Breads And Crepes Recipes

THE BEST CREPES

The Best Crepes image

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

Provided by Food Network Kitchen

Time 8h30m

Yield 15 crepes

Number Of Ingredients 8

Ingredients

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

Steps:

Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

BREAKFAST CREPES

Breakfast Crepes image

A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!

Provided by Sally

Categories 100+ Breakfast and Brunch Recipes Crepes Sweet

Time 30m

Yield 3

Number Of Ingredients 4

Ingredients

1 cup all-purpose flour
1 cup milk
1 egg
1 pinch salt

Steps:

In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g

* BREADS AND CREPES

* Breads and Crepes image

Number Of Ingredients 0

Ingredients

Steps:

SIMPLE GRIDDLE BREADS Basic Whole-Wheat Dough Whole-Wheat Griddle Breads Multi-Flour Griddle BreadsGRIDDLE-FRIED BREADS (PARANTHAS) Basic Griddle- Fried Breads Griddle-Fried Oat Breads with Ajwain Seeds Griddle-Fried Legume Breads Griddle-Fried Spinach and Red Bell Pepper Breads My Healthy Griddle-Fried Mashed Potato Breads. Griddle- Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle- Fried Layered Green Chile Pepper Breads Griddle-Fried Flaky Onion Breads Griddle- Fried Mughlai Breads with Almonds and Poppy SeedsSTUFFED GRIDDLE-FRIED FLATBREADS Basic Stuffed Griddle-Fried Breads Potato Parantha Stuffing Cauliflower Parantha Stuffing Daikon Radish Parantha Stuffing Paneer Cheese Parantha Stuffing Ground Lamb Parantha Stuffing Sweet Jaggery-Stuffed ParanthasPUFFED DEEP-FRIED BREADS (POORIYAN) Basic Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Puffed Breads with Fresh Spinach Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour BreadsOVEN-GRILLED NAAN AND OTHER BREADS Basic Oven-Grilled Leavened Breads Oven-Grilled Garlic and Turmeric Breads Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Oven-Grilled Breads with Dried Herbs and Spices Stuffed Pepper Jack Cheese Oven-Grilled Breads Oven-Grilled Tofu Breads Baked Semolina BreadsSPECIAL BREADS Punjabi Griddle-Fried White Corn Breads Griddle-Fried Chickpea Flour Breads Griddle-Fried Leavened Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Millet Breads with Potatoes Griddle-Fried Sorghum Breads with Onions Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Opo Squash Breads Basic Rajasthani Rolls Potato Stuffed Baati Rolls Rolls with Oat Bran and Fresh MintCREPES AND PANCAKES Basic South Indian Rice and Bean Crepes Semolina Crepes Stuffed South Indian Crepes Rama's Sweet Crepes Crispy Chickpea Flour Crepes Traditional Lentil Pancakes Yellow Mung Bean Pancakes Stuffed Mung Bean Pancake Rolls Rice Flour Pancakes with Carrots Semolina Pancakes with Tomatoes and Bell PeppersFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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