Basic Crepes

Basic Crepes

Basic Crepes is rated 5.0 out of 5 by 4.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8

These crepes can be used with a variety of sweet or savory fillings. They're the perfect foundation for our Souffléd Crepes.

Ingredients:

  • 1 cup milk
  • 1 egg
  • 1/2 cup plus 1 Tbs. all-purpose flour
  • 1/2 Tbs. melted unsalted butter, plus 8 tsp.
     butter
  • 1/2 tsp. salt

Directions:

In a blender, combine the milk, egg, flour, the 1/2 Tbs. melted butter and the salt and blend until smooth. Refrigerate for 2 to 8 hours.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crepes.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Versatile recipe This is a fantastic crepe recipe. I usually make about three batches, stack the crepes on a plate and cover with cling wrap. They keep a good two weeks in the fridge. The recipe can easily accommodate savory or sweet fillings. A great step to have pre-made to whip up quick (and impressive!) dinners and lunches.
Date published: 2014-02-28
Rated 5 out of 5 by from Great basic recipe These crepes were super easy to make, even for a first-timer like me. I had them savory with sausage for dinner and with Nutella for breakfast. They keep well in the refridgerator too, just be sure to give the batter a few hours to sit before you use it.
Date published: 2014-01-19
Rated 5 out of 5 by from Easy & Authentic This recipe is a cinch to make (as long as you plan ahead - best to mix the night before) and is the closest I've had to authentic Parisian crepes. They are the perfect texture & ultra versatile too. Once mixed, the batter can sit overnight so it makes breakfast a breeze.
Date published: 2012-09-02
Rated 5 out of 5 by from Closest to French I've Found An exchange student from France brought us and made crepes from a recipe from his mother, but the measurements were in metric and the conversion a little tricky for me. This recipe is the closest I've found to that recipe but in English. It's wonderful with strawberry's and Nutella and bananas and optional whipped cream. Soon I will try it with cheeses and other savory ingredients!
Date published: 2012-05-06
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