CREPES
Make and share this Crepes recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 15m
Yield 7 crepes
Number Of Ingredients 5
Steps:
- Combine flour, milk, eggs, and oil.
- Add salt.
- Heat a lightly greased 6 inch skillet; remove from heat.
- Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
- Return to heat; brown on one side only.
- To remove, invert pan over paper toweling.
- Repeat with remaining batter.
- Fill with your favorite filling.
- Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
- Endless ideas.
Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 60.5, Sodium 129.3, Carbohydrate 16.2, Fiber 0.5, Sugar 0.1, Protein 5.3
BASIC CREPE RECIPE
Steps:
- In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.
BASIC CREPES
This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 20 crepes.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 50mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BASIC CREPES
Provided by Anne Burrell
Time 1h10m
Yield 18 crepes
Number Of Ingredients 6
Steps:
- Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
- Crepes:
- Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
- Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
- When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
- YAY!
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
BASIC CREPE BATTER
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Categories Breakfast
Time 1h20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
- Sift the flour with the salt and add to the egg and milk mixture.
- Add the melted butter or vegetable oil and blend thoroughly.
- If beating by hand, strain the mixture through a sieve to remove any lumps.
- Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!
SIMPLE CREPES
Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h15m
Yield Makes 12 (8-inch) crepes
Number Of Ingredients 6
Steps:
- In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
- Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g
CLASSIC CREPES
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 32 six-inch or 12 ten-inch crepes
Number Of Ingredients 5
Steps:
- Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
- Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
- Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
BASIC CREPES
Basic Crepes Recipe
Categories Dairy Breakfast Brunch Dessert Bastille Day Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 5
Steps:
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
- If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
Steps:
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
CREPES RECIPE BY TASTY
Here's what you need: milk, flour, eggs, vanilla extract, pam spray
Provided by Amelie Sarhan
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix flour with milk until just combined. Then, add eggs, one by one, whisking until smooth. If clumps remain, strain with a sieve.
- Add ⅓ - ½ cup of mixture to a medium-size nonstick skillet on medium-high heat.
- Once the top looks cooked and slightly dry, with a few bubbles, carefully flip, cooking the other side slowly.
- Serve with desired toppings.
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