How do you make a crepe?

Answer 1

Crepes INGREDIENTS * 2 eggs * 1 cup milk * 2/3 cup all-purpose flour * 1 pinch salt * 1 1/2 teaspoons vegetable oil

DIRECTIONS # In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. # Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Answer 2

INGREDIENTS 1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted # In a large mixing bowl, whisk together the milk, water,and the eggs. Gradually shift in the flour, stirring to combine. Add the salt and butter; beat until smooth. # Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

fill with any dessert topping or fruit and enjoy My family recipe is more of a breakfeast crepe For a full batch- 2 cups flour 3 cups milk 2 eggs 1/8 ts salt 1 tbs sugar Mix ingredients until smooth and somewhat thick. Add crisco to pan and pour in 1/2 to 1 cup of badder (depending on size of pan). When top (dries) and bottom turns golden brown flip and repeat. once both sideds are golden its ready to serve. My family adds jelly to the crepe and rolls with fork. Hope you enjoy!!!
It is a French pancake.

Answer 3

Note:Crêpes are often sold on street corners by vendors and served with a variety of toppings.

Ingredients:3/4 cup all-purpose flour

1 teaspoon baking soda

3 tablespoons powdered sugar

2 large eggs

2/3 cup milk

1/3 cup water

1 teaspoon vanilla

Directions:

1. Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended.
2. Make a hole in the middle of the dry ingredients and pour in the beaten eggs. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk to incorporate all the flour. Add the milk a spoonful at a time and mix it in thoroughly before adding more liquid.
3. When about half of the liquid has been used, the remainder can be added in 2 portions. Mix again, cover, and set aside for at least an hour, but not more than 6 hours, at room temperature. Crêpe batter can be held overnight in the refrigerater.
4. If necessary, the crêpe batter can be cooked immediately, but the resting time allows the flour to absorb more liquids, makes the batter easier to handle, and gives the crêpes more flavor. Since flour varies in its ability to absorb liquid, if the crêpe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream.
5. Once finished cooking, a variety of extras can be added, such as chocolate, powdered sugar, strawberries, etc. Meats, tomatoes, and cheese can also be used to top the crêpes for a different flavor.

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Answer 4

the way the guys fold crepes in Paris is fold it in half after you put the fillings in and then you bring one side over half way and take the othe side and fold it on top of that and you should have a triangle. is that confusing? it's easy when you actually look at it. but in the U.S. they just roll them. i like the triangle version.

Answer 5

Ingredients:

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Directions:

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Answer 6

If you don't know how to make crepes than here are the ingredients. Start with 2 eggs, 1 cup of milk, 1 cup of flour, 1 teaspoon of salt, and 2 tablespoons of olive or vegetable oil. After you mix that in a bowl whisk, when done put the bowl in the refrigerator to chill for one hour. Take bowl out and pour into medium sized pan, wait 45 seconds then flip and wait 30 seconds. To make them crispy add another ten seconds to each side. Serve with fruit or sweet and enjoy.

Answer 7

Ahh, good question! Here is my recipe and instructions...

To make the most absolutely amazing crepes ever, here are the ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• A little vegetable oil for the frying pan!

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. *
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
4. After wrapping it up with whatever filling pleases you, sprinkle a little powdered sugar (if you have any) to give it a home-y kind of feel to it. Enjoy!

* Psst! Tip! Let the batter rest for around 15 min. to make it even lighter when you are frying the crepes on the pan.

Answer 8

it depends on the recipe. i use 1 cup of flour, 1 cup of milk and 1 egg. i mix it until its liquid. pour the batter into a preheated skillet then use a spatula to spread it.