Crepes Normandes Recipes
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
CRêPES à LA NORMANDE
Yield 3-4 crêpes
Number Of Ingredients 7
Steps:
- Whisk the all ingredients apart from the butter and apples with half the milk to combine, and then whisk in the rest of the milk to make a batter. Resist the temptation to use a blender as it will over-activate the gluten in the flour and stop the batter from running properly in the pan. Set aside for a while.
- Very lightly cook the apple slices in a pan with a little butter, just to soften them. Set aside.
- Heat the butter in a crêpe pan until foaming. Add a ladle of batter and spread out either by moving the pan or using a wooden spreader. Quickly add some apple slices in a nice pattern, and spread over a little more of the batter. Cook for few moments until browning, and then turn the pancake over in the pan to cook the other side. With crêpes Normande, this takes practice because the apples reduce the cohesively of the crêpe. If you can do a full flip, then this is a good skill to acquire. Don't worry if you mess it up - hide the error with a fold.
- Fold onto a plate once cooked and serve with ice cream or Chantilly cream.
Nutrition Facts :
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