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How to Make Crepes

This document provides a detailed guide on how to make crepes at home, including a list of ingredients and tools needed. It outlines the step-by-step process for preparing the batter, cooking the crepes, and suggests various topping methods. The recipe emphasizes that making crepes is simple and can yield delicious results with the right techniques.

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edlynpags34
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11 views

How to Make Crepes

This document provides a detailed guide on how to make crepes at home, including a list of ingredients and tools needed. It outlines the step-by-step process for preparing the batter, cooking the crepes, and suggests various topping methods. The recipe emphasizes that making crepes is simple and can yield delicious results with the right techniques.

Uploaded by

edlynpags34
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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How to Make Crepes

Have you ever made these before? Though it may seem complicated, making restaurant-
quality crepes at home isn’t very difficult. Today I’m walking you through the entire
process including crucial success tips, the best 8 ingredients to use.

Step 1: Ingredients/Tools

Ingredients:

 2 eggs
 1 1/2 cups of milk (2%, 1%, Whole) (355ml)
 1 tsp. of canola or vegetable oil (or one Tbsp. of butter, melted) (5ml)
 1 cup of all-purpose flour (120g)
 1/4 tsp. of salt (or 3/4 tsp. for savory)(5.5g)
 1 tsp. vanilla extract (for sweet) (5ml)
 1 Tbsp. of granulated sugar (for sweet)(12.5g)

Tools:

 Nonstick skillet or crepe pan


 Crepe Making kit (optional)
 Hand mixer or Blender
 Ladle
 Spatula

Step 2: Add Eggs, Milk, Oil


First some people might opt to use a blender which you certainly can
use. In that case just add everything to that and blend it all together. I
am using a big bowl and hand mixer. Add your eggs, milk, and oil (or
you can use 1 tablespoon of butter which you will melt before adding).
Then turn on your mixer until it is well blended.

Step 3: Add Rest of Ingredients


3 More Images

Now we add our flour, salt, and if we are making sweet crepes, 1 tsp.
of vanilla extract and 1 tablespoon of sugar. If you are making a
savory crepe, don't add the vanilla extract or the sugar, and add an
extra 1/2 tsp. of salt. Now mix it all together until nice and runny.

Step 3: Add Rest of Ingredients


3
MomagesS tep 3:
Add Rest of

Ingredients
3 More Images

Now we add our flour, salt, and if we are making sweet crepes, 1 tsp.
of vanilla extract and 1 tablespoon of sugar. If you are making a
savory crepe, don't add the vanilla extract or the sugar, and add an
extra 1/2 tsp. of salt. Now mix it all together until nice and runny.
Step 4: Add Butter Then Crepe Batter
ore Images

Turn the heat in between medium and medium-hi. Now we add a little
bit of butter to our non-stick skillet or crepe pan or optionally crepe
maker. Next we raise the pan off the heat and tilt it. I like to use a ladle
for this next part. My ladle holds about 1/4 cup of batter, pour some
batter onto the pan. Pour it in the middle of the pan and then tilt the
pan in a circle like motion, so the batter covers the whole bottom of
the pan, then just place the pan on the heat again. We will cook it for
about 1 minute or so on this side, until the top gets nice and dry.
Step 5: Flip Crepe Over
Next we flip it over after a minute or so and then cook the other side
for about 10 to 20 seconds, then flip it one more time and you will see
nice cook marks on your crepe. Now you are done and you can stack
them on a plate. They won't stick together so don't worry about that.

Step 6: Toppings: Method 1 (Triangle Shape)


Now it is time to add some toppings! A classic method is to add
some nutella to the crepe then fold it over once and then over
one more time making a triangle shape. Then you
Next we flip it over after a minute or so and then cook the other side
for about 10 to 20 seconds, then flip it one more time and you will see
nice cook marks on your crepe. Now you are done and you can stack
them on a plate. They won't stick together so don't worry about that.
Now it is time to add some toppings! A classic method is to add some
nutella to the crepe then fold it over once and then over one more time
making a triangle shape. Then you can top it off with powdered sugar,
whipped cream, syrup, or just eat it as is can top it off with powdered
sugar, whipped cream, syrup, or just eat it as is.
Step 7: Toppings: Method 2 (Roll It Up)

More ImagesAnother method is to add whatever you like to the inside, in


this case, cool whip and strawberries, then you roll up the crepe. Then
top it off with whatever you like. There you go, super easy to make
crepes which taste amazing.
Best Moist Chocolate Cake

52

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
12
Yield:
1 9x13-inch pan
Jump to Nutrition Facts
Cook Mode (Keep screen awake)
Ingredients
1x
2x
4x
Original recipe (1X) yields 12 servings

1 cup margarine

1 ¾ cups white sugar

3 eggs

1 ½ teaspoons vanilla extract

1 ½ cups milk

2 ½ cups all-purpose flour

6 tablespoons unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon salt

Directions
.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift
together the flour, cocoa, baking soda and salt. Set aside.
.
.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the
eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the
milk, mixing just until incorporated. Pour batter into prepared pan.
.
.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Allow to cool.
.
Bite-Sized Fruit Tarts

Prep Time:
40 mins
Cook Time:
35 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 45 mins
Servings:
24
Yield:
24 bite-sized tarts
Jump to Nutrition Facts
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Ingredients
Crust:
½ cup unsalted butter, at room temperature

3 ounces cream cheese, at room temperature

1 cup all-purpose flour

¼ teaspoon kosher salt

cooking spray

Filling:

½ cup whole milk

¼ cup heavy cream

⅛ teaspoon kosher salt

¼ cup white sugar

1 large egg, beaten

1 teaspoon vanilla extract

Garnish:

8 teaspoons raspberry preserves

24 raspberries

8 teaspoons blueberry preserves

24 blueberries

8 teaspoons pineapple preserves

24 slices banana
Direction:
Combine butter and cream cheese for crust in a mixing bowl and mix until
smooth. Gradually stir in flour and salt until well blended. Wrap dough in plastic
wrap and refrigerate until firm, at least 1 hour.
.
.
Remove dough from the refrigerator and place on a floured surface. Divide
dough evenly into 24 pieces; shape each piece into a ball.
.
.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 24-cup mini-
muffin tin with cooking spray.
.
.
While the oven is preheating, press dough onto the bottoms and up the sides of
the greased muffin cups. Place the pan on a cookie sheet and set aside.
.
.
Combine milk, cream, and salt for filling in a small saucepan over medium heat.
Cook, stirring occasionally, until mixture begins to bubble around the edges of
the pan and wisps of steam are visible, about 3 minutes.
.
.
Stir sugar and egg together in a bowl. Pour 1/4 of the hot milk mixture into the
bowl and stir until well combined. Pour the egg mixture into the saucepan and
continue to cook and stir until mixture is bubbling and has thickened slightly,
about 3 minutes. Remove from the heat and stir in vanilla. Spoon about 1
tablespoon filling into each muffin cup.
.
.
Bake in the preheated oven for 10 minutes. Lower the oven to 350 degrees F
(175 degrees C) and continue baking until filling is set, about 15 more minutes.
Remove from the oven and set on a wire rack to cool for 10 minutes. Remove
tarts from the pan and place directly on the wire rack; let cool for 20 minutes.
.
.
Place 1 teaspoon raspberry preserves on top of 8 tarts, then top each with a
raspberry. Make remaining tarts by topping 8 with blueberry preserves and
blueberries, and the remaining 8 with pineapple preserves and banana slices.
Serve at room temperature.
.
Cook's Notes:
I use a mini-muffin pan with cups that measure 1 3/4 inches across the top and 1 inch
deep.
Banana slices may be dipped in orange juice to delay browning.

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