How to make crepes?!
* Don't worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren't thin enough. Crepes don't need to be perfectly thin, and they often aren't. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.
* You don't need a special crepe pan. You can buy very fancy skillets or electric pans. If you have a small non-stick skillet, you will get perfectly nice crepes, and you'll have one less pan crowding up your kitchen.
* You'll probably mess up a couple of the crepes when you make a batch. So what? I've made lots of crepes, and I still mess up at least one per batch. Sprinkle some sugar on it and enjoy it as a snack. Don't let it worry you.
* If you're making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they'll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it's sometimes okay if people eat them as they are served. Third, it's not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.
To make about 20-24 crepes, you'll need a few ingredients and utensils:
Ingredients:
Utensils:
4 eggs
? teaspoon salt
2 cups flour
2 ? milk
? cup (? stick) melted butter or margarine
A whisk, wooden spoon, fork, electric mixer, or eggbeater
A bowl to mix the crepe batter
Plastic spatula
8 inch non-stick skillet
A tupperware to store leftover bater
It is no problem to make a half-batch or a double-batch. This recipe is adapted from Crepe Cookery, by Mable Hoffman. I learned it from my mother, who is an excellent crepe maker. I use a whisk, but a mixer or blender would certainly work just fine. I'm still not used to the novelty of mixers after years of not having one.
Answers: Making crepes is not hard. If you can make pancakes, you can make crepes. Before we start, I have a few tips:
* Don't worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren't thin enough. Crepes don't need to be perfectly thin, and they often aren't. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.
* You don't need a special crepe pan. You can buy very fancy skillets or electric pans. If you have a small non-stick skillet, you will get perfectly nice crepes, and you'll have one less pan crowding up your kitchen.
* You'll probably mess up a couple of the crepes when you make a batch. So what? I've made lots of crepes, and I still mess up at least one per batch. Sprinkle some sugar on it and enjoy it as a snack. Don't let it worry you.
* If you're making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they'll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it's sometimes okay if people eat them as they are served. Third, it's not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.
To make about 20-24 crepes, you'll need a few ingredients and utensils:
Ingredients:
Utensils:
4 eggs
? teaspoon salt
2 cups flour
2 ? milk
? cup (? stick) melted butter or margarine
A whisk, wooden spoon, fork, electric mixer, or eggbeater
A bowl to mix the crepe batter
Plastic spatula
8 inch non-stick skillet
A tupperware to store leftover bater
It is no problem to make a half-batch or a double-batch. This recipe is adapted from Crepe Cookery, by Mable Hoffman. I learned it from my mother, who is an excellent crepe maker. I use a whisk, but a mixer or blender would certainly work just fine. I'm still not used to the novelty of mixers after years of not having one.
idk but they are good.
Crepes making can be quick and easy with this 1,2,3 recipe. You can make enough for a family of 6 for breakfast or fewer and have them in the fridge or freezer for whenever you want them.
Things You'll Need
1 cup all purpose flour
2 cups milk
3 eggs
pinch of salt (optional)
vegetable oil
frying pan (I prefer cast iron skillet-no depth)
Put all ingredients in a bowl and wisk or mix with a fork until there are no more lumps. Let stand in the fridge or counter for 20-30 minutes
Heat a frying pan. Pour a little oil in the pan and swirl the pan so that the whole bottom is coated
Pour in just enough batter to coat the bottom of the pan as you swirl the pan again. (I use 1/4 cup or less. It depends on the size of your pan.
When you check the bottom of the crepe and it is brown, flip it over with a spatula and brown the second side. Remove to a plate when done and repeat the process over and over. You may need to use oil every 4th or 5th crepe.
You may place the cooked crepes on a plate and keep in a warm oven as you make more. You may never get to this point if the group eats them as fast as you make them.
Serve warm with a drizzle of maple syrup or spread with jam. Roll the crepe as a wrap. You may wish to serve as a dessert. Fill the crepe with fresh fruit or ice cream and fold in as a semi-circle and again to form a pie shape. Sprinkle with confectioner sugar.
Hope That Helps