How to make PERFECT Crepes (Easy Crepe Recipe)
Learn how to make crepes from scratch! These delicate crepes are thin, buttery, and downright delicious. This is the only recipe you'll ever need!
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???????????????????? INGREDIENTS ????????????????????????
* 6 eggs
* 2 cups milk 2 % or whole
* 1/4 cup corn oil
* 1/2 tsp vanilla extract
* 1/4 cup granulated sugar
* Pinch of salt
* 2 cups all-purpose flour
* 1 cup boiling water
* 2 tablespoons unsalted butter for pan
* Nutella or strawberries and cream for filling
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➖Nonstick pan-
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➖Thin spatula-
➖Blender-
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????????????????????INSTRUCTIONS ????????????????????????
1. In a blender add 6 large eggs, 2 cups milk, 1/4 cup corn oil, 1/2 teaspoon vanilla extract, 1/4 cup granulated sugar, a pinch of salt, and 2 cups of flour (spooned and leveled off with a knife).
2. Give the batter a few pulses and scrape down the sides of the blender with a spatula to loosen and flour the may have stuck to the sides of the blender.
3. Now turn the blender on medium speed and slowly add 1 cup of boiling water. Boiling water helps make the crepes extra light and delicate.
4. Once you’ve added the hot water, turn the blender off, pour the crepe batter into a large bowl. Let it rest for at least 30 minutes at room temperature to let the gluten relax as the flour absorbs the liquids.
5. Bring a medium nonstick pan over medium heat and brush a little bit of unsalted melted butter on top. If your pastry brush is not heat proof, just place 1/2 tablespoon of butter and swirl it around until fully melted.
6. Then use a ladle to pour about 1/4 cup of the crepe batter into the pan. Tilt and swirl your pan to distribute the batter as evenly as possible.
7. After about 2-3 minutes, scrape the edges of the crepe with a thin spatula and flip over the crepe and cook for another 1-2 minutes.
8. Transfer the finished crepe onto a plate and continue doing this with the remaining of the batter. You should get about 35 crepes from this recipe.
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⏱ Time Stamps ⏱
0:00 Intro
0:22 The Crepe Batter
1:49 Cooking the Crepes
2:42 Nutella Filling
3:19 Strawberry and Cream Filling
4:04 Strawberry Jam Filling
4:31 Conclusion
Amazing Savory Crepe | Egg Ham Cheese Crepe | Street Food in Paris
The making of a delicious ham, egg and cheese savory crepe at Cafe de la Place in Paris, France. Paris Food Guide:
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Alton Brown Makes Crepes 3 Ways | Good Eats | Food Network
Alton shows us not one, not two, but THREE recipes for delicious crepes!
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
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Crepes
RECIPE COURTESY OF ALTON BROWN
Level: Intermediate
Total: 1 hr 25 min
Prep: 5 min
Inactive: 1 hr
Cook: 20 min
Yield: 17 to 22 crepes
Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Cook’s Note
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
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Alton Brown Makes Crepes 3 Ways | Good Eats | Food Network
How to Make Crepes
These easy homemade crêpes are tender, thin, buttery and so delicious! You can make them in a blender or by hand and you don't need a special skillet either. They are delicious with savory or sweet fillings and you can have them for breakfast, lunch, or dessert!
RECIPE:
Crepes are such an easy, versatile recipe that elevates any meal. I love them with some whipped cream, chocolate ganache and berries but they’re amazing on their own with a dusting of powdered sugar or for wrapping savory fillings like chicken salad! You don’t need a crepe pan but if you’re able to use one it helps.
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Easiest Crepes Recipe | Savory Breakfast Crepe Pocket
Making crepes couldn't be simpler with this recipe - just blend all the ingredients together and the batter will be ready in minutes. The result is a batch of exquisitely delicate, thin, and tender crepes with just the right amount of sweetness. They make an excellent base for either sweet or savory toppings, depending on your preference.
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INGREDIENTS (yield 6 medium crepes)
For the crepes:
1 egg, room temperature
½ cup all-purpose flour
¾ cup milk
1 Tbsp butter, melted and cooled
2 tsp sugar
¼ tsp salt
For the filling:
1 cup spinach leaves, packed
½ cup cheese blend
2 Tbsp heavy cream
1 tsp unsalted butter
Freshly ground pepper
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Music:
Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
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Basic French Crepes Recipe - Crepe Batter just in a minute
We will show you how to make basic french style crepes! It's a basic and simple crepe recipe.It can be treated as easy pancakes.You can use this crepe recipe to create different crepe recipes.It's a quick alternative for breakfasts.You can serve it with honey,jam or nutella.We have shared 2 different crepe recipes in our channel,you should watch them too.
Basic Crepe Recipe
Chocolate Crepe Recipe
Preparation
Crack 3 eggs in a large bowl and beat them with a mixer.Add half the milk to bubbling eggs.Combine flour and salt.Mix it well.Grease the skillet or crepe pan.Pour a scoop of batter into the skillet,you can add more if it needs to coat the bottom.But using too much batter will cause thick crepes if you want them to be thin.Lift the skillet and move your hand to swirl the batter from the centre of the skillet out around to the edges until it coats the bottom of the skillet.Cook on each side and it's ready to serve,enjoy!
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Ingredients
3 Eggs
1 Cup of flour
1 Cup of milk
1/2 Tsp of salt
1 Tbsp of vegetable oil