Galganov's Free, Easy Recipe for Great for Crepes (French Pancakes)!

To make this Crepes recipe you will need:
  • a pan with a 7 to 8 inch (18 to 20 cm) base
  • a bowl of sufficient size to beat the egg and mix in the milk
  • a fork, whisk/whip or rotary egg beater
  • a mixing bowl
  • a sifter or screen
  • measuring cups
  • a spatula
  • a ladel
  The required ingredients for this crepes recipe are:
  • 4 eggs slightly beaten
  • 4 C milk
  • 1 tsp of salt
  • 2 1/2 C flour
  • butter (for frying)

» Best of Crepes/French Pancakes recipes ever «

Method:

  1. In a bowl, beat egg well
  2. Add milk and mix well
  3. In a second mixing bowl, sift flour and salt together
  4. Add wet ingredients to dry and mix well
  5. Let stand until foam (from mixing) is completely gone
  6. Heat a bit of sweet butter (to grease the pan)
  7. Pour the batter into the pan with the ladle
  8. tip and roll the pan to distribute the batter around the base of the pan evenly before it sets
  9. Cook the crepe until it is light golden (the top will have set)
  10. Flip and cook the other side ... browning only one side of the crepe, lightly, if filling the crepe before serving. Brown both sides lightly if serving plain (or sugared).

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
A less eggy crepe

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!

Prefer a basic pancake? Click Here.

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