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Basic Crepes

Basic Crepes

Get Ready

Servings: Serves 20Learn How to Scale This Recipe

Prep Time: 75 minutes

Cook Time: 135 minutes

Ingredients: Add ingredients to List

Basic Crepes
11/2 cup All purpose flour
1 teaspoon Salt
2 cup Milk, divided
1 each Egg, ligthly stirred to break up yolk
5 tablespoon Melted salted butter
1/4 cup Water

directions:

Crepes can be made in advance and kept refrigerated for a few days, or frozen for up to a month.
1. Sift together flour and salt in a large bowl. Make a well in center and add 1 1/3 cups of the milk. Using a whisk, gently pull flour into liquid until mixture has few lumps and batter is thoroughly mixed. It's important to mix crepes as little as possible, so they'll cook up light.
2. Lightly whisk in egg, the remaining 2/3 cup milk, melted butter, and 1/4 cup water. Whisk just to incorporate liquids. Batter will not be perfectly smooth, as the melted butter will solidify into little beads, but it will cook up just fine. Cover with plastic wrap and let sit, away from heat, for 1 to 3 hours.
3. When ready to cook crepes, tear off 21 sheets of waxed paper, each about 8 inches across. Whisk batter. It should be the consistency of heavy cream; if it's too thick, thin out with additional water, 1 Tbsp. at a time. Over medium heat, melt 1 tsp. butter in a medium nonstick or cast iron pan with sloped sides. When butter bubbles vigorously, pour in 2 Tbsp. of batter. Grasping handle of pan, move batter around using a circular motion, spreading a thin layer to cover bottom of pan.
4. Crepe should be 6 to 8 inches across. After a few crepes, you'll get the hang of this step; the pan needs to be coated quickly. The first crepe is usually a throw away. Cook over medium heat until top of crjpe appears almost dry and has no bubbles, 2 to 3 minutes. Crepe will glisten a bit, and the underside will have some brown patches. It will not be all browned, like a pancake. Flip crepe with a spatula and cook just until the bottom resembles leopard skin, about 1 minute.
5.You probably won't need to butter the pan after the first crepe or two.
4. Transfer finished crepes to a plate, stacking them with waxed paper between each layer. If filling crepes in the next hour or two, you can leave them out, covered with waxed paper. Otherwise, refrigerate for use later that day, or freeze for later use. When ready, add filling of your choice.
Variation: For dessert crepes, add 3 Tbsp. sugar with the flour.
Suggestions: Milk can be 2% or whole. May need additional salted butter and water.
Source: Hannaford fresh Magazine, May - June 2008

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Quantity Ingredients  
11/2 cup All purpose flour  
1 teaspoon Salt  
2 cup Milk, divided  
1 each Egg, ligthly stirred to break up yolk  
5 tablespoon Melted salted butter  
1/4 cup Water  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 20
Base Nutrients
Calories 80 kcal (4%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 5 g (25%)
Cholesterol 22 mg (7%)
Sodium 155 mg (6%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 1 g (4%)
Protein 4 g (6%)
Vitamins
Vitamin A 142 IU (2%)
Vitamin C 0 mg (0%)
Minerals
Calcium 35 mg (0%)
Iron 5 mg (8%)
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