Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Clever Crepes
0
0
0
0
0
  • total
  • prep

Provided By:
Allison Fishman

  • Would you say this recipe is...
    + VOTE NOW

    • Ingredients

    Serves:

    Directions

    Combine milk, flour, eggs, butter, sugar and salt in blender and blend until smooth.

    Heat a small nonstick skillet over medium heat, and lightly coat with nonstick spray (away from the flame). Pour 2 tablespoons batter into pan and quickly swirl to coat bottom. Cook crepe is set and becomes opaque, about 30 seconds to one minute. Use a spatula to gently pull the crepe edge from the pan and flip. Cook an additional 30 seconds on the second side, or until lightly browned.

    Transfer to plate and repeat with remaining batter. Fill crepes as desired, and serve.

    TIP: Crepes may be stored in refrigerator for to 3 days or in the freezer up to one month. To refrigerate or freeze, layer crepes between pieces of paper tower. Let crepes cool, and wrap tightly with plastic wrap, squeezing out any excess air.

    TIP: For advanced crepe makers, it’s easiest to use your fingertips to flip the crepe. It’s hot, so proceed carefully, but it works best.

    TIP: Use a larger pan for bigger crepes. When adding batter to the pan, be sure to just coat the pan. Too much batter, and you’re making pancakes.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    5 Comments

    Filter by:
    briebrie

    yummy! great recipe

    December 14 2010 at 5:24 PM Report abuse rate up rate down Reply
    briebrie

    yummy

    December 14 2010 at 5:23 PM Report abuse rate up rate down Reply
    chubchubzenn

    Quick, painless, and EASY to whip together. Luckily I was only cooking for my daughter and myself though, because the recipe only made 5 crepes.

    April 17 2010 at 6:45 PM Report abuse rate up rate down Reply
    arlyn

    Excellent recipe and very easy -- that special little paddle is completely unnecessary. You might also wish to experiment with different types of flour. Some of the best crepes I've had were made with whole wheat and/or rye flour

    April 12 2010 at 1:52 PM Report abuse rate up rate down Reply
    Skip

    I've been making crepes since the 1940's. I don't know why people are afraid to make crepes. I spread jelly on them, roll them up into a tube, dust with powdered sugar and enjoy. Batter should sit for 1 hour to let air bubbles subside. GREAT recipe!

    April 07 2010 at 9:24 PM Report abuse rate up rate down Reply

    Also on AOL >>>