Best 7 Flop Proof Crepes Recipes

SIMPLE, FOOLPROOF CREPES

Steps:

• Measure milk and water in a 2-cup Pyrex measuring cup. Whisk in eggs, then flour, salt, and oil. (Can be covered and refrigerated several days.)
• Heat a small (8-inch) skillet over medium heat. Working 1 crepe at a time, brush skillet bottom with oil. Dip a ¼ cup measuring cup into batter, filling it a generous half full. With tilted pan in one hand, pour batter into hot skillet, as you turn the skillet all around so that batter completely coats pan bottom. Cook until crepe bottom is spotty brown, about 30 seconds. Turn and cook until spotty brown on the other side, 10 to 15 seconds longer. Repeat with remaining batter, brushing the pan with oil between making each crepe.

FLOP-PROOF CREPES

Steps:

• Combine all ingredients in a large bowl.
• With an electrical blender, blend until smooth.
• Melt butter in two frying pans.
• Pour batter into frying pans, so there is a thin layer of it in each frying pan.
• Flip with a spatula.
• When both sides of the crepe are golden brown, remove from pan and repeat process.
• Serve immediately.

FAKE CREPES

Steps:

• Divide the chocolate hazelnut spread among the tortillas and spread evenly over half of the surface of each.
• On a griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter until bubbly. Add 1 or 2 of the tortillas, spread-side up, to the griddle. Spread 1/3 cup marshmallows in an even, single layer over the chocolate spread on each tortilla. Cook until the tortillas bubble in the pan and turn light golden brown on the bottom.
• Using a spatula, quickly fold the uncovered half of the tortilla over the marshmallows, making a half-circle. Press on the top of the tortillas gently to seal. When the marshmallows are slightly melted and spongy, flip the crepe and let stand in the pan until the underside is just hot; do not overcook.
• Transfer the crepes to a cutting board and let stand for 1 minute. Repeat with the remaining butter, tortillas, and marshmallows.
• To serve, put the chopped hazelnuts on a plate. Cut the crepes in half crosswise, and then quickly press the cut side and round edges into the nuts to adhere. Sprinkle additional nuts over the top and serve immediately garnished with banana slices, if desired.

CREPES RECIPE BY TASTY

Steps:

• Mix flour with milk until just combined. Then, add eggs, one by one, whisking until smooth. If clumps remain, strain with a sieve.
• Add ⅓ - ½ cup of mixture to a medium-size nonstick skillet on medium-high heat.
• Once the top looks cooked and slightly dry, with a few bubbles, carefully flip, cooking the other side slowly.
• Serve with desired toppings.

FLOURLESS CREPES

Steps:

• Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
• Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
• Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
• Cook about 1 min until nicely set and slightly browned - the top will look cooked.
• Flip to brown the second side.
• Remove from pan onto waiting plate and repeat until batter is gone.
• Fill with your choice of toppings - fruit, ricotta cheese, etc -- .

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.

MELT IN YOUR MOUTH CREPES

Steps:

• Mix flour, 1 cup milk, and eggs together in a large bowl. Stir butter, sugar, and vanilla extract into flour mixture until smooth. Add remaining 1 cup milk; mix until just blended.
• Heat a cast iron crepe pan over medium heat; spray surface with cooking spray. Pour a thin and even layer of batter onto the heated pan; fry for 30 to 60 seconds on each side. Repeat with remaining batter, spraying the pan between each batch.