What is a good and easy crepes recipe?

Answer 1

Easy Crepes

Ingredients:
1 1/3 cups whole milk, room temperature
1 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt
Nonstick vegetable oil spray

Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.

Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)

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.

For a sweeter crepe.....Add 2 teaspoons sugar and 1 teaspoon vanilla.

If you want less then just cut everything in half to get 6 or so. It also depends on how big your pan is that you'll be making it on.

Make it on Medium heat...they don't take long to make. When you see it getting golden on the bottom...flip and then it'll probably take another minute or so. Check to see if golden again.

Answer 3

Here's an alternative - pancakes stuffed with ratatouille, it's a quick and tasty meal .

You'll need:
Ingredients for pancake batter (egg, flour, milk, oil)
Tin of ratatouille (or make your own if you have time)
Mature cheese - grated (stilton or strong cheddar is nice -
or any other cheese that has a bit of 'zing' to it)

Preheat grill to high.

Pour a tin of ratatouille into a saucepan, and allow to simmer.

Make a batch of pancakes (as many as needed - I won't explain how as someone has probably already answered this)

spoon ratatouille into a flat pancake and roll up into a cylinder (repeat for as many as required)

Sprinkle grated cheese on top and lightly season

Place under grill until cheese has melted and has started to brown.

Take from grill and serve straight away.

Enjoy!

Answer 4

http://baking.about.com/cs/pancakes/a/basiccrepes.htm
or
http://allrecipes.com/recipe/basic-crepes/detail.aspx

Answer 5

same as pancakes but with more water or milk to make it thinner

Answer 6

here are two vary tasty ideas

Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: about 36 crepes

Crepe Batter:
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon fine salt
2 cups whole milk
1/2 cup water
6 large eggs
8 tablespoons unsalted butter, melted (1 stick)
2 teaspoons pure vanilla extract
Fruit:
1/2 pound (2 cups) strawberries, washed
1/2 pound (2 cups) blackberries, washed
1/3 cup sugar
Splash orange liqueur, optional

Filling:
2 cups fromage blanc
2 cups marscarpone
1/3 cup sugar
2 tablespoons finely grated orange zest (from 2 large oranges)
1/2 cup freshly squeezed orange juice (from 1 large orange)
1 teaspoon pure vanilla extract


For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.

For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.

For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.

To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.

Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)

To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.

Spoon the macerated berries over the crepes and serve

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Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 8 servings

For the Crepes:
2 cups bleached all-purpose flour
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted and slightly cooled
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 (6-inch) squares parchment or waxed paper
Orange Sauce, recipe follows
For the Filling:
1 pound cream cheese, at room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar
1 tablespoon grated orange zest
1/2 cup fresh orange juice
1/2 teaspoon pure vanilla extract


Make the Crepes: Combine the flour, confectioners' sugar, and salt in a large mixing bowl. In a medium-size mixing bowl, combine the melted butter, milk, eggs, and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth.
Lightly brush a 6-inch nonstick skillet with vegetable oil and heat over medium heat. When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the procedure until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.

Make the Filling: Put the cream cheese in a medium-size mixing bowl and beat with an electric mixer until fluffy. Add the sour cream, confectioners' sugar, orange zest, orange juice, and vanilla. Beat to blend well, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly, and refrigerate for 1 hour.


Orange Sauce:
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup pecan pieces
1 cup fresh orange juice
1 tablespoon grated orange zest
1/2 cup Grand Marnier
2 tablespoons Triple Sec

In a large saute pan over medium-high heat, melt the butter. Add the granulated sugar and pecan pieces and cook, stirring, for 3 minutes. Add the orange juice and cook, stirring occasionally, for 4 minutes. Add the orange zest and cook for 1 minute. Add the Grand Marnier and Triple Sec and simmer for 2 minutes.
Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the orange sauce. Remove the crepes from the pan, set aside, and keep warm. Add the remaining crepes and cook for 1 minute, basting with the orange sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the Orange Sauce.

Answer 7

cooks.com