Best 6 CrÊpes For One Recipes

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.

CREPES

Steps:

• 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.

SINGLE CREPE

Steps:

• Mix ingredients.
• In small pan on low, melt a bit of butter, then pour in batter.
• Flip when edges curl up and crepe is easily movable on pan, then cook for a few more minutes.

CRÊPES FOR ONE

Steps:

• Mix dry and wet ingredients separately then slowly integrate. Brush large pan with butter on a towel while hot. Take a large laddle to spoon the mixture onto pan while removed from heat and roll around pan to spread. Flip when sides start to bubble and curl up and bottom starts to brown, about 1min. each side on med-high heat. Makes 3 large thin crêpes for any topping.

CLASSIC CRêPES

Steps:

• Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
• Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
• Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
• Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

CREPES WITH FRESH STRAWBERRIES AND CREAM

Steps:

• To prepare the crepes: Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
• Heat an 8-inch nonstick sauté pan over medium heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan, rolling the batter around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a rubber spatula and turn the crepe over. Cook for 1 minute and remove from the pan. Repeat the process with the remaining batter, oiling the pan between each crepe. Stack the cooked crepes on top of each other and gently pull them apart when you are ready to use them, or separate them with pieces of waxed paper to keep them from sticking together.
• To prepare the filling: Wash, stem, and slice the strawberries, draining them well.
• Place the cream cheese in a large bowl and mix with an electric mixer on medium speed for 1 minute, or until fluffy. Add the heavy cream and beat on medium-high speed for 2 to 3 minutes, or until it forms a soft whipped cream. As the beaters are lifted out of the cream, they will form peaks, but the tips will flop over as soon as the cream pulls away from the beaters. Add the powdered sugar and mix on medium speed for 30 seconds, or until thoroughly incorporated.
• Set aside 1/2 cup of the sliced strawberries for garnish and gently stir the remaining strawberries into the cream.
• Place a crepe in the center of each plate. Spoon about 1/3 cup of the strawberry cream down the center of each crepe and fold in the sides to form a roll. Gently roll the crepes over so the seam sides are down and continue filling and folding the crepes until there are 3 rolled crepes on each plate. Sprinkle the crepes with powdered sugar, spoon any remaining cream in the center of the crepes, and top with the remaining strawberries.
• Whenever you are mixing cream cheese with other ingredients, always make sure to whip the cream cheese first to smooth it out. If you don't, the cream cheese will stay in small lumps and become almost impossible to get smooth.