Fake Crepes Recipes

CREPES

Steps:

• In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
• Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

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.

SUNNY'S FAKE CREPES

Steps:

• Spread hazelnut spread on 1 side of each tortilla.
• In a large pan over medium heat add 2 tablespoons of butter and let it melt until bubbly. Add 2 of the tortillas with the chocolate hazelnut spread side facing up. Using an imaginary line add 1/3 cup of marshmallows down 1 half of each tortilla, making sure to keep them in a single layer. Allow the tortilla to slightly bubble on the pan and check underneath for a golden, toasted color. Fold the tortilla over to form a half circle and slightly press down to seal. Cook until marshmallows start to melt but don't lose their shape. Transfer them to a cutting board. Repeat with the remaining tortillas.
• Meanwhile, put the hazelnuts on a plate. Cut the tortillas in half, then quickly press the opened sides into the chopped hazelnuts. Arrange them on a serving platter and serve immediately.

CLASSIC CRêPES

Steps:

• Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
• Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
• Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
• Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.