Flop Proof Crepes Recipes

FLOP-PROOF CREPES

Steps:

• Combine all ingredients in a large bowl.
• With an electrical blender, blend until smooth.
• Melt butter in two frying pans.
• Pour batter into frying pans, so there is a thin layer of it in each frying pan.
• Flip with a spatula.
• When both sides of the crepe are golden brown, remove from pan and repeat process.
• Serve immediately.

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

NO-FAIL FRENCH CREPES

Steps:

• Heat an electric griddle to 350º, or a 12-inch nonstick skillet over medium-high heat.
• Whisk the egg in large bowl. Whisk in the milk.
• Add the Bisquick and whisk until there are few lumps. The batter will be thin.
• Butter the griddle or skillet, using about 1-1/2 teaspoons of the butter.
• Cook 2 crepes at once on griddle, or one at a time in skillet by pouring the batter by scant 1/4 cupfuls onto hot griddle.
• Cook on the first side until the crepes begin to set and tiny bubbles appear on the surface, about 1 minute.
• Turn and cook for another 30 seconds. Remove to a plate.
• Repeat, butter the griddle/pan as needed, until all the batter is used.
• Whisk jam in small bowl until smooth.
• To assemble, spread 1 tablespoon jam over one side of each crepe. Squirt a generous amount of whip cream over the jam. Starting at that edge, gently roll up the crepe.
• Garnich each with about 1 teaspoon of jam and dollop of cream.
• You can also drizzle with chocolate syrup.
• Serve at once.