Anyone know a good recipe for crepes?

Question

I have found some on the internet but you have to let them sit for an hour in the refregerator and i just done have that time.

Does anyone know of a quick crepe batter mix?

Answer 1

Here it is
* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted
I n 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.

Answer 2

2 cups biscuit baking mix
1 1/2 cup milk
4 each eggs
2 cups biscuit baking mix
1 1/2 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
4 each eggs
--- Filling ---
1 cup cream cheese
1/4 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Directions
Making crepes can be easy if you already have a batch of baking mix in the pantry. Flipping and filling takes some practice, but you'll get it down. Make sure your pan is hot enough to bounce a drop of water, and has no rough spots.

crepes can be filled with various meat stuffings for a quick brunch or dinner, or they are great with fruit for dessert. You can make a batch of them and freeze them with wax paper or plastic wrap between each one.

QUICK crepeS: Combine ingredients and beat until smooth in a blender, food processer or shaker container. Mixture will be thin.

To Use: For each crepe, pour about 1/4 cup of batter into a hot, greased pan. Turn pan until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, turn over and cook the other side unitl golden brown.

To reheat frozen crepes: either thaw, still wraped, at room temperature for 1 hour before warming in an oven set at 350, or unwrap and place in a micowave on medium for 1 or 2 minutes.

Ideas: For dinner or brunch crepes, try filling with a spoonful of finely ground tuna, chicken, or turkey salad and top with white sauce.

For dessert, fill with spiced apples, sweetened cherres or berries; top with swetened whipped cream and dust with cinnamon.

BLINTZES: Mix batter and cook, as for crepes. Fill the crepe while still warm with sweetened cream cheese, top with sour cream, and dust with more sugar.

Yields: 12 crepes

Answer 3

probable you may in basic terms take the prevailing recipe and divide each and all the portions with the help of the suited volume to make the needed style (you may have difficulty for some components say, in case you go with like a million/sixteenth of an egg, or something like that (possibly use humming fowl eggs?) possibly make the bigger batch and the leftover crepe precursor blend could be refrigerated and used for next nutrition, or perhaps make distinctive crepes and freeze the extras for destiny use (not sure if this would artwork, some ingredients do no longer freeze properly).

Answer 4

French Crepes Suzette:

It’s the famous French Crepes Suzette made Bisquick® mix easy! Enjoy thin, tender crepes bathed in a flavorful orange sauce.

1 cup Original Bisquick® mix
3/4 cup milk
2 eggs
1/4 cup butter or margarine
1 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup sugar
1/4 cup orange-flavored liqueur


1 . Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.

2 . Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.

3 . Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

Answer 5

If you get a copy of "The Joy of Cooking" cookbook,you'll never have to search around for good recipes again! I first read about it in the New York Daily News and the guy writting the article was so right!

Answer 6

Sorry to break it to you but there are no ''quick crepes'' batter mixes. It's necessary to follow the instructions otherwise the crepes won't turn out properly.

Crepes
Yield: 17 to 22 crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 2-1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
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Apple Crepes
Serving Size : 4

1 stick Butter
1 cup Brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Freshly-grated nutmeg
1 cup Walnut pieces
3 Granny Smith apples, cored, and sliced 1/4” thick
1/4 cup Apple Jack Brandy (up to 1/2 cup) or any other apple liquor or brandy
8 scoops Cinnamon ice cream
8 Crepes
2 ounces Maytag Blue cheese, crumbled

In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples. Cook the apples for 3-4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy. Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match.

Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.
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Orange Crepes
Makes 8 servings

Crepes:
2 cups flour
6 tablespoons confectioner's sugar
pinch of salt
2 tablespoons unsalted butter, melted and slightly cooled
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
vegetable oil as needed
16 squares parchment or waxed paper

Filling:
1 pound cream cheese, roome temperature
1/2 cup sour cream
1/2 cup confectioner's sugar
1 tablespoon grated orange zest
1/2 cup fresh orange juice
1/2teaspoon pure vanilla extract

Sauce:
1/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
1/2cup pecan pieces
1 cup orange juice
1 tablespoon grated orange zest
1/2 cup Grand Marier
2 tablespoons Triple Sec

Combine the flour, confectioner's sugar, and salt in a large mixing bowl. In a medium-sized mixing bowl, combine the melted butter, milk, eggs, and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth.

Lightly brush a 6" nonstick skillet with the vegetable oil and heat over medium heat. When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30-40 seconds. Turn the crepe over and cook on the second side for about 15 seconds. Remove from the pan and stack the crepes between the parchment or waxed papers.

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until fluffy. Add the sour cream, confectioner's sugar, orange zest, orange juice and vanilla. Beat to blend well, scraping down the sides of the bowl.

Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour.

In a large saute pan over medium-high heat, melt the butter. Add the granulated sugar and pecan pieces and cook, stirring, for 3 minutes. Add the orange juice and cook, stirring occasionally, for 4 minutes. Add the orange zest and cook for 1 minute. Add the Grand Marnier and Triple Sec and simmer for 2 minutes. Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the orange juice. Remove the crepes from the pan, set aside and keep warm while cooking the remaining crepes.

To serve, crisscross 2 crepes on a plate and drizzle with the orange sauce.

Answer 7

Sorry, don't know.

Answer 8

www.foodnetwork.com.