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Heat the pan to medium heat. Once the pan is heated, add about 1/4-1/2 cup of batter to the pan. You can also use a crepe pan if you have one! Add the Batter to the Skillet: Pour the batter into the center of the pan. Using a circular hand motion, move the pan to spread the batter into a thin and even circle.
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Use the crepe as desired (see below for some ideas) and serve immediately. To make fresh whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip 1 cup heavy (whipping) cream and 2 Tbsp sugar on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft peaks and stiff peaks and are the perfect consistency for topping and piping.
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Learn the art of crepe making with easy recipes to satisfy every craving Elegant, simple, and filled with flavor, crepes conjure up dreams of cozy Parisian cafes—and now you can make this golden, crispy comfort food in your own kitchen. From mixing up batter to cooking, flipping, and folding, this crepe recipe book provides foolproof guidance for learning the crepe-making method, plus dozens.
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The New Crepes Cookbook: 101 Sweet & Savory Crepe Recipes, From Traditional to Gluten-Free, for Cuisinart, LeCrueset, Paderno and Eurolux Crepe Pans and Makers! Isabelle Dauphin 4.4 out of 5 stars 410
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Add the flour, eggs, salt, vanilla extract, melted butter, and sugar into a large mixing bowl. Use a whisk or an electric mixer to gradually beat the milk until a smooth batter forms with no lumps. A crepe batter is always thinner than a pancake batter recipe, and that's normal. Let the batter rest for 10 minutes.
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Oven: Preheat the oven to 350°F. Wrap a stack of crepes in aluminum foil and heat for about 10 minutes or until warm throughout. Stovetop: Warm a skillet over medium heat. Place a crepe in the skillet and heat for about 30 seconds on each side.
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