Best 8 Crepe Batter Recipes
Craving for a delightful, thin and crispy crepe? Look no further! In this article, we will guide you through a culinary journey, exploring the art of creating the perfect crepe batter. From basic recipes to tantalizing variations, we'll unveil the secrets behind achieving that golden-brown exterior and tender, fluffy interior. With our expert tips and tricks, you'll master the art of crepe making, impressing your friends and family with this versatile dish that can be enjoyed for breakfast, lunch, dinner, or dessert.
Let's cook with our recipes!
CREPE BATTER RECIPE
Steps:
- In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.
- Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.
BASIC CREPE BATTER
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Categories Breakfast
Time 1h20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
- Sift the flour with the salt and add to the egg and milk mixture.
- Add the melted butter or vegetable oil and blend thoroughly.
- If beating by hand, strain the mixture through a sieve to remove any lumps.
- Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!
MAGIC PAN SWEET CREPE BATTER
Make and share this Magic Pan Sweet Crepe Batter recipe from Food.com.
Provided by Carol V.
Categories Healthy
Time 40m
Yield 8-10 crepes
Number Of Ingredients 7
Steps:
- Combine flour, salt and sugar in a mixing bowl and make a well in the center.
- Pour in the egg and milk and whisk until smooth. Whisk the butter in slowly.
- Allow batter to rest, refrigerated, at least two hours.
Nutrition Facts : Calories 154.3, Fat 5.1, SaturatedFat 2.9, Cholesterol 39.4, Sodium 47.6, Carbohydrate 23, Fiber 0.5, Sugar 6.3, Protein 4.1
SWEET CREPE BATTER
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the eggs and egg yolks, then mix with the water and the milk either with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
- Sift the flour, salt and sugar together. Gradually add to the egg and milk mixture.
- Add the melted butter or vegetable oil and the brandy. Blend thoroughly.
- If beating by hand, strain the mixture through a sieve to remove any lumps.
- Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or a mixture of berries. Be adventuresome!
SPINACH CREPE BATTER
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Categories Spinach
Time 1h20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs, then add milk and mix either by hand or in the electric blender. We use a blender because it mixes well and is easy to pour from.
- Add the spinach and blend well.
- Sift the flour with the salt, pepper and nutmeg and gradually add to the spinach mixture.
- Add the oil and blend thoroughly.
- Set aside and allow mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- Be adventuresome and stuff these with whatever sounds good with spinach! Try shrimp or chicken or other vegetables.
Nutrition Facts : Calories 288.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 143.3, Sodium 380.3, Carbohydrate 34, Fiber 1.1, Sugar 4.2, Protein 11.4
VANILLA CREPE BATTER
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Categories Breakfast
Time 1h20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs, then mix with the milk and vanilla essence either by hand or in the electric blender.
- Sift the flour with the salt and sugar and gradually add to the egg and milk mixture.
- Add the melted butter or oil and blend thoroughly.
- Set aside and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- You can roll these with fruit inside and top with whipped cream. Be adventuresome and try it with whatever sounds good with vanilla!
CHOCOLATE CREPE BATTER
Mmmmmm.....Chocolate! You can use these crepes in these decadent recipes: Recipe #355058, Recipe #355110, Recipe #355073 or Recipe #355112. This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs, then add the buttermilk and vanilla and mix well by hand or in an electric blender. We use a blender because it mixes well and is easy to pour from.
- Sift the flour with the sugar and cocoa and slowly add to the egg and buttermilk mixture.
- Stir in the melted butter or vegetable oil and blend thoroughly.
- If beating by hand, strain the mixture through a sieve to remove any lumps.
- Set aside and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- You can roll these with strawberries inside and top with whipped cream. Be adventuresome and try it with whatever sounds good with chocolate!
CREPE BATTER
Crepes have been a favorite in our family for years on Sunday mornings. This recipe is the best we've found.
Provided by Wendelina
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, milk, salt and eggs in a blender. Blend for 15 seconds. Scrape down sides.
- Blend again and add butter while blending. Blend 10 seconds.
- Cover and let rest 1 hour in refridgerator.
- When ready to cook, heat and season crepe pan. Pour enough batter onto a hot pan to coat. Pour remaining batter back into the blender pitcher.
- Cook over medium heat until edges just begin to brown. Use a butter knife or spatula to remove crepe from pan.
- Flatten and allow to cool slightly before filling.
- Delicious sprinkled with sifted powdered sugar, or fill with your favorite fruit or pie filling and topped with whipped cream.
Tips:
- Use the right ingredients: Make sure to use fresh ingredients, especially for the batter. Use all-purpose flour, milk, eggs, and butter. You can also add a pinch of salt, sugar, vanilla extract, or other flavorings to taste.
- Get the batter consistency right: The batter should be thin and pourable, but not too watery. If the batter is too thick, it will be difficult to spread in the pan. If the batter is too thin, it will be difficult to flip and may tear.
- Use a good crepe pan: A crepe pan is a flat, round pan that is specially designed for making crepes. It has a nonstick surface that helps the crepes to cook evenly and prevents them from sticking to the pan.
- Heat the pan properly: Before you start cooking the crepes, make sure the pan is hot enough. If the pan is not hot enough, the crepes will not cook evenly and may stick to the pan.
- Pour the batter in a thin layer: When you pour the batter into the pan, make sure to pour it in a thin layer. This will help the crepe to cook evenly and prevent it from becoming too thick.
- Cook the crepe for a few minutes on each side: Cook the crepe for a few minutes on each side, until it is golden brown. Be careful not to overcook the crepe, or it will become dry and brittle.
- Flip the crepe carefully: When you flip the crepe, be careful not to tear it. Use a spatula to gently lift the crepe from the pan and flip it over.
- Fill the crepe with your favorite fillings: Once the crepe is cooked, you can fill it with your favorite fillings. Some popular fillings include Nutella, fruit, cheese, or ham and cheese.
Conclusion:
Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of sweet or savory fillings. With a little practice, you can make perfect crepes at home. So what are you waiting for? Give it a try today!
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