Crepe Recipe With Bisquick Recipes Recipe For Hand

BISQUICK CREPES

Steps:

• Prepare the crepe batter:.
• Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color.
• Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping.
• Melt the butter and add it while whisking.
• Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days.
• Prepare the filling:.
• In a separate bowl, add the cream cheese and the sugar.
• Beat the mixture until the sugar is absorbed.
• Add the vanilla extract.
• Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable.
• Cook the crepes:.
• Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated.
• Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe.
• Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full.
• Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan.
• Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute.
• Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe.
• Spray the pan with non-stick spray for next crepe and cook the next crepe.
• Fill and fold the crepe:.
• Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe.
• Fold the first side to the center over the filling and then fold the second side over the first fold toward the center.
• Flip the crepe over so that its own weight holds the folds closed.

CREPES FROM BISQUICK RECIPE - (4.3/5)

Steps:

• In a medium bowl beat together Bisquick, milk, and eggs with a whisk until it is smooth. Heat crepe pan or 7-8 inch fry pan over medium heat until a few drops of water sprinkled on the pan sizzle and bounce. Grease pan lightly. Pour about 1/4 cup batter into a pan, tilting to spread it evenly until the batter covers the bottom. Cook until golden brown. Gently loosen edge and flip. Cook until it is set. Remove. Repeat with all the batter. Makes 6 crepes. Stack between towels or wax paper as they are cooked. Fill with filling or cool, wrap and refrigerate up to 2 days. These also freeze well. CHOCOLATE SAUCE: Put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.

CREPES SUZETTE

Steps:

• Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
• Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

BASIC CREPE RECIPE

Steps:

• In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.

BASIC CREPES

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.

BISQUICK® SUBSTITUTE

Steps:

• Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.