BASIC CREPES RECIPE (WITH VIDEO) | ALLRECIPES
Provided by: JENNYC819
Categories: Sweet Crepes
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 8 crepes
|1 cup all-purpose flour|
|½ cup milk|
|½ cup water|
|¼ teaspoon salt|
|2 tablespoons butter, melted|
- 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.
Calories 215.7 calories, CarbohydrateContent 25.5 g, CholesterolContent 110.7 mg, FatContent 9.2 g, FiberContent 0.8 g, ProteinContent 7.4 g, SaturatedFatContent 4.9 g, SodiumContent 235.3 mg, SugarContent 1.7 g
THIN BREAKFAST CREPES | RICARDO
Provided by: Ricardocuisine
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 14 crepes, approximately
|1 cup (150 g) unbleached all-purpose flour|
|2 tbsp sugar|
|1 pinch salt|
|1 1/2 cups (375 ml) milk|
|1/2 tsp (2.5 ml) vanilla extract|
|1 tbsp unsalted butter, melted|
|Softened butter, for cooking|
- Thin Breakfast Crepes
Calories 173 calories
SIMPLE CREPES RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Crepe Recipes
Total time: 1 hours 15 minutes
Prep time: 45 minutes
Yield: Makes 12 (8-inch) crepes
|1 cup unbleached all-purpose flour|
|1 tablespoon granulated sugar|
|1/4 teaspoon kosher salt|
|1 1/2 cups whole milk, room temperature|
|4 large eggs, room temperature|
|3 tablespoons unsalted butter, melted, plus more for brushing|
- In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
- Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Calories 147 g, FatContent 8 g, ProteinContent 6 g
BASIC CREPES RECIPE | EPICURIOUS
Provided by: EPICURIOUS.COM
Yield: Makes 8
|2 large eggs|
|1/4 teaspoon salt|
|1 cup unbleached all purpose flour|
|1 1/4 cups (or more) milk (do not use low-fat or nonfat)|
- 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.