Easy Basic Crepes Recipes

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BASIC CREPES



Basic Crepes image

Crepes are one of those versatile foods you can make for any occasion. If you're new to the world of crepes, it's time to see what you've been missing. We'll teach you how to make crepes of all sorts, and it all starts with 5 ingredients. This simple crepe recipe yields a stack of 20 thin, delicious crepes that are the perfect blank canvas for any sweet or savory filling you can dream up, from mushroom and Swiss, to hazelnut spread and raspberries. Give these easy crepes a shot and see what style your family loves the most!

Provided by Pillsbury Kitchens

Categories     Breakfast

Time 30m

Yield 20

Number Of Ingredients 5

4 eggs
1 1/3 cups milk
2 tablespoons butter, melted, or oil
1 cup all-purpose flour
1/2 teaspoon salt, if desired

Steps:

  • In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
  • Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
  • Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Crepe, Sodium 30 mg, Sugar 0 g, TransFat 0 g

EASY BASIC CREPES



Easy Basic Crepes image

Easy 1-2-3, and it's done! Fill with either sweet or savory fillings, your choice of meat, veggies, or fruit topped with whipped cream. I've used this recipe for appetizers, entrees, desserts and snacks. Served hot or cold, this recipe can be modified for diets with egg substitute and 2-percent or fat free milk.

Provided by SciFiWriterDanceFit

Categories     Dessert

Time 8m

Yield 8-10 serving(s)

Number Of Ingredients 4

3/4 cup flour
1 pinch salt
2 eggs, beaten
1 1/4 cups milk

Steps:

  • Combine all ingredients and mix until smooth. This batter should be thinner than pancake batter.
  • Lightly spray oil on a crepe or 8-inch skillet or frying pan and heat to a medium heat. Pour about 1/4-cup of batter in the center of the pan and tilt to cover bottom in an even layer.
  • Cook over medium heat until lightly brown on both sides, turning only once.
  • Remove and fill with your favorite mixture, then fold and roll up like a burrito. Serve hot or cold.
  • Nutrition info for 1 medium crepe (without filling) - total fat (g) = 1.5, saturated fat .5, cholesterol(mg) = 37, calories = 48, fiber (g) = trace, Weight Watcher points = 1.

Nutrition Facts : Calories 85.4, Fat 2.8, SaturatedFat 1.3, Cholesterol 58.2, Sodium 55.8, Carbohydrate 10.8, Fiber 0.3, Sugar 0.1, Protein 4

BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

BASIC CREPE BATTER



Basic Crepe Batter image

This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 1h20m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 5

2 eggs
1 1/4 cups 1% low-fat milk (you can use other fat contents)
1 cup plain flour
1/4 teaspoon salt
2 tablespoons butter, melted or 2 tablespoons vegetable oil

Steps:

  • Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
  • Sift the flour with the salt and add to the egg and milk mixture.
  • Add the melted butter or vegetable oil and blend thoroughly.
  • If beating by hand, strain the mixture through a sieve to remove any lumps.
  • Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
  • Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
  • You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!

EASY SAVOURY CREPES



Easy Savoury Crepes image

Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h35m

Yield 14

Number Of Ingredients 11

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 ¼ cups milk, 1% or 2%
2 tablespoons butter, melted
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 ½ cups shredded rotisserie chicken
⅓ cup herb and garlic cream cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
  • Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
  • Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
  • Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
  • Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g

BASIC CREPES



Basic Crepes image

This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 crepes.

Number Of Ingredients 6

4 large eggs
1-1/2 cups 2% milk
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
8 teaspoons butter

Steps:

  • In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 50mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

SIMPLE CREPES



Simple Crepes image

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 1h15m

Yield Makes 12 (8-inch) crepes

Number Of Ingredients 6

1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk, room temperature
4 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more for brushing

Steps:

  • In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
  • Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
  • Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.

Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g

AMAZING & EASY BASIC CREPES



Amazing & Easy Basic Crepes image

I got this recipe from an OLD "Pillsbury Kitchens' Family Cookbook". I have been using this recipe since I was in High School, so that should tell you how EASY they are to put together and they are such a hit! You can do anything with them. Add fruits for a yummy breakfast dish, chicken and cheeses for a dinner dish (VERY good), or sweet fillings and powdered sugar for a dessert.

Provided by Ms. Baker

Categories     Breakfast

Time 35m

Yield 14 serving(s)

Number Of Ingredients 5

4 eggs
1 1/3 cups milk
2 tablespoons margarine or 2 tablespoons butter, melted
1 cup unbleached flour
1/2 teaspoon salt (optional)

Steps:

  • In medium bowl, beat eggs slightly.
  • Add remaining ingredients and beat until smooth.
  • (Batter may be covered and refrigerated up to 2 hours or cooked immediately).
  • Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).
  • A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.
  • Grease pan lightly.
  • Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.
  • When crepe is light brown and set, turn to brown other side.
  • Remove from pan.
  • Repeat with remaining batter to make about 14 crepes; stack cooked crepes.
  • Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.
  • FOR DESSERT CREPES, add 2 tablespoons sugar to batter.
  • To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.

Nutrition Facts : Calories 85, Fat 4.2, SaturatedFat 1.2, Cholesterol 56.4, Sodium 31.9, Carbohydrate 8, Fiber 0.2, Sugar 0.1, Protein 3.5

EASY CRêPES



Easy crêpes image

Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday

Provided by Cassie Best

Categories     Dessert, Dinner, Snack

Time 25m

Yield Makes 8 large pancakes

Number Of Ingredients 4

175g plain flour
3 large eggs
450ml milk
sunflower oil , for frying

Steps:

  • Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
  • Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

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