Anytime Crepes Recipes

CREPES

Steps:

• In a small mixing bowl, combine flour and salt. Form into a mound, making a small well. Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.
• Mix in 1 1/4 cups milk to make a smooth batter. Using a whisk, blend in melted butter and liqueur. Allow to stand for 30 minutes. Batter should thicken to consistency of heavy cream; if necessary, add more milk to thin.
• Lightly oil an 8-inch crepe pan or nonstick skillet. Place over medium-high heat until well heated. Pour about 3 tablespoons batter into pan, just enough to line bottom. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds. Transfer finished crepe to a large plate. (First crepe may tear and need to be discarded.) Repeat until batter is gone, reoiling pan about every fourth crepe and layering finished crepes with baking parchment or waxed paper. Allow to cool, cover with plastic wrap and refrigerate until needed.

ANYTIME CREPES

Steps:

• Mix all ingredients in a blender, or mix really well with a whisk. You don't want any lumps.
• Spread thinly in HOT skillet (use olive oil). Use a cast iron or stainless steel frying pan that is really HOT. Then it won't stick and you won't need teflon. In fact, get rid of the teflon! It's so dangerous!
• Cover with lid.
• Flip.
• Cover with lid.
• Makes 3 pancakes - enough for one person. (Four if you use a smaller pan.) Multiply recipe accordingly.
• Roll pancake with various fillings: butter, icing sugar, lemon juice / nutella and manderine orange or blueberries / sausage and applesauce / spinach, cherry toms, goat's milk feta, bit of shredded edam, pepper / syrup / ham & cheese / strawberries and sugar -- and the list goes on -----.

BASIC CREPES

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.