BREAKFAST CREPES
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
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
SHRIMP CREPES
Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.
Provided by impellizzeri kitchen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Spray a 9x12-inch baking dish with cooking spray.
- Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
- Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
- Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
- Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
- Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g
BREAKFAST CREPES
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person can teach you how to make crêpes,"
Provided by Judy Kagan
Categories Milk/Cream Blender Breakfast Brunch Quick & Easy Brandy Pan-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes approximately 12-15 crêpes
Number Of Ingredients 13
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
SHRIMP AND SCALLOP CREPES
These shrimp and scallop crepes are a seafood lover's dream and will make the taste buds happy. Garnish with more sliced green onion if desired.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h10m
Yield 6
Number Of Ingredients 18
Steps:
- Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
- Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
- Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
- Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
- Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
- Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
- Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
- Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 29.3 g, Cholesterol 216.3 mg, Fat 25.4 g, Fiber 1 g, Protein 24 g, SaturatedFat 14.9 g, Sodium 591.3 mg, Sugar 6.8 g
BREAKFAST MOM CREPES
Provided by Food Network
Categories main-dish
Time 40m
Yield 10 to 12 crepes
Number Of Ingredients 15
Steps:
- For the bacon and sausage: Heat a large cast-iron pan over medium-high heat until hot. Throw in 6 slices of bacon and cook until browned and crispy, about 5 minutes per side. Repeat with the remaining bacon. Keep warm.
- Heat a cast-iron griddle over medium-high heat until hot. Add the sausages and cook until browned and cooked through, about 5 minutes per side. Keep warm.
- For the crepes: Crack the eggs in a blender pitcher and add the milk, sugar, vanilla, cinnamon and salt. Turn the blender on low to combine, then turn the speed up to medium. With the blender running, slowly add the flour and blend until combined.
- Grease 2 crepe pans with 1/2 teaspoon coconut oil and set over medium-high heat until hot. Pour some batter into each pan, move it around and cook each crepe on the first side until the batter bubbles up and the underside is brown, about 1 minute. Using a long, thin, flexible spatula, scoop up the crepes and flip. Cook until golden on the second side, about 1 minute (be aware the second side usually cooks faster than the first). Serve the crepes immediately (or put on a plate in a 200 degree F oven to keep warm) and continue with the remaining batter, adding coconut oil to the pans as needed.
- Heat the maple syrup in a saucepan over low heat, then pour into a pitcher for serving. Serve the crepes with the warm syrup, strawberry and blueberry jelly, bananas, mandarin oranges, bacon and sausages.
SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY
Here's what you need: flour, eggs, milk, salt, butter, onion, garlic, spinach, mozzarella cheese, ham, fried eggs
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
- Add in the remaining milk and mix again until the batter is thin and smooth.
- Heat a nonstick pan over medium heat.
- Add the butter and onions to the pan. Cook until browned.
- Add garlic, spinach, and salt, and stir until spinach is wilted.
- Remove the spinach mixture and clean the pan.
- Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
- Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
- Using a spatula flip the crepe over and cook through, about 2 minutes.
- Repeat with remaining batter.
- Preheat oven to 350°F (180°C).
- Lay the crepes on a baking sheet.
- Place one slice of cheese in the middle of a crepe.
- Top the cheese with 2 slices of ham and the spinach mixture.
- Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
- Bake the crepes for 5 minutes or until yolk is at the desired consistency.
- Enjoy!
Nutrition Facts : Calories 498 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, Sugar 5 grams
SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES
I made these for the very first time yesterday, and I must say how absolutely DELICIOUS they were! Good enough to eat alone, without any fillings really. They're super easy, and a great breakfast or brunch item. Enjoy!
Provided by cooking in cairo...
Categories Breakfast
Time 25m
Yield 12-14 crepes
Number Of Ingredients 7
Steps:
- In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
- Add sugar and salt, blend for a few seconds turn off.
- Add melted butter and vanilla, blend a few seconds turn off.
- Add flour, blend until all mixed.
- Okay now for cooking them, this is what I did --
- I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
- Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
- I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
- So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
- *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
- Serve with powdered sugar, jam, fruits any filling of your choice!
- *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
- *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.
Nutrition Facts : Calories 121.7, Fat 6.2, SaturatedFat 3.4, Cholesterol 66.1, Sodium 224.2, Carbohydrate 12.6, Fiber 0.3, Sugar 4.9, Protein 3.7
BREAKFAST CREPES
Provided by Moira Hodgson
Categories breakfast, main course
Time 20m
Yield 6 crepes
Number Of Ingredients 10
Steps:
- Sift flour and baking powder into a large bowl. Add salt.
- Add egg and milk and mix until blended. Do not worry about lumps, they will disappear when the pancakes cook.
- Grease small skillet or griddle to medium hot, so that a drop of water will bounce on the surface. Spoon about one-fourth cup batter for each pancake. Cook until bubbles begin to appear. Using a thin spatula, turn pancake over and brown the other side. Keep pancakes warm in a preheated 200-degree oven until ready to serve.
- When ready to serve them, roll pancakes over lightly, fill with fruit if you like or leave them plain. Dot with pieces of butter and sprinkle with sifted confectioners' sugar. Serve with maple syrup on the side.
BREAKFAST CREPES
These crepes are made in the blender and use Brandy. You can substitue Cointreau or Gran Marnier for an orange flavor. The alcohol burns off but leaves its flavor. These freeze well. From Epicurious. Special equipment: Iron skillet or crêpe pan Flexible metal or plastic spatula
Provided by cookiedog
Categories Breakfast
Time 25m
Yield 12-15 crepes
Number Of Ingredients 11
Steps:
- PreparationIn a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
- Note:.
- Making the batter for these crêpes is relatively easy, but cooking them can be laborious. Once you have a gotten a feel for the procedure (you will probably have to tinker with the heat and cooking time, since every pan behaves slightly differently), you can save time by using two pans at once. Stagger the process so you are pouring the batter into one pan while a crêpe is cooking in the other. This way, you will be able to closely attend to both but will finish in half the time.
GRILLED SWORDFISH WITH WHITE HOT SAUCE
I'm showing you how to grill what I think is the most delicious seafood named after a weapon (sorry razor clam!). Although, I'm going to be honest, this was really just an excuse to show you the white hot sauce.
Provided by Chef John
Categories Swordfish Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Crush the habanero and kosher salt into a fine paste with a mortar and pestle before whisking in mayonnaise, horseradish, lemon juice, vinegar, white pepper, and garlic powder.
- Strain sauce through a fine mesh strainer before using to remove the pepper skins and particles of horseradish. Set aside until needed.
- Preheat a charcoal grill until coals are very hot.
- Coat filets on both sides with olive oil and season with salt.
- Place filets on the preheated grill, flipping as needed, until they spring back lightly to the touch. Remove from heat.
- Plate fish as desired and top with white hot sauce and green onions.
Nutrition Facts : Calories 650.2 calories, Carbohydrate 3.9 g, Cholesterol 86.4 mg, Fat 55.2 g, Fiber 0.6 g, Protein 34 g, SaturatedFat 9.1 g, Sodium 728.4 mg
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