CLASSIC FRENCH CREPES (BASIC CREPES)
A complete guide on How to make Classic French Crepes (Basic Crepes). Soft, buttery, delicious, and infinitely versatile homemade crepes are great as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert. EASY - Perfect for novice cooks. Easier than making pancakes as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversion. To switch between measurements (metric or US), please use the METRIC / US toggle button that is below the ingredients list.
Provided by Dini @ The Flavor Bender
Categories Breakfast Brunch Dessert Dinner Lunch
Time 25m
Number Of Ingredients 11
Steps:
- Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
- Add the oil or butter and whisk it in.
- Place the flour, salt and sugar in a large bowl.
- Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
- Add the rest of the liquid and mix to form a smooth, watery batter.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
- Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
- For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
- For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots.
- Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack.
- If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
- Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
- Place a crepe on a plate or flat surface.
- Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
- Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.
Nutrition Facts : Calories 109 kcal, Carbohydrate 11 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 61 mg, Sodium 62 mg, Sugar 2 g, ServingSize 1 serving
BASIC CREPES
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
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
REAL FRENCH CREPES
I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.
Provided by SAMMYSAM
Categories Breakfast and Brunch Crepes Sweet
Time 15m
Yield 7
Number Of Ingredients 3
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.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 16.9 g, Cholesterol 32.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 38.9 mg, Sugar 3.4 g
FRENCH CREPES
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g
SIMPLE CREPES
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
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
EASY FRENCH CREPES
This is the best crepe recipe you'll find and it's amazingly simple. Not surprisingly, Julia provides the basis of this recipe.
Provided by tommer100
Categories Breakfast
Time 25m
Yield 12-15 Crepes, 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Place water, milk, flour, eggs and salt into blender (in that order makes it easier to scrape the unmixed flour off the sides) and blend at lowest setting.
- After 30 seconds pour in melted butter and continue to blend at lowest setting for two minutes (make sure to stop the blender after about 15 seconds and scrape any unmixed flour off the sides).
- Warm a non-stick crepe pan (8" or 10" pans are the best size) over medium heat.
- Starting with the crepe pan already tilted, pour in 1/4 cup to 1/3 cup of batter (depending on pan size) and quickly tilt the pan spreading the batter to the edges (this should make for a nice thin crepe).
- Once the edges start to curl up slightly, inspect the under-side to see if it's a light golden-brown.
- This step is up to you, but some people like to flip the crepe for about 10-15 seconds just to give it a more "finished off" look.
- Fill with fruit or Nutella or cinnamon-sugar, or my favorite, ham & Gruyère (don't forget to add pepper!).
Nutrition Facts : Calories 283.1, Fat 24.7, SaturatedFat 13.7, Cholesterol 300.1, Sodium 659.6, Carbohydrate 4.3, Sugar 0.3, Protein 11.2
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