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10 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
1
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 crepes
mh_1046_crepes.jpg
Ingredients
Ingredient Checklist
3/4 cup all-purpose flour
1/2 teaspoon coarse salt
1 teaspoon baking powder
3 large eggs
2/3 cup milk
1/3 cup water
1/2 teaspoon pure vanilla extract
Unsalted butter, for frying and spreading
Sugar, for sprinkling
Wedges of oranges or lemons for squeezing
Cook's Notes
If prepared in advance, the batter will keep well in the refrigerator overnight. Or, for the finished crepes, wrap them tightly in plastic wrap – they will hold in the refrigerator for 2 or 3 days.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 crepes
mh_1046_crepes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 crepes
Recipe Summary
Yield: Makes 12 crepes
Yield: Makes 12 crepes
Makes 12 crepes
mh_1046_crepes.jpg
mh_1046_crepes.jpg
Ingredients
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1 teaspoon baking powder
- 3 large eggs
- 2/3 cup milk
- 1/3 cup water
- 1/2 teaspoon pure vanilla extract
- Unsalted butter, for frying and spreading
- Sugar, for sprinkling
- Wedges of oranges or lemons for squeezing
Directions
Heat an ovenproof platter in a warm (200 degrees Fahrenheit) oven.
Place the flour, salt, baking powder, eggs, milk, water, and vanilla in a blender and blend until completely combined and the consistency of heavy cream. The batter can be refrigerated up to 1 day in advance.
Heat a well-seasoned 6-inch skillet or crepe pan until very hot to the touch but not smoking. Swirl around enough butter to coat the pan. Gently and slowly pour a 3- or 4-tablespoon portion of batter, immediately swirling to cover the entire bottom of the pan in as thin a layer as possible. When the edges begin to turn golden and pull away from the pan, use a spatula to lift and flip the crepe. Cook until it is just set, about 30 seconds. Repeat until the batter is finished, stacking the crepes on the platter in the oven as you go. Serve immediately with some butter, sugar, and a squeeze of citrus.
Cook's Notes
If prepared in advance, the batter will keep well in the refrigerator overnight. Or, for the finished crepes, wrap them tightly in plastic wrap – they will hold in the refrigerator for 2 or 3 days.
Cook’s Notes
If prepared in advance, the batter will keep well in the refrigerator overnight. Or, for the finished crepes, wrap them tightly in plastic wrap – they will hold in the refrigerator for 2 or 3 days.
Reviews
Add Rating & Review
10 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
1
Reviews
Add Rating & Review
10 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
1
Add Rating & Review
10 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
1
10 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
1
10 Ratings
5 star values:
4
4 star values:
3
3 star values:
1
2 star values:
1
1 star values:
1
- 5 star values:
- 4
- 4 star values:
- 3
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 1
All Reviews for Man Crepes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Man Crepes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
