Crepe Recipe Allrecipes Recipes Recipe For Hand

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FRENCH CREPES



French Crepes image

A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.

Provided by CYBERCHEF

Categories     Breakfast and Brunch     Crepes     Sweet

Time 35m

Yield 12

Number Of Ingredients 6

1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Steps:

  • Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g

CREPES



Crepes image

This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.

Provided by Erin Nesbit

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 1h20m

Yield 8

Number Of Ingredients 5

2 eggs
1 cup milk
⅔ cup all-purpose flour
1 pinch salt
1 ½ teaspoons vegetable oil

Steps:

  • In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  • Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g

BASIC CREPES



Basic Crepes image

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

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

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

VANILLA CREPES



Vanilla Crepes image

When I was a little girl, my mother would always make us crepes on Sundays. I also loved the smell of vanilla when my mother would make her cookies. So, I would always ask her to make her cookies, and when she refused, I would take out the vanilla and sit it next to me with the cap open, so that I could breathe the aroma. My mother get a kick out of this, and said, well, if it's that important, we'll add a little vanilla kick, just for you. After the first time she put the vanilla in, there was never a last...it became a tradition.

Provided by lelainem10

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 12

Number Of Ingredients 7

1 ½ cups milk
3 egg yolks
2 tablespoons vanilla extract
1 ½ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
5 tablespoons melted butter

Steps:

  • In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
  • Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
  • Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Nutrition Facts : Calories 142 calories, Carbohydrate 15.9 g, Cholesterol 66.4 mg, Fat 6.7 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 146 mg, Sugar 3.9 g

REAL FRENCH CREPES



Real French Crepes image

I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.

Provided by SAMMYSAM

Categories     Breakfast and Brunch     Crepes     Sweet

Time 15m

Yield 7

Number Of Ingredients 3

1 cup all-purpose flour
1 egg
2 cups milk

Steps:

  • In a mixing bowl, combine flour, egg, and milk.
  • Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

Nutrition Facts : Calories 110.1 calories, Carbohydrate 16.9 g, Cholesterol 32.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 38.9 mg, Sugar 3.4 g

MAMMA'S MACARONI SALAD



Mamma's Macaroni Salad image

My mamma has made this macaroni salad for as long as I can remember. A spring or summer cookout is not complete without this side dish.

Provided by thedailygourmet

Categories     Macaroni Salad

Time 2h15m

Yield 6

Number Of Ingredients 9

1 ½ cups uncooked elbow macaroni
1 ½ cups mayonnaise
½ cup minced red onion
½ cup minced celery
¼ cup chopped fresh parsley
2 tablespoons chopped pimento
2 tablespoons sweet pickle relish
½ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and allow to cool.
  • Combine mayonnaise, red onion, celery, parsley, pimento, relish, salt, and pepper in a bowl.
  • Once macaroni has cooled, add to the mixing bowl and toss to combine with the dressing. Chill until read to serve for about 2 hours.

Nutrition Facts : Calories 508 calories, Carbohydrate 25.1 g, Cholesterol 20.9 mg, Fat 44.2 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 6.6 g, Sodium 527.5 mg

CRêPES SUZETTE



Crêpes Suzette image

Want to make a show-stopping dessert at home and have your guests ooh-ing and aah-ing for days? Make crêpes Suzette! Honestly, if you flambé a shoe, your guests will be impressed, but this comes with a delicious and balanced dessert. The hot orange liqueur melts the orange butter, which blends on the plate with the liqueur to make an intoxicating sauce.

Provided by TheOtherJuliaGulia

Categories     Sweet Crepes

Time 1h

Yield 6

Number Of Ingredients 16

½ cup whole milk
⅓ cup water
2 large eggs
1 teaspoon white sugar
¼ teaspoon kosher salt
¾ cup all-purpose flour
¼ cup unsalted butter, melted, divided
1 teaspoon freshly grated orange zest
⅓ cup fresh orange juice
3 tablespoons white sugar
1 teaspoon grated orange zest
¼ cup unsalted butter, cut into pieces
1 tablespoon orange liqueur (such as Grand Marnier®)
¼ teaspoon kosher salt
¼ cup orange liqueur (such as Grand Marnier®)
½ cup vanilla ice cream, or to taste

Steps:

  • To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
  • Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
  • To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
  • Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
  • To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

Nutrition Facts : Calories 327.6 calories, Carbohydrate 29.5 g, Cholesterol 109.5 mg, Fat 19.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 204 mg

BASIC CREPE RECIPE



Basic Crepe Recipe image

Fill these basic French crepes with fruit for a sweet dessert or with vegetables and meats for a savory dinner.

Provided by Allrecipes

Time 30m

Yield 12

Number Of Ingredients 4

1 cup O Organics Lowfat Milk
1 tablespoon O Organics Sweet Cream Butter, melted, plus more for buttering pan
3 large eggs O Organic Large Eggs
½ cup O Organics Unbleached All-purpose Flour

Steps:

  • In a blender, whirl milk, melted butter, eggs, and flour until smooth; scrape container sides as needed.
  • Use our Crepe Maker or a nonstick crepe pan that measures 6 1/2 to 7 in. across the bottom. Set pan on medium heat. For first crepe only, rub pan with the 1/2 tsp. butter.
  • Fill a 1/4-cup measuring cup 2/3 full with batter. Cook in Crepe Maker or crepe pan.
  • Slide crepe from Crepe Maker or pan onto plate. Stack crepes as they cook. (Stacked crepes stay warm longer, so theyre ready to use right away.)

Nutrition Facts : Calories 54 calories, Carbohydrate 5.1 g, Cholesterol 56.2 mg, Fat 2.5 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 35.1 mg, Sugar 0.1 g

HOMEMADE MASCARPONE CHEESE



Homemade Mascarpone Cheese image

I'm showing you how to make homemade mascarpone, or Italian-style cream cheese, which is very similar to regular cream cheese, except pretty much better in every way. It's not quite as tangy, but it is richer and more decadent. Whether you're going to use it in classic desserts like cheesecake or tiramisu, or just as a simple spread for bread, this recipe couldn't be easier, and only requires 2 ingredients.

Provided by Chef John

Categories     Cheese

Time 9h

Yield 14

Number Of Ingredients 2

2 cups heavy cream
1 tablespoon lemon juice

Steps:

  • Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
  • Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
  • Whisk well and let cool for 30 minutes.
  • Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
  • Chill in a refrigerator for 8 hours, or overnight.
  • Remove plastic wrap and store in a sealed container or use immediately.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 1 g, Cholesterol 46.6 mg, Fat 12.6 g, Protein 0.7 g, SaturatedFat 7.8 g, Sodium 12.9 mg

HONEY RICOTTA CHEESECAKE



Honey Ricotta Cheesecake image

The browned butter, mixed with oats and honey in the crust is such a wonderfully sweet combination in this honey ricotta cheesecake. It is a lovely dessert to serve at a dinner party. Top with a drizzle of honey and a sprinkle of flaky sea salt.

Provided by Liv Dansky

Categories     Cheesecake

Time 16h30m

Yield 10

Number Of Ingredients 11

4 tablespoons unsalted butter
1 ½ cups rolled oats
½ teaspoon ground cinnamon
1 cup white sugar, divided
6 tablespoons honey, divided
1 ½ teaspoons kosher salt, divided
2 (15 ounce) containers whole milk ricotta cheese
2 (8 ounce) packages cream cheese, softened
2 teaspoons grated orange zest
1 tablespoon fresh orange juice
4 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease. Set aside.
  • Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.
  • Add oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, about 30 seconds. Add browned butter to food processor and pulse until mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.
  • Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Wipe out food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 1/4 cup honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan in aluminum foil to insulate.
  • Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the turned off oven with the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
  • Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 42.9 g, Cholesterol 179.3 mg, Fat 34.1 g, Fiber 1.4 g, Protein 17.2 g, SaturatedFat 20.6 g, Sodium 522 mg

FRESH TOMATO AND SQUASH GALETTE



Fresh Tomato and Squash Galette image

A galette is a rustic pie with folded edges that give it an informal look. This savory galette, using summer fresh vegetables and a purchased pie crust, is a delightfully different side dish that makes good use of zucchini, yellow squash, tomatoes, and onion. If you don't have Gruyere cheese, substitute Swiss.

Provided by Bibi

Categories     Savory Pies

Time 1h35m

Yield 6

Number Of Ingredients 15

1 pastry for a 9 inch single crust pie
2 small Roma tomatoes, peeled and cut into 1/4 inch slices
1 small yellow squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
1 teaspoon kosher salt, divided
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ teaspoon herbes de Provence, divided
freshly ground black pepper
1 cup milk
4 ounces shredded Gruyere cheese, divided
1 tablespoon bread crumbs
½ small onion, thinly sliced
1 large egg, beaten
fresh herbs for garnish (optional)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Allow the dough to come to room temperature, about 20 minutes.
  • Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.
  • Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.
  • Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.
  • If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.
  • Blot tomatoes and squash with paper towels.
  • Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.
  • Brush beaten egg onto the folded pie dough.
  • Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.
  • Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.
  • Allow to cool for 5 minutes. Garnish with fresh herbs and serve.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 20.6 g, Cholesterol 60.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 8.1 g, Sodium 579.8 mg

EASY PINEAPPLE FLUFF



Easy Pineapple Fluff image

A quick, refreshing dessert as made. Or, you customize with different flavors of gelatin or additional ingredients such as mini marshmallows, coconut, or mandarin orange segments.

Provided by Jill Saric

Categories     Pineapple Desserts

Time 2h10m

Yield 6

Number Of Ingredients 4

12 ounces low-fat small curd cottage cheese
½ (.6 ounce) package sugar-free lime-flavored gelatin (such as Jell-O®)
24 ounces crushed pineapple, well drained
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Combine cottage cheese and gelatin in a bowl and stir until well combined. Add drained pineapple and mix well. Fold in thawed whipped topping.
  • Cover and refrigerate until set, 2 to 3 hours.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 26.7 g, Cholesterol 4.5 mg, Fat 10.1 g, Fiber 1 g, Protein 9 g, SaturatedFat 8.8 g, Sodium 296.5 mg

SOUR CREAM PANCAKES



Sour Cream Pancakes image

This recipe was passed to me by a friend and has become my families all time favorite pancake recipe. I always have sour cream on hand because I enjoy cooking with sour cream and we eat a lot of Mexican dishes. No longer will I be buying store bought mixes or using other recipes. This pancake recipe will seem odd because it has very little flour in it. The batter is very fluffy, which makes for a light, airy pancake, and the sour cream gives it a nice tangy flavor!

Provided by Emily Hughes

Categories     Pancakes

Time 35m

Yield 10

Number Of Ingredients 9

½ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 cups sour cream
4 large eggs eggs
1 teaspoon vanilla extract
butter to taste
maple syrup

Steps:

  • Slowly preheat your griddle or skillet to medium-low heat. One important tip here is to be patient and wait for your skillet to preheat completely until nice and hot.
  • Combine the all-purpose flour, baking soda, sugar, and salt in a bowl. Next, grab your sour cream and dump it on top of your dry ingredients. Gently mix these ingredients together; batter may be slightly lumpy and that is okay!
  • In a separate bowl, whisk together eggs and vanilla, then add this to your sour cream mixture. Again, gently stir together, do not over mix!
  • Heat about 1 tablespoon of butter in your preheated skillet or griddle. Use a 1/4 cup measure to drop pancake batter onto the griddle or skillet. Allow pancakes to cook for approximately 2 to 3 minutes on one side, or until bubbles appear all over the surface of your pancake, then flip. Continue cooking your pancakes for another 1 to 2 minutes on the other side.
  • Serve a stack of pancakes at a time, and don't forget the butter and syrup on top!

Nutrition Facts : Calories 154.8 calories, Carbohydrate 8 g, Cholesterol 94.6 mg, Fat 11.7 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 6.6 g, Sodium 344.7 mg

PANCAKE POPPERS



Pancake Poppers image

Pancakes didn't turn out so well on my electric stove top, so I invented these. They are light and airy and freeze well too. Try them with strawberry jam, dipped in syrup, or sprinkled with powdered sugar. Perfect for kid and adult brunches! This is a wonderful pancake recipe on its own too.

Provided by ELLOWYN

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 23m

Yield 24

Number Of Ingredients 10

1 serving cooking spray
1 ¼ cups milk
¼ cup vinegar
¼ cup oil
1 egg
1 ¼ cups all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray 2 mini muffin tins with cooking spray.
  • Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg.
  • Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon batter into the prepared muffin tins with a tablespoon or a small batter scoop.
  • Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a silicone scraper.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.7 g, Cholesterol 8.8 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 105.2 mg, Sugar 2.7 g

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