FRENCH CANADIAN 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 WITH POMMIES SYRUP
It is never too early in the day for Pommies Dry Cider. This delicious crepe recipe is great for breakfast, but also makes a nice dessert. And as we often find ourselves saying, it is noon somewhere in the world.
Number Of Ingredients 11
Steps:
- Make crepe batter: Whisk together flour, milk, eggs, shortening, baking powder, sugar and salt in a large bowl until smooth (batter will be thick). Chill, covered for 30 minutes.
- Make syrup: Heat butter in a 12-inch heavy skillet over moderate heat until the foam subsides. Add Pommies and sugar and stir until sugar is disolved, then briskly simmer until thickened and reduced to about 1 1/2 cups (about 12 - 15 minutes). Remove from heat.
- Cook crepes: Lightly brush an 8-inch crepe pan or nonstick skillet with some melted butter, then heat over moderately high heat until hot but not smoking. Remove skillet from heat and pour in a 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (if batter sets before skillet is coated, reduce heat for next crepe). Return skillet to heat and cook crepe until set and golden brown underneath, 30 seconds to 1 minute. Loosen edge of crepe with a heatproof rubber spatula, then flip crepe over carefully with your fingertips and cook until just set, about 15 seconds more. Transfer crepe to a plate. Make rest of the crepes in the same manner, brushing skillet with butter for each one. Reheat syrup over moderate heat. Fold each crepe into quarters, then, using tongs, dip each briefly in syrup to coat and tranfer to platter. Cover with foil to keep warm. Serve crepes with remaining syrup on the side.
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 WITH RASPBERRY-CASSIS SAUCE
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven. The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special. While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
Provided by Martha Rose Shulman
Categories breakfast, brunch, pancakes, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- To make crepe batter, place milk, eggs, salt and sugar in blender. Turn on and, with the motor running, add flours, then melted butter and blend at high speed for 1 minute, until well mixed and smooth. Transfer to a bowl, stir in lime zest, cover and let rest for at least 30 minutes. If resting batter longer, refrigerate. (Whisk again before making crepes.)
- While batter is resting, make raspberry sauce. Combine 1/3 cup water and sugar in small saucepan and bring to a boil. Reduce heat to medium low and simmer until sugar has dissolved. Remove from heat. Stir in rose water, raspberries and cassis liqueur. Return to heat, bring to a simmer, cover and simmer 10 minutes. Remove from heat and strain the mixture into a bowl. Press the raspberry pulp through strainer with a spatula and discard seeds. Whisk or stir to blend pulp and syrup and set aside.
- Make the yogurt filling: In a separate bowl, whisk together yogurt, honey, lime zest and juice. Taste and adjust sweetness. Set aside.
- To make crepes, heat 8-inch nonstick crepe pan or skillet over medium-high heat and brush lightly with butter. Pan must be hot when you add crepe batter. Lift pan off heat and pour or ladle in a scant 1/4 cup batter, enough to thinly coat bottom of pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to heat and cook crepe for about 1 minute, until edges color and bottom of crepe is lightly browned. Crepe should not stick to pan. Flip crepe over and cook for 30 seconds on the other side, until speckled. Turn out onto a plate. Continue with remaining batter, brushing pan occasionally with butter if desired.
- If you want to serve crepes at their hottest, assemble them as they come out of the pan. Spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 teaspoon raspberry sauce, fold crepe in half and then in half again. Place on plate or platter. When all crepes are made and filled, spoon or pour sauce over, garnish with raspberries, and, if desired, dust with powdered sugar. Serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 175 milligrams, Sugar 23 grams, TransFat 0 grams
SIMPLE CREPES
Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h15m
Yield Makes 12 (8-inch) crepes
Number Of Ingredients 6
Steps:
- In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
- Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g
CREPE SYRUP
This is very unique and what we had with our crepes when I was a kid. Most look at me funny, but love it once they try it. It's not too sweet, unless you want it to be. We would have our crepes rolled with butter and brown sugar inside. Then you put some brown sugar on the side and drip some black coffee into it, but don't make it too runny. I even loved it as a kid.
Provided by Shelly
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 5m
Yield 3
Number Of Ingredients 2
Steps:
- Place the brown sugar on your plate next to your crepes. Drip the coffee onto the sugar and stir with your fork. Dip your crepes in the mixture.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.9 g, Sodium 2.5 mg, Sugar 8.8 g
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
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- Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.
- Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.
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