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Making Crepes


Silver Post Medal for All Time! 254 Posts
February 20, 2014

Making Crepes - Triangular folded crepe sprinkled with sugar and topped with a lemon slice.These thin pancakes are delicious and just as easy to make as classic pancakes. If you are making them for more than 2 people, I would suggest using more than one pan.

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They can be frozen. Place each crepe on it's own piece of waxed paper. Stack and place them in a container and freeze.

  • 2 cups flour
  • 4 eggs
  • 2 1/4 cup milk
  • melted butter
  • 1/4 tsp lemon zest

Steps:

  1. Mix together the flour, eggs, and 1/2 cup of the milk until it is smooth.
  2. Add milk until it is similar to the consistency of heavy cream.
  3. Stir in the lemon zest.
  4. Heat a non-stick pan on medium. When the pan is hot, brush the pan with the melted butter.
  5. Using a small ladle add the batter to the pan and quickly rotate the pan around to cover it with a thin layer of batter. If you added too much pour the excess back into the batter bowl. If you don't have enough, ladle a little more in.
  6. Cook for about 3 minutes until the edges have browned and the bottom is light brown.
  7. Making Crepes - Closeup of crepe cooking.
     
  8. Flip, and cook the other side for about a minute.
  9. Making Crepes - Crepe after flipping and cooking other side.
     
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  10. There are many ways to eat crepes both sweet and savory. We made these on a whim, so we filled some of them with butter and jam and others with butter, lemon juice, and powdered sugar.
  11. Making Crepes - Squeezing lemon onto sugared crepe.
     
  12. One of the most common ways to fold crepes is put your filling on in a thin layer, then to fold it in half, then into thirds, ending with triangle.
  13. Making Crepes - Crepe folded in half.
     
    Making Crepes - Folding into thirds.
     
    Making Crepes - Final fold, leaving a triangle.
     

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