a good recipe for crepes?

Question

I know how to make pancakes but how do you do french crepes the really thin ones that you can fold over.

Answer 1

"Strawberry Cream Crepes" - 22 crepes

1 1/2 cups milk
3 eggs
2 tbsp. butter; melted
1/2 tsp. lemon juice
1 1/4 cups all-purpose flour
2 tbsp. sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tbsp. cornstarch
3/4 cup water
1 tbsp.lemon juice
1 tsp. strawberry extract
1/4 tsp. red food coloring (optional)
4 cups sliced fresh strawberries
FILLING:
1 cup heavy whipping cream
1 (8 oz.) cream cheese; softened
2 cups confectioners' sugar
1 tsp. vanilla extract

In a large mixing bowl, combine milk, eggs, butter and extract. Combine flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.
Heat a lightly greased 8" nonstick skillet. Stir batter; pour 2 tbsp. into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.
In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

Answer 2

Hope this helps:

INGREDIENTS
1 cup all-purpose flour
1 cup milk
1 egg
1 pinch salt
DIRECTIONS
In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

Answer 3

All Purpose Crepe Batter
4 x eggs
1/4 tsp salt
2 cup flour
2 1/4 cup milk
1/4 cup butter melted

In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter. Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan.
Makes about 32 to 36 crepes. Use about 1 ounce of batter for each crepe.
It is not necessary to grease pans having a non-stick coating. Heat pan over medium-high heat. With one hand, pour in 2 to 3 tablespoons of batter. At the same time, left pan above heating unit with your other hand. Immediately tilt pan in all directions, swirling the batter so it covers the bottom of the pan in a very thin layer. Work quickly before batter cooks too much to swirl. Return to heating unit and cook over medium-high heat. Cook crepe until bottom is browned. Then carefully turn with spatula. Brown other side for a few seconds. Remove from pan with spatula; stack on plate or tray.

Answer 4

GO TO THIS LINK
http://frenchfood.about.com/od/frenchcuisinebasics/r/basiccrepe.htm
THEIR RECIPE IS SIMILAR TO THE ONE I USE.
For the ones who think that creppe and pancakes are alike, pay attention: pancakes are cakes you make over the stove, where creppes are thinner and lighter.
Both are delicious.

Answer 5

I did not know that Crepes were capable of cooking because they do not have any hands or cutlery!

Answer 6

it's the same as pan cakes
just put less batter in the pan and spread it out further