How do you make crepes?

Question

How do you make the mix, and how do you cook them without them falling apart?

Answer 1

This is the recipe that I follow and they come out really well...!

CREPE BATTER:
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt

In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. (The batter may be made up to 1 day in advance and kept covered and chilled)

Yield: Enough batter for about 20 crepes

TO MAKE CREPES:
Melted unsalted butter for brushing the pan

Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat the pan until it is hot but now smoking, and remove it from the heat. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly. Turn the crepe, brown the other side lightly and transfer the crepe to a plate. Make crepes with remaining batter in the same manner, brushing with butter as necessary. (The crepes may be made in advance, stacked, wrapped in plastic wrap, and chilled for up to 3 days or frozen.)

Enjoy!!

Answer 2

INGREDIENTS
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

DIRECTIONS
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Answer 3

"Crepe is French for 'pancake.' Crepes are much thinner than regular pancakes and can be filled with jam or cut-up fruit, then folded or rolled." - Betty Crocker Cookbook

Recipe:

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter or margarine, melted
1/2 teaspoon vanilla
2 large eggs
Butter, stick margarine, or shortening
Applesauce, sweetened strawberries, currant jelly, or raspberry jam, if desired
Powdered sugar, if desired

1. Mix flour, sugar, baking poweder and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth.

2. Lightly butter 6 to 8 inch skillet. Heat over medium heat until bubbly.

3. For each crepe, pour scant 1/4 cup batter into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as necessary.

4. Stack crepes, placing waxed paper between each; keep covered. If desired, spread applesauce, sweetened strawberries, currant jelly, or raspberry jam thinly over each warm crepe; roll up. (Be sure to fill crepes to when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar if desired. Unfilled crepes can be wrapped airtight and frozen up to 2 months.

(A delicious variation is chocolate crepes; simply add about 1/4 cup cocoa to the batter and increase sugar to taste.)

Answer 4

Crepes aren't really difficult to make. The most IMPORTANT thing is a good non-stick pan. Here's a link to a complete tutorial on preparing crepes, complete with step by step PHOTOS.

http://www.cs.wisc.edu/~roy/Crepes/MakingCrepes.html

Good luck!

Polly

Answer 5

1/3 + 1/6 cup flour
dash of salt
3/4 cup of milk
2 large eggs
1/2 Tbsp salad oil

Mix all of the above very well.

Cook like pancakes. I use small non stick fry pay. Pour a small amount into pan and swirl around to coat the bottom.

Remove from pan and use however you want.

Makes 6 crepes.

hope this helps!

Answer 6

non-cook rice in water, lay overnight. blend it tomorrow