Galganov's Free, Easy Recipe for Great for Crepes (French Pancakes)!
These may be stored in the refridgerator or used immediately.
Crepes are served hot. Fill them, roll them up, fry them lightly and serve them. Serve them with a little maple syrup or powdered sugar ... or any way you like ... even topped with a little ice cream can make them a wonderful, little dessert!
Tips + tricks: Have left over crepes? Have left over left-overs? Try "come-back-tomorrows". Wrap your left-overs in a crepe of a new, tasty meal!
The Background Story
Crepes (crépes in French) also known as "French pancakes" are simply thin pancakes. They can be used in many ways - as a shell for blintzes (belinis) or as wrapping for croquettes (breaded Polish blintzes - pronounced "croquetteh"), as a desert or even, the way we like it, as an elegant breakfast dish.
This crepe is a little less eggy (and with just a bit more flour by proportion) than our other crepe recipe. This one was the way my grandmother made them for Cheese Blintzes (also known as Blintze blintz, blin; plurals blintzes, blini, blinchiki, blynai and others).
Of course, there is the most famous of the crepe dishes, the "crépes Suzette" is a delightful crepe, fired in alcohol ... based on orange - usually containing some Grand Marnier and a bit of orange zest.
Use this recipe to make Blintzes!
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