How To make Basic Crepe Recipe
1 1/2 c Flour
1 ts Sugar
1/8 ts Salt
3 Eggs
1 1/2 c Milk
2 tb Butter or oil; melted/cooled
Mixing crepes by hand. Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. Make a hole in the middle of the dry ingredients and pour in beaten eggs. (French chefs often break the eggs right into the dry ingredients but this makes mixing more difficult. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour. Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions. Add melted butter (and flavorings if indicated). Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerater. If necessary, the crepe batter can be cooked immediately, but the "resting" time allows the flour to absorb more liquids, makes the mabber easier to handle, and gives the crepes more flavor. Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream. From: You can do anything with crepes. 1993 Cooking Echo Picnic Cookbook exchange. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 07-31-93 (23:19) Number: 1775 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking
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Basic crepe recipe
Test your skills in the kitchen by seeing if you can flip these tasty traditional crepes like a professional.
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How to Make Basic Crepes | Allrecipes.com
See how to make simple but delicious crepes. In this video, you'll see all the tricks for making perfect, five-star crepes. Light and elegant, crepes are surprisingly simple to make, and they can be made from just a few common ingredients.
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Crêpes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Crêpes. Crêpes are thin French pancakes that have a wonderfully soft and tender texture. They are not that different from an American pancake in taste and texture. I love how you can make the batter ahead of time and store it in the refrigerator for a day or two. But even better, you can make the Crêpes a few days ahead and then just reheat them in a warm skillet without any noticeable loss in quality.
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Easy Basic Crepe Recipe | The Cooking Duo
Welcome back to The Cooking Duo!
Today we're sharing a basic crepe recipe thats perfect for breakfast or dessert! The filling is of your choice- savory or sweet! In this video we added nutella and strawberries, but you can fill them with chicken or beef as well.
Ingredients:
Eggs: 5
Flour: 3 cups
Salt: 1/4 teaspoon
Milk- 4 cups
Melted butter: 2 tablespoons
Mix all the ingredients well, it can even be done in a blender!
Once the batter is lump free, cook them on a lightly oiled non-stick pan for 2 mins, and then flip and cook for 1 minute. Cook them on medium heat, NOT high heat.
Serve immediately.
This recipes makes about 15-20 crepes.
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How to Make Crepes (Easy!!)
An easy, foolproof recipe for how to make Crepes! Today’s recipe is simple and uses only a few classic pantry staples for ingredients.
RECIPE:
Ingredients
1 cup all-purpose flour 125g
1 Tablespoon granulated sugar omit if making savory crepes
1/4 teaspoon salt
2 large eggs
1 cup whole milk 236ml
¼ cup water 60ml
3/4 tsp vanilla extract omit if making savory crepes
2 Tablespoons unsalted butter melted and slightly cooled
Canola oil or additional melted butter for the pan
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Instructions
00:00 Introduction
00:22 If using a blender: Combine all ingredients. Blend for 10 seconds. Pause and scrape down the sides of the blender then blend again for another 5 seconds. Cover and place in refrigerator to rest for 30-60 minutes (or as long as 48 hours).
00:33 If not using a blender: Sift or whisk together flour, sugar, and salt in a large bowl to break up any clumps. Make a well in the center and add eggs, about half the milk, and the vanilla extract. Whisk until smooth.
02:35 Whisk in remaining milk, water, and melted butter until well-combined. Cover and refrigerate for 30-60 minutes. (This allows the bubbles to escape from the batter and makes the crepes less likely to tear when cooking.)
03:55 Once the crepe batter has chilled (no matter which way you prepared it), heat a nonstick skillet over medium heat. Lightly brush the pan with oil or melted butter (I prefer butter). The pan should be warm before you add any batter (you should be able to feel the heat radiating off of it if you hold your palm several inches over the pan). Stir the crepe batter once more briefly before proceeding.
04:44 Lift the pan off of the heat and portion about 1/4 cup of crepe batter onto the pan. Gently tilt and swirl the pan so the batter forms a thin circle (about 8 diameter) and return to heat.
05:07 Cook until the crepe begins to look dry and the edges have set (about 45 seconds) and then use a spatula to flip the crepe. Cook on the other side until a light golden brown.
05:35 Transfer to a plate and serve¹.
Repeat with remaining batter, brushing the pan with additional oil or butter as needed.
Notes
¹Sometimes, to keep the crepes warm, I'll preheat my oven to its lowest setting (around 200F) and line a baking sheet with foil. I'll place the cooked crepes on the baking sheet in the oven to keep warm until I've cooked all of the batter.
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