Regular Crepes Food

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.

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.

REGULAR CREPES

Steps:

• In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix 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. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.

BASIC WHOLE WHEAT FRENCH CREPES

Steps:

• Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
• In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
• Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
• Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
• Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
• Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
• Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
• Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
• Cook until the crepe edges are golden brown-about 1 minute.
• Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
• Transfer to a warm plate.
• Repeat with the remaining batter, rebuttering the skillet when necessary.
• *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
• Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
• Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
• Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
• Enjoy!

CLASSIC CREPES

Steps:

• Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
• Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
• Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

BASIC CREPES

Steps:

• Blend eggs, milk, sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine. Cover batter and chill at least 1 hour.
• Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle about 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 15 seconds, then transfer to a plate. Tent with foil to keep warm while you cook remaining crepes. Repeat with remaining butter and batter.
• Serve crepes with Suzette Sauce, Milk Chocolate Sauce, whipped cream, and/or jam alongside.

BASIC CREPES

Steps:

• Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
• Crepes:
• Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
• Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
• When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
• YAY!

BASIC CREPES

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.