Best 8 Crepes Or French Pancakes Batter Recipes

FRENCH PANCAKES (CREPES)

Steps:

• Mix together flour, powdered sugar, and salt.
• Add milk and eggs.
• Mix well until smooth.
• Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
• Pour about 1/4 of the mixture in the pan and turn off heat.
• Cook until dry and then flip. Remove immediately and place on plate or serving dish.
• Repeat.

FESTIVE FRENCH PANCAKES

Steps:

• In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.

BASIC CREPES

Steps:

• 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.
• 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.

EASY CRêPES

Steps:

• Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
• Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

PANCAKE MIX DESSERT CREPES

Steps:

• For the crepes: In a bowl, whisk together the pancake mix and sugar. Combine the milk, vanilla and eggs in a pitcher. While whisking, slowly add the wet ingredients to the dry ingredients, mix until smooth.
• Heat a 10-inch non-stick skillet over medium-low heat. Add a teaspoon of the melted butter and swirl the pan so the butter covers the bottom of the pan. Add 2 ounces of the batter to the skillet, swirling the pan again to distribute the batter into a thin and even layer. Cook until golden on the first side, 2 to 2 1/2 minutes. Then carefully flip and cook for 1 more minute on the second side. Remove the cooked crepe from the skillet to a cutting board or plate. Repeat with the remaining crepes and butter, stacking he finished crepes in a single layer to cool.
• To serve: Lay a crepe onto a clean surface. Add a tablespoon of the whipped cream cheese to the center then top with 1 tablespoon of the preserves and spread. Fold in half, then in half again to create a triangle, and set aside. Repeat with the remaining crepes. Top with berries, a drizzle of chocolate syrup, a little whipped cream and a mint leaf to finish.

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

FRENCH-STYLE PANCAKES/ CREPES WITH VARIATIONS

Steps:

• Mix the flour, baking powder, salt and sugar in a bowl.
• In a separate bowl, vigorously beat the egg yolk with the cream, melted butter and milk. Add cream mixture to the flour mixture and whisk to obtain a smooth batter. Add any optional ingredients (see variations above) at this stage, whisking to combine.
• Let stand for 1 hour at room temperature. (Meanwhile, let egg whites come to room temperature).
• Beat the egg whites until they form soft peaks and gently fold into the batter.
• Heat frying pan or griddle to medium heat. Add butter or shortening (I use Crisco butter flavor shortening) to coat well.
• Spoon equal amounts of batter onto griddle and cook until bubbles come to surface and edges look almost done.
• Flip and cook for a few seconds more, until golden.
• SERVING SUGGESTIONS: Serve with softened butter and warmed maple syrup, flavored syrup infusions, lavender honey, lemon wedges, fresh berries, and/or a dusting of powdered sugar. Or (my favorite!), fill pancakes with a mixture of 1 3/4 cups finely chopped walnuts, 1/2 cup sugar, and 1 1/2 teaspoons rose water, then roll up crepe style--delicious! Or, make pancakes small and top each with a dollop of creme fraiche and a teaspoonful of rose petal jam.
• Garnish with rose petals, orange blossoms, or fresh lavender flowers.
• TIPS:Make sure the frying pan is well greased when making pancakes. Wipe around the pan with a small wad of paper towel soaked in fat (I use butter flavored Crisco) between making each pancake.

CREPES OR FRENCH PANCAKES BATTER

Steps:

• Whisk flour, sugar and salt in a medium bowl. Place eggs, milk, water and melted butter in blender. Add all of the flour mixture into eggs a little at a time while blender is running to avoid or remove any lumps.
• Strain batter into a large glass measuring cup.
• Cover and refrigerate batter at least 1 hour to let bubbles dissipate. FOR CREPES: Have the following items available at stove-top -- crepe batter, melted butter, pastry brush, cooling rack, 7 or 8 inch diameter crepe pan, and 1/3 cup measuring cup. Heat crepe pan over medium-high heat until very hot. Brush with some melted butter. Whisk batter, then pour a scant 1/3 cup of batter into pan. Swirl batter around by tilting pan to fully coat bottom. Cook until golden brown on bottom, about 1-1/2 to 2 minutes. Flip crepe over with large flat spatula or your hands and cook second side until browned in spots, about 45 seconds. Transfer crepe to rack to cool. Brush skillet with butter (each time) and repeat process with remaining batter. (Make sure to gently stir batter every few crepes.) Once crepe has cooled, place it on a sheet of wax or parchment paper. Pile crepes on top of each other with wax/parchment paper between each. Place stack of crepes in plastic bag and refrigerate or freeze until ready to use. (If frozen, thaw in refrigerator before filling.)
• Suggested fillings: Any fruit pie filling, jelly or jam, peanut butter and sprinkle powdered sugar over top.