An Introduction to the Crepes Process

Pâte à Crèpes

Thin, light, and luscious! This recipe is home base for all your fantastic crepe creations! Simple to make, and wonderful to eat!

INGREDIENTS

• ☐ 2 cups Flour
• ☐ 2 1/2 cups Whole Milk
• ☐ 4 Eggs
• ☐ 2 tbsp. Butter (melted)
• ☐ Pinch of Salt
• ☐ 1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional)
• ☐ Vegetable Oil (for pan)

PREPARATION

1. Sift flour and mix with salt in a bowl.


2. Make a well and pour in eggs. Stir well.


3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.


4. Stir in Butter. Voilà!

NB The batter does not need to stand before using it. However, if you do let it stand, you will most likely want to add 1 tbsp. of water before cooking with it. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk.

How to Prepare Crepes:
1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.

Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum!

Variations:
Prefer whole wheat flour? No problem. You can substitute the white flour with your own favorite!

Serving Ideas:
Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again.
If you prefer, you can also top your crepe and then roll it up like a tortilla.
Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once.

DESSERT CREPES OPTIONS

Dessert Crepes 1

• ☐ 4 eggs
  
• ☐ 1 c. flour
  
• ☐ 2 tbsp. sugar
  
• ☐ 1 c. milk
  
• ☐ 1/4 c. water
  
• ☐ 1 tbsp. melted butter
  
  In medium bowl, beat eggs. Gradually add flour and sugar alternately with milk and water, beating until smooth. Beat in melted butter. Refrigerate 1 hour. Makes 20 to 25 crepes.
  Heat a greased 6" skillet. Remove from heat and spoon in 2 tablespoons of batter. Tilt skillet to spread batter. Brown 1 side only. Turn crepes onto paper towel.
  Fill with your favorite fruit; serve browned side up.
  
  Dessert Crepes 2
  
  • ☐ 1 1/2 c. flour
    
  • ☐ 1 tbsp. sugar
    
  • ☐ Pinch of salt
    
  • ☐ 3 eggs
    
  • ☐ 1 1/4 c. milk
    
  • ☐ 1/4 c. orange juice
    
  • ☐ 2 tbsp. oil
    
    Prepare as you would basic crepes. You can fill these with fresh fruit or ice cream. Makes 15-20 6-inch crepes.
    
    Dessert Crepes 3
    
    • ☐ 1 c. flour
      
    • ☐ 1/8 tsp. salt
      
    • ☐ 1 c. milk
      
    • ☐ 1 tbsp. sugar
      
    • ☐ 1 egg, well beaten
      
    • ☐ 2 tbsp. butter, melted
      
      Mix the dry ingredients together. Combine the liquid ingredients with the dry and beat until smooth. The batter should be the consistency of thin cream.
      
      Grease an 8 inch crepe pan or frying pan lightly with butter and heat until the butter is quite hot, but not burned. Pour or ladle about 1/3 cup or a bit less of the batter into the pan and rotate the pan to spread the batter evenly.
      
      Cook the crepe until it looks firm and is lightly browned at the edges, about one minute, then turn over with a thin spatula or your fingers and cook on the other side for about 30 seconds.
      
      Repeat until batter is all used up.
      
      Grease the pan with a bit more butter about every other crepe or when the crepes begin to stick.
      
      Stack the finished crepes one on top of the other on a platter. Two dozen six inch crepes.