French Crepe Recipes

REAL FRENCH CREPES

Steps:

• In a mixing bowl, combine flour, egg, and milk.
• Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

JULIA CHILD'S BASIC CRêPES RECIPE

Steps:

• Blender: Combine all the ingredients in a large mixing bowl (or blender jug). Blend with an immersion blender until everything is combined, scrapping down the sides of the bowl a few times. If there are lumps, continue blending until the lumps are gone. If there are still lumps remaining, strain the batter and discard the lumps.
• Whisk: In a mixing bowl, whisk milk, water, egg and butter together. In a separate large mixing bowl, whisk flour, sugar and salt together. Pour in the wet ingredients slowly, whisking constantly until everything is incorporated. Strain the batter and use a spoon to press down on the lumps against the sieve to incorporate them back into the batter. Strain the batter and discard any remaining lumps.
• Cover the mixing bowl with a plastic wrap, place the bowl in the refrigerator and chill the batter for at least 2 hours before using to allow flour particles to expand in the liquid to yield a tender and light crêpe. The batter can be made the day before and kept chilled until ready to use.
• Heat an 8 to 10-inch frying pan over medium heat. Sprinkle droplets of water onto the frying pan and if the water sizzles immediately, it means the frying pan is hot enough for use.
• Brush a thin layer of softened or melted butter on the frying pan. Give the crêpe batter a stir and scoop ¼-cup of batter.
• Hold the frying pan in your dominant hand and pour the crêpe batter into the middle of the pan with another hand, tilting the pan in all directions as you pour (the batter should set almost immediately as you pour in the batter) so that the batter coats the bottom of the frying pan in a thin layer.
• Cook for about 30 seconds until the edges begin to brown, then loosen the crêpe with a spatula and turn to the other side to cook for another 30 seconds. Transfer the cooked crêpe onto a plate. Repeat until all the batter is used up.After cooking the first crêpe, determine if ¼-cup of batter is too much or too little and adjust the batter amount for the subsequent crêpes. The crêpe batter consistency should be that of a light cream, just thick enough to coat a spoon. If you find the batter too thick or heavy you may whisk in water, tablespoon by tablespoon.If the crêpe is burning or setting too fast for your comfort, lower the heat slightly or place the frying pan on a wet tea towel for 5 to 10 seconds to cool down the frying pan slightly.

FRENCH CRêPE RECIPE (BASIC CRêPES)

Steps:

• Whisk together all ingredients in a bowl.
• Let batter sit in the refrigerator at least 1 hour (or overnight).
• Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
• Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
• Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
• Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.

EASY FRENCH CRêPES

Steps:

• Melt the Butter and set aside to cool down.
• In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
• Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
• In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
• Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
• Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
• Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
• Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
• Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.

EASY FRENCH CREPES

Steps:

• Place water, milk, flour, eggs and salt into blender (in that order makes it easier to scrape the unmixed flour off the sides) and blend at lowest setting.
• After 30 seconds pour in melted butter and continue to blend at lowest setting for two minutes (make sure to stop the blender after about 15 seconds and scrape any unmixed flour off the sides).
• Warm a non-stick crepe pan (8" or 10" pans are the best size) over medium heat.
• Starting with the crepe pan already tilted, pour in 1/4 cup to 1/3 cup of batter (depending on pan size) and quickly tilt the pan spreading the batter to the edges (this should make for a nice thin crepe).
• Once the edges start to curl up slightly, inspect the under-side to see if it's a light golden-brown.
• This step is up to you, but some people like to flip the crepe for about 10-15 seconds just to give it a more "finished off" look.
• Fill with fruit or Nutella or cinnamon-sugar, or my favorite, ham & Gruyère (don't forget to add pepper!).

17 BEST SAVORY CREPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory crepe in 30 minutes or less!

FRENCH CREPES

Steps:

• Add the flour, eggs, milk, melted butter, salt, and sugar to a blender or food rocessor. Start the blender on low speed and then increase
• Run the blender for half a minute until you have a smooth creamy batter
• Preheat a cast-iron skillet or nonstick pan over medium heat. Add a small knob of butter and brush the pan
• Take a small ladle and pour batter into the pan while swirling to spread the batter in a thin crepe
• It takes about half a minute to 1 minute to cook the crepe dry and lightly golden
• Flip the crepe with a spatula and cook the other side for about 20-30 seconds. Take out of the pan and put on a plate
• Repeat for remaining batter

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

CLASSIC FRENCH CREPES (BASIC CREPES)

Steps:

• Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
• Add the oil or butter and whisk it in.
• Place the flour, salt and sugar in a large bowl.
• Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
• Add the rest of the liquid and mix to form a smooth, watery batter.
• Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
• Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
• Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
• Preheat a 10 inch non-stick pan over medium heat.
• Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
• Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
• Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
• Place the pan back on the heat to let the crepe cook.
• For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
• For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots.
• Repeat until all the batter is used up (remember to mix the batter each time).
• Stack the cooked crepes on a plate or wire rack.
• If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
• Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
• Place a crepe on a plate or flat surface.
• Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
• Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.