Easy Crepes Recipe
Measure out 1/4 cup of the crepe batter using a ladle or measuring cup. Lift the skillet off the heat and quickly pour the batter into the center, swirling it around to spread evenly and thinly across the entire surface. Cook the Crepe. Place the skillet back on the heat and let the crepe cook for about 1-2 minutes.
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Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for 5 to 10 seconds to blend until smooth. Remove the lid, add the flour, cover, and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more.
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Batter. Whisk 3 large eggs in a bowl with 2 cups of milk in a mixing bowl. Sift 1 cup of Flour into the egg & milk mixture. Whisk together until you get a smooth batter. Add a pinch of salt to taste. For flavor I like to add in some lemon zest. Sometimes I will add half a teaspoon of pure Vanilla extract.
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Oven: Preheat the oven to 350°F. Wrap a stack of crepes in aluminum foil and heat for about 10 minutes or until warm throughout. Stovetop: Warm a skillet over medium heat. Place a crepe in the skillet and heat for about 30 seconds on each side.
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Preheat a non-stick crepe pan or a small frying pan over medium heat. Lightly brush the pan with melted butter. Pour about ¼ cup (60 ml) of the batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter evenly and thinly across the surface of the pan.
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Step 1 In a blender, blend eggs, milk, flour, granulated sugar, salt, and 3 tablespoons melted butter until smooth, about 1 minute. Cover and refrigerate at least 1 hour or up to 2 days. Step 2.
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Cover and refrigerate for 1 hour. Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/8 of the crêpe batter (about 1/4 cup) into the pan; tilt the pan until batter coats the entire surface. Cook until golden brown, 1 to 2 minutes per side, then remove to a plate. Repeat to cook remaining crêpes.
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Directions. Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe.
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Instructions. In a blender, add the milk, egg, sugar, flour, salt, and 2 teaspoons of the melted butter. (Reserve the rest of the butter for greasing the crepe pan). Puree the mixture for about 30 seconds on high, and then turn off the blender and let it rest for about 5 minutes.
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Let cook for about 30 seconds to a minute, or until crepe begins to set and dry. Gently lift the edge of the crepe with a thin spatula and using fingertips from both hands, flip it over. Cook the second side for another 10-20 seconds. Transfer to a plate. Repeat with remaining batter, greasing the pan as needed.
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Place the flour, salt and sugar in a large bowl. 2 tsp sugar for savory crepes, OR, ½ tsp kosher salt, 4 oz all purpose flour, 3 tbsp sugar for sweet dessert crepes. Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
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Sift flour, sugar, and salt into a bowl; set aside. Beat eggs and milk together in a large bowl with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Lightly grease a griddle or frying pan; heat over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe.
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How to Make Crepes. 1. Prepare the Batter: Combine the milk, eggs, butter, and vanilla in a large bowl. Whisk until well combined. In a separate bowl, whisk together the flour, sugar, and salt. Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and free of lumps. 2.
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Heat a 10-inch skillet over medium heat and lightly coat the pan with butter. When the pan is hot, pour a ¼ cup of batter into the center of the pan, tilting and swirling the pan until batter evenly coats bottom. The batter is supposed to be thin. Cook until the bottom is set and lightly golden brown, about 1 minute.
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Sweet or Savory Basic Crepe Recipe
Add the flour, eggs, salt, vanilla extract, melted butter, and sugar into a large mixing bowl. Use a whisk or an electric mixer to gradually beat the milk until a smooth batter forms with no lumps. A crepe batter is always thinner than a pancake batter recipe, and that's normal. Let the batter rest for 10 minutes.
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Crepes Success Tips. Chill the batter: I mentioned this above and include it in the written recipe below, but it's definitely worth repeating.One secret to the BEST crepes is to chill the crepe batter for at least 30-60 minutes and up to 1 day. This time in the refrigerator enhances the batter's flavor and, more importantly, gives the flour a chance to fully hydrate.
