We love crepes! And we've shared a few of our favorite crepe recipes with you already. Our Chicken Crepes and our Pear, Apple and Brie Crepes are super delicious! Today we wanted to show you how to make our basic crepe. And Monday we'll be sharing another yummy crepe recipe with you. Stay tuned!
To form the crepe you can use a crepe maker or, even better, a 8" or 9" skillet! Directions for each method are listed below. And what's great is your crepes can be made ahead of time and frozen (or refrigerated) so that you can serve them when the feeling strikes.
This is what you will need to make basic crepes:
Milk, oil, flour, eggs, salt, non-stick spray, a small skillet (or crepe maker) and a blender. Paper towels or wax paper to separate finished crepes.
Put the ingredients into the blender. Milk first, then the oil, eggs, flour and finally the salt.
Blend. Make sure to scrape the sides of the blender a few times.
To make crepes using a crepe maker: Use two large plates, one to pour the crepe batter into and the other to stack the finished crepes.
Spray the crepe maker with non-stick spray. Set temperature to high. The maker is ready when a drop of water sizzles on the top.
Lower the crepe maker over the batter filled dish and move it around slightly, lift straight up and flip over to allow batter to cook. You will get the hang of it after the first one or two…honest. When the edges start to lift up, it's done.
When finished, stack cooked crepes with waxed paper or paper towel between layers.
To make crepes using a 8" or 9" skillet: When using a skillet to form your crepe, pour in about 1/4 cup of batter into the very warm (medium to medium-high heat) skillet and quickly rotate the pan to move the batter all around and form a very thin round 'pancake' on the bottom of the skillet. Allow the crepe to cook until the edges just begin to lift up from the bottom of the pan - approximately 30 seconds.
Take a knife or spatula and gentle lift crepe up to loosen it. Flip it over and let the other side of the crepe get a moment of heat also.
When finished, stack cooked crepes with waxed paper or paper towel between layers.
At this point you can choose to freeze (up to 3 months) or refrigerate (up to one week) the crepes until you are ready to fill them with your favorite savory or dessert filling.
Invent your own crepe fillings or look in our recipe file for more scrumptious ideas! Enjoy!
Mimi
Here is the recipe:
Basic Crepe Recipe
2 T canola oil
3 eggs
1 1/2 cups flour
1/8 t salt
paper towels or waxed paper to put in between crepe layers
Put all the ingredients in a blender in the order listed. Cover and process at high speed
until smooth. With a spatula, scrape the sides of the blender down a few times so that everything is incorporated.
If using a crepe maker: Place two large plates on the counter - one to pour the crepe batter into and the other to stack the finished crepes.
Spray the crepe maker with butter or vegetable spray. It is hot when a drop of water sizzles.
Lower the crepe maker over the batter filled dish and move it around slightly, then lift straight up. When the edges start to lift up, it's done. Flip it over and let the other side get a
moment of heat also.
If using a 8" or 9"skillet:
Pour in about 1/4 cup batter into the very warm skillet (medium to medium-high heat) and quickly rotate the pan to move the batter all around forming a very thin 'pancake' on the bottom of the pan. When the edges pull away from the side of the pan it's time to flip. Take a knife or spatula and gentle lift crepe up to loosen it. Flip it over and let the other side get a moment of heat. When finished, stack cooked crepes with waxed paper or paper towel between layers.
Crepes can be frozen (up to 3 months) or refrigerated (up to a week) until you are ready to fill them with your favorite savory or dessert filling. Store in air-tight plastic bags.
oh i love crepes! i'd say we make crepes every other week! so tasty!! t
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