Crepe Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREPES



Crepes image

Make and share this Crepes recipe from Food.com.

Provided by MizzNezz

Categories     Breakfast

Time 15m

Yield 7 crepes

Number Of Ingredients 5

1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt
Calories124.6
Fat4.1
SaturatedFat1.8
Cholesterol60.5
Sodium129.3
Carbohydrate16.2
Fiber0.5
Sugar0.1
Protein5.3

Steps:

  • Combine flour, milk, eggs, and oil.
  • Add salt.
  • Heat a lightly greased 6 inch skillet; remove from heat.
  • Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
  • Return to heat; brown on one side only.
  • To remove, invert pan over paper toweling.
  • Repeat with remaining batter.
  • Fill with your favorite filling.
  • Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
  • Endless ideas.

CREPES



Crepes image

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

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
2 eggs
Butter, margarine or shortening
Applesauce, sweetened berries, jelly or jam, if desired
Powdered sugar, if desired
Calories140
Carbohydrate15 g
Cholesterol55 mg
Fat1 1/2
Fiber0 g
Protein4 g
SaturatedFat3 1/2 g
ServingSize1 Crepe
Sodium190 mg
Sugar3 g
TransFat0 g

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.

CREPES



Crepes image

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Provided by Alton Brown

Categories     dessert

Time 1h25m

Yield 17 to 22 crepes

Number Of Ingredients 6

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Steps:

  • In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

BASIC CREPES



Basic Crepes image

This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 crepes.

Number Of Ingredients 6

4 large eggs
1-1/2 cups 2% milk
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
8 teaspoons butter
Calories 61 calories
Fat3g fat (2g saturated fat)
Cholesterol43mg cholesterol
Sodium50mg sodium
Carbohydrate6g carbohydrate (1g sugars
Fiber0 fiber)
Protein3g protein.

Steps:

  • In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

CLASSIC CRêPES



Classic crêpes image

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Provided by Good Food team

Categories     Dessert

Time 1h

Yield Makes 12

Number Of Ingredients 4

140g plain flour
200ml whole milk
2 eggs
25g unsalted butter, melted, plus a little extra for greasing
Calories84 calories
Fat4 grams fat
SaturatedFat2 grams saturated fat
Carbohydrate10 grams carbohydrates
Sugar1 grams sugar
Protein3 grams protein
Sodium0.06 milligram of sodium

Steps:

  • Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
  • Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
  • Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
  • Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

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
Calories215.7 calories
Carbohydrate25.5 g
Cholesterol110.7 mg
Fat9.2 g
Fiber0.8 g
Protein7.4 g
SaturatedFat4.9 g
Sodium235.3 mg
Sugar1.7 g

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.

THE BEST CREPES



The Best Crepes image

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

Provided by Food Network Kitchen

Time 8h30m

Yield 15 crepes

Number Of Ingredients 8

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

Steps:

  • Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
  • Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
  • Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
  • For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

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
Calories78.6 calories
Carbohydrate9.5 g
Cholesterol48.9 mg
Fat2.8 g
Fiber0.3 g
Protein3.7 g
SaturatedFat0.9 g
Sodium30.2 mg
Sugar1.6 g

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.

People also searched

More about "crepe recipes"

FRENCH CREPE RECIPE - MON PETIT FOUR®
french-crepe-recipe-mon-petit-four image
From monpetitfour.com
2020-01-04  · Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using. Grease a non-stick, 6" skillet with unsalted butter and heat over …

Estimated Reading Time 6 mins

  • Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
  • Grease a non-stick, 6" skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
  • Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn't lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.
See details »


BASIC CREPES RECIPE - PILLSBURY.COM
basic-crepes-recipe-pillsburycom image
From pillsbury.com
2020-09-28  · 2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil. 3. Pour scant 1/4 cup batter into hot pan, immediately tilting …

4.5/5 (22)
Servings 20
Cuisine French
Category Breakfast

  • Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.
See details »


EASY CREPE RECIPE - HOW TO MAKE BASIC CREPES—DELISH.COM
easy-crepe-recipe-how-to-make-basic-crepesdelishcom image
From delish.com
2020-10-12  · In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in milk, whisking to combine …

5/5 (135)
Servings 4
Cuisine French
Total Time 35 mins

See details »


BEST AUTHENTIC FRENCH SWEET CREPE RECIPE - SWEETASHONEY - SAH
best-authentic-french-sweet-crepe-recipe-sweetashoney-sah image
From sweetashoney.co
2014-03-24  · Sweet crepe recipe – thin, golden in color, and made of all-purpose white wheat flour. Savory crepes – thicker, heavier, grey-brown in color, and made of …

  • Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.
See details »


CLASSIC FRENCH CREPES RECIPE | CHATELAINE
classic-french-crepes-recipe-chatelaine image
From chatelaine.com
2021-01-10  · Recipe Variations Lemon crepes. Stir 2 tsp of lemon zest into batter. Continue with recipe. Dust crepes with icing sugar. Serve with a lemon wedge or a …

3.8/5 (397)
Category Recipes
Servings 6
Estimated Reading Time 2 mins

See details »


THIN BREAKFAST CREPES | RICARDO
thin-breakfast-crepes-ricardo image
From ricardocuisine.com
For each crepe, pour about 3 tbsp (45 ml) of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the bottom of the …
See details »


BASIC CRêPES | RICARDO
basic-crpes-ricardo image
From ricardocuisine.com
Preparation. In a blender, process all the ingredients until the batter is smooth. In an 18-cm (7-inch) non-stick skillet lightly brushed with butter, cook 8 to 10 …
See details »


EASY SAVORY CREPES RECIPE - 25 SAVORY CREPE FILLINGS FOR ...
From diys.com

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.
  • Make Shrimp & Crab Crepes. If you’re a seafood lover, pop on over to Kraft and scoop up this savory crepes recipe. A bit of shrimp and crab some together in this creamy creation.
  • 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.
  • Kale & Artichoke Recipes Tips. Cookies to Kale make a kale and artichoke crepe that vegetarians will love. Or maybe you’re just cravings something a bit lighter and healthier, this can be your new go-to.
  • 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!
  • Chicken & Mushrooms. Chicken and mushrooms are a powerful duo and one that satisfies across the board. Check out Julia’s Album for the savory crepes recipe behind this yummy crepe filling.
  • 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!
See details »


TRADITIONAL FRENCH CRêPES - A BAKING JOURNEY
From abakingjourney.com
2020-04-05  · There are probably millions of crepes recipes in the world but for me, this is the Best crepe recipe in the world for one reason: it is my Mum's recipe. And …

Estimated Reading Time 8 mins

  • In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
  • Mix the melted Butter and Milk (1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
  • In a separate bowl, whisk together the Eggs (2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
See details »


15 BEST CRêPE RECIPES - THE SPRUCE EATS
From thespruceeats.com

  • Sweet or Savory Basic Crêpes. Attention crêpe novices: start here to master a crêpe recipe you can pull out of your back pocket for both sweet and savory dishes.
  • Savory Turkey and Mushroom Crêpes. If you have leftover turkey from a roast dinner, try this elegant savory crêpe recipe to use it in a fresh way. It has multiple steps, but you can make both the sauce and the crêpes ahead to save time.
  • Crêpe Suzette. Make the traditional orange-scented crêpes Suzette at home for a fun and exciting cooking project. It makes a lovely dessert, but you can also serve it as a showstopping brunch addition.
  • Cranberry Crepes. Ideal for a holiday breakfast or for making a regular Sunday feel like a special occasion, these cranberry crêpes are a festive dish. They are stuffed with rich cream cheese and topped with a sweet and tart homemade cranberry jam.
  • Gluten-Free Buckwheat Crêpes. Whether you avoid gluten or want a crêpe with a slightly nuttier texture and flavor, buckwheat crêpes will fit the bill. Serve them warm and topped with sweet cheese, berry jam, fresh fruit, or your favorite dessert crêpe fillings.
  • Tapioca Flour Crêpes. For another refined flour alternative, try using tapioca in these easy and delicious crêpes that also contain no added sugar. They work for both sweet and savory dishes, so swap them out for any crêpe main dish or treat you have planned.
  • Croatian Crêpes. With a thicker batter than the French version but thinner than American pancakes, Croatian crêpes, or palačinke, come both sweet and savory.
  • Crêpe Cake. Once you've perfected your crêpe technique, get ready for the big time. Crêpe cakes not only look pretty, but they also make an impressively delicious dessert for holidays, birthdays, or anytime you need to treat yourself.
  • Chocolate Crêpes. Chocoholics won't be able to resist the sweet, rich flavor of chocolate crêpes. They pair well with preserved or fresh fruit, whipped cream, chopped nuts, bananas, or any other dessert topping your heart desires.
  • Vegan Crêpes. Swapping out the dairy for soy margarine, plant milk, and coconut milk makes these light and airy crêpes perfect for vegan diets and those who require egg-free dishes.
See details »


CREPES - HOW TO MAKE CREPES (AND TOPPING IDEAS) - COOKING ...
From cookingclassy.com
2018-08-04  · Instructions. Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then blend on low speed until well combined, about 10 seconds. Scrape sides and bottom …

  • Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then blend on low speed until well combined, about 10 seconds.
See details »


HOW TO MAKE CREPES (RECIPE + VIDEO) | SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
2020-03-01  · Savory Crepes: The recipe as written will work for savory crepes, but I usually leave out the vanilla extract and add a pinch of ground black pepper. Feel free to …

  • Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
  • Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)
  • Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick.
See details »


CLASSIC FRENCH CREPES (BASIC CREPES) - THE FLAVOR BENDER
From theflavorbender.com
2021-02-03  · A complete guide on How to make Classic French Crepes (Homemade Crepes) – soft, buttery, delicious, and very versatile as a sweet or savory option for breakfast …

Estimated Reading Time 7 mins

See details »


CRêPE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings. 1 hr; Easy; Crêpes Suzette. A star rating of 4.8 out …
See details »


CREPE RECIPES | MARTHA STEWART
From marthastewart.com
We have everything you need to know about crepes, from mastering the basic crepe batter recipe, to creating a towering crepe cake. You will find recipes for …
See details »


10 BEST DINNER CREPES RECIPES | YUMMLY
From yummly.com

See details »


48 DELICIOUS CREPE FILLINGS THAT WILL RULE YOUR SUNDAY BRUNCH!
From diys.com
This is a staple when it comes to crepe recipes so bookmark it! 11. Berries & Cream. Berries and cream is pretty classic as well. Check out LMLD to gather all the …
See details »


10 BEST SAVORY CREPES RECIPES | YUMMLY
From yummly.com

See details »


56 BREAKFAST CREPE RECIPES | MRBREAKFAST.COM
From mrbreakfast.com
Breakfast Crepe Recipes. Golden Eggs represent average user review / rating out of 5. 1. Almond Cream Crepes: 2. American Raspberry Crepecake: 3. Apple Raisin …
See details »


CREPE RECIPES - BASIC, FRENCH, SWEET & MORE | TASTE OF HOME
From tasteofhome.com

See details »


SAVORY CREPES | MARTHA STEWART
From marthastewart.com

See details »


Related Search