BEST CREPES
From the old Tante Marie cookbook. Perfect for both sweet and savoury crepes. This recipe makes a lot of crepes - about 30. That's just fine with me. Ready-made crepes is one of the handiest things to have in the freezer for quick meal fix-ups. If you do freeze them, place a sheet of wax paper between each crepe so they don't stick together. This also helps in making it easier to remove the number you need each time, so you don't have to defrost the entire batch.
Provided by evelynathens
Categories Breads
Time 45m
Yield 30 crepes approximately
Number Of Ingredients 7
Steps:
- Add the milk and water to the flour gradually, beating constantly so that the batter becomes very smooth. Add eggs, salt, oil, and brandy. Beat the batter until smooth and set aside to rest for an hour or two.
- Heat a large frying pan and grease very lightly. Pour a serving spoon of the batter into the frying pan and move the pan around until the entire surface is covered. Both the batter and the resulting crêpe should be thin. When it is brown, turn with a large spatula and cook for a moment on the other side. Continue this process until all the batter is used. Keep the crêpes in a warm place.
Nutrition Facts : Calories 69, Fat 2.3, SaturatedFat 0.8, Cholesterol 45, Sodium 101.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.1, Protein 2.9
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Tyler Bettis
[email protected]These crepes were a bit too thick and chewy for my taste. I think I'll try using a different recipe next time.
Bilal Home
[email protected]I made these crepes for dessert and they were a big hit! I served them with fresh fruit and whipped cream. Yum!
matthew edjeko
[email protected]I've never made crepes before, but this recipe made it so easy. The crepes turned out perfectly and they were so delicious.
Brooklyn NYC
[email protected]These crepes were a bit too eggy for my taste. I think I'll use less eggs next time.
Georgia Trimble
[email protected]I'm not a huge fan of crepes, but I have to admit that these were pretty good. The flavor was delicate and the texture was perfect.
Sphesihle Motha
[email protected]This recipe is a keeper! The crepes are light, fluffy, and delicious. I've made them several times already and they're always a hit.
Jeffrey David
[email protected]I made these crepes for my French class potluck and they were a huge success! Everyone loved them and asked for the recipe.
Boss2 Despacito
[email protected]These crepes were a bit bland for my taste. I think I'll add some more sugar or vanilla extract next time.
Agang Sepae
[email protected]I've been making crepes for years, but this recipe is by far the easiest and most reliable. The crepes always turn out perfectly thin and delicate.
Nusrat Maya
[email protected]Crepes were delicious and easy to make! I used almond milk instead of regular milk and they turned out great.
Cymbel Newell
[email protected]I made these crepes for breakfast this morning and they were a huge hit! My kids loved them and even asked for seconds. I'll definitely be making these again.
Pritam Paul
[email protected]These crepes were a bit too thick for my taste, but they were still very tasty. I think I'll try using less batter next time.
Anakie Margaret
[email protected]I've tried many crepe recipes, but this one is by far the best. The crepes are so thin and delicate, and they have a lovely golden color. They're also very versatile - I've filled them with everything from Nutella to savory fillings like cheese and h
Timothy Jones
[email protected]Followed the recipe exactly and they came out perfectly! Light, fluffy, and delicious.
Echezona Ezejesi
[email protected]These crepes were an absolute delight! The texture was perfect, with a crispy exterior and a soft, fluffy interior. The flavor was delicate and buttery, with a hint of vanilla. I served them with fresh berries and whipped cream, and they were a hit w