how to make crepes?

Answer 1

www.allrecipes.com search for crepe recipes

Answer 2

Crepes
Yield about 12 crepes (depends on pan size)
Preparation Time :0:30

Ingredients
1 cup milk
1 each egg large
1/4 tsp salt
1 tsp oil
1 cup flour

Preparation
In a large bowl mix milk with egg, salt, oil and flour. Beat well, as you cannot overbeat this preparation. Let it rest in the refrigerator covered for 30 minutes. It should be the consistency of heavy cream at that time. If too thick, thin it slightly, as you want thin crepes.

Wipe a non stick frying pan (about 5-7") with a paper towel that has been moistened with oil. You should leave the thinnest of films. Set heat at medium to medium-high. When there is the first perceptible shimmer of smoke, use a 1 oz ladle or measure and pour into the center of the pan. Pour it all at once, and do not add more. Lift the pan off the fire and turn it this way and that to spread the batter as much as you can. It should cover the entire pan. If not, you need a smaller pan or a larger spoon. Try using a shot glass, if the ladle doesn't work out for you. The point is to deposit the minimum amount of batter to do the job and to deposit JUST that amount every time.
The batter will make a hissing noise when it hits the pan if the heat is high enough, When you see brown on the edges, gently free the crepe with a plastic spatula, or bang the pan bottom on the stove to free the crepe. When the heat is correctly adjusted, the edges will turn brown just as the crepe is ready to turn. That is where you want to set your heat. Make note of the setting for future reference as once you begin, you don't want to change the heat setting.

Then turn or toss it over onto the uncooked side and briefly allow it to take some spots of color and dry out and moist spots. Turn it out onto a cloth towel or lightly greased surface to cool.

Allow crepes to cool. Make stacks of ten, and only wrap when totally cool. (In the professional kitchen we make stacks of ten into stacks of fifty, as we used hundreds! If the chef was mad at me (frequently) I would stand all day doing this.)


This recipe is very plain. You could change the oil, which helps the non stick pan, to butter for flavor. You can use some flavored spirit as part of the milk. You can use egg yolks instead of whole egg. Chopped parsley can be added. Chefs use crepes in many different ways, from stuffing them with a filling and gratinating them with a sauce (Spinach Stuffed Crepes with Feta, Sauce Mornay) to Crepes Suzette.

Answer 3

Crepes are NOT easy to make. I assume you intend to stuff your crepes with other foods (like fruits, for a dessert). I would highly recommend using store-bought crepes.

Cooking crepes is actually something you need to practice at. You start with a batter that's pretty similar to a pancake batter (I won't bother posting links to recipes; they're easy enough to find). You'll also need a crepe pan (or something that will work just as well), and you'll need to season the pan.

Then you'll need to ruin anywhere from six to fifty crepes, until the pan begins to "co-operate" with you.

Good luck!

Answer 4

148 found for "Crepes"

Here's one I like!

Crepe Quiche Lorraine
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Crepe Expectations

2 teaspoons butter
1/2 cup yellow onion, sliced
4 strips cooked bacon, crumbled
8 eggs
12 ounces milk
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
6 ounces cheddar, shredded
6 savory crepes, recipe follows

Preheat the oven to 350 degrees F.

In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper.

In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly into the cups. Pour the egg mixture into each cup so that all of the quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely set.

Savory Crepes:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 teaspoon salt
1/4 cup chopped herbs, spinach, or sun-dried tomatoes
Butter, for coating the pan

In a blender, combine all of the ingredients (excepting the butter for coating the pan) 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.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17313,00.html?rsrc=search

Answer 5

Enjoy & Good Luck!

Have a good one!

takecares

Answer 6

http://allrecipes.com/Recipe/Crepes-2/Detail.aspx

http://allrecipes.com/Recipe/Chocolate-Hazelnut-Fruit-Crepes/Detail.aspx