I need a crepe recipe. Does anyone know one? (the batter) I want a thin crepe/pancake?

Answer 1

I know the easist crepe recipe which works so well...you're in luck!

all you do is mix:

1/2 cup plain flour,
1 cup of milk
2 eggs

together until the batter is lump free. You may need to add a dash more of milk if it's a little thick (it should be quite runny).

All you do from there is heat up a pan or pancake maker and pour a little mixture in the middle of the pan (grease the pan with butter or oil first and then swirl the mixture right around so that the crepe or thin pancake is very thin. From there, wait for bubbles to appear or it to become"set ontop...where you can't see the glossiness of the mixture) and using a spatula, flip the crepe over until lightly browned/cooked (it doesn't have to have very much colour on it).

Enjoy! You can always double the recipe to make more crepes keeping the ingredients proportionate.

Answer 2

Try the following
Flambeed bananas with crepes
Ingredients
For the flambéed bananas
1 banana, sliced diagonally
55g/2oz caster sugar
½ orange, juice only
½ miniature bottle brandy
30g/1oz unsalted butter
½ tsp vanilla essence
splash water
For the crêpes
55g/2oz plain flour
1 tbsp caster sugar
1 egg
enough milk to form a batter
To serve
icing sugar, to dust
double cream
sprig mint

Method
1. Place the sugar in a heavy-based pan and cook over a low heat until dissolved and a caramel has formed.
2. Add the banana slices, shaking the pan until well coated in the caramel.
3. Pour in the brandy, orange juice, vanilla, water and butter and cook gently until slightly thickened, swirling the pan occasionally.
4. Meanwhile, heat a non-stick frying pan or crêpe pan.
5. Place the flour into a bowl with the caster sugar. Whisk in the egg and add enough milk to form a batter, whisking until you have reached the consistency of double cream.
6. Brush the pan with butter and pour in a little batter, tilting the pan so the batter covers the base and cook until the underside is golden.
7. Turn and cook the second side, then remove and keep warm.
8. Repeat with the remaining batter.
9. Fold the pancakes in half, and then half again, and divide between serving plates.
10. Pour the flambéed bananas over the top. Dust with icing sugar, drizzle with cream and finish with a sprig of mint.
11. Serve.

OR Classic crepes suzette
Ingredients
For the crêpes suzette:
1 medium orange, grated zest only and 1 tbsp caster sugar mixed into the batter
For the sauce:
150ml/5fl oz orange juice (from 3-4 medium oranges)
1 medium orange, grated zest only
1 small lemon, grated rind and juice
1 tbsp caster sugar
3 tbsp Grand Marnier, Cointreau or brandy
50g/2oz unsalted butter
a little extra Grand Marnier, for flaming

Method
These little crêpes should be thinner than the basic pancakes, so when you're making them, use only 1½ tbsp of batter at a time in a 18cm/7in pan. Use the batter recipe from Basic pancakes recipe. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes.

For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce.

You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.

Answer 3

Crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients 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.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Answer 4

Hi
Here is the famous "Brennan's" crepe recipe for you to try. I make these every couple of months and they are great.

Crêpes
Yields 16 crêpes

3 large eggs
1 cup milk
1/2 cup all-purpose flour
Melted butter for brushing

In a medium bowl, beat the eggs with the milk. Add the flour and whisk until smooth. Strain the batter to remove any lumps.

Preheat a 5-inch crêpe pan or skillet, and brush with it lightly with melted butter. Pour about 2 tablespoons batter evenly over bottom of the pan. Cook the crêpe over medium heat until golden brown, about 30 seconds, and turn the crêpe and brown the other side.

Repeat the procedure with the remaining batter, making about 16 crêpes in all. The crêpes can be sealed in plastic wrap and frozen for several weeks.

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Answer 5

equal amount of refined flour and corn flour with 9 eggs and sesoning and water to make it in to thin thank u