Crepes Recipe French

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REAL FRENCH CREPES



Real French Crepes image

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

1 cup all-purpose flour
1 egg
2 cups milk

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

EASY FRENCH CRêPES



Easy French Crêpes image

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

250 gr (1 2/3 cup) Plain / All Purpose Flour
15 gr (1 tbsp) Caster Sugar (or fine white sugar)
1 pinch Salt
30 gr (2 tbsp) Unsalted Butter (melted)
500 ml (2 cups) Full Cream Milk
3 Eggs

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

FRENCH CANADIAN CREPES



French Canadian Crepes image

This basic French Canadian crepes recipe can be filled with a variety of ingredients. They are traditionally served as a dessert.

Provided by Rebecca Franklin

Categories     Dessert     Brunch     Breakfast     Lunch

Time 55m

Yield 10

Number Of Ingredients 5

2 cups milk
1 cup all-purpose flour
1 egg
1 tablespoon butter (melted)
1 to 2 tablespoons butter (for cooking crepes)

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk all the ingredients vigorously until the crepe batter is completely smooth.
  • Place the batter in the refrigerator and allow it to rest for at least 20 minutes.
  • Melt a little bit of the butter in a crepe pan or large skillet over medium-low heat.
  • Add 3 tablespoons of the batter to the pan and swirl until the bottom of the pan is completely covered.
  • Cook the crepe for 1 minute, or until it is slightly moist on top and golden underneath.
  • Using a spatula, loosen the edges of the crepe, then slide the spatula underneath, and gently flip it, trying to have it lay flat.
  • Cook for 1 more minute, until the edges are starting to crisp up, and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter, adding more butter if the pan becomes dry.
  • Fill with desired ingredients and fold or roll up .
  • Serve and enjoy.

Nutrition Facts : Calories 83 kcal, Carbohydrate 12 g, Cholesterol 24 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, Sodium 38 mg, Sugar 3 g, Fat 2 g, ServingSize 10 crepes (10 servings), UnsaturatedFat 0 g

CREPES "FRANCAISE"



Crepes

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield Makes 8 to 10 crepes (4 servings)

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon kosher salt
1 cup whole milk
2 tablespoons water
3 large eggs
3 tablespoons unsalted butter, melted and cooled
1 tablespoon canola oil
2 tablespoons unsalted butter
8 ounces mixed mushrooms (cremini, button, shiitake, oyster, etc.), sliced
1 cup ham, diced small or shredded
1 teaspoon fresh thyme, chopped
Kosher salt and freshly ground black pepper
1/2 cup cream
2 teaspoons Dijon mustard
Nonstick cooking spray
2 cups shredded Gruyere
1 cup fresh parsley, chopped

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



French Crepes image

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

1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

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

FRENCH CREPES



French Crepes image

Provided by Florence Fabricant

Categories     weekday, dessert

Time 2h25m

Yield About 12 six-inch crepes

Number Of Ingredients 7

3/4 cup sifted flour
Pinch of salt
2 eggs
1 cup milk
2 tablespoons clarified butter
1 cup fruit perserves
Confectioners' sugar (optional)

Steps:

  • Mix the flour and salt. Beat eggs and milk just until well blended. Stir into flour mixture until smooth. Stir in butter. Set aside for at least one-half hour and up to two hours. (Batter may also be kept overnight but may have to be thinned with a little milk before using. It should be just a little thicker than heavy cream.)
  • Heat a six- to seven-inch crepe pan. (See note.)
  • Spoon a small amount of batter into the pan, tipping the pan so the batter just coats the entire bottom.
  • Cook about two minutes, until the underside is golden, flip over and cook the second side about 30 seconds, until lightly browned. Stack finished crepes on a plate and repeat with remaining batter.
  • Spread a spoonful of preserves on each crepe, roll the crepes or fold them in quarters and warm in the oven before serving. Tops of filled crepes may be dusted with confectioners' sugar and if the crepes are placed under the broiler very briefly the sugar will caramelize.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 1 gram, TransFat 0 grams

EASY FRENCH CREPES



Easy French Crepes image

This is the best crepe recipe you'll find and it's amazingly simple. Not surprisingly, Julia provides the basis of this recipe.

Provided by tommer100

Categories     Breakfast

Time 25m

Yield 12-15 Crepes, 3-5 serving(s)

Number Of Ingredients 6

1 1/2 cups Wondra Flour
4 tablespoons melted butter
4 large eggs
1 cup water
1 cup milk
1/2 teaspoon salt

Steps:

  • Place water, milk, flour, eggs and salt into blender (in that order makes it easier to scrape the unmixed flour off the sides) and blend at lowest setting.
  • After 30 seconds pour in melted butter and continue to blend at lowest setting for two minutes (make sure to stop the blender after about 15 seconds and scrape any unmixed flour off the sides).
  • Warm a non-stick crepe pan (8" or 10" pans are the best size) over medium heat.
  • Starting with the crepe pan already tilted, pour in 1/4 cup to 1/3 cup of batter (depending on pan size) and quickly tilt the pan spreading the batter to the edges (this should make for a nice thin crepe).
  • Once the edges start to curl up slightly, inspect the under-side to see if it's a light golden-brown.
  • This step is up to you, but some people like to flip the crepe for about 10-15 seconds just to give it a more "finished off" look.
  • Fill with fruit or Nutella or cinnamon-sugar, or my favorite, ham & Gruyère (don't forget to add pepper!).

Nutrition Facts : Calories 283.1, Fat 24.7, SaturatedFat 13.7, Cholesterol 300.1, Sodium 659.6, Carbohydrate 4.3, Sugar 0.3, Protein 11.2

EASY CREPES WITH BRANDY



Easy Crepes With Brandy image

This French crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.

Provided by Judy Kagan

Time 45m

Yield Makes approximately 12-15 crepes

Number Of Ingredients 11

1½ cups whole milk
3 large eggs
3 tablespoons sugar
1 teaspoon salt
Scant 5 tablespoons unsalted butter, melted
½ cup brandy
1 teaspoon vanilla extract
1 cup all-purpose flour
Additional butter for cooking
Additional sugar or jelly such as apple or apricot for serving
Iron skillet or crepe pan, flexible metal or plastic spatula

Steps:

  • In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
  • Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
  • Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
  • When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
  • Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.

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From valentinascorner.com


HOW TO MAKE FRENCH CREPES (EASY RECIPE) - A SPICY PERSPECTIVE
2020-06-08 1. Make the batter: Pour the flour, ½ cup milk, eggs, salt and pepper in a mixing bowl. Whisk well to remove all clumps. Then slowly whisk in the remaining 1 cup milk. Cover and refrigerate for at least 30 minutes. 2. When ready to make the crepes: Set a crepe pan, or large nonstick skillet, over medium heat.
From aspicyperspective.com


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