EGGLESS CREPES
This is a great egg-free version of the classic French crepe that can be used as as snack, lunch item, or dessert (this was developed from the vegan version).
Provided by LESSA80
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
- Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 29.3 g, Cholesterol 31.1 mg, Fat 15.3 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.8 g, Sodium 241.1 mg, Sugar 5.6 g
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!
CREPE BATTER RECIPE
Steps:
- In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.
- Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.
THE EASY, NO WAITING, DELICIOUS CREPE RECIPE!
I have been making this recipe for years and never actually wrote it down. It was always in my head and the batter was almost entirely based on texture and appearance. Well, here we are, finally, my masterpiece! If you would like to try a savory version of this recipe, simply remove the sugar. When crepe is on stove, add strong cheese on top to melt, and diced ham. This recipe serves 2-3 people (2 if you're really hungry!).
Provided by Rachel P
Categories Breakfast
Time 40m
Yield 20 crepes, 3 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients (flour, sugar, baking powder and salt) together in a mixing bowl.
- Add 2 cups milk and stir until blended.
- Add the final 2 1/2 cups of milk and stir until blended. It is okay if there are a few lumps. Add beaten eggs and stir until blended. The batter should be slightly thicker than unwhipped whipping cream. If it is not, then add more flour or milk until it has reached this point.
- Turn stove on to medium-high and warm a large non-stick pan.
- Melt 1/2 tsp butter (or oil) on pan. To test if pan is hot enough to begin making crepes, place a drop of batter on the pan. Batter should start bubbling immediately.
- Use a ladle to pour batter into pan. Tilt the pan to spread the batter evenly across entire pan.
- Check bottom of crepe to see if it has browned at all. If so, flip crepe. Wait another 30-45 seconds and then remove from pan.
- I usually put the crepes in a covered tray in the oven on 200degrees Celsius to keep them warm.
- To eat, I recommend sprinkling a tablespoon of sugar evenly on the crepe and adding about 5-10 drops of lemon or lime juice. It may not sound very appealing, you'll have to take my word for it, it's delicious! Roll up the crepe and enjoy!
Nutrition Facts : Calories 680.4, Fat 24, SaturatedFat 13.9, Cholesterol 187.2, Sodium 773, Carbohydrate 90.2, Fiber 2.2, Sugar 27.3, Protein 25
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