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Crepes
SUBMITTED BY:
Sally
PHOTO BY:
ernesta
"A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!"
RECIPE RATING:
Read Reviews
(22)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
Original recipe yield 6 crepes
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup all-purpose flour
1 cup milk
1 egg
1 pinch salt
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DIRECTIONS
In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
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REVIEWS
Reviewed on Oct. 4, 2003 by CYNDILB
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CYNDILB
Oct. 4, 2003
Iv'e never had crepes before, but I really liked this recipe. One problem I had was that the first crepe used all the margarine and the skillet was too hot then to add more. Maybe butter works better.
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23 users found this review helpful
Iv'e never had crepes before, but I really liked this recipe. One problem I had was that the...
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Reviewed on Oct. 4, 2003 by JDSKLFJLKS
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JDSKLFJLKS
Oct. 4, 2003
These are so tasty, I personally topping them with chicolate sauce. It is so easy and it is really worth it! You have to make sure that they are REALLY thin, or else they will end up being pancakes. Try not to tear the mini-pancakes.
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9 users found this review helpful
These are so tasty, I personally topping them with chicolate sauce. It is so easy and it is...
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Reviewed on Jun. 15, 2005 by
Karen B.
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Karen B.
Jun. 15, 2005
Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of milk though which thinned the batter out and made it easier to make thin crepes. I read the other reviews and it sounds like they may just have their pan too hot. Start off low with just enough butter to coat the pan well. The gradually increase the heat and again decrease if it starts to turn the butter brown quickly. Reapet the bit of butter on each crepe that is cooked. This helps it get it's outer edge crispness without being dry. Yummy!
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5 users found this review helpful
Excellent! I haven't had crepes like this since I was little. I added an additional 1/4 cup of...
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Reviewed on Oct. 7, 2007 by
MANALEE07
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MANALEE07
Oct. 7, 2007
nice and simple recipe! VANILLA IS A MUST! it makes them perfect! i like to spread them with nutella, YUM
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3 users found this review helpful
nice and simple recipe! VANILLA IS A MUST! it makes them perfect! i like to spread them with...
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Reviewed on Nov. 27, 2006 by
PRINCESS ANTZ
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PRINCESS ANTZ
Nov. 27, 2006
This is a very simple and easy recipe. I found the batter a little too thick so added some extra milk. They didn't have a strong taste which means this recipe works well for both sweet & savoury (I made savoury ones).
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3 users found this review helpful
This is a very simple and easy recipe. I found the batter a little too thick so added some...
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Reviewed on Aug. 17, 2006 by
sarahz911
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sarahz911
Aug. 17, 2006
Simple, easy and tasty. Nice recipe. The only thing I did was reduce the amount of butter put into the pan. First crepe turned out horribly deformed (still tasty though).
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3 users found this review helpful
Simple, easy and tasty. Nice recipe. The only thing I did was reduce the amount of butter...
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Reviewed on Jan. 31, 2005 by
Charlotte
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Charlotte
Jan. 31, 2005
I found that the batter was really too thick and I was not getting the type of crepes that I like.
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3 users found this review helpful
I found that the batter was really too thick and I was not getting the type of crepes that I like.
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Reviewed on Jan. 19, 2005 by JUSTJANUARY
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JUSTJANUARY
Jan. 19, 2005
They didn't turn out very well for me. I tried making them because a teacher made them for me years ago, but I couldn't get them to be crisp (even when I accidently burnt one) and they were heavy tasting.
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3 users found this review helpful
They didn't turn out very well for me. I tried making them because a teacher made them for me...
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Reviewed on Feb. 10, 2007 by
Shannon
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Shannon
Feb. 10, 2007
I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. I'd add an extra egg or more milk to make it less tough; a tsp. of vanilla to give it a really good flavor; and I used about double the batch and a 1/2-3/4 cup for each batter. I like the big crepes! All in all, pretty good!
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2 users found this review helpful
I liked this recipe, but I'd make a few changes... I like an eggier, softer, sweeter crepe. ...
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Reviewed on May 1, 2005 by DBLBASSCHIC
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DBLBASSCHIC
May 1, 2005
I love this recipe. I only cook for 3 people, so I like this one because it doesn't make as many crepes. You can make more by increasing the amount of milk from one cup to up to two cups, and it will still be delicious. I love them with Nutella!
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2 users found this review helpful
I love this recipe. I only cook for 3 people, so I like this one because it doesn't make as...
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