Do you have a good crepe receipe?

i use three ingredients when i make my crepes: eggs, milk, flour

thats all. i usually use about 4 eggs, a good cup or so of milk, and enough flour to thicken the batter (but not too thick). my

crepes always come out really freaking good!!! you dont need a fancy recipe of lots of ingredients. and you dont need sugar or anything like that cause you can add sweet things to the crepes when they are done, like nutella, fruit and whipped cream, etc.

however, i like to make a nice tall stack of them and eat them like pancakes with syrup....haha, really flat pancakes. yum!

Basic Crepes

INGREDIENTS

* 1 cup all-purpose flour

* 2 eggs

* 1/2 cup milk

* 1/2 cup water

* 1/4 teaspoon salt

* 2 tablespoons butter, melted

DIRECTIONS

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Crepes:

15 min 5 min prep

12 crepes

1 cup flour

1 1/2 cups milk

2 eggs

1 teaspoon vegetable oil

1/4 teaspoon salt

1. Combine flour, milk, eggs, and oil.

2. Add salt.

3. Heat a lightly greased 6 inch skillet; remove from heat.

4. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.

5. Return to heat; brown on one side only.

6. To remove, invert pan over paper toweling.

7. Repeat with remaining batter.

8. Fill with your favorite filling.

9. Here's a few we like: Any flavor fruit jam, Sweetened fresh peaches, Cream cheese and pineapple, Ham and maple syrup.

10. Endless ideas.

here's a good recipe...

Crepe

2 large eggs

1/2 cup plain flour

3/4 cup milk

Using a fork, lightly beat eggs in a medium-sized bowl. Add half the flour and stir until the mixture is smooth. Add remaining flour and mix well to form a smooth paste. Add milk gradually, whisking or stirring between each addition to make a smooth batter. Leave crepe batter to stand for 30 minutes before using. After 30 minutes standing time, we transfer our crepe batter into a container with a pouring spout to make it easier to pour the batter into the pan. Stir the batter before using. If your batter is lumpy at this stage, you can pass it through a fine sieve to remove the lumps.Place a lightly greased preferably non-stick pan over medium heat. Pour a couple of tablespoons of batter into the pan and quickly swirl the pan to produce crepes of desired size. If you find the batter is a little too thick to produce a thin, even crepe add an extra dash of milk to the batter.Cook crepes over medium heat until the top of the crepe completely loses its wet appearance and its underside has begun to colour. Flip crepe and cook other side. Remove cooked crepe from pan and lightly grease pan before cooking next crepe.

after you make the crepes, you can fill em with anything you like & roll em up. my kids like scrambled eggs & bacon in theirs

I'm French. This is the real deal

CREPES BRETONNES :

http://www.theworldwidegourmet.com/?action=recette...

Fill them with Nutella (the chocolate spread, yummy), any kind of jams,

plain sugar, icecream, fruits, whatever.

For adults, sprinkle some sugar on top, pour some dark rhum or grand-marnier and

light a match (flambé process). Very good

And you can make them the day before, reheating them in microwave on low power. Don't fill them though if you do that.

Reheat them first

Have fun