I want a short, easy regular crepe reciepe.?

Answer 1

Here you go...

Basic Crepes
1-1/2 cups milk
4 eggs
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
Butter
In a small mixing bowl, combine the milk and eggs. Combine the flour, sugar and salt; add to the milk mixture and mix well. Cover and refrigerate for 1 hour.
Melt 1 teaspoon butter in a 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Yield: 16 crepes.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=14280

Answer 2

4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Makes 12-14 crepes.

Answer 3

BASIC CREPES

3 eggs
1 1/2 c. flour
2 tbsp. vegetable oil
1/8 tsp. salt
1 1/2 c. skim milk
24 crepes

In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add oil and beat. Refrigerate for at least 1 hour. Cook on upside-down crepe griddle according to manufacturer's directions, or in skillet with non-stick coating. (If using skillet, allow 2 tablespoons batter per crepe, turning skillet to coat evenly in very thin layer. Cook over medium heat until bottom is brown, turn brown other side a few seconds).
Crepes may be made in advance, wrapped in foil or plastic wrap, and stored in refrigerator for 2 or 3 days; for easier separation, a layer of waxed paper or foil may be placed between crepes. They may be kept in freezer if tightly sealed in freezer bags. When ready to use bring crepes to room temperature before separating.

Makes 12 servings.

Answer 4

I have a great one. Everyone loves it.

1 Cup flour
2/3 Cup Milk
2/3 Cup Water
3 Eggs.

Whisk and let sit for 10 minutes. Cook.

Here is a good sauce too. I just eyeball, I don't use measurements for this sauce. Also is fine w/out the Brandy.
Sugar,butter, orange peels, brandy. Cook. Coat crepes in it.

Answer 5

I have a perfect one, for a bit smaller and thicker,richer crepes, you can fill with jam, cream or Nutella.

Beat together:
6 eggs
1/2 l milk
250g flour
and a bit of sugar

Bake in greased pan at medium heat until the crepe is solid with a lightly brown color, flip the crepe and repet on the other side (which goes faster.

Enjoy

Answer 6

Make Spagetti Bolgnese. Beef Mince, Tomatoes, Onions, Red Wine, Garlic. All Cooked Together, Then Serve It Was Spaggetti That Was Cooked With A Little Salt And Oil And Serve With Garlic Bread Or A Little Side Salad. (Sprinkle Parmesan Or Mozzerella On The Bolegnese after serving.

Answer 7

So you got some crepe recipes but you need a great filling. The best filling for a sweet crepe is Nutella, Bananas and Strawberrys, top it with whip cream! AMAZING

Answer 8

I have used a regular pancake mix and just watered it down. It works well, and it's quick and easy.