does anyone know a recipe for those paper thin crepes that you get from those crepe places.?

Answer 1

Paper-Thin Norwegian Pancakes

Ingredients
3/4 cup flour
1 teaspoon sugar
1 cup milk or thin cream
4 eggs, well beaten

Sift together dry ingredients and gradually add to liquid, stirring well. This makes a thin batter. Add eggs and mix thoroughly. Heat a small amount of butter in crepe pan. When foam subsides, pour in a small amount of batter, enough to make a thin layer when pan is tilted from side to side. Bake quickly over high heat on both sides. Roll and sprinkle with cinnamon and sugar or stuff with jelly. Serve with Vermont maple syrup.

Making crepe batter is quick and easy. Simply combine all of the wet ingredients in a blender, add the dry ingredients, and blend briefly.

Then cover the batter and let it rest, chilled, for one hour.
This allows "the proteins and damaged starch to absorb water," ensuring the crepes will be tender.
The air incorporated into the batter will also dissipate, so the crepes will be paper-thin.
After the crepe batter rests, stir it with a whisk to make sure the flour is evenly dispersed, and stir occasionally throughout the cooking process for the same reason.

It's important for the batter to reach the right consistency—similar to that of heavy whipping cream. This produces a thin, even crepe with enough structure to hold together. Different flours or types of milk, the amount of fat, and other factors have a subtle impact on the final consistency.

The trickiest part of the process is swirling just the right amount of batter in the pan. It's not difficult, but it takes practice. Even seasoned cooks use the first crepe as practice, so don't be discouraged if it takes a couple of times to get the hang of it. The crepes don't have to be uniform or perfectly round.


Success lies in preheating the pan to the correct temperature and mastering the swirl. You want to distribute a thin layer of batter quickly over the base of the hot pan so the crepe will have uniform thickness and cook evenly. Start by adding the batter to the center of the pan. Gently tilt the pan in a circular motion so the batter runs to, but not up, the sides of the pan.

Because it's so thin, a crepe cooks very quickly. Check to see if it's done after about one minute. Simply lift one edge of the crepe with a spatula, and gently shake the pan. If the edges of the crepe appear to be crisp, the underside is brown, and it shakes loose from the pan, it's time to turn. It will need to cook only briefly—about 30 seconds—on the other side, just long enough to set the center of the crepe.

Good Luck. :)

Answer 2

I used to make crepes, and tried all the fancy recipes. Wound up using plain old pancake batter that was thinned down to the rough consistency of heavy cream. The secret is not so much in the batter ingredients as in the way they are cooked. I bought one of those teflon-coated crepe makers and it did just fine.

Answer 3

There was a keep in Seattle stated as The Bon Marche which has been taken over by ability of Macy's. They used to have a eating place up on the sixth floor that grew to become into astounding, with the white linen tablecloths, china, silver tea pots, and so on. each and every Wednesday they served a crepe crammed with a chicken filling and crowned with the main astounding Morney sauce. in the chicken filling grew to become into onions, mushrooms, the chicken and a astounding cream sauce. I truthfully have when you consider that made it utilizing recipes from Julia toddler's cookbooks. yet another situation you should use crepes for that hasn't been stated is crepes crammed with a mixture of cream cheese, powdered sugar, and lemon juice. they are stated as Blintzes. desire that enables.

Answer 4

CREPES
3 eggs
1/2 c. flour
1/2 tsp. vanilla (optional)
1 tsp. ground cinnamon (optional)
1/2 c. milk

Blend all ingredients together until thickness of thick cream. (**If not thick/thin enough add a little more flour/milk.) Heat pan and spray with no stick, then pour 1 tablespoons of vegetable oil. Pour 1/4 cup batter in pan. Slosh around in pan until thin layer of batter. Flip when brown. Serve hot with choice of jam, sour cream or whatever you prefer and top with powdered sugar and a squeeze of lime (optional)

Answer 5

Here's one you can try...

"Strawberry Cream Crepes" - 22 crepes

1 1/2 cups milk
3 eggs
2 tbsp. butter; melted
1/2 tsp. lemon extract
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.) pkg. 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 6

Here ya go:

http://gourmetfood.about.com/od/cookingtechniques/ss/crepes.htm

http://baking.about.com/library/weekly/aa061599.htm?terms=the+magic+pan

Answer 7

I'd like to know.