Crepes Passion Recipes

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

Ingredients

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

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 PASSION

Crepes Passion image

Categories Egg Fruit Dessert Passion Fruit Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 20

Ingredients

For pastry cream
3 large egg yolks
6 tablespoons sugar
2 tablespoons cornstarch
1 cup milk
1/2 teaspoon vanilla
For passion fruit sauce
6 passion fruit* (about 1/2 pound)
3/4 cup plus 1 tablespoon sugar
1/2 cup water
1/2 stick (1/4 cup) cold unsalted butter, cut into pieces
For crêpes
4 large egg yolks
5 tablespoons sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, melted and cooled, plus additional for cooking crêpes
1 cup milk
3 large egg whites
Garnish: confectioners' sugar for dusting
*available at specialty foods shops

Steps:

Make pastry cream:
In a large heatproof bowl whisk together yolks, sugar, and cornstarch (mixture will be very stiff). In a heavy saucepan bring milk and vanilla just to a boil. Add 1/2 cup milk mixture to egg mixture in a stream, whisking, and whisk until smooth. Whisk egg-milk mixture into remaining milk in pan and simmer, whisking constantly, until very thick, about 2 minutes. Transfer hot pastry cream to a clean heatproof bowl and cool, surface covered with buttered wax paper. Chill pastry cream at least 2 hours and up to 2 days. Whisk pastry cream before using.
Make passion fruit sauce:
Halve passion fruit crosswise and scoop flesh and seeds into a bowl. In a heavy saucepan combine sugar and 1 tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt. Continue cooking mixture, stirring with a fork, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in passion fruit (caramel will bubble up and steam). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes. Add butter, 1 piece at time, stirring until incorporated and sauce is smooth. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce over low heat before serving.
Make crêpes:
Preheat oven to 350°F.
In a bowl whisk together yolks and 3 tablespoons sugar until thick and pale. Sift flour over mixture and whisk until combined. Add 3 tablespoons butter and milk and whisk until smooth. In another bowl beat whites with remaining 2 tablespoons sugar until they just hold soft peaks and fold into milk mixture gently but thoroughly.
Heat an 8-inch non-stick skillet over moderately high heat until hot and brush with some additional butter. (If skillet handle is plastic, wrap handle in a double thickness of foil.) Pour 1 cup batter into skillet, swirling to coat bottom, and cook until crêpe loosens from side of skillet and underside is pale golden, about 3 minutes. (Crêpe will be puffed, almost like a soufflé.) Transfer skillet to middle of oven and continue cooking crêpe until top is set, about 2 minutes.
Put about 1/4 cup pastry cream in center of crêpe and fold in half. With a wide metal spatula carefully slide crêpe onto a lightly greased baking sheet. Makes 3 more crêpes in same manner with remaining batter and pastry cream, gently stirring batter occasionally so egg whites remain incorporated. Reheat crêpes in oven before serving.
Dust crêpes with confectioners' sugar and serve with passion fruit sauce.

CREPES RECIPE BY TASTY

Crepes Recipe by Tasty image

Here's what you need: milk, flour, eggs, vanilla extract, pam spray

Provided by Amelie Sarhan

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup milk
1 cup flour
2 eggs
1 teaspoon vanilla extract
pam spray

Steps:

Mix flour with milk until just combined. Then, add eggs, one by one, whisking until smooth. If clumps remain, strain with a sieve.
Add ⅓ - ½ cup of mixture to a medium-size nonstick skillet on medium-high heat.
Once the top looks cooked and slightly dry, with a few bubbles, carefully flip, cooking the other side slowly.
Serve with desired toppings.

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