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fab59's avatar

What is a crepe?

Asked by fab59 (4points) July 9th, 2007

just need the recipy or so.

Observing members: 0 Composing members: 0

6 Answers

occ's avatar

here is a list of crepe recipes from my favorite online recipe site, epicurious:
http://www.epicurious.com/recipes/find/results?search=crepe

skfinkel's avatar

Here's a crepe story from France. The woman who was cooking in the rooming house I lived in, a great cook, made what looked like a cake--piles of crepes layered with gruyere cheese. When she served it, she cut it like you would a cake, and we all received little slices. I thought it was so small a piece, but I could barely finish it. It was fantastic, and so rich! She must have had 20 or more such thin little crepes in that thing. Hope the above resource gives you a good recipe, and you enjoy making them.

dessine's avatar

It's super-easy and super-good, but you have to let the batter sit for an hour. I love making them; I think they're best with Nutella spread and fruit (if you like chocolate).

ingredients:
2 eggs
1 & 1/4 cup milk
1 cup plain flour (I use King Arthur whole wheat flour with much success)
1/4 teaspoon salt
2 tablespoons melted butter or vegetable oil

directions:
1. Beat together eggs and milk with a whisk or blender
2. Sift four with salt and add to egg and milk mix
3. Add melted butter/vegetable oil and blend thoroughly
4. Allow mix to stand at least 1 hour (definitely best not to skip this part)
5. Pour about 1 or 2 tablespoons into center of hot pan
6. Cook until top is dry/matte-looking. Cook other side for about 15 sec.

Makes about 12 crepes

Enjoy!

dessine's avatar

p.s. that is the best recipe I've tried. I got it from my best friend's French instructor.

zina's avatar

this is probably not authentic at all, but i make crepes all the time with this recipe: 2 eggs (or substitute), 1 cup milk/soymilk/etc, 1/3 cup water, 1 cup flour, 2 tbsp butter/marg/whatever, 2 tbsp sweetener (sugar or whatever you have), 1 tsp (or so) vanilla extract. I personally add a pinch of nutmeg, cuz my grandpa did. You blend all those things in a blender for 20 seconds (or just mix them by hand so there's no lumps - in which case you should melt the butter or something). I never chill it and it works just fine, but I've heard it's better to chill in the fridge an hour. Pour not-to-much in an already-hot pan with some butter, tilt around so it spreads, flip when it's dry-ish on top and browning a tiny bit on the side, leave it a few more seconds on the other side, and DEVOUR. yum yum yum.

recipes's avatar

dessine is right. nutella is awesome on crepes. and the best ones are from the little stands in france. here’s all i could find on crepes: http://www.fasteasyrecipe.com/dishes/recipes/crepes

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