Try Mine 15 Minute Crepes Recipes

EASY 15-MINUTE CREPES RECIPE BY TASTY

Steps:

• Blend all ingredients together in a blender until smooth.
• Pour batter into a nonstick, greased pan on low-medium heat and cook until cooked through.
• Top as desired and serve.

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

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.

TRY MINE 15 MINUTE CREPES!

Steps:

• Heat together, over medium heat, the milk and butter JUST until the butter has melted.
• Remove from heat.
• Add a little of the butter/milk to the beaten eggs.
• Continue adding more of the butter/milk to the egg, slowly to avoid cooking the eggs.
• Mix flour, baking powder and salt.
• Add wet ingredients to the dry ingredients and whisk well or blend with an electric hand blender.
• Heat skillet with a little butter on medium high until a few drops of water sprinkled on the surface sizzle.
• Pour 1/4 cup of crepe mixture into middle of pan and swirl it around to make a thin crepe.
• Loosen edges with a spatula and flip as desired - if you want a lighter golden crepe or browned and crisper crepe.
• Cook no more than 20 seconds on the second side.
• Stack in 200 degree oven, if you want to make a lot at once.
• Batter can be stored in the refrigerator for up to a day or 2.
• These are great with just melted butter and sugar sprinkled lightly over them.
• or with fillings - such as apples with cinnamon and sugar and melted gruyere cheese.
• or with emmenthal cheese and asparagus or broccoli or mushrooms.
• or for a quick sweet snack for kids.
• HINT: no need to buy a sifter - just shake the flour through a sieve.