Best Basic Crepes Recipes

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.

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.

HEALTHIER BASIC CREPES

Steps:

• Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
• Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.

BASIC SWEET CREPES

Steps:

• Pour the batter into a pitcher or other container with a pouring lip.
• Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
• Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
• Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
• Stack the finished crepes between sheets of wax paper.
• Use immediately or let cool, wrap airtight and freeze for up to 1 month.

AMAZING & EASY BASIC CREPES

Steps:

• In medium bowl, beat eggs slightly.
• Add remaining ingredients and beat until smooth.
• (Batter may be covered and refrigerated up to 2 hours or cooked immediately).
• Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).
• A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.
• Grease pan lightly.
• Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.
• When crepe is light brown and set, turn to brown other side.
• Remove from pan.
• Repeat with remaining batter to make about 14 crepes; stack cooked crepes.
• Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.
• FOR DESSERT CREPES, add 2 tablespoons sugar to batter.
• To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.

BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE

Steps:

• Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
• Add the coconut oil and a little of the milk, beating well with a wooden spoon.
• Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
• Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
• Cook until golden brown, flip and cook the other side.
• Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.

BASIC BUCKWHEAT CREPES

Steps:

• Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
• Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.

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 WITH COGNAC

Steps:

• For this basic crêpe recipe, sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.
• Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. (It should sizzle on touching pan) For each crêpe, pour a little batter into the pan, tilting about to let it run, covering the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully with spatula. Pat turned crêpe flat with fingers and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.

BASIC CANNELLONI CREPES

Steps:

• In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
• Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
• Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
• Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
• Lightly oil pan before cooking each crepe.

BASIC CREPES MIX IN BLENDER

Steps:

• Place ingredients in blender in order given.
• Blend until well mixed.

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!

KATE'S BASIC CREPES

Steps:

• First, combine the flour, eggs, salt and oil in a large bowl so you have plenty of room to whisk and combine these ingredients well. Then add about a quarter of the milk and mix till smooth.
• When it is smooth, add the balance of the milk all at once and mix gently until you have achieved a homogenous batter --NO LUMPS (Sans Grumeaux!).
• Then let the batter sit at room temperature for at least half an hour -- Now your batter is ready.
• Heat your skillet or, if you are lucky enough to have one, your crepe pan, add oil or butter or a combination of both--just enough to give the pan's surface a sheen, and add just enough batter to make a very thin veil across the pan.
• Then, using a spatula, carefully turn your crepe once it begins to brown around the edges and cook it on the other side.
• When it is lightly browned on both sides, remove it from the pan and lay it on a warm plate.
• Repeat the process, stacking your crepes one on top of the other.

BASIC CREPES WITH HAM, SWISS AND ASPARAGUS VARIATION

Steps:

• In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.
• When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter. Quickly whisk the crepe batter to recombine, then measure out 1/4 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter.
• Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip. Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes - I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke - the skillet is probably too hot.
• Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking. The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes. Serve the crepes with your favorite toppings. Some of ours include nutella and strawberries, butter and cinnamon and sugar, maple or other fruit syrup.
• To store leftover crepes (or to make in advance): once the crepes have cooled, stack them between pieces of parchment or wax paper. Wrap the stack of crepes in plastic and store them in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer. Completely thaw frozen crepes before carefully pulling them apart.

BASIC CREPES

Steps:

• Make the crepes: Whisk the eggs together in a medium-size mixing bowl. Slowly add the melted butter and whisk until combined. Sift in the flour and salt and stir until combined. Slowly add in the milk. The batter should be runny. Strain the batter and let it rest, refrigerated, for at least 1 hour.
• When you are ready to cook, put a little melted butter into a nonstick pan and put it over medium heat. Ladle the crepe batter into the pan tilting the pan while adding the batter to completely and evenly coat the bottom of the pan. This will take a little practice; usually the first crepe gets scrapped. Once the edge of the crepe begins to pull away from the pan, after about 1 to 2 minutes, use a spatula to get under the crepe and use your fingers to turn it over. The crepe should be golden brown. Cook for 1 minute on the other side, remove it from the pan, and put it onto a plate. Repeat making and stacking crepes, adding more butter to the pan as needed, until all the batter has been used.
• Make the bechamel: In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 3 to 4 minutes to cook out the raw flour flavor, but do not let it brown. Pour in the milk, whisking constantly to avoid lumps. Season with salt, lower the heat to medium, and cook until the sauce thickens, about 5 minutes. Remove the pan from the heat and stir in the cheese. Keep warm.
• For the filling: Bring a large pot of salted water to a boil over medium heat. Add the asparagus and blanch for about 1 minute, just enough time to set the color but not to overcook it. Immediately plunge the asparagus into a bowl of salted ice water to stop the cooking. When the asparagus is cool, drain and cut it into 1-inch pieces, keeping the tips aside.
• Heat a medium skillet over medium-high heat. Add the butter and shallots and cook until the shallots are soft, about 5 minutes. Pour in the wine and let it reduce by half. Add the chicken, tomatoes and chopped basil and cook until they are warmed through, about 3 minutes. Add the asparagus and 1 cup of the reserved bechamel. Taste and adjust the seasoning.
• Lay a crepe on your work surface. Spoon a couple of tablespoons of the chicken mixture down the center of the crepe. Roll up the crepe like a cigar. Repeat with remaining crepes and filling. (Alternately, spoon the filling mixture over 1 half of the crepe, fold the crepe in half, then in half again to form a triangle).
• To serve, put 2 crepes onto each serving plate. Spoon some of the bechamel sauce over the crepes and garnish with the reserved asparagus tips and some basil leaves. Serve immediately.

EASY BASIC CREPES

Steps:

• Combine all ingredients and mix until smooth. This batter should be thinner than pancake batter.
• Lightly spray oil on a crepe or 8-inch skillet or frying pan and heat to a medium heat. Pour about 1/4-cup of batter in the center of the pan and tilt to cover bottom in an even layer.
• Cook over medium heat until lightly brown on both sides, turning only once.
• Remove and fill with your favorite mixture, then fold and roll up like a burrito. Serve hot or cold.
• Nutrition info for 1 medium crepe (without filling) - total fat (g) = 1.5, saturated fat .5, cholesterol(mg) = 37, calories = 48, fiber (g) = trace, Weight Watcher points = 1.

AMAZING & EASY BASIC CREPES

Steps:

• In medium bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. (Batter may be covered and refrigerated up to 2 hours or cooked immediately). Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F). A few drops of water sprinkled on the pan sizzle and bounce when heat is just right. Grease pan lightly. Pour about 3 tablespoons batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Remove from pan. Repeat with remaining batter to make about 14 crepes; stack cooked crepes. Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days. FOR DESSERT CREPES, add 2 tablespoons sugar to batter. To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.

BASIC SOUTH INDIAN RICE AND BEAN CREPES

Steps:

• 1. Place the rice in one bowl and the dal and fenugreek seeds in another. Soak both overnight in water to cover by about 2 inches. Drain and grind each one separately in a blender (not a food processor), blending to make a smooth and semi-thick batter, adding up to 1/4 cup water to each mixture, as needed.2. In a large bowl, mix both the batters together and add the salt. Cover and place in a warm, dry spot to ferment until fluffy and full of tiny bubbles, at least 24 hours. Mix in up to 2/3 cup water - just enough to make a semi-thick batter of pouring consistency then whip with a fork to make it fluffier.3. To make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a Stuffed South Indian Crepe (see Breads and Crepes).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BASIC CREPES

Steps:

• Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
• If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

BASIC CREPES WITH FRUIT FILLING

Steps:

• 1. Combine all filling ingredients in a saucepan and bring to a boil. Lower heat until the mixture thickens.2. Cool mixture slightly place the fruit filling inside each of 20 crepes. Fold the crepe over to seal it. Top each crepe with 2 tablespoons of the whipped cream topping.EXCHANGES1 1/2 StarchNUTRITION FACTSCalories 136 Calories from Fat 12Total Fat 1 gram Saturated Fat 0 gramsCholesterol 2 milligramsSodium 205 milligramsTotal Carbohydrate 23 grams Dietary Fiber 1 gram Sugars 8 gramsProtein 8 grams