What ingredients are in crepe batter?

Question

How much of each ingredient and how many would it make? Also, can you add cinnamon to sweeten the mix for sweet crepes?

Answer 1

eggs, milk , flour, salt

You can add cinnamon, but it won't sweeten them, only spice them.  But it would be nice w/ an apple or pear filling, I think.

To make sweet crepes, fill w/ a sweet fililng.

Answer 2

Dessert Crepes -- Serves 8

INGREDIENTS

4 eggs, lightly beaten

1 1/3 cups milk

2 tablespoons butter, melted

1 cup all-purpose flour

2 tablespoons white sugar

1/2 teaspoon salt

DIRECTIONS

In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.

Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.  

Answer 3

Crêpes are so easy to make, it's almost criminal! They always turn out consistently and are hard to ruin. The only trick is figuring out the right heat for the pan*. Another wonderful thing about crepes is that people are easily impressed by them. You might consider yourself a "beginner" in the kitchen, but making a crepe dish will always win your friends' respect.

Ingredients

4 eggs

1/4 teaspoon salt

2 cups flour

2 cups milk

1/2 cup melted unsalted butter

Method

Add ingredients in a blender. Blend for 1 minute. Scrap down sides, blend another 20 seconds.

Refrigerate batter for at least 1 hour.

Cook crêpes in a pan at medium – high heat.

*Selecting the right pan to use is important, but you don’t need a crêpe pan or even a non – stick pan. You can use any sauté pan, just make sure the pan is hot enough that a bead of water will dance on its surface. Season the pan with butter before the first crepe, but afterwards there's enough butter in the batter. If the temperature is too hot the batter will splatter as it hits the pan and it the crepes will have an odd "doily" pattern. If the batter seems too thick, add 1 or 2 tablespoons of milk to the batter.

Use about 2 to 3 tablespoons batter per crêpe. Pour into the pan and immediately swirl the pan around so the batter cotes the bottom crêpe size should be about 8 inches]. Cook for about 30 to 45 seconds, flip and cook for only about 10 more seconds.

When done remove from pan and let cool on a rack. Can be stored until ready to serve; may be made one to two days ahead of time, refrigerated, or stacked between sheets of wax paper and sealed in a zipper freezer bag and stored indefinitely.

Answer 4

                                    Basic Crepes

Ingredients:

• 1 cup all-purpose flour

• 2 eggs

• 1/2 cup milk

• 1/2 cup water

• 1/4 teaspoon salt

• 2 tablespoons butter, melted

Directions:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Answer 5

French Dessert Crepes (Makes 12 Crepes)

INGREDIENTS

    * 1 cup all-purpose flour

    * 1 teaspoon white sugar

    * 1/4 teaspoon salt

    * 3 eggs

    * 2 cups milk

    * 2 tablespoons butter, melted

    * Powdered sugar and/or cinnamon

DIRECTIONS

   1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

   2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides, sprinkle with powdered sugar and/or cinnamon and serve hot.

Answer 6

I don't type recipes

you can copy this site to you favroites and have it forever

if you copy and print out that is not green

http://pages.cs.wisc.edu/~roy/Crepes/Mak...

No imagineation YES cininmon,, brown sugar,, any thing

Answer 7

Cook Time: 5 minutes

Ingredients:

3 eggs

1/8 teaspoon salt

1 1/4 cups milk

1 cup all purpose flour

1/4 cup melted butter

Preparation:

Beat eggs until smooth. Add milk and butter. Sift flour and salt; gradually add to egg mixture. Beat until the batter is smooth. Batter will be thin, like heavy cream. If possible, let the batter rest for 2 hours at room temperature or 8 to 10 hours in the refrigerator.

Grease skillet or crepe pan lightly; heat until fat is sizzling hot. Pour batter into pan and rotate quickly to distribute batter. If batter seems too thick, add more milk in very small amounts until consistancy is corrected.

Cook crepe until light brown; turn to cook other side. Remove from pan, lightly grease the pan, and continue cooking until batter is used. Fill crepes with desired filling or cool, wrap and refrigerate until ready to fill.

Variations

Dessert Crepes

Add 3 tablespoons sugar and 1 teaspoon vanilla to crepe batter.