Recipe

Homemade Basic Crepe Recipe

	Peetabear / All my dishes 1 year, 10 months ago this is a recipe for making the Crepe.. It's really easy once you get the hang of swirling the pan quickly..I use them to make leftovers look elegant, and for desserts. the prep time does not include the rest time for the batter. Prep:15m Cook:25m Servings:20	Peetabear
	french sweet savory cheap

Does this look good? Yeah! / Nope

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Ingredients

SAVORY:

1 cup + 2 TBSP. sifted flour

pinch of salt

3 beaten eggs

1 1/2 cups milk

1 TBSP. melted butter

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DESSERT: add

4 TBSP. sugar

optional: 1 1/2 TBSP. cognac

or 1/2 teasp. of your favorite favor extract

Directions

in a blender: place all the above ingredients EXCEPT the butter

blend on a low speed until very smooth

add melted butter. mix in don't beat

let mixture stand at least 2 hours before cooking

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Cooking crepes:

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heat small skillet about 5 1/2 inches in diameter over med. high heat

when the skillet is hot add 1/2 teasp. butter

swirl around the bottom and sides of the skillet

pour in 1 TBSP. batter.

rotate and tilt the pan VERY QUICKLY. to spread the batter around the bottom of the pan.

this must be done before the batter has a chance to set..

( once you get the hang of that it's very easy..and quick) the first ones may come out a little thick... they still taste fine!!

Cook crepe for 1 min., or until it is set and brown

loosen sides with a spatula and flip crepe over quickly with your fingers.

lightly brown second side. you don't want it as brown as the first side

the second side is the inside of the crepe..

stack crepes on top of each other until you are finished

if they are for a savory dish .. meat etc.. you can stack them between paper towels or dust them very lightly with flour to keep from sticking together

if they are for a dessert, you can lightly sprinkle with powdered sugar to keep them from sticking together

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STORAGE:

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you can make these ahead of time . they will keep several days in the refrigerator if wrapped...

or they can be frozen...

let crepes sit at room temperature for easy separation before using

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Comments

pat2me 1 year, 10 months ago said:
Okay, as much as I cook...these scare me, but I'll give them a try......I really do love them!
Thanks!

cmon68 1 year, 10 months ago said:
Ive never made crepes before but I will this weekend.:))

peetabear 1 year, 10 months ago said:
They are easy to make, once you learn to swirl the pan as soon as the batter hits the pan...
they are a great way to disguise the fact your serving leftovers again!!!

shirleyoma 1 year, 10 months ago said:
Great post! I'm with you.. love crepes.. yumm

cheryilyn 1 year, 10 months ago said:
So good with sauteed peppers,onions and mushrooms. Or ham and cheese. Shrimp, veggies and cheese. I could go on and on. Great post.

maggiehc 1 year, 8 months ago said:
Thanks for the recipe!

jakartainflames 1 year, 8 months ago said:
Seems so good.

trigger 1 year, 3 months ago said:
Peeta I love the technique description of forming the crepe, it is all in the wrist. With these instructions how could I fail to produce wonderful crepes. High five
Michael

suzzles 1 year, 3 months ago said:
I haven't made crepes for years. I love how you describe in detail how to form the crepe as well as perserving them. You are a 5 to me.

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