I'm looking for a breakfast crepe recipe and there seem to be a whole
lot out there. Does anyone have a #1 favorite? I once ate some crepes
made by a woman who I think had lived in France if I remember
correctly, and they were simply delicious.

"Martha" > wrote:

>I'm looking for a breakfast crepe recipe and there seem to be a whole
>lot out there. Does anyone have a #1 favorite? I once ate some crepes
>made by a woman who I think had lived in France if I remember
>correctly, and they were simply delicious.
>
CREPES BATTER
1-1/4 cups flour 3 eggs
1/2 tsp sugar 1-1/2 cups milk
1/8 tsp salt 2 tbsp butter, melted and
cooled

Mix all ingredients well in a blender for 1 minute, scrape sides,
blend
at least another 30 seconds. Refrigerate covered 2-12 hours. When
ready
to use the batter should be the consitency of heavy cream, just
coating
a wooden spoon. To thicken, add flour. To thin, add water in small
amounts.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

Martha wrote:
> I'm looking for a breakfast crepe recipe and there seem to be a whole
> lot out there. Does anyone have a #1 favorite? I once ate some crepes
> made by a woman who I think had lived in France if I remember
> correctly, and they were simply delicious.


Here is a Crepes recipe on Allrecipes.com that has a 5-star rating and
was reviewed by 177 people.

-----

http://bread.allrecipes.com/az/BasicCrepes.asp


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.

-----

Here's another 5-star rating reviewed by 66 people:

http://dessert.allrecipes.com/az/DssrtCrps.asp


Dessert Crepes


INGREDIENTS:

* 4 eggs, lightly beaten
* 1 1/3 cups milk
* 2 tablespoons butter, melted
* 1 cup all-purpose flour
* 2 tablespoons white sugar
* 1/2 teaspoon salt

DIRECTIONS:

1. In large bowl, whisk together eggs, milk, melted butter, flour
sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease
pan with a small amount of butter or oil applied with a brush or paper
towel. Using a serving spoon or small ladle, spoon about 3 tablespoons
crepe batter into hot pan, tilting the pan so that bottom surface is
evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or
until golden brown. Serve immediately.

-----



Rusty

"Rusty" > wrote in message
ups.com...
>
>
> Martha wrote:
>> I'm looking for a breakfast crepe recipe and there seem to be a whole
>> lot out there. Does anyone have a #1 favorite? I once ate some crepes
>> made by a woman who I think had lived in France if I remember
>> correctly, and they were simply delicious.
>
>
> Here is a Crepes recipe on Allrecipes.com that has a 5-star rating and
> was reviewed by 177 people.
>
> -----
>
> http://bread.allrecipes.com/az/BasicCrepes.asp

That recipe is about as good as any - However one of the "tricks" to making
crepes is to let the batter rest for several hours before using it. IMHO it
does give the crêpes a softer texture.


Dimitri

Dimitri wrote:
> "Rusty" > wrote in message
> ups.com...
> >
> >
> > Martha wrote:
> >> I'm looking for a breakfast crepe recipe and there seem to be a whole
> >> lot out there. Does anyone have a #1 favorite? I once ate some crepes
> >> made by a woman who I think had lived in France if I remember
> >> correctly, and they were simply delicious.
> >
> >
> > Here is a Crepes recipe on Allrecipes.com that has a 5-star rating and
> > was reviewed by 177 people.
> >
> > -----
> >
> > http://bread.allrecipes.com/az/BasicCrepes.asp
>
> That recipe is about as good as any - However one of the "tricks" to maki=
ng
> crepes is to let the batter rest for several hours before using it. IMHO=
it
> does give the cr=EApes a softer texture.
>
>
> Dimitri

Very easy to make in a blender and then just stick the container in the
fridge for a couple hours before making them.

N=2E

Jess hi deed, but I taked Dioreaze and now I am firmed of movemnt agains.
Thanksyou.








Shaun aRe

having made about 50 a few weeks back, I found that technique had a great
deal to do with good product.

Here's what I found doing those crepes -

I had to use a rather hot pan with good thermal mass ( my cruset skillet was
not heavy enough to give as good a product as my commercial-kitchen heavy
sauté pan or my old iron pan) -
although a gas range and a thin pan would likely work out in keeping the
heat up.

I had to be quicker than I initially thought
- once going, I hit the pan with a very fast light swipe of a cold butter
stick, I used a small steel dipper to lay on the batter and sometimes swill
it out round very quickly with the back of the dipper (turning the pan to
round it and thin it made it stick, oddly enough),

and about 15 seconds later I got my smooth wooden spatula under the
crepe edge, sliding the pan in the air a bit to free the crepe, and then I
flipped the crepe over in the pan with the spatula.
In about ten seconds, I firmly flipped the pan upside down over the plate
to put the crepe into the finished stack.

fwiw
"Martha" > wrote in message
ups.com...
> I'm looking for a breakfast crepe recipe and there seem to be a whole
> lot out there. Does anyone have a #1 favorite? I once ate some crepes
> made by a woman who I think had lived in France if I remember
> correctly, and they were simply delicious.
>

I've printed out the recipes. Thanks for all your replies!

I think I remember there being rum (?) and bits of orange or lemon peel
in the crepes I had. Does that sound right? Maybe they were regional.