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
• *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
• Serve with powdered sugar, jam, fruits any filling of your choice!
• *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
• *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

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:

• In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
• Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
• Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
• After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
• Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

Steps:

• Heat a non-stick pan to medium hot.
• Mix all ingredients in the blender.
• Brush pan with a little butter or spray with Pam.
• Pour in enough batter to cover bottom of pan in a thin layer (when you pour it in, quickly hold and turn the pan to even out batter into a circle).
• Flip when golden.
• Spread on your topping of choice then roll -- for example: jam; whipped cream and fresh fruit; maple syrup; fresh fruit and a sprinkling of powdered sugar; nutella.

Steps:

• Oil or spray pan and preheat oven-top to medium high (around 8) while you mix. Combine the dry ingredients first then add vanilla, milk and eggs and wisk away. Then add melted but COOLED butter, otherwise you'll have tiny egg clumps. I usually mix even more with a handheld mixer to make sure its all mixed very well.
• Pour the batter as you would like a pancake but since I dont have an actual crepe maker I pour the batter and swirl the pan around so the batter becomes thinner and wider. Let sit until bottom starts to have golden brown swirlies, then you can flip (I just use a spatula to flip and to loosen the bottom after a few seconds of cooking, its never burned but it might depend on the material yours is made of).
• After you've made your crepe you can add whatever you like! My personal favorite is a bit of butter, strawberry preserves, caramel, whipped cream and 1 scoop of ice cream! I havent done anything with non-sweat crepes but sure will in the future -- Enjoy!

Steps:

• Melt the butter in a glass dish in the microwave and let cool. You don't want it to curdle the eggs.
• Use a blender to make this easier.
• Toss in the four eggs and swirl a few times to lightly beat them.
• Add vanilla, butter (no margarine, it compromises the flavor) and milk and whirl a few times.
• Sift together salt and flour, and add to eggs and milk along with brown sugar.
• If you'd like, pour batter into a bowl and let sit in the refrigerator for an hour (or up to two days if you're not making them right away). This allows the batter to settle and removes the bubbles. I use this time to prep the fruit filling.
• Heat a crepe pan (I prefer the small ones so we can have more than one kind of crepe) over med heat.
• Spray with Pam or swirl a VERY small amount of butter in the pan. Heat pan. Add about 2 Tbs (I use a small ladle) of batter and swirl to coat the pan until it stops swirling. Put over heat and cook until the edges start to brown slightly. You can turn them if you'd like, or simply turn out onto a plate.
• Can be kept up to a week in the fridge or two months in the freezer. They freeze very well!
• You could omit the vanilla and sugar and make savory crepes.