Crepes need to be refridgerated to help the flour absorb into the liquid, you can make the batter and fry it as soon as it is concocted but, you will find that your Crepes will not be as pliable and brown as you might like.
I am also looking for a crepe batter recipe to use at farmers markets.
Pancakes and crepes are basically the same thing worldwide. 'Crepe' is a French term and it is usually much thinner than a pancake as the recipe calls for a more liquid batter.
Here is the link for basic crepe recipe allrecipes.com/recipe/basic-crepes but you can try this french crepe recipe allrecipes.com/recipe/french-crepes/ I hope you`ll enjoy the crepes
it's just called a crepe spreader
http://www.epicurious.com/recipes/member/views/BLUEBERRY-AND-RICOTTA-CHEESE-CREPE-CAKE-50035248 this is a pretty good recipe.
There are a lot of places to find crepe recipes allrecipes is a really great place and they have a very simple recipe you can make to make some really good crepes.
pancake a thick a crepe is VERY thin. it's spread out throughout the pan. a pancake just sits there.
crepe myrtles are very beutiful flower blooming plants to have. it doesnt really matter when you move a crepe myrtle, just dont do it while its young. p.s. thanks for reading!
I'm sure if you look it up, there will be a very detailed recipe for this request. Good Luck!
You do not need to put any oil into crepe or pancake batter. However some people like to add 2tbl melted butter (to add flavor and softness) per one quantity of crepe batter. Vegetable oil should not be added as it gives no flavor.
The most basic of crepe recipes involve all-purpose flour, water, eggs, salt, milk, and melted butter. From there, one can add a multitude of things, such as fruit or chocolate.
I know what you're talking about - here's my family's "secret" recipe: 1 cup flour 1 cup milk 1 egg whisk together & cook on generously buttered pan the way you would a crepe. voila!