BISQUICK CREPES
These crepes have no inherent sweetness, which allows them to fully take on the flavor of their filling. The sweet filling on this recipe works well by itself or with fruit or just about anything that would work well with a sweet flavor. The filling can be left out and replaced with any other filling as well.
Provided by Seth5096
Categories Breakfast
Time 45m
Yield 12 Crepes, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 495, Fat 34.8, SaturatedFat 18, Cholesterol 179.9, Sodium 622.4, Carbohydrate 35.1, Fiber 0.7, Sugar 15.2, Protein 11.1
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.
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.
CREPES FROM BISQUICK RECIPE - (4.3/5)
Provided by nekmor
Number Of Ingredients 10
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.
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
CREPES
Crepe is French for "pancake". But crepes are much thinner than pancakes and cook very quickly.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
- Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
- Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Crepe, Sodium 190 mg, Sugar 3 g, TransFat 0 g
FRENCH CREPES SUZETTE
It's the famous French Crepes Suzette made Bisquick® mix easy! Enjoy thin, tender crepes bathed in a flavorful orange sauce.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 32m
Yield 6
Number Of Ingredients 8
Steps:
- Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
- Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
- Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.
Nutrition Facts : Calories 255, Carbohydrate 29 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 370 mg
More about "crepe recipe with bisquick"
BISQUICK CREPE RECIPE - KITCHEN NOSTALGIA
From kitchennostalgia.com
5/5 (5)Category DessertCuisine French
- Bisquick Crepes Batter: Mix Bisquick, eggs and milk until well blended. You can use whisk, handheld mixer or a blender for this purpose.
- Heat a lightly oiled pan. Pour approximately 1/3 cup batter into 8 inch (20 cm) round crepe pan (for larger pan use more batter, for smaller pan use less batter). Swirl the pan to coat the bottom with the batter. Turn the heat down and continue cooking on low. When edges of the crepe are lacey and the center is set (about 2 minutes), loosen the edge of the crepe with an offset spatula. Flip the crepe and cook until the other side is golden brown as well.
EASY CREPES WITH BISQUICK | TREAT DREAMS
From treatdreams.com
5/5 (1)Total Time 24 minsCategory BreakfastCalories 105 per serving
- Process for thirty seconds. Scrape down edges of blender container. Process until smooth, about ten more seconds.
BISQUICK CREPES — BROKE AND COOKING
From brokeandcooking.com
Estimated Reading Time 3 mins
BISQUICK CREPE RECIPES - BISQUISK RECIPES
From bisquick-recipes.com
Servings 4
MéLANGE à CRêPES STYLE BISQUICK | RECETTES DU QUéBEC
From recettes.qc.ca
THE 25 BEST BISQUICK RECIPES - GYPSYPLATE
From gypsyplate.com
BASIC CREPES RECIPE - PILLSBURY.COM
From pillsbury.com
BISQUICK CREPE RECIPE | RECIPE | BISQUICK CREPE RECIPE ...
From pinterest.ca
30 GENIUS BISQUICK RECIPES - TASTE OF HOME
From tasteofhome.com
BISQUICK CREPE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BISQUICK CREPES RECIPE EASY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BISCUIT BAKING MIX RECIPES...QUICK CREPES RECIPE
From recipeland.com
BISQUICK RECIPES
From bisquick.recipes
EASY BISQUICK CREPES RECIPE - FOOD NEWS
From foodnewsnews.com
CREPES WITH BISQUICK RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
22 BEST CREPES WITH BISQUICK – BEST ROUND UP RECIPE ...
From reticenciando.com
BISQUICK GLUTEN FREE CREPES RECIPE - THERESCIPES.INFO
From therecipes.info
SIMPLE CREPES (WITH PANCAKE MIX) - BEEYONDCEREAL
From beeyondcereal.com
HOW TO MAKE CREPES WITH BISQUICK PT 2 - YOUTUBE
From youtube.com
RECIPE: BEEF-VEGETABLE CREPES WITH BISQUICK CREPES (1977 ...
From recipelink.com
BISQUICK CREPES - YUM GOGGLE
From yumgoggle.com
BISQUICK GLUTEN FREE CREPES RECIPE - CREATE THE MOST ...
From recipeshappy.com
BISQUICK CREPE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CREPES WITH BISQUICK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST COTTAGE CHEESE CREPES RECIPES | YUMMLY
From yummly.com
BREAKFAST CREPES - GLUTEN FREE - KISS GLUTEN GOODBYE
From kissglutengoodbye.com
NUTELLA & BERRY CREPES | EAT! GLUTEN-FREE
From celiac.org
HOW TO MAKE CREPES WITH BISQUICK : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love