Crepe recipes?

Question

Apple, Peach, cherry, blueberry, banana, you name it!

Answer 1

1/2 cup baking soda
3 quarts figs
2 quarts boiling water
Syrup
1 cup water
1 cup vinegar
6 cups sugar
1 teaspoon whole cloves
1 teaspoon allspice berries
4 cinnamon sticks

Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes.
Drain.
Mix syrup ingredients.
Lemon chunks may be added (I don't use).
Whole Ginger may be used also (I don't use).
Bring to boil, add figs and boil for 10 minutes.
Boil figs in syrup 10 minutes for 3 days.
On 3rd day can in sterilized jars.
Note: for 12 quarts of figs, use 10 pounds of sugar.

Answer 2

INGREDIENTS
2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil
1 tsp vanilla
1 T. white sugar
DIRECTIONS
In a blender combine eggs, milk, flour, salt and oil, vanilla and sugar...Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

recipe for sweet fillings...if you woul like to fill with meat or spinach/cr. cheese...omit the vanilla and sugar from the recipe..

Answer 3

Basic Crêpe Batter for Dessert or Savory Crêpes ~ Blender Method
INGREDIENTS:
3 large eggs
1-1/3 cups whole milk
3/4 cups unbleached, all-purpose flour
3/4 teaspoon salt
5 Tablespoons unsalted butter, melted
PREPARATION:
1. Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute.

2. If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.

At this point, it can also be covered and refrigerated for up to 1 dayBring it to room temperature before continuing with recipe.

3. Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter.

4. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.

5. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.

6. Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.

7. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.


To serve:
These crêpes may be filled with either sweet fillings, such as jam and sprinkled with a little sugar. They may also be filled with savory fillings, like ham and cheese or chicken and spinach in a cream sauce. A favorite sweet filling in France is Nutella. In Brittany, they make them with buckwheat flour and fill them with seafood. In Alsace, they flavor the batter with herbes and use leftover meat for fillings. Use your imagination and a few of your favorite ingredients to develop your own favorites.

http://frenchfood.about.com/od/frenchcui...
The easiest way to make crepes..they almost replaced pancakes for my kids