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
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
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
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.
CREPE FILLING
Steps:
- Beat the cream cheese, sugar and vanilla until smooth. Then mix in the pre-made (or store bought) whipped cream. Mix just until smooth.
- Spread on top of crepes and add desired toppings.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 76 kcal, Carbohydrate 4 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 49 mg, Sugar 4 g
FRUIT 'N' CREAM CREPES
Steps:
- In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 273mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.
17 BEST SAVORY CREPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a savory crepe in 30 minutes or less!
Nutrition Facts :
BRANDIED CUSTARD CREPE FILLING
I've been making this for more than 40 years, it's about the only recipe I use any more for a filling for breakfast crepes. It's the best custard base I've ever tried, so creamy and sweet. When the kids were much younger, I left out the brandy and it's just as good. But the brandy really does liven up the filling, so I...
Provided by Vickie Parks
Categories Other Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- 1. In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
- 2. Add 1/4 of the hot milk mixture to the beaten eggs, and blend well.
- 3. Add the egg mixture to the remaining hot milk mixture in the saucepan and stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely.
- 4. For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.
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BREAKFAST CREPES WITH CREPE FILLING IDEAS - ON THE GO BITES
From onthegobites.com
5/5 (1)Category BreakfastServings 20Total Time 40 mins
- Melt the butter in a small saucepan over low heat and then cool slightly, you don’t want to add hot butter to cold milk or the butter will coagulate and get lumpy.Fill a large measuring cup with milk and warm the milk for 30-60 seconds in the microwave if it’s not already room temperature. Don’t boil the milk, the point here is to have room temperature to slightly warm milk.
- Add all of your ingredients to your blender according to the blender directions. I use a Ninja so the dry ingredients go in first and then liquid. Traditional blenders usually go backwards with wet ingredients going first.Blend for about a minute. If flour sticks to the side of the blender, stop, scrape down the flour and blend for an additional 30 seconds.Use right away or refrigerate batter for up to 2 days. The longer the batter sits the more consistent the crepes will be.
- Test your pans with a ¼ cup batter. Lift the pan and swirl the batter several times to evenly distribute around the pan, don’t let all of the batter concentrate in the middle of the pan. Place back on burner.When you see the edges starting to turn very light brown and drying at the edges, use a rubber spatula to run around the edges of the crepe. Then lift the crepe with your fingers and flip.Cook second side for about 30 seconds then remove to plate. First side will be speckled with brown spots, second side will have a very light golden color.
30 SWEET & SAVORY CREPE FILLING IDEAS YOU NEED TO TRY
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Estimated Reading Time 7 mins
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CREAMY STUFFED BREAKFAST CREPES RECIPE — THE MOM 100
From themom100.com
Cuisine American, JewishCategory BreakfastServings 6Total Time 40 mins
- Make the Crepe batter: In a bowl combine the milk, 2 tablespoons of the melted butter and eggs. Add the flour, sugar and salt and use an electric mixer on low speed to blend the batter until smooth, about 1 minute. Let the batter stand for 45 minutes at room temperature.
- Meanwhile, make the Filling: In a large bowl combine the cottage cheese, cream cheese, farmers cheese, sugar, egg, vanilla and lemon zest, if using, with an electric mixer until fairly smooth, about 1 minute. Keep in the fridge until ready to use.
- Make the Blueberry Sauce: Combine the blueberries, ¼ cup sugar, cornstarch, and juice, in a small saucepan. Heat, stirring frequently, over medium heat until the sauce comes to a simmer. Use a potato masher or a fork to mash up some of the blueberries. Simmer for 1 to 2 minutes until thickened, and taste to see if you want to add more sugar. Set aside and cover to keep warm (if the sauce thickens too much you can stir in a tablespoon or two of hot water).
- Heat a 10-inch skillet over medium heat and brush with a bit of the remaining melted butter. Scoop ¼ cup of crepe batter into the pan and quickly tilt and swirl the pan around so that the batter coats the bottom of the pan. Allow the bottom to set, about 30 seconds, then flip the crepe with a large spatula. Cook for another 30 seconds until the bottom is set and pale golden. Transfer to a plate. Repeat with the remaining melted butter and batter, stacking the crepes on top of each other.
15 COOL VEGAN CREPE RECIPES FOR BREAKFAST - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 7 mins
- Buckwheat Spinach Crepes With Mushrooms, Pesto and Tahini Dressing. Niki Webster‘s Buckwheat Spinach Crepes With Mushrooms, Pesto and Tahini Dressing have naturally an earthy taste, high amounts of nutrients and it’s naturally gluten-free.
- Raw Banana Crêpes, Almond Butter, and Caramel Paste. Craving a sweet and yummy breakfast? Then you need Nadia Petrova‘s Raw Banana Crêpes, Almond Butter, and Caramel Paste.
- Quinoa Crêpes. These crêpes are a little thicker than normal crepes and a lot more satisfying and filling than the regular white flour ones.
- Savory Spinach Crepes with Sautéed Mushrooms. Savory Spinach Crepes with Sautéed Mushrooms anyone?
- Cong You Bing: Chinese Scallion Crêpes. These crepes are based on the most common one of Chinese crepes, the Cong You Bing.
- Classic French Crepes With Vanilla Cashew Cream. This is a delicious, delicate and super easy French crepes recipe that works every time!
- Lacinato Kale and Pumpkin Crepes. This recipe is savory and stuffed with hearty, comforting ingredients like pumpkin and lacinato kale.
- Peanut Cinnamon Crepes With Cherry Yogurt Filling. These sweet Peanut Cinnamon Crepes With Cherry Yogurt Filling by Laura Grosch is about to be your new favorite breakfast recipe!
- Apple Crêpe Cake. So delicious and yet so easy to make, Gretchen Price‘s Apple Crêpe Cake is a sure winner! These delicate wafer-thin layers of vanilla crêpes stacked up high between layers of gooey apple filling for a beautiful presentation are a new twist on the classic crêpe custard cake.
- Mexican-Inspired Buckwheat Crêpes. These Mexican-French fusion crêpes are super tasty, filling, and combine lots of flavors thanks to the spicy cauliflower, rich molé sauce, and coconut mustard.
EASY SAVORY CREPES RECIPE - 25 SAVORY CREPE FILLINGS FOR ...
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Estimated Reading Time 5 mins
- Savory Steak, Spinach, Mushroom Crepes Fillings. Half Baked Harvest whipped up a savory crepes recipe that works perfectly for a light and satisfying dinner.
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- Easy Smoked Salmon Savory Crepes Recipes. Food & Wine made some savory crepes with smoked salmon inside. Serve these up at brunch time for an extra special treat.
- Shrimp, Pork, Bean Sprouts Recipe. If you want another fun concoction, check out this crepe from Food & Wine too. Shrimp, bean sprouts and pork come together quite nicely in this savory creation.
- Lasagna Crepes Recipe. You can make a super delicious savory lasagna creation out of crepes too. Just follow along and don’t forget your ricotta! (via)
- Ham, Cheese, Hollandaise Recipes. We found the most perfect brunch recipe around! Cooking & Beer threw some ham, cheese and hollandaise together for this crepe.
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- Rotisserie Chicken & Cream Cheese. All Recipes mixed up some rotisserie chicken and cream cheese for some deliciously satisfying savory crepes. These are great as a dinnertime treat as well!
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- Mushrooms, Spinach, Cheese Recipes. Food has a recipe where mushrooms take center stage for savory crepes. For those that wants to nix the meat, dive into this crepe!
BLUEBERRY CREPE FILLING - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (6)Total Time 5 minsCategory BreakfastCalories 147 per serving
- In a second bowl (preferably glass or metal, see note), whip heavy cream for 3-4 minutes until stiff peaks form.
SCRAMBLED EGG BREAKFAST CREPES RECIPE - HOME COOKING MEMORIES
From homecookingmemories.com
Cuisine FrenchEstimated Reading Time 6 minsCategory Breakfast
- In a blender or food processor, combine flour, eggs, salt, milk, and oil. Process until smooth. Cover and refrigerate for 1 hour.
- While crepe batter is in refrigerator, whisk together the eggs and milk in a large bowl. In a large skillet, melt butter over medium heat, allowing the butter to coat the bottom of the pan. Pour in eggs and use a spatula to push and scrape eggs from bottom of skillet. You should be moving the eggs fairly often. Constant pushing/scraping will result in smaller pieces of egg, while slower pushing/scraping will result in large pieces.
- Lay 1 crepe on a plate. Place some eggs in a line in the middle, reaching from the left side to right side of the crepe. Top with additional toppings, if desired. Fold the bottom edge (which has no filling) over the ingredients. Repeat with the top edge and serve. Top of rolled crepe can also be topped with optional toppings, if you wish.
- Serve with an 8 oz glass of lowfat or fat free milk and fresh fruit of your choice, such as apples, grapes, or bananas.
9 SAVORY CREPE RECIPES FOR BREAKFAST OR DINNER | SPICY AND ...
From spicyandseasoned.com
Estimated Reading Time 4 mins
- Easy Crepe Recipe With Chicken And Cheese. These savory chicken crepes might just become your family’s favorite comfort food. Made with only chicken breasts and cheddar cheese, you can make a batch of these crepes anytime the craving strikes.
- Savory Chickpea Crepes with Creamy Mushrooms and Spinach. Whip up a savory crepe batter from chickpea flour! This is one way of making the crepes gluten-free, vegan, and low carb.
- Crepes with Roasted Vegetables. Crepes are really versatile — you can even fill them up with roasted vegetables. The nutty flavor of the roasted zucchini, onion, mushrooms, broccoli, and sweet pepper go well with the sweet and savory crepes.
- Ham and Cheese Savory Crepes. Savory crepes with ham and cheese filling, topped with homemade hollandaise sauce is an example of a simple breakfast meal with a fancy twist.
- Turkey Crepes. Turn leftover turkey into delicious crepe filling! Add some chopped onions, grated carrots, and mushrooms into the mix and you’ll have a batch of lovely, savory crepes for breakfast, lunch, or dinner.
- Steak, Spinach, and Mushroom Crepes with Balsamic Glaze. Among the delicious crepes on this list, this one has the most complex flavor so far. The beef tenderloin filet seasoned with olive oil, salt, and pepper is seared on a grill, giving it that nutty, slightly charred flavor.
- Chicken Florentine Crepes. If you have some leftover rotisserie chicken in your fridge, you can use them to make Florentine crepes. It’s savory and delicious, like the other crepe recipes on this list.
- Savory Vegan Crepes. Aside from chickpeas, you can also use quinoa flour for your crepes. Then, like what this recipe instructs, use healthy, vegan ingredients like artichoke and kale to make the crepe filling.
- Cabbage Filled Crepes. To widen your options even more, here’s a vegetarian crepe recipe. The filling is simply made with cabbage, carrots, chives, and tomatoes, along with butter and ketchup.
SAVORY BREAKFAST CREPES (MADE IN THE BLENDER!) - I HEART ...
From iheartnaptime.net
5/5 (7)Total Time 40 minsCategory BreakfastCalories 102 per serving
- In a blender, combine all of the crepe ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for 30 minutes, or overnight.
- Heat a large skillet to medium-high heat. Grease with cooking spray. Whisk the eggs with 2 Tablespoons of water. Then pour into skillet. Begin to pull the cooked outer edge to the center with a spatula to begin scrambling the eggs. Turn off the heat once they are 95% done. Then S&P to taste. Then prepare other toppings.
- Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
13 BEST CREPE FILLING IDEAS - IZZYCOOKING
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- Steak, Spinach, and Mushroom. When you want to switch up your dinner routine, make these steak, spinach and mushroom crepes! The blue cheese butter and balsamic glaze will keep you coming back to this recipe again and again!
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- Dark Chocolate Filled Crepes. With three ingredients and a blender, you can quickly satisfy your chocolate cravings. These dark chocolate filled crepes are topped with your fruit for a burst of flavor with an attractive presentation!
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