Basic Crepes

Basic Crepes

Basic Crepes

Ingredients

Flour 8 oz
Eggs 3
Milk 8 fl oz
Water 8 fl oz
Oil 2 fl oz


Method
Mix flour eggs and milk and whisk add oil water and make a smooth batter for thin crepes, let stand for a while and then heat a crepe pan, brush with oil or butter and cook a ladle-full of crepe batter, for a minute on each side and then layer on a plate with greaseproof paper in between so they don’t stick.

Chocolate-Hazelnut and Banana Crepe

Chocolate-Hazelnut and Banana Crepe By Martha Stewart

Chocolate-Hazelnut and Banana Crepe

Ingredients

1 Simple Crepes

2 tablespoons chocolate-hazelnut spread, such as Nutella

1/2 banana, thinly sliced

Directions

After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.

Simple Crepes

Simple Crepes By Martha Stewart

Simple Crepes

Ingredients

1 cup all-purpose flour, (spooned and leveled)
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted

Directions

In a blender, combine flour, sugar, salt, milk, eggs, and butter.

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)


Cook's Note

Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.