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French Crepes Recipe
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 2 tbsp butter, melted
Instructions:
- In a mixing bowl, whisk together the flour and eggs.
- Gradually add in the milk and water, stirring to combine.
- Add the salt and butter; beat until smooth.
- Heat a lightly oiled non-stick pan over medium-high heat.
- Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Imagine starting your day with a plate of delicate, golden French crepes. These versatile beauties can be filled with sweet or savory delights, making them perfect for any meal. With just a few simple ingredients, you can whip up a batch that will impress family and friends alike. Let's get cooking!
What You Will Need
Read more: Crepe Casserole Recipe
What you will need to make French crepes
- All-purpose flour: Provides structure and base for the crepe batter, ensuring a light, tender texture when cooked.
- Eggs: Bind ingredients together, adding richness and helping crepes hold their shape.
- Milk: Adds moisture and richness, creating a smooth, pourable batter.
- Water: Thins the batter, making it easier to spread in the pan.
- Butter: Adds flavor and prevents crepes from sticking to the pan.
Essential Tools and Instruments
What tools/instruments will be needed to make French Crepes Recipe
- Mixing bowl: Essential for combining all ingredients smoothly, ensuring a lump-free batter.
- Whisk: Helps in blending the batter evenly, preventing clumps.
- Non-stick pan: Crucial for cooking crepes without sticking, making flipping easier.
- Spatula: Necessary for loosening and flipping crepes without tearing.
- Measuring cups: Ensures precise ingredient quantities for consistent batter texture.
French Crepes Recipe
Classic French crepes, perfect for breakfast or dessert.
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Ingredients:
Main Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 2 tbsp butter, melted
Instructions:
- In a mixing bowl, whisk together the flour and eggs.
- Gradually add in the milk and water, stirring to combine.
- Add the salt and butter; beat until smooth.
- Heat a lightly oiled non-stick pan over medium-high heat.
- Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Notes:
Serve with your favorite fillings and toppings.
Read more: French Lamb Stew
Nutrition value:
Calories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 100IUCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the batter and store it in the fridge for up to 24 hours.
- Cover the bowl with plastic wrap or transfer the batter to an airtight container.
- Stir the batter well before using.
Freezing Instructions
- Cook the crepes and let them cool completely.
- Stack crepes with a piece of parchment paper between each one.
- Place the stack in a freezer-safe bag or container.
- Freeze for up to 2 months.
- To reheat, thaw in the fridge overnight or microwave for 20-30 seconds.
Did you know that letting the crepe batter rest for at least 30 minutes before cooking allows the gluten to relax, resulting in more tender crepes?
Frequently Asked Questions
FAQ:
How do I prevent my crepes from sticking to the pan?
Make sure the pan is well-oiled and properly heated before pouring the batter.
Can I make the batter ahead of time?
Yes, you can refrigerate the batter for up to 24 hours. Just give it a good stir before using.
What can I use as a filling for crepes?
Sweet options include Nutella, fresh fruit, and whipped cream. Savory options include ham, cheese, and sautéed vegetables.
How thin should the batter be?
The batter should be thin, similar to heavy cream. If it's too thick, add a bit more water or milk.
Can I freeze leftover crepes?
Yes, stack them with parchment paper between each crepe and store in an airtight container. They can be frozen for up to 2 months.
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