French Crepes. Making crepes is a very "feel" based endeavor, but this is an excellent recipe for people who didn't have the benefit of having a little old French lady in the house growing up. It is a crepes filled with crystal sugar then covered with the French spirit Grand Marnier. The crepe is then flambeed and served hot.

I have used this recipe for years. Taste of Home has the best French crepe recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Chocolate Crepes If you think crepes are merely breakfast fare, our home economists insist you try these cream-filled chocolate crepes for dessert! You can have French Crepes using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of French Crepes

1. Prepare 1/2 cup of milk.
2. You need 1/2 cup of water.
3. It's 1 cup of flour.
4. It's 1 pinch of salt.
5. Prepare 3 tbsp of melted butter.
6. Prepare 3 of eggs beaten.
7. Prepare 2 of lemons.
8. You need 1/4 cup of powered sugar.

A complete guide on How to make Classic French Crepes (Homemade Crepes) - soft, buttery, delicious, and infinitely versatile as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert!. A simple, foolproof crepe recipe for sweet or savory basic crepes! Unlike pancakes, crepes won't puff up, so don't be surprised about that. Pancakes typically have something like baking powder in them to help the batter rise into, well, pan-CAKES.

French Crepes instructions

1. Combine all ingredients and mix until only a few lumps remain.
2. Heat a large pan over medium to low heat..
3. When a drop of water in the pan sizzles it is ready..
4. Pour about 1/4 cup of batter into the pan..
5. Moving quickly, turn the pan so the batter goes to the edges.
6. Cook until the edges start to curl, then flip..
7. Cook for another minute or so until golden on both sides..
8. Drizzle lemon juice and powdered sugar onto crepe, fold and sprinkle with more powered sugar..

A French crepe will remain incredibly thin and flat. This is why crepes are often folded in some kind of manner and stuffed with other ingredients. Tilt the pan so the base is completely covered with batter. Flip with a metal spatula, and cook until the second side is golden. Transfer crepe to a plate and cover with foil to keep warm.