Crepes

Crepes should be very thin. It's easiest to use a non-stick crepe pan. Crepes should be cooked at  medium high or high heat, in butter, vegetable oil and butter, or oil to get a deliciously crispy cooked edge.

Heat the oil or butter in the pan before adding the batter. You may need to add a little more each time before adding batter.

I use a soup ladle to pour the batter onto the pan, or a half-cup measure, to make a six inch crepe. Pour or ladle a little batter into the centre of the pan and turn or rotate the pan to spread the batter toward the edges.

Cook on one side, then flip using a wide flat spatula. You know it's time to flip by the cooked aroma and the crepe will look set. The edges will be firm or a little gold. It will need to cook more on the first side than the second, a couple minutes for the first side and a scant minute after flipping.

Crepes 

Makes about 6 tender, thin crepes. Recipe is easily doubled.

If the batter doesn't spread thin enough, stir in more milk or water after the first "test" crepe.

Cooked left-overs can be kept in the fridge to roll with a jam filling, sprinkled with icing sugar, for a quick dessert.

Mix batter in a bowl:

• 1 cup all-purpose flour
• 1/4 tsp salt
• 2 large beaten eggs
• 1/2 cup milk
• 1/2-3/4 cup water
• 2 Tbsp vegetable oil or melted butter

Batter will be thick enough to make a sturdy crepe, using a total of 1 cup liquid (half milk and half water) plus the oil. For thinner, very tender crepes, add extra water (thinner batter will pour easily onto the hot pan.)

Best cooked in a mixture of hot melted butter and oil in a hot non-stick crepe pan.

Flip with a spatula when the edges turn golden.

Gail's Crepe-like Pancakes

Tender, only slightly puffy pancakes, delicious with butter and maple syrup or preserves.

In a large bowl, sift or just whisk together:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

In a 2-cup liquid measuring cup, beat with a small whisk or fork:

• 3 large eggs

Add enough...

•  milk

to the cup to make 2 cups beaten egg/milk mixture.

Add the egg/milk mixture to the flour mixture and before you stir, pour in:

• 1/2 cup water

Stir with the whisk to combine.

In a non-stick crepe pan drizzle:

• canola or vegetable oil

When oil is hot, pour (with a ladle) in just enough batter to cover the pan thinly.

Cook on one side till pancake is set and edges are slightly crisp, flip over, cook a minute or less on the other side.

Remove pancake to a plate to serve hot from the stove.

Continue cooking rest of mixture (adding oil to the pan each time) and eat your own pancakes last.

Refrigerator Batter Crepes 

Makes 32 small crepes.

 After mixing the batter, refrigerate overnight or at least 1 hour, stir again before cooking in hot oil.

• 4 eggs
• 1/4 tsp salt
• 2 cups flour
• 2-1/4 cups milk
• 1/4 cup melted butter

In a medium mixing bowl, whisk eggs and salt.

Gradually add flour alternately with milk, beating till smooth.

Beat in melted butter.

Blender method: Combine ingredients in blender jar, blend 1 minute, scrape down sides, blend 15 seconds more or until smooth.

Refrigerate at least 1 hour, or overnight.

Cook in heated butter or oil.

Flavored Crepes

Chocolate 

Substitute 2 Tbsp of the flour with cocoa powder and 1 tsp liquid or flavouring with 1 tsp chocolate liqueur.

Chocolate Dessert Fettucine

Stack 3 chocolate crepes and roll into a log.

Slice into 1/3 inch wide strips.

Toss with whipped cream and toasted nuts just before serving.

Lemon

Stir lemon zest (at least 2 tsp) into the batter and dust crepes with icing sugar. Serve with lemon preserves or marmalade.

Frozen Dessert Crepes

Spoon 1/2 cup ice cream on lower right quarter of a plain or lemon crepe.

Fold left edge over ice cream, then fold into a triangle.

Freeze until firm, 1-2 hours.

Slice in half and serve with chocolate sauce or raspberry coulis.

Savoury Crepes:

• Substitute olive oil for an equal amount of melted butter or oil in the recipe. 
• Add 2 Tbsp grated parmesan
• 2 tsp finely chopped fresh basil
• grate in some pepper.

Savoury Crepes to make enchiladas:

• Add 1 tsp cayenne pepper and
• 1/2 tsp smoked paprika

Smoked Salmon Party Crepe

Serve as a starter before dinner.

• Spread 1 cooled savoury crepe (parmesan and basil) with 2 Tbsp softened cream cheese.
• Lay a single layer of smoked salmon across the bottom two-thirds of crepe.
• Season with pepper.
• Lay 6 chives across the salmon.
• Starting at bottom edge, roll up into a tight log.
• Refrigerate until firm, about 1 hour.
• Trim edges and slice into 5 portions.

Serve cut-side down, topped with a dollop of sour cream or Greek yogurt and a sprinkle of chopped chives.

French Crepes

This batter makes a paper-thin crepe. After they are cooked in butter or oil in the crepe pan, spread with jam or chocolate hazelnut filling (Nutella) and roll, sprinkle with icing sugar if desired. If using whipped cream in the filling, cool the crepes first.

Whisk together: 

• 4 large eggs, beaten
• 1 scant cup all-purpose flour
• 1 cup milk

Crepes for Fruit Filling

A  delicate crepe but substantial enough to hold fruit fillings.

• 1/2 cup cold water
• 1 cup cold milk
• 3 beaten eggs
• 1/2 tsp. salt
• 1-1/2 cups all-purpose flour
• canola or vegetable oil or unsalted butter (melted)

Use a whisk to mix together all ingredients to make a smooth batter.

1. Batter can be mixed in a blender if you like.
2. Pour a little oil in a crepe pan, a heavy frying pan with low sides).
3. Turn burner to medium high heat.
4. Pour batter in the centre of the pan and tilt the pan so that batter spreads out to the sides.
5. Cook 2-3 minutes then flip the crepe with a spatula and cook about a minute more.
6. Remove crepe from pan onto a plate and repeat until all batter is cooked.
7. Fill with jam or berries, chopped fruit, or applesauce.
8. Top with a sprinkling of cinnamon and icing sugar or a drizzle of syrup or yogurt.