DESSERT CREPES
Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.
Provided by ANN57
Categories Breakfast and Brunch Crepes Sweet
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 17.2 g, Cholesterol 111.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 234.5 mg, Sugar 5.3 g
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
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
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 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.
STRAWBERRY CREPES WITH STRAWBERRY CREAM CHEESE FILLING
These Easy Crepes with Strawberry Cream Cheese Filling are perfect for breakfast or even dessert! The filling is light, fresh, and perfectly creamy.
Provided by Erica Walker
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- In a blender or food processor combine all ingredients (if you don't want them to be sweet, take out the sugar and vanilla). Cover and refrigerate about an hour (don't skip this step, it is very important).
- Heat a skillet* over medium-high heat and spray with cooking spray or oil.Pour 1/4 cup of the batter into pan, tilting to completely coat the surface of the pan (kind of like how you would if you were trying to coat the pan with oil).
- Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!*If you have a crepe maker, use that. They will turn out perfect every time.
Nutrition Facts : Calories 351 kcal, Carbohydrate 46 g, Protein 9 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 119 mg, Sodium 222 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
EASY CREPES
Categories Dairy Egg Breakfast Brunch Dessert Summer Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 crepes
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
- Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)
CLASSIC FRENCH CREPES (BASIC CREPES)
A complete guide on How to make Classic French Crepes (Basic Crepes). Soft, buttery, delicious, and infinitely versatile homemade crepes are great as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert. EASY - Perfect for novice cooks. Easier than making pancakes as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversion. To switch between measurements (metric or US), please use the METRIC / US toggle button that is below the ingredients list.
Provided by Dini @ The Flavor Bender
Categories Breakfast Brunch Dessert Dinner Lunch
Time 25m
Number Of Ingredients 11
Steps:
- Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
- Add the oil or butter and whisk it in.
- Place the flour, salt and sugar in a large bowl.
- Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
- Add the rest of the liquid and mix to form a smooth, watery batter.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
- Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
- For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
- For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots.
- Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack.
- If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
- Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
- Place a crepe on a plate or flat surface.
- Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
- Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.
Nutrition Facts : Calories 109 kcal, Carbohydrate 11 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 61 mg, Sodium 62 mg, Sugar 2 g, ServingSize 1 serving
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- Add all ingredients into a blender and mix until smooth. If you don't have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
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- Place flour, sugar, and salt in a large bowl and mix to combine. In another medium bowl, place eggs and beat slightly. Add milk, water, vanilla extract, and melted butter (and liquor if using) to the eggs and whisk to combine. Make a well in the center of the flour mixture and pour in the egg mixture. Whisk until thoroughly combined and smooth. Alternatively, place all ingredients in a blender or food processor, pulsing or mixing on medium speed for about 20 seconds until creamy and smooth, then transfer batter to a bowl.
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- In a medium mixing bowl, combine the eggs and salt. Gradually add the flour alternatively with the milk, beating with an electric mixer or whisk until the mixture is smooth. Beat in the melted butter or oil.
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- In a blender, combine the flour, sugar, salt, milk, eggs, and butter. If you don't have a blender, mix everything together using a whisk.
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- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt in a bowl. Combine milk, egg whites, and egg in a bowl; stir well with a whisk. Gradually add to flour mixture, stirring with a whisk until smooth. Place an 8-inch crepe pan or nonstick skillet over medium heat until hot. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 to 2 minutes.
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