Basic Sweet Crepes Recipes
SWEET CREPES
Provided by Dave Lieberman
Categories dessert
Time 1h28m
Yield about 5 servings
Number Of Ingredients 13
Steps:
- Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
- Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
- Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
- Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.
SWEET CREPES
This Sweet Crepes recipe is simple, tasty, and works every time.
Provided by Tania Sheff
Categories Breakfast
Time 25m
Number Of Ingredients 7
Steps:
- Mix well (or blend) all the ingredients together, excluding the butter.
- Heat a lightly-buttered frying pan over a medium-high heat.
- Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
- Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
- Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.
Nutrition Facts : Calories 101 kcal, Carbohydrate 9 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 85 mg, Sugar 1 g, ServingSize 1 serving
BASIC SWEET CREPES
This recipe is from "JOY of COOKING" and it is the best Crepe recipe I know of. I make it all the time, in a blender, leaving it overnight in the refrigerator, to fix strawberry crepes for Sunday breakfast.
Provided by Angelcook
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Pour the batter into a pitcher or other container with a pouring lip.
- Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
- Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
- Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
- Stack the finished crepes between sheets of wax paper.
- Use immediately or let cool, wrap airtight and freeze for up to 1 month.
Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.7, Cholesterol 41.8, Sodium 30, Carbohydrate 6.1, Fiber 0.1, Sugar 1.6, Protein 1.9
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
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
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