Crepes.

Crepes are part of the pancake family. They are very thin pancakes that are usually made large and wrapped around different types of filling such as fruit and cream. Crepes originated from France and have been increasing in popularity around the world. Crepes are not only delicious, but they are very easy to make once you get the hang of it.

Finding a good crepe recipe is important if you want to make the best crepes possible. They are made a little differently from basic pancakes, and are a little more complicated in how they are cooked. With the right technique and a good crepe recipe, you can make crepes that everyone will love.

When you learn how to make crepes, you will soon realize there are some tricks to getting them right when it comes to cooking them in a pan. You don’t have to be a perfectionist about them. After all, once they get rolled up, it doesn’t matter if they are perfectly round or not.

The fun part comes when you serve them. Make up a huge batch with lots of different fillings and toppings for people to choose from. You can make sweet crepes or savory crepes depending on what ingredients you add. There is no difference between a sweet crepe recipe and a savory crepe recipe. Here is a great crepe recipe that can be made as-is or spruced up however you like.

Ingredients

1 cup flour
2 eggs, lightly beaten
1 cup milk
1/4 teaspoon salt
2 tablespoons vegetable oil

Directions

Start this easy crepe recipe by mixing all the ingredients together with a whisk. Don’t beat it vigorously. The batter will be smooth. A few lumps is okay. The batter will be thinner than regular pancake batter. It should be about the consistency of heavy cream. Refrigerate the batter for an hour to help dissolve any leftover lumps.

In the meantime, prepare your pan. You can use a crepe pan like this, or you can use a regular 10 or 12 inch frying pan like these. It doesn’t particularly matter because both will work. If you want more perfect looking crepes, use a crepe pan. Heat the pan over medium heat and lightly grease it by brushing on some vegetable oil.

When the batter and pan are both ready, pour about 1/4 cup of batter into the pan. Immediately pick up the pan and tilt it around to spread the batter across the pan. Let it cook for about a minute or so until the top looks dry. Slide a flipper underneath the crepe, lift it up and flip it over.

Let the crepe cook for about another 30 seconds on the other side. Transfer the crepe to a plate stacking them one on top of the other. By the time each consecutive pancake is finished, the one before will be cooled enough to put the next one on top.

This is a great crepe recipe that can be served a variety of ways. They can be sweet or savory. Let the crepes cool completely and refrigerate them or use them immediately warm.

• Serve them like pancakes with butter or syrup or dusted with powdered sugar.
• Fill them with a mixture of sweetened cream cheese and fruit.
• Fill them with pie filling, chocolate filling, or any number of sweet treats and mixtures that you like.
• Fill them with sauted onion, scrambled eggs, and sausage.
• Fill them with meats and cheeses.