I can't cook worth a darn, but I do make one really mean CREPE. It's all in the wrist... okay I guess a good recipe doesn't hurt.
Crepes:
4 eggs
4 eggs
1/2 c butter, melted
1/3 c sugar
1 c flour
1 c milk
1/4 c water
1 tsp. vanilla
dash of salt
In a blender place all ingredients, except flour. Blend. Sprinkle in flour, blend until incorporated. Refrigerate for at least one hour. Remove from refrigerator and blend for about a minute. Heat 8-inch non-stick skillet. Butter pan (about a 1/2 tsp).
Pour 1/4 cup of batter into skillet. I pour straight from my blender container. Just make sure there is enough batter to cover the bottom of the pan with a THIN, THIN, THIN layer of batter.
SWIRL pan around until bottom of pan is covered with batter.
COOK for about 30 seconds, or until edges easily lift up with spatula.
FLIP, COOK for 5-10 seconds. Crepe should slide right out of pan.
Use wax paper between crepes. My crepes never actually make it to the plate.
Makes 18-20 crepes.
If you are making crepes for dessert... make the cream. It's worth the extra laps in the pool.
Cream Filling:
1 c sour cream
1 8oz pkg. cream cheese SOFTENED
1 c powdered sugar
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Sounds fabulous. Thanks for the recipe. Hugs, Marty
ReplyDeleteomg the filling sounds divine. i need some. now.
ReplyDeletesmiles to you and happy weekend.
michele
What temperature do you heat your pan up to?
ReplyDeleteA touch above medium, but you need to test it out. I think it depends on your pan and type of stove.
DeleteOh my gosh I am loving your blog! I am your newest follower! And I cant wait to try these!!
ReplyDeleteriversrecipereview.blogspot.com
Oh yum - these look SO good!!
ReplyDeleteI heart crepes.
ReplyDeleteI just made these with the boys I nanny and they were great! We found a cinnamon raisin swirled peanut butter at the store. We used that, some bananas, and whipped cream. Probably one of the best breakfasts ever! Thanks for the recipe!
ReplyDeleteMade this today. Used the filling and and some berries for the inside. It was heavenly! Thanks for sharing!
ReplyDeleteMade these this morning they were delicious !
ReplyDeleteI am si ready to make this!!!!!
ReplyDeleteMy daughter and I made these tonight...they were so good and very easy to make!! We filled with Nutella and put bananas and strawberries on top...just like we had in Europe a few summers ago!! YUM-YUM!!!
ReplyDeleteDo you add butter in the mixture you blend? Or is the butter only for greasing?
ReplyDeleteWondered the same thing
DeleteYep! It goes in the mixture. The butter for greasing the pan is separate.
Deleteyum, made these today! Thanks for the recipe. I tried to make crepes before and had little success, but these are easy and wonderful.
ReplyDeleteThese were great! Couple things...I really don't think you need to butter your pan if you have a good quality non-stick pan. I used coconut oil instead of melted butter and the batter had plenty of fat in it to make it not stick. Remember (even Martha Stewart says this of crepes)...the first one almost never works. Keep going and then they start working!! Weird but true! We did them with cream and fruit, some with nutella and fruit, and one with lemon juice and sugar (put the sugar on after you flip it in the skillet). They were all delish! Also, only had brown rice flour and it worked great. I did a half batch (because I didn't think we needed that many crepes for me and 2 kids!) and I only got 6 crepes (and I thought I did them thin!). So, it may not make 16-20 crepes for a full batch. Thanks for this recipe!
ReplyDeleteThe key to getting the first one to work is having a preheated pan. If the pan is at a medium heat the first one will work.
DeleteI found that I didn't need to use butter at all. because there is sooo much melted butter in the recipe, I found that I didn't need to butter the pan at all.
DeleteSounds yummy! Can I freeze the crepes?? How long can I keep it for?
ReplyDeleteThx for sharing!
I made these this morning and my family and I loved them. I used smuckers low sugar strawberry preserves and a light sprinkle of powdered sugar for the filling. They were great. My neighbor has a toddler and he wanted two for himself! I used a 10 inch skillet and got 13 crepes. Thanks!
ReplyDeleteAs soon as I saw these I got up and went and got what I needed for this recipe, I used organic alternatives for this. I added a tsp of honey to the mix and a pinch of cinnamon. I also added honey, vanilla, and cinnamon to the filling and yom! This was a great recipe, thanks for sharing!
ReplyDeletethis was the best and exact recipe was so good just made for my family all loved
ReplyDeletethanks
Was just wondering if you HAVE to refrigerate for 1 hour. Is this step absolutely necessary?
ReplyDeleteI didn't refrigerate and they turned out great!
DeleteThese were wonderful! Made a batch of crepes, the cream, and some strawberry compote for the top. Amazing & easy!!
ReplyDeleteJust finding this on pinterest and it's looking divine! I was just going to tell you to do some research on the condition of that pan of yours and how bad that is for you! Time for a new pan!
ReplyDeleteI make crepes for sunday brunch quite often - adding Nutella and bananas. I love them. This recipe is similar to mine but with 4 eggs instead of two it must go further, I'm guessing. Will try them with this cream recipe and the strawberries - looks good.
ReplyDeleteI made these on the weekend. I made the batter the night before and made the majority of the crepes the next morning. I served them with fresh strawberries and whipped cream. I saved some batter and made the remaining at night with the intention of putting them in the fridge as a test. I didn't make it that far. I just ate them..plain. They are so delicious and so easy to make.
ReplyDeleteADD SOME OIL THAT WAY U DON"T HAVE TO ADD OIL EVERY TIME U COOK IT
ReplyDeleteyou are a girl after my own heart...crepes are my favorite thing {i lived in france} and this looks like the perfect recipe! especially the filling. thanks for sharing! we are your newest followers..come follow back at chaseandem.blogspot.com XO
ReplyDeleteI just made these and aaaaaaaaaaaaaaaamazing they were!!!!!
ReplyDeleteI substituted Sun Mills Gluten Free Flour-Whole Grain for the flour and made these and they were amazing! Thanks for sharing your recipe.
ReplyDeleteI made some 2 day they were dilcious. I use milk instead of wate . thank you for the recipe:)
ReplyDeleteJust made these for my family! Sooooo good. Just advise, don't eat more than two, or you may get a tad sick from the sweetness! Eitherway, will definitely make again! :)
ReplyDeleteCrepes are baked on a flat hop plate with 2 different spatula's, very tricky to do.
ReplyDeleteGoogle image search "Gourin fete de la crepe"
These look more like Dutch Pancakes. (eggs, +/-1 / litre of batter, flower, milk, salt, the thinner the batter, the thinner the pancake)
Try some varieties: Put some slices of bacon in the pan, when it starts to crumble up, add the batter. flip when the top is dry, serve with sugar sirup. Or in stead of bacon use slices of apple, serve with sugar/cinnamon mixture. In a Dutch pancake restaurant the menu often has more than 30 pancakes to choose from. They are thick and the size of a pizza plate: it is not a snack, it's a meal.
I love Dutch pancakes with sugar and syrup.
ReplyDeletecan you freeze them? Would love to make it for a parisian party that I am having for my daughter.
ReplyDeleteEen leuk artikel vervaardigen ten aanzien van wilde dieren kleurplaten
ReplyDeleteis zeker zeker niet een fluitje van een cent maar ik moet zeggen
dat het u heel goed is gelukt, fantastisch!
My blog :: kip kleurplaat
This is the best crepe recipe i ever tried! They're perfect! Thanks<33
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ReplyDeleteJust made this for Christmas morning! PERFECT recipe!! Thank you so much for saving me from another Christmas morning of what my daughter has deemed 'awkward crepes'. These are delicious!
ReplyDeleteHmm yum! These are great! Instead of the cream, I added nutella and strawberries <3 BEST BREAKFAST EVER.
ReplyDeleteThank you for this wonderful recipe!
This was awesome. I tried this over the weekend and this was the easiest recipe ever! I just blogged about it (giving credit to you of course). Delicious! http://waisteddreams.blogspot.com/2013/01/38-x-38-mastering-crepe.html
ReplyDeleteI love it and had to chuckle about the laps in the pool.......my hair is still wet.
ReplyDeleteI love it and had to chuckle about the laps in the pool.......my hair is still wet.
ReplyDeleteI love it and had to chuckle about the laps in the pool.......my hair is still wet.
ReplyDeleteYum,yum, yum...I love it and i can;t wait to try to do it now!
ReplyDeleteI had my first crape on folly beach sc. There is this lovely truck.........yes truck that is off the beaten path but hard to miss because of the line coming from it. Tokyo crapes.....they had a chocolate chip and amond crape......omg !!! My hubby got one with icecream in it......so good !!! They wrap it all up in a crape shaped cone...... genius !!!! So I am gonna attempt to make these and put their spin on it ......thanks for sharing :))
ReplyDeleteI made these for my family and they LOVED them we used your exact recipe including the cream and topped them with some strawberries mixed with lemon and brown sugar. These are incredible and SUPER EASY. Thank you so much for sharing your recipe.
ReplyDeleteThese were super easy and delicious! Thanks for posting the recipe!
ReplyDeleteThe precisely designed dough dividerand rounder is mainly used for dividing and rounding dough into pieces of equal weight. It adopts geometrical segmentation principle and eccentric swinging principle to divide the dough into 30pcs in 6~10seconds. Each piece is of same weight and uniform shape. The production efficiency is greatly improved and also time saving. amisypelletmill2013@gmail.com
ReplyDeleteHmm yum! These are great!I can't wait one more minute to make it by Mini Donut Machine Let's have a try!
ReplyDeleteoh nice crêpe recipe .i like it very much.
ReplyDeleteOur creme filling is clumpy from the cream cheese any suggestions on what to do.
ReplyDeleteLet the cream cheese reach room temperature before beating it, or warm it up in the microwave for 30 seconds or so and then beat it with an electric beater before adding the sugar and sour cream.
ReplyDeleteJust made these, and the cream is DELICIOUS. We had some with Nutella but added the cream filling also, and we had other ones with filling, strawberry slices and chocolate chips. WOW! I've never been so full in my life
ReplyDeleteLove this recipe! It is so easy and delicious!!
ReplyDeleteI made crepes for the first time in my entire life on my fiance's birthday. I used this recipe and they turned out so well! Not as well as I wanted them too, but I am a newbie at this sort of thing. I am making brunch now and guess what's on the menu? You guessed it, these wonderful crepes! I use the filling for breakfast as well, not just dessert (: -Kyla
ReplyDeleteThis is the best crepe recipe I have ever made, and I've made A LOT! I keep making it over and over!
ReplyDeleteI love these crepes! There is only 2 of us eating them and I made a full batch, we have so much left over. Is it ok to refrigerate the batter for a while? I would like to use the leftover batter next weekend! Please let me know if anyone has tried that
ReplyDeleteCan I use unsalted butter?
ReplyDeleteCan I refigirate the mixture for more than an hour like over night?
ReplyDeleteGreat Post Thanks For sharing
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I made these last weekend for my Mom! This is the best recipe ever! Wondering if I omit the sugar would it be good for a savory dish?
ReplyDelete