Does anyone know the recipe for crepes??

Answer 1

Crepes Recipe

CREPE BATTER:
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt

In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. (The batter may be made up to 1 day in advance and kept covered and chilled)
Yield: Enough batter for about 20 crepes

TO MAKE CREPES: Melted unsalted butter for brushing the pan Crepe batter (recipe above)

Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat the pan until it is hot but now smoking, and remove it from the heat. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly. Turn the crepe, brown the other side lightly and transfer the crepe to a plate. Make crepes with remaining batter in the same manner, brushing with butter as necessary. (The crepes may be made in advance, stacked, wrapped in plastic wrap, and chilled for up to 3 days or frozen.)

Hope u like!!!

Answer 2

Apple Crepes






Crepes:
2 large eggs
1/2 cup water
1/2 cup milk plus 2 tablespoons
1 cup all purpose flour
1/8 teaspoon ground cinnamon
Pinch salt
1-ounce unsalted butter

Put the eggs, water, and 1/2 cup milk in a large bowl. Whisk until combined. Add the flour, cinnamon and salt and again whisk until combined. Whisk in the melted butter.

Refrigerate the batter for at least 1/2 hour.

Heat a 6-inch non-stick pan over medium heat. Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan. (Return excess batter to the remaining batter.) Cook the crepe for 1 to 2 minutes until it is golden brown. Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds.

Continue cooking crepes until you have at least 12.

Make sure the crepes are cool and then cover them with plastic wrap. Refrigerate until you are ready to serve them.

Apple Balls:
3 apples (Jonagold, Gala, Braeburn or Fuji)
1/2 cup hard apple cider
1/2 cup sugar
1/2 cup water

Peel the apples. Using a melon baller, scoop out the apple balls making sure you do not scoop into the core. Make 42 balls total.

Combine the cider, sugar, and water in a medium sized saucepan. Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves.

Reduce the cider mixture to a gentle boil. Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel. Poach the apple balls for about 5 minutes until the are soft. Be careful not to over-poach them as you want them to retain their shape. Poaching timing will depend on the variety of apple being used.

Remove the apples from the cider syrup, reserving the syrup. The apples can be poached ahead of time.

Plating:
1 teaspoon lemon juice
2 teaspoons Calvados
Pinch salt
1-ounce unsalted butter
6 tablespoons creme fraiche

Place the cider syrup in a large saute pan over medium heat. Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup. Heat the crepes until they are warmed through.

Place 2 crepes on each plate. Increase the heat to high and add the lemon juice, Calvados, salt and butter. Cook until the sauce thickens slightly. While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate. Pour the sauce over the crepes. Top with a tablespoon of creme fraiche. Serve immediately.



i made this recipe it is soo good try it!!

Answer 3

2 large eggs
2/3 cup milk
1 tablespoon margarine -- melted
1/2 cup all-purpose flour
1/4 teaspoon salt
vegetable oil

1. Beat eggs thoroughly. Blend in melted margarine and milk. Stir in flour only until smooth.
2. Lightly brush a 5-inch crepe pan with oil. (Use a larger size pan for larger crepes.) Heat over medium heat.
3. Pour in 2 tablespoons of batter and tilt pan carefully so batter covers entire bottom of pan. Cook 2 minutes on each side or until golden brown.
4. Repeat with remaining mixture, wiping pan if needed.

Makes about 12 crepes.

I have used this and find it very easy, I use strawberries in the rolled up crepe and top with whipped cream. Bon apetite!

Answer 4

Banana Crepes

Prep Time:5 Minutes
Cook Time:15 Minutes
Ready In:20 Minutes
Servings:6

INGREDIENTS:
1 cup all-purpose flour
1/4 cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
1 1/2 cups whipped heavy cream
1 pinch ground cinnamon


DIRECTIONS:
Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Answer 5

yeild 20-24 crepes

1 1/2cups milk
2 tbsp vegetable oil
3 eggs
1 1/2 cup flour
1/8 tsp salt

In large mixer beat eggs on medium speed. Gradually add dry ingredients, alternately with milk and oil. Beat until smooth. Batter can be used immediately or held, covered and refrigerated for up to 3 days. stir before useing. after cooking,store stacked crepes in refrigerator tightly wrapped for up to one week. if more than one week store in freezer. Place wax paper between each crepe so as not to stick together.

I have several more if you would like to get up with me.

Answer 6

There are many variations on basic crepes - The following link will provide you lots of interesting options.

Answer 7

I always thought you just thinned out yer pancake recipe w/ milk? shows what I know about crepes.

Answer 8

when one crepe gets together with another crepe and they have a baby they make more crepes ! ! ! Sorry, I just had to do that. ha.

Answer 9

Flour water egg yolk and melted unsalted butter. Let it chill in the fridge for 1 hr.

Answer 10

it is so easy, milk, egg, flour, little butter, little bit of sugar, pinch of salt. bonne apetite!