How Do You Make Great Tasting Crepes?

Question

Out in Vallejo, CA., at a Six Flags Park, they have a stand where they make crepes. I LOVE CREPES! So, what do you have to do to make them yourself at home? Six Flags won't tell me (smile)!

Answer 1

Why tell you when I can direct you to this website that has step by step instructions and pictures!

http://gourmetfood.about.com/od/cookingtechniques/ss/crepes.htm

There are many different varieties of crepes - savory and sweet that mainly differ in the filling and in minor embellishments that people can add to them. Here's a pretty basic recipe that I've used from Epicurious.

For the record, check the crepe search on epicurious and you will see a whole variety of recipes for crepes.

3 large eggs
1 to 1 1/2 cups milk
1 cup beer
1 3/4 cups all-purpose flour
Pinch of salt
2 tablespoons mild cooking oil

1. Whisk the eggs until they are combined, then whisk in 1 cup of the milk and the beer. Add the flour to the liquids, sprinkling it over the surface as you whisk to avoid lumps. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes so all is thoroughly incorporated. Let the batter site for 1 hour.
2. Heat a 10-inch skillet, perferably non-stick, over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crêpe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used. If the crêpes are thicker than you'd like, thin the batter with additional milk, whisking it in gently.

Makes 12 crêpes.

Answer 2

Basic Crepes

Egg sub. to equal 4 eggs
1 1/4 cups water
1 cup rice milk
1/2 tsp salt
2 cups whole wheat pastry flour or unbleached white flour

Put all ingredients in a blender or food processor and blend at high speed
for 1 min. Refrigerate, covered for 2 hrs. before cooking. Batter should
have consistency of heavy cream. If necessary, thin with more liquid.

To cook crepes, heat an omelet or crepe pan on low heat for a few minutes.
No need to add oil, these cook fine without it. Remove from heat, pour in
3 or 4 tablespoons of batter and tilt pan so batter coats the bottom. Put
pan on burner, cook crepe for a few minutes over medium low heat until
lightly browned or batter begins to bubble. Flip crepe over and cook other
side for about 30 sec. Gently remove and place on a plate. Repeat process
with remaining batter, stacking crepes as they're cooked. Use with favorite
breakfast, dinner or dessert crepe filling.

Note: I didn't notice this until I started typing this in, but I didn't
cook mine on med-low heat. I heated my pan on med-high and turned it down a
notch when ready to cook. They turned out fine, didn't stick and the edges
were just a little crispy (the way I like 'em).

Answer 3

The Magic Pan Restaurant Strawberry Crepes Supreme

Basic crepes
1 cup flour
3 eggs
1-1/2 cups milk
1/4 cup oil or melted butter
Pinch of salt

Filling, garnish and assembly
4 cups sliced fresh strawberries (keep 6 berries whole for garnish)
1/2 cup brown sugar
1 cup sour or whipped cream
Powdered sugar
1/2 cup brown sugar (again)
6 cooked crepes (if you have made 12, freeze the rest)

Basic Crepes:
Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, beating until smooth; batter will have the consistency of thick cream. Brush a hot crepe pan, 6-1/2 to 7 inches in diameter, with butter or oil. Pour in 1-1/2 to 2 tablespoons batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed. Makes 12 crepes.

Filling garnish and assembly:
Slice berries no more than 1 or 2 hours before serving. They must not be bruised or mushy. Toss them very gently with 1/2 cup brown sugar.

At serving time drain berries and place 2/3 cup in center of each crepe. Top each with 2 tablespoons sour or whipped cream. Sprinkle each with 1 teaspoon brown sugar. Fold sides of crepe over center to enclose. Sprinkle with powdered sugar. Top each crepe with 1 tablespoon sour or whipped cream. Sprinkle cream with 1 teaspoon brown sugar and top with a whole strawberry.

Answer 4

once I make crepes for breakfast i like to place nutella interior, and whipped cream on the best. once I make crepes for dinner i placed cream of poultry soup, broccoli, and cheese in them, and slightly cheese on the outdoors. Then i bake them.

Answer 5

We use instant pancake mix and add extra water to make it a little thinner than normal. Then we add a few drops of Vanilla extract.

When they are finished, we top them with strawberry, blackberry or raspberry preserves and powdered sugar.

Enjoy!

Answer 6

I dont know

Answer 7

Pork fat. EVERYTHING tastes better with pork fat.

Answer 8

go to allrecipes.com!