EASY FRENCH CRêPES
This Basic French Crêpes Recipe makes the lightest and softest Crêpes ever. Super easy to make, this delicious classic French recipe can be served for breakfast, tea time or as a dessert with your favourite filling!
Provided by A Baking Journey
Categories afternoon tea Breakfast Dessert
Time 2h40m
Number Of Ingredients 6
Steps:
- Melt the Butter and set aside to cool down.
- 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 (see note 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 (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
- Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
- Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
- Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
- Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
- Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.
Nutrition Facts : Calories 140 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 37 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
REAL FRENCH CREPES
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
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
CREPES "FRANCAISE"
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield Makes 8 to 10 crepes (4 servings)
Number Of Ingredients 18
Steps:
- For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and butter in a blender, blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
- For the filling: Heat a large saute pan over high heat. Add the oil and swirl in the butter until melted. Add the mushrooms, ham and thyme and cook until tender, about 6 minutes. Season with salt and pepper.
- Add the cream and Dijon mustard and simmer over medium-high heat to thicken, about 1 minute.
- Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
- Fill the center of 8 crepes with the mushroom-and-ham mixture and top each with a small amount of the shredded Gruyere. Fold the crepes into triangles and place them in a 9-by-13-inch baking dish. Top with the remaining shredded Gruyere and bake at 400 degrees F until the cheese melts, 10 minutes. Finish with the fresh parsley.
FRENCH CREPES
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
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
REAL FRENCH CREPES
This recipe was found on allrecipes.com. Plain & simple, these crepes are dressed up with a scoop of ice cream & a drizzle of chocolate sauce!
Provided by Sydney Mike
Categories Dessert
Time 15m
Yield 7 crepes, 7 serving(s)
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine all the ingredients, mixing well.
- Heat a large skillet or crepe pan over medium-high heat, then spray it with a non-stick cooking spray.
- Pour about 1/3 cup of batter into the pan, & as it cooks, lift the pan & turn it by rotating your wrist, spreading a PAPER THIN amount in the pan.
- Flip the crepe when it starts to bubble.
- When finished cooking, remove it & repeat the process with the remaining batter.
Nutrition Facts : Calories 119.8, Fat 3.4, SaturatedFat 1.8, Cholesterol 36.3, Sodium 44.7, Carbohydrate 16.9, Fiber 0.5, Sugar 0.1, Protein 5
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