Quick And Easy Crepes Food

EASY CREPE RECIPE

Steps:

• Mix all the ingredients together in a large bowl, whisking well to ensure there are no lumps. Allow to stand for 15 minutes covered.
• When you are ready to make the crepes, mix the batter again and if it's too thick, add a bit more water. It needs to be quite thin, only a little thicker than pouring/heavy cream. You'll see if you make the first few if the batter is too thick, the crepes need to be very thin and almost lace-like.
• Heat the pan over medium heat. Brush with oil or melted butter and wipe out with a paper towel. You don't want the crepes to fry, the oil just acts as non-stick.
• Add ladle-fulls of the batter to the pan and allow to cook before flipping. Keep the crepes warm on a plate set over a pot of simmering water.
• When you're ready to serve, fill with your choice of filling.

CREPES

Steps:

• Combine flour, milk, eggs, and oil.
• Add salt.
• Heat a lightly greased 6 inch skillet; remove from heat.
• Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
• Return to heat; brown on one side only.
• To remove, invert pan over paper toweling.
• Repeat with remaining batter.
• Fill with your favorite filling.
• Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
• Endless ideas.

SIMPLE CREPES

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.

EASY CRêPES

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.

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.

EASY CREPES

Steps:

• Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
• Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)

AMAZING & EASY BASIC CREPES

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.