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Basic Crêpes
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Description
Basic Crêpes. Easier than you think, it only looks difficult!
Ingredients
- 4 whole Large Eggs
- 1 cup All-purpose Flour
- 1 cup Milk
- ½ cups Lukewarm Water
- ¼ cups Butter, Melted
- 3 Tablespoons Sugar
Preparation
Directions:
Combine all ingredients in a bowl and mix until smooth. Yes, it’s that easy!
Cover with plastic wrap and let stand 30 minutes, or refrigerate over night, up to 2 days.
If you refrigerate it beforehand, stir it and allow to sit for 30 minutes to become room temperature.
How to cook a crepe:
Prepare a crepe pan with a 1/2 tsp. of butter, or very lightly spray it with Pam.
Heat on medium until butter begins to brown.
Take off of burner, and using a ladle pour batter onto the pan, enough batter to cover the entire bottom with a very thin coating. Tilt the pan to evenly cover it and return to heat and cook until the crepe bubbles and bottom is lightly browned, about 1 – 1 1/2 minutes.
Turn crepes over with a spatula or with your fingers. To do this, remove it from the heat and carefully lift one edge of the crepe and then gently hold the edge to lift if off the pan and gently flip it over. Return to heat and cook the other side until browned, but not evenly. Slide the crepe onto a plate lined with wax paper.
Repeat with the rest of the batter. You can store the crepes with plastic wrap in the fridge for 24 hours. or wrap in plastic and foil to freeze for up to 1 month.
Fill with fruit, whipped cream and syrups and you can either roll it the traditional way, like a cigar, or you can make it into a triangle point.
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5 Comments
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mommomm on 3.11.2010
This is a perfect recipe, thank you! The only adjustment I made, was to add a splash of vanilla extract, which I love. I made up a full batch, slathered each with butter and rolled up. I put them in the freezer and just pull out a couple at a time for meals. My son likes them with strawberry jam, and I like them with sugar sprinkled on top.
morgaine28 on 3.1.2010
i have a similar recipe, and I like to fill mine with a quick apple compote: peel and dice an apple, sprinkle with a little sugar, cinnamon and nutmeg, then saute with a little butter…I normally start the apples first, and then turn them down to low/medium-low while i mix up the crepe batter and cook the crepes. That way they’re nice and soft by the time the crepes are ready.
tarverine on 9.18.2009
At a loss for dinner one night and very short on food supplies, I whipped these up and then proceeded to have them for dinner the next three nights. Certainly not the the healthiest choice, but definitely the most delicious! Great rolled up with butter and cinnamon sugar, powdered sugar, honey (husband’s favorite), and Nutella. Quick, easy, and yummy!
La Dame on 9.18.2009
One of my favorite recipes. I make a pudding cream cheese mixture ( one box of french vanilla pudding, 1 cup milk, 8 oz cream cheese) and fill them and then top with fruit! there is never any leftovers!
cookingatcollege on 8.2.2009
Delicious and easy! I’ll be making these again!