Professional Electric Crepe Machines by Equipex (110 volt/120 volt)

Source: French Food and Cook

Ingredients :

• 200 gr [7 oz] flour
• 1 egg
• 1/2 liter [17 fl oz] milk
• 25 gr [1 oz] melted butter
• 2 pinches salt- for sweet crepes, some like to add 3 Tbs. sugar and 1 Tbs. of rum.
  Method :
  Put the flour, salt (and sugar) in a mixing bowl, dip a shaft and put the (whole) egg in. Turn with a wooden spoon and add the melted butter. Turn gently until you have incorporated all the flour (add some milk if you need but just enough). Now that the batter is soft but not liquid you have to turn very sharply so as to eliminate the lumps and obtain an homogeneous mixture. Finish pouring the milk slowly while turning. Leave the batter for at least one hour before cooking.
  To prepare :
  Whip the batter. Heat a non-stick pan, put a light dab of butter in (swirl the pan to distribute the melting butter; the pan must be hot enough to hear the butter fry but not too hot for the butter must not get brown !), pour a small laddle of batter on the pan while swirling it to distribute the batter evenly (this is the important trick !). Don't forget crepes must be very thin ! Cook until golden brown, turn the crepe upside down and cook the other side the same way. Put it in a large plate, stuff it and fold it into 4s, or roll it.
  Repeat for each crepe.

Source: Better Homes and Gardens

For filled crepes, plan 3 to 4 tablespoons filling per crepe. If serving warm, heat the filling before using.

• 1  cup all-purpose flour
• 1-1/4  cups milk
• 1  egg
• 1  teaspoon cooking oil
• 1/4  teaspoon baking powder

To prepare :

1. Combine all ingredients in a blender container. For dinner crepes, add 1/4 teaspoon salt. For dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar instead of salt. Cover and blend until smooth. If desired, flavor batter.

2. Heat a lightly greased 6- or 8-inch skillet over medium-high heat. Remove from heat. Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.

3. Slide finished crepes onto paper towels. For filled crepes, spoon filling into center; roll or fold crepe while still in the pan; slide carefully onto plate. Repeat with remaining batter, greasing skillet and stirring batter if needed. Makes about 12 (8-inch) or 16 ( 6-inch) crepes.