French Crepes

SUBMITTED BY: CYBERCHEF PHOTO BY: ZAKIAH

"A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream."

PREP TIME	5 Min
COOK TIME	30 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (86)

DIRECTIONS

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

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REVIEWS

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Reviewed on Jan. 2, 2008 by MELANIESAYSHI

This is an excellent recipe! Some suggestions for people who say the batter is thin and the edges are crispy. First, when you make crepes, you have to tilt the hot, slightly greasy pan and pour the batter in the from the edges. DO NOT start in the center or else you will end up with "the batter would settle to the center before setting" as stated in an earlier comment. Secondly, immediately after you cook them, place them in a tupperware with the lid covering them, but NOT sealed. This will keep them warm and moisten the edges and other crispy areas. This is the perfect crepe recipe! The taste and consistency are on point. So any complaints people have about this recipe is not because of the batter, it's because of not cooking them correctly. These are great and truly easy to make!

10 users found this review helpful

Reviewed on Apr. 2, 2004 by ROGERALBAN

Although this is not the simpliest of recipes, it definately the best so far. I served it to my wife without anything topping on it all, and she loved it. That was the proof that I was looking for in a good crepe. I believe the added eggs and the use of butter makes all the differnce. Be sure to follow the instructions and your will not be disappointed.

9 users found this review helpful

Reviewed on Feb. 10, 2004 by MZOJIBWAY

Not the best. Batter is too thin. It was more difficult to get the batter to roll properly across the pan and resulted in crepes with cripsy edges, as the batter would settle to the center before setting. I even tried allowing the batter to remain in the refrigerator over night to allow the gluten to develop... still not successful. Also, 1t. sugar does not lend a noticable sweet flavor to the crepe, it only lends to premature browning. Crepes should be pale, thin, tender, with a smooth even surface. I'll just have to look harder for my old recipe.

9 users found this review helpful

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