Crepes Recipe

Basic Pancakes

Makes 12 (20cm)/15 (15cm)

60g plain flour
2 tsp caster sugar
pinch of salt
250ml milk
2 medium eggs
60g butter, melted
1 tsp vanilla extract

Place all the ingredients in a mixing bowl and whisk together until well incorporated and free of lumps. Cover and leave for 10 minutes.

Heat a non-stick frying pan and add oil, wiping off excess. Pour 2-3 tablespoons of batter into the pan and swirl evenly over the base. Cook over medium heat until the underside is golden, about 30 seconds. Turn pancake with a spatula or fish slice and cook the other side. Transfer to a plate and repeat with the rest of the batter, stacking them.

Pancakes will keep well in the refrigerator covered tightly with cling film for 2-3 days, or in the freezer sealed in a plastic bag for a month.

Lemon and sugar
Caster sugar
Fresh lemon juice

Place a pancake on a plate, sprinkle with ¼ tsp caster sugar and a squeeze of lemon juice. Fold the pancake in half and half again to form a quarter circle.

Cheese Blintz

120g cream cheese, softened
30g butter, softened
30g sugar (or to taste)
pinch of salt
1 egg yolk
½ tsp vanilla extract

Beat together cream cheese, butter, sugar and salt until smooth. Beat in a little egg yolk so the mixture is lighter; you may not need to add the whole yolk. Fold in the vanilla. This makes about a cup of filling

Scoop 1½-2 tablespoons of filling onto the centre of a pancake. Fold the bottom edge over the filling, then the two sides and roll up the blintz into a parcel. Make more parcels this way.

Heat up a little oil in a pan and fly the blintzes until lightly browned. Serve with chocolate sauce, jam, or fresh fruit.
Vanilla pastry cream

Makes about 2¼ cups. Use as a filling; not suitable for frosting

Crepe Cake

30g custard powder
pinch of salt
100g caster sugar, divided
200ml whipping cream
200ml milk
seeds from half a vanilla pod or ½ tsp vanilla extract

Whisk together the custard powder, salt and 50g of sugar in a mixing bowl.

Put the cream, milk, the remaining 50g of sugar and the vanilla seeds or extract in a saucepan over medium heat. When tiny bubbles begin to form on the edges, remove from heat and add gradually to the dry ingredients, whisking continuously until smooth. Pour this back into the saucepan and return to the heat. Keep stirring until the mixture thickens, about 2 minutes. Transfer custard to a bowl and place cling wrap directly on the surface. Refrigerate for at least 2 hours; it will become firmer.

Before using, whisk to soft peaks.

Assemble the crêpe cake: Place a pancake on a serving platter. Spread with 1-1½ tablespoons of pastry cream. Keep layering until you run out of pancakes or pastry cream, whichever comes first. The centre will start to dome; press down lightly to even out the filling.

Cover with cling film and refrigerate for about an hour for the filling to become slightly firm. Dust the top with icing sugar, if desired. Cut into wedges to serve.

Source here

Easy Crepes with Strawberry Cream Cheese Filling

Ingredients
4 eggs
2 c. milk
1 1/3 c. flour
1/4 tsp. salt
2 Tbsp. sugar
1 tsp. vanilla
1 1/2 tsp. vegetable oil

FILLING:
2 c. strawberries, chopped
1/2 c. sugar
8 oz. cream cheese
½ c. powdered sugar
½ tsp. vanilla

Instructions
In a blender or food processor combine all ingredients (if you don't want them to be sweet, take out the sugar and vanilla). Blend until smooth and all ingredients are mixed together. Cover and refrigerate about an hour (don't skip this step.. it is very important). Heat a skillet* over medium-high heat and spray with cooking spray or oil. Pour 1/4 cup of the batter into pan, tilting to completely coat the surface of the pan (kind of like how you would if you were trying to coat the pan with oil). Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!
*If you have a crepe maker... use that. They will turn out perfect every time. ;)
For the filling: Combine strawberries and sugar and set aside. In a mixing bowl, mix cream cheese, powdered sugar and vanilla until smooth. Fold in strawberry mixture until well combined. Put about 1-2 Tbsp. of mixture in each crepe. Roll up and serve with sliced strawberries and whipped cream.


Here are some more filling ideas:
Sausage, scrambled eggs, & cheese (top with sour cream, cheese, and salsa):
Cream cheese, whipped cream, & strawberries (topped with strawberry jam, whipped cream & sprinkled with powdered sugar)
Cottage cheese & strawberries or peaches
Cottage cheese, parmesan cheese, & tomatoes
Butter, cinnamon, & sugar
PB&J
Boiled eggs (sliced) & cooked asparagus (topped with hollandaise sauce)
Custard & fruit
Vanilla ice cream with caramel & chocolate sauce
Banana & whipped cream
Mousse & fruit or chocolate
Ham & cheese
Nutella
Sauteed mushrooms & cheese
Eggs, Cheese & Bacon (or whatever you would put in an omelet)
Crab & cream cheese

Source: favfamilyrecipes.com

Crepes (Thin Pancakes)

Ingredients:
About 1 quart of milk (can be more or less depends of the flour you use)
4 tbsp of sugar
1-2 eggs
3-4 cups of all purpose flour
0.5 tbsp of salt
Sunflower oil
0.5 tbs of baking soda
Butter

Mix eggs, sugar and salt in a big bowl till sugar is dissolved:

Add 1 cup of flour, 0.5 tbs of baking soda and mix:

Add 1 tbsp of sunflower oil and 1 cup of milk and mix well. Add the rest of prepared flour and mix again till batter become homogeneous, then start mixing in rest of the milk in small portions. You need to get thin batter, so stop adding milk when you get thickness like the following:

Live batter to rest for 10-15 minutes.

Warm 10” (or less) diameter frying pan on medium-high heat and oil it with sunflower oil. The actions you need to do next will require some kind of agility. Tilt frying pan with one hand, ladle batter with other and pour it on the pan from the top to the side. You need to tilt pan in circle motion to help batter to spread. You can add more batter if you see you ladled too less:

Put frying pan back to the burner when batter spread evenly and fry crepe till there is no more liquid batter on its edges:

Now you need to flip crepe to fry it from other side. Separate crepe’s edge from the frying pan (you can use knife or spatula, or any other tool), pick it up using your hands (or spatula again) and flip it to the other side:

Fry crepe from other side for same time
Move crepe to the big flat plate and spread butter on top of it:

Tips & Advices:
Thickness of the batter can be corrected later on by adding more flour if you need more stiff batter, or mixing in a bit of milk if you need to make it thiner.
If crepe tears apart when you are trying to flip it to fry from other side you can try to add 1 more egg or/and a bit of flour to the batter.
It is good if you use cast-iron frying pan to make crepes, however if you don’t have cast-iron pan in your kitchen “arsenal” you can use pretty much any other frying pan. Also good if your pan has low sides, it is much easier to flip crepes if so. Well, how you can see on photos I was “lucky” enough to not have both, but it worked for me even without. However having not cast-iron frying pan with tall sides could require more agility while making crepes.

Source: enjoyyourcooking

Christmas Crepes Recipes

I just found this youtube video how to make Christmas crepes; really inspiring - check it out.

Ingredients
Strawberry & Banana Crepes (serves 2)
2 Crepes
1 Banana
4~5 Strawberries
Whipped Cream
Custard Cream
Blueberry Jam
Chocolate Sauce
Diced Roasted Almonds
Vanilla & Rum Raisin Ice Cream
2 Wrappers for Crepes (218x250mm/8.6x9.8 inch)
Christmas Ornaments

9~10 Crepes (22cm/8.7 inches) 
2 Eggs
240ml Milk (1.01 cup)
100g Cake Flour (3.53 oz)
2 tbsp Sugar
2 tbsp Unsalted Melted Butter
Vegetable Oil
* Store the batter in the fridge if you need to leave it for more than 30 minutes.

Whipped Cream
200ml Whipping Cream - 36% fat, no additives (6.76 fl oz)
20g Sugar (0.705 oz)
* To make whipped cream from scratch, please watch video on how to make Christmas Cake.Here. 

Custard Cream
2 Egg Yolks
3 tbsp Sugar
2 tbsp Corn Starch
200ml Milk (6.76 fl oz)
10g Unsalted Butter (0.353 oz)
*To make custard cream from scratch, 
please watch video on how to make Chocolate Cornets. Here. 

Japanese Street Crepes Recipe

Picture from little japan mama

This is a recipe I would really like to try, but yet to buy the flat pan to be able to start. Adapted this recipe from little japan mama site. Makes 10-12 crepes in a 30cm frypan.

Ingredients
1 cup self rising flour
3 eggs
1 and 3/4 cups milk (room temp, or microwave 30sec)
30g melted butter (1 oz)
1 tbsp sugar

Method

1. Sift flour, sugar, pinch salt into a bowl 
2. Beat in eggs and half the milk. Beat until all lumps are gone.
3. Add the rest of the milk, add butter and beat again.
4. Stand at room temperature 15-30 mins
5. Pour a little into a pre-heated, non stick fry pan (can use a regular fry pan, greased with a tiny bit of butter) (another option is spread the batter with a crepe tool or teppanyaki/okonomiyaki spatula) 
6. Cook over med-high heat until under side is golden brown. (About 2 mins)
7. Lift the edges of the crepe and flip the crepe. Cook just 30 sec or so on the second side.
8. Fill crepe however you like.

Tips for making cone-shaped crepes:

1. Place filling on just one quarter of the crepe. Do not past the crentre-point or it will be difficult to fold.
2. If adding ice cream, use just tiny scoop.
3. Fold the crepe in half, with the centre of the filling on the fold line.
4. Roll the crepe starting from the filled part, pivoting on the centre point until you have created a cone. 

• To make chocolate crepe just add 3 tbsp sifted pure chocolate cocoa to this recipe. 
• To make them crispier, flip again (back to the first side) and cook on medium heat for another minute.

Can't wait to try this recipe, will update once I have tested them.