Crepes How to Make Recipe

Ingredients

Sweet & Savory Crepe Ideas:
Recipe: Basic Crepes»
Add Batter
2-3 2-3 tbsp. crepe batter into a hot, greased skillet.
Swirl
to pan to gently swirl the batter so it evenly coats the skillet.
Flip
to a non-metal spatula, carefully loosen the crepe and turn it over. It's perfectly OK to use your fingers if necessary.
Crepe Cues
8-inch to pan? No worries. Your favorite 8-inch nonstick skillet will do. You'll have to handle the skillet often while making crepes, so select one with a rubber or silicone handle for comfort and protection from the pan's high temperature.
1 to to for 1 hour lets the gluten in the flour relax and bond to the eggs and milk, which gives the finished product a more tender texture. In other words, it leads to extra yumminess.
to butter in the skillet sparingly, wiping away any excess melted butter with a paper towel. Too much melted butter causes crepes to brown unevenly and makes the edges crisp.
20 15-20 crepe over medium heat until batter dries and loses its shine, about 20 seconds. Then flip the crepe and cook another 15-20 seconds.
175°. your crepes warm by stacking them in an ovenproof dish, covering them and putting them into an oven set at 175°.
To to 2 to them individually between squares of waxed paper. Place in a freezer container; seal and freeze for up to 2 months. Be sure to label and date the package.
Recipe: Choco-Cherry Whip
Fill a crepe with a few spoonfuls of cherry pie filling and whipped cream; roll or fold up and drizzle with hot fudge sauce or melted chocolate. Garnish with chocolate shavings.
Recipe: Better than PB&J
Smear a warm crepe with peanut butter and marshmallow fluff, add sliced bananas and chopped peanuts; roll or fold up and enjoy.
Leftovers Go Luxe
Breathe new life into leftover dishes such as stir-fry or stew. Reheat them in the microwave and spoon them down the middle of a crepe; roll or fold and devour.

Preparation

Step 1

directions,crepes,sweet and savory