is there an easy recipe for crepes?

Question

i love crepes but the seem so hard to make and all i have is a skillet no stove!!

Answer 1

Crêpes are so easy to make, it's almost criminal! They always turn out consistently and are hard to ruin. The only trick is figuring out the right heat for the pan*. Another wonderful thing about crepes is that people are easily impressed by them. You might consider yourself a "beginner" in the kitchen, but making a crepe dish will always win your friends' respect.

Ingredients
4 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/2 cup melted unsalted butter

Method
Add ingredients in a blender. Blend for 1 minute. Scrap down sides, blend another 20 seconds.

Refrigerate batter for at least 1 hour.

Cook crêpes in a pan at medium – high heat.

*Selecting the right pan to use is important, but you don’t need a crêpe pan or even a non – stick pan. You can use any sauté pan, just make sure the pan is hot enough that a bead of water will dance on its surface. Season the pan with butter before the first crepe, but afterwards there's enough butter in the batter. If the temperature is too hot the batter will splatter as it hits the pan and it the crepes will have an odd "doily" pattern. If the batter seems too thick, add 1 or 2 tablespoons of milk to the batter.

Use about 2 to 3 tablespoons batter per crêpe. Pour into the pan and immediately swirl the pan around so the batter cotes the bottom crêpe size should be about 8 inches]. Cook for about 30 to 45 seconds, flip and cook for only about 10 more seconds.

When done remove from pan and let cool on a rack. Can be stored until ready to serve; may be made one to two days ahead of time, refrigerated, or stacked between sheets of wax paper and sealed in a zipper freezer bag and stored indefinitely.

Answer 2

Basic crepe recipe Recipe
1 1/2 c flour
1 ts Sugar
1/8 ts Salt
3 Eggs
1 1/2 c Milk
2 tb butter or oil; melted/cooled

Mixing crepes by hand.

Sift the dry ingredients into a bowl. Break the eggs into another bowl and
mix until yolks and whites are blended. Make a hole in the middle of the
dry ingredients and pour in beaten eggs. (French chefs often break the
eggs right into the dry ingredients but this makes mixing more difficult.

Stir the flour mixture into the eggs little by little. The dough will be
difficult to work and it may be necessary to add a little milk (or whatever
liquid is used in the particular recipe) to incorporate all the flour. Add
the liquid a spoonful at a time and mix it in thoroughly before adding more
liquid. When the mixture becomes easy to work (when about half of the
liquid has been used) the remainder can be added in two portions.

Add melted butter (and flavorings if indicated).

Mix again, cover and set aside for at least an hour but not more than 6
hours at room temperature. crepe batter can be held overnight in the
refrigerater. If necessary, the crepe batter can be cooked immediately,
but the "resting" time allows the flour to absorb more liquids, makes the
mabber easier to handle, and gives the crepes more flavor. Since flours
vary in their ability to absorb liquid, if the crepe batter seems too thick
when you are ready to cook it, a small amount of extra liquid can be added
at this time. The consistency could be at least as thin as heavy cream.

Answer 3

Hi , four oz of flour one million egg one million desk spoon sugar,or to style, part pint of milk, or rather extra - it is determined by your flour. Sift the flour right into a bowl make a good within the core upload the egg and sugar to the good stir all of it in with a wood spoon opening within the center and permit the flour from the threshold of the bowl fall into the core, it is going to appear like just a little of a multitude however do not fear. Next slowly upload the milk a bit at a time stirring all of it in earlier than you upload to any extent further. Your blend while the entire milk has been further will have to be the consistency of skinny cream. You now have your combine. Heat a few butter - slowly don't brown - in a pan till melted, upload part a ladle of combine to the sizzling pan and swirl the pan round till the bottom is blanketed .Do now not upload an excessive amount of they will have to be as skinny as you'll be able to lead them to. The first pancake will regularly stick mainly should you use the pan for something else simply chuck it and take into account your pan 'pro 'repeat the approach remembering to simply positioned sufficient combine in to hide the pan calmly. keep to prepare dinner till while you shake the pan your crepe is unfastened after which flip over the crepe and prepare dinner for a minute or 2 on that facet. to hold them hot wrap them in a tea towel till performed I wish this is helping. All the pleasant. Rab

Answer 4

If you have an oven and an oven save pan you can heat the pan in the oven, pull it out and make crepes that way. If you really have your heart set on crepes, believe it or not you can cook crepes with foil, cooking spray and an Iron, yes the one you Iron your clothes with.

Answer 5

4oz flour
1egg
salt and pepper.chopped parsley or cilantro
1/2pt milk
1/2oz melted butter