CREPES RECIPE RECIPES

Name: Crepes
Prep time: 5 min
Cook time: 20 min
Total time: 1 h 25 min
Yield: 17 to 22 crepes
Cuisine: european
Ingredients: 2 large eggs; 3/4 cup milk; 1/2 cup water; 1 cup flour; 3 tablespoons melted butter; Butter, for coating the pan

CREPES RECIPE | ALTON BROWN | FOOD NETWORK

Crepes Recipe | Alton Brown | Food Network image

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Provided by Alton Brown

Categories dessert

Total Time 1 hours 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 17 to 22 crepes

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 56, FatContent 3 grams, SaturatedFatContent 2 grams, CholesterolContent 28 milligrams, SodiumContent 13 milligrams, CarbohydrateContent 6 grams, FiberContent 0 grams, ProteinContent 2 grams, SugarContent 1 grams

EASY CREPE RECIPE - HOW TO MAKE BASIC CREPES - FOOD.COM

Easy Crepe Recipe - How to Make Basic Crepes - Food.com image

Make and share this Crepes recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 7 crepes

Number Of Ingredients 5

Ingredients

1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt

Steps:

Combine flour, milk, eggs, and oil.
Add salt.
Heat a lightly greased 6 inch skillet; remove from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.
Fill with your favorite filling.
Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
Endless ideas.

Nutrition Facts : Calories 124.6, FatContent 4.1, SaturatedFatContent 1.8, CholesterolContent 60.5, SodiumContent 129.3, CarbohydrateContent 16.2, FiberContent 0.5, SugarContent 0.1, ProteinContent 5.3

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If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.

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In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

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