Crepes

Any have a good recipe for crepes? I'm gearing up for a V-dayish celebration with my hubster. TIA!

Re: Crepes

i would like this too!
i had the best crepe while in florence...gelato and nutella inside! delish!!!

Re: Crepes

Re: Crepes

ohhhhhh crepes in Paris nutella & bananas ohhhhhhhhhhhhhh how I want one NOW!


(Sorry I have no recipe)

Re: Crepes

i think crepes are hard to make
you may need a special pan for that
have you thought about buying pre made crepe shells?
they have good ones at Fairway

i have made those...just warm them up in a pan and get that Nutella in there...add sliced bananas and sprinkle with powdered sugar

Re: Crepes

Re: Crepes

you do need a special pan for crepes. I know Le Crueset makes a good one.

you also have to get the pour right...and get them the perfect thickness.

I was taught by a strict french woman

here is one recipe. my friend's mom uses Grand Marnier for the brandy.

1 1/2 cups whole milk
3 large eggs
3 tablespoons sugar
1 teaspoon salt
Scant 5 tablespoons unsalted butter, melted
1/2 cup brandy
1 teaspoon vanilla extract
1 cup all-purpose flour

In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.

Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.

Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process — if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.

When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil


she sprinkles a little bit of granulated sugar on each one.

they are friggin HEAVEN.

I think I may have to buy a crepe plate this weekend. I only make them at my friends house...under supervision

Re: Crepes

Posted by Ophelia

you do need a special pan for crepes. I know Le Crueset makes a good one.

you also have to get the pour right...and get them the perfect thickness.

I was taught by a strict french woman

here is one recipe. my friend's mom uses Grand Marnier for the brandy.

1 1/2 cups whole milk
3 large eggs
3 tablespoons sugar
1 teaspoon salt
Scant 5 tablespoons unsalted butter, melted
1/2 cup brandy
1 teaspoon vanilla extract
1 cup all-purpose flour

In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.

Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.

Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process — if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.

When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil


she sprinkles a little bit of granulated sugar on each one.

they are friggin HEAVEN.

I think I may have to buy a crepe plate this weekend. I only make them at my friends house...under supervision

Re: Crepes

I'm sure Sur la Table has everything you need to make the perfect homemade crepe but it does take alot of practice.
I just found one for you.

We were in Philly a few weeks ago and made a few trips to the crepe place at the Reading Market there. DH had 2 nutella for breakfast.

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Message edited 2/5/2009 10:13:01 PM.

Re: Crepes

Go to William-Sonoma, & get the crepe mix powder
- directions on the back of the container......
tastes just like a french street vendors!
I make them with Nutella & bananas/powdered sugar or home made whipped cream & strawberries-Yummy!!

ets- I recently purchased an inexpensive crepe pan from Marshalls or Kohls- it was about $15 ...yes le cruet makes them also-but for the amount of times you actually make crepes, do you really need to spend that $$$?! I have made them in a small frying pan also and they turned out great!

Message edited 2/6/2009 11:31:11 AM.

Re: Crepes

You need to let the mixture rest before cooking, it lets the bubbles come out of the mix.