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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Jacques Pépin Makes His Famous Crêpes | American Masters: At Home with Jacques Pépin | PBS
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Jacques teaches us how to make the crêpes he once had as a child, and which he know makes for his grandchildren. According to Jacques, there is nothing easier than making crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious.
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Crêpes Two Ways
Make the best crêpes with two of Chef Jacques Pépin favorite recipes!
INGREDIENTS
Crêpe Suzette Serves 4
Crêpes
· 2 large eggs
· 3/4 cup all-purpose flour
· 1/2 cup milk
· 1/8 teaspoon salt
· 1/2 teaspoon sugar
· 1/3 cup cold water
· 1 tablespoon canola oil
· 1 tablespoon melted unsalted butter, plus more butter for the skillet
Orange Butter
· 6 tablespoons unsalted butter, softened, plus more for buttering
· 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
· 1 tablespoon finely grated orange zest
· 1/3 cup fresh orange juice
· 1/4 cup Grand Marnier
· 2 tablespoons Cognac
Savory Crêpe
· leftover chicken pot pie mixture
· grated parmesan
For the crêpes: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
For the orange butter: In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter. Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.
Simple Easy Crepe Recipe Kilogram And Cup Sized
30 Simple crepes pan cake Materials Needed
2 liters of milk 25 eggs 1 liter cold water
2 kilograms of sieved wheat flour Like a large deep pot of pots
Blended steel blended
Handled shovel will have plastic scoop and plastic scoop
Liquid sunflower oil for frying 50 grams of salt ,
,,,,,,,,,,,,,,3 Pieces for Crepe ,,,,,,,,,,,,,
2 eggs, 2 and a half cups of water, 1 cup milk, 2 cups of flour, 1 teaspoon salt. Simple and easy crepe recipe
Make easy crepes at home
You can serve it by adding honey or chocolate into it
We will make twenty-five egg pancakes on this video
Necessary materials Two liters of milk One liter of cold water
Twenty-five eggs Two kilograms of sieved wheat flour
Like a large deep pot of pots Blended steel blended
Handled shovel will have plastic scoop and plastic scoop
Liquid sunflower oil for frying Fifty grams of salt
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First add the eggs into the deep bowl
You will do at home a small amount of pancakes
Two eggs, two and a half cups of water, a glass of water, two glasses of water, a glass of salt, a teaspoon of salt
Add two liters of milk Add one liter of cold water
Add fifty grams of salt Mix these ingredients completely mixed
Add two kilograms of sifted wheat flour and stir
Mix thoroughly wait five minutes mix slightly more
We are burning the ingredients ready to cook our ingredients we will cook in the middle Need to use large teflon-free pan
It is necessary to add plastic dough to the pancake dough for the practical cooking method You can add taval in practice with this method
Add a scoop of pancake dough to the slightly overheated oil with measure
Wait for the baking and spreading of the hull around the ceiling
Let the ceiling release the kreb by tapping it a little
Turn the cream with one stroke and cook the back side
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You can make this crepe pie Cream cheese, honey, or chocolate
You can try different recipes by adding ham and cocoa and sugar
You can make chinese berry by adding boiled corn purple cabbage and pepper cooked in shrimp
Make easy breakfast crepes that your kids will love for your children at home
An important detail to keep the heat low and to cook better crepes
I prefer crepes with honey and walnuts, you can eat immediately without hot cooling
If you can give useful information to you, we are happy. Bon Appetit
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Basic Crepes Recipe - Episode 34 - Baking with Eda
Full recipe:
Basic crepes recipe.
This recipe is enough for 9 crepes
Ingredients
3 eggs
pinch salt
1 tsp sugar for sweet crepes
250 ml milk
130 ml water
60 gr butter, melted
125 gr all purpose flour
butter for the pan
Instructions
Melt 60 gr butter; allow to cool.
In a medium bowl, whisk eggs with pinch salt (and sugar for sweet crepes)
add the milk, water and melted butter, whisk until combined.
Sift the flour and whisk until mixture is smooth and bubbles form on top.
Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a saptula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
How to make basic Crepes
via YouTube Capture