How to Make Delicious Crepes





Introduction: How to Make Delicious Crepes

The crepe lies somewhere between the pancake and the tortilla. A crepe is a delicious breakfast with just a little powdered sugar or yogurt but it is also a savory lunch with some sliced meat and cheese and some mustard. Because crepes are French, they get that feeling of classiness comes with everything French. Crepes are versatile, delicious, classy and, best of all, easy to make.

You will need the following ingredients and about a half hour to make around 12 crepes.

*1.5 cups all-purpose flour
*1 tablespoon sugar
*0.5 teaspoon baking powder
*0.5 teaspoon salt
*2 cups milk
*2 tablespoons melted butter or margarine
*0.5 teaspoon vanilla
*2 large eggs
*Butter, oil, or PAM to lube the pan
*Topping or filling of your choice

For the topping or filling I prefer yogurt for breakfast and turkey, pepper jack cheese, and mustard for lunch. Nutella is popular for a treat. You can put anything you want in them.

Step 1: The Preperations

First melt your butter in a small bowl in the microwave or however you prefer.

In a large bowl, one that you can pour from is best, mix all the dry ingredients: flour, sugar, baking powder, and salt. Then mix in the rest of the ingredients: milk, butter, vanilla, and eggs.

Mix it until it's smooth. A hand mixer is helpful here, but I find that a power mixer is overkill. As you cook the crepes, more mixing will be required because the butter will cool and lump up.

Smear a light coat of butter on a frying pan that is larger than 8 inches and heat over medium heat. Once the butter starts to bubble you are ready for the next step.

Step 2: Lets Get Cookin'

Now that your butter is bubbling, you are ready to cook your crepes. Beware, the pan is hot!

Pour a small amount (around 0.25 of a cup) of batter into the center of your pan. Lean your pan slightly to the side and rotate to spread the batter to an even thin layer.
Put the pan back on the burner and cook until the edges look dry. It won't take very long. Loosen the edges with a spatula and then flip your crepe (carefully) over and cook until it's golden on the bottom. Again it won't take very long.
Loosen it up with the spatula again and set this crepe aside and start another. This first crepe will be too buttery to serve so you might as well eat it while you cook the rest.
Just stack them up on a warm plate for now. We'll fill them when we're done cooking.

Step 3: Fill 'em, Serve 'em, Eat 'em

Now you have a stack of crepes. If you're filling them with yogurt or nutella or something similar then you can put a line of your filling down the center. Fold the edges in and roll it up like a burrito.

If you're going to use cheese and meat, then you should layer the meat and cheese in the middle fold the edges up and over and heat on a pan to melt the cheese.

Serve and enjoy!

This recipe is adapted from pg 60 of Betty Crocker's "Big Red Cook Book"



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    I liked your video. I learned that you can freeze and then use as wanted even in a toaster. I never thought of that. Using a toaster seems particularly efficient when you don't have a lot of time. I use only olive oil in making the crepes or pancakes and it works really well. I switched to using vegetable oil which is healthier for us years ago. Thanks for all your effort!

    Now this is a Great desert crepe. All you need to do for a savory crepe is omit the sugar and vanilla.
    good job.

    Yum? I used powdered milk instead of real milk and my first one's currently cooking right now... I'll wait to taste it before posting this to get a good description of what it tastes like...

    A short while later...

    HOLY FLIPPY!!! Half a sec- must finish before posting...
    Aerohoff... Come be my chef. PLEASE.

    Oh yeah- by the way, my cooking stone couldn't be picked up so I used a 120 PSI air compressor (not even kidding) to spread them out. ;)

    Otherwise you can just do it with a spatula or simlilar thing...

    GREAT recipe! I never made crepes before- assumed they were too hard- but your recipe is so easy and awesome. I've made them savory and sweet (nutella and bacon, om nom nom) and it works either way. Thanks forever!

    I love either doing one with nutella, and banana as a dessert kinda thing. Or for something more filling, I like to get some steak or grilled chicken, pesto, baby spinach, lemon jiuce, and maybe some of the large (I think middle eastern) cous cous instead of pasta noodles, then roll/fold it into a cone. YUM :)

    Just made them; turned out AMAZING. Highly recommend this recipe. For a filling, I used plain melted milk chocolate (chocolate chips + microwave)

    I just made some right now, and man, they are awesome! As as filler, I used chocolate. ( chocolate frosting to be exact), but still awesome.

    One word to describe it: Superfriggenfantasicecspeciallydelicious... (That's a take-off on what I beleive was in the Sound of Music or Mary Poppins...) ~RoAr