Best 5 French Crepe Recipes

REAL FRENCH CREPES

Steps:

• In a mixing bowl, combine flour, egg, and milk.
• Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

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.

EASY FRENCH CREPES

Steps:

• Place water, milk, flour, eggs and salt into blender (in that order makes it easier to scrape the unmixed flour off the sides) and blend at lowest setting.
• After 30 seconds pour in melted butter and continue to blend at lowest setting for two minutes (make sure to stop the blender after about 15 seconds and scrape any unmixed flour off the sides).
• Warm a non-stick crepe pan (8" or 10" pans are the best size) over medium heat.
• Starting with the crepe pan already tilted, pour in 1/4 cup to 1/3 cup of batter (depending on pan size) and quickly tilt the pan spreading the batter to the edges (this should make for a nice thin crepe).
• Once the edges start to curl up slightly, inspect the under-side to see if it's a light golden-brown.
• This step is up to you, but some people like to flip the crepe for about 10-15 seconds just to give it a more "finished off" look.
• Fill with fruit or Nutella or cinnamon-sugar, or my favorite, ham & Gruyère (don't forget to add pepper!).

FRENCH CREPES

Steps:

• In a medium bowl, sift together flour and salt. Make a well in the center. Whisk together milk, eggs, and egg yolk in a medium bowl. Pour milk mixture into the center of the well, slowly whisking in flour mixture from the sides of the well. Add 2 tablespoons clarified butter, and whisk to combine.
• Strain mixture through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and chill in refrigerator for 30 minutes.
• Remove the batter from the refrigerator. Heat a 6-inch crepe pan or nonstick frying pan over medium-high heat. Brush with clarified butter, and heat until very hot. Add a couple of tablespoons of batter, turning and swirling the batter in the pan to completely coat. Cook until brown on the bottom, 1 to 2 minutes. Flip crepe with a spatula, and cook until golden brown on the other side, about 1 minute. Repeat with remaining batter. As you continue, you will need to use less butter in the crepe pan.

SAVORY FRENCH CREPES

Steps:

• Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
• Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.