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Heat a 9-inch skillet over medium heat and brush with butter. Lift the pan off the heat and add just under ¼ cup of batter to the center of the pan. Gently swirl the pan so the batter evenly coats the bottom and return the pan to the heat. Allow the crepe to cook for 45-60 seconds.

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Quick and easy to make. Only requires basic pantry ingredients. Versatile for sweet or savory options. Perfect for any meal of the day. Crepe Ingredients & Substitutions All-purpose flour provides structure. For a gluten-free version, use a cup-for-cup gluten-free flour blend. Eggs bind the ingredients and add richness.

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Make Batter: Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Chill the homemade crepe batter for at least 30-60 minutes if possible, or up to 1 day. Cook: Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.

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What is a crepe? A crepe is a very thin pancake. It is made with the same ingredients as a basic pancake recipe; however it has a higher liquid to flour ratio and contains no leaveners. It can be sweet or savory and is usually rolled or folded and served with a variety of fillings.

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Preheat the air fryer to 375°F (190°C). Cook the crepes for 3-4 minutes on one side, then 2-3 minutes on the other side. My Pro-tips Use a non-stick air fryer basket to ensure the crepes don't stick. Fill the crepes with your favorite ingredients, such as Nutella and strawberries, ham and cheese, or sautéed mushrooms.

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Blend - Add the milk, water, eggs, and melted butter to a high-speed blender. Blend for 15 seconds, or until completely combined. Finish - Add the flour (and any optional flavorings) and pulse for an additional 10 seconds, or until any large dry clumps are gone. Scrape down the sides of the blender as needed.

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Cook crepes until the edges are starting to brown and crisp slightly, about 1 1/2 - 2 minutes. Flip and cook for a further 30 seconds until the crepes develop browned spots. Repeat until all the batter is used up, mixing batter before pouring out each crepe. Stack cooked crepes on a plate. Serve warm.

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Spread the filling: Spread the cream cheese mixture on one side of the cooked crepe, then fold the crepe into a roll. Repeat until all the crepes are filled and rolled. Transfer the crepes: Place all the crepes in a baking dish. Pour condensed milk over top. Bake the crepes: Bake the crepes at 350°F for at least 30 minutes.

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Heat the pan over medium-high heat, then add 1/4 cup of batter and tilt the pan with circular motion until the batter coats the whole bottom of the pan. Cook the crepe for 2 minutes, or until the bottom is golden-brown. Carefully flip the crepe with a spatula and cook the other side for 1 minute, or until golden-brown.

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Instructions. Add the milk, water, eggs, and melted butter to a blender and blend on medium speed for 30 seconds. Next, add the flour (and any additional flavorings) and blend for 15 seconds. Scrape down the sides of the blender, if needed, and blend for an additional 15 seconds.

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Preheat the oven to 375℉. Fold the crepes into a quarter and wrap one or more crepes in aluminum foil. Heat in the oven for 7 minutes or until warm. Serve immediately. Air Fryer - you can also heat your crepes in an Air Fryer. Preheat to 350℉ while you fold the crepes and wrap them in aluminum foil.

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Gather all the ingredients for the recipe. In a large bowl, whisk the eggs, sugar, and flour together until smooth. Continually stirring, add in the milk, followed by the oil. Preheat the frying pan until it's sizzling hot over medium-high heat. With the first crepe, use an oil spray to coat the pan.

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Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute. Using a spatula or your fingers, loosen the sides of the crepe and gently flip in the pan; cook for another 45 seconds. Transfer crepes to a plate. Repeat until all batter is gone.

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In a large bowl, put the butter, eggs and milk. Add the sugar and flour with a sieve Mix until a homogeneous mass remains. In a round mold suitable for air fryer we put a couple of tablespoons of the mixture We cook in the airfryer at 180 ºC for 6 minutes At half time with a palette we turn it

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In a mixing bowl, mix together the eggs, milk, water, salt, and butter. Whisk or beat until smooth. For this, you can use a batter mixer or just a simple whisk. Slowly add the flour into the batter until it's well combined and smooth. Allow the batter to rest for at least 30 minutes (up to 2 hours).