FRENCH PANCAKES (CREPES)
I got this recipe a long time ago and used to use it often. These can be served with fruit, maple syrup, powdered sugar, chocolate, etc. This is a fun recipe to get creative with.
Provided by Dominick and Amanda
Categories Breakfast
Time 15m
Yield 4-5 crepes
Number Of Ingredients 6
Steps:
- Mix together flour, powdered sugar, and salt.
- Add milk and eggs.
- Mix well until smooth.
- Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
- Pour about 1/4 of the mixture in the pan and turn off heat.
- Cook until dry and then flip. Remove immediately and place on plate or serving dish.
- Repeat.
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
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
Steps:
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
FLUFFY SWEDISH PANCAKES
Sweet and fluffy crepes are a big hit in my home. These crepes have 4 eggs; I love to sneak in a little extra protein in my kids first thing in the morning!
Provided by StanleysRock
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
- Stream the melted butter into the batter while continuing to beat.
- Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
- Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
- Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 36.5 g, Cholesterol 259.5 mg, Fat 32.4 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 18.8 g, Sodium 571.1 mg, Sugar 12.7 g
EASY PIZZA PANCAKES (THICK CREPE STYLE)
Some of my friends from Rio will remember when the heavy rain flooded our apartment and we spent hours trying to scoop up and drain the water away. None of us had eaten so half way through, ankle deep in water (!), I devised these lovely little pizzas to give us all a break and a laugh as I'm flipping the pancakes!. I think they taste so good because the 'base' is fresh. Feel free to add extra toppings as you wish but I think they're great plain. Don't expect to be able to pick these up, you need to eat them with a knife and fork.
Provided by robd16
Categories Lunch/Snacks
Time 45m
Yield 8 pizza pancakes, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour into a bowl with the salt, make a well in the centre and add the beaten egg and half of the milk (or all of the milk if using half water) Whisk until no lumps remain then stir in the rest of the milk (or water if using). If the mixture is too thick, add a little more liquid. Pour into a jug or have a ladle to hand.
- Prepare your toppings so that you're ready to go.
- Heat a large frying pan over a medium heat and spray a little oil over the base, your frying pan must have a lid, if not, substitute foil or another lid.
- If you are brave or in a hurry then you could use 2 or 3 frying pans at once!
- Once hot and working quickly, pour enough pancake batter over the base to cover, swirling round as you go (you want them thicker than thin crepes but thinner than american pancakes).
- When the underside is cooked and browned (you can check this by lifting up one of the sides) remove from the heat, flip over and assemble your pizza with the tomato sauce and cheese, sprinkling over black pepper and oregano as you go.
- The first pancake sometimes sticks but it helps to 'season' the pan so don't worry if this happens.
- Return to the heat and put a lid on or cover the pan. In a couple of minutes, the pancake will have cooked and the cheese should have melted.
- Serve immediatly, 1 is never enough so be prepared to allow someone else to stand over the pan once you get tired!
Nutrition Facts : Calories 693.2, Fat 17.1, SaturatedFat 9.5, Cholesterol 85.4, Sodium 677.8, Carbohydrate 103.9, Fiber 4.5, Sugar 2.8, Protein 29.2
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