Crêpe Batter For Dessert Blender Method Recipes

EASY BLENDER CREPES

Steps:

• BLEND: Add all the ingredients for the crepe batter into a blender, with the liquid ingredients on the bottom so things blend smoothly. Allow the blender to run until the batter is mixed and smooth. Stop, pour the batter into a measuring cup, cover with plastic wrap and refrigerate for at least 1 hour and up to 48 hours.
• CREPES: Heat an 8-inch skillet over medium heat. Brush the skillet with melted butter. Lift the skillet with your dominant hand and pour a ¼ cup of the prepared crepe batter into the skillet with the other hand, as you tilt and rotate the pan to spread the batter evenly so you don't end up with thick pockets of batter. Crepes are like pancakes, so the first one may not be perfect! Allow the crepes to cook, about 1 - 2 minutes or until the tops look dry and the edges start to lift up and away from the pan. Flip them at that point, they should be slightly golden with bubbly brown spots. The second side will only take about 30 seconds or so. Remove to a plate and continue to cook additional crepes, stacking one on top of the other. Crepes can be made 1 day in advance, stacked, covered with plastic wrap (on a plate) and refrigerated until ready to serve.

BASIC CREPE BATTER

Steps:

• Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
• Sift the flour with the salt and add to the egg and milk mixture.
• Add the melted butter or vegetable oil and blend thoroughly.
• If beating by hand, strain the mixture through a sieve to remove any lumps.
• Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!

BLENDER CREPES

Steps:

• Add flour, milk, eggs, and salt to a blender. Mix blender contents using a spatula so that the flour is moistened and not sticking to the edges.
• Melt butter over medium heat in a crepe pan or frying pan.
• Blend flour mixture on low and pour in melted butter, returning the frying pan to the stovetop. Increase blender speed to high to beat out any lumps, 2 to 3 seconds.
• Lift the hot pan from the burner and pour in some batter quickly while tilting the pan in a circular motion until the bottom of the pan is covered. Transfer any excess batter back into the blender. Remove any batter from the lip of the pan using a spatula before placing it back onto the stove. Rinse off any partly-cooked lump on the spatula before using it again.
• Cook crepe over medium heat, checking frequently until the bottom is very light brown, 1 to 2 minutes. Flip crepe over carefully and cook until golden, about 1 minute more, being careful not to overcook. Transfer crepe to a serving plate and repeat with remaining batter.

BASIC CREPES MIX IN BLENDER

Steps:

• Place ingredients in blender in order given.
• Blend until well mixed.

CRêPE BATTER FOR DESSERT - BLENDER METHOD

Steps:

• 1. Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute. 2. If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour. At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe. 3. Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter. 4. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan if they sizzle, the pan is ready to use. Brush with a little of the melted butter. 5. Using a 1/4 cup measure, fill it with batter and pour it into the skillet.Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl. 6. Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually turn it with my fingers. Using both hands, pick up the loosened edges with my thumb and index finger and quickly flip it over. 7. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter. To Serve: These crêpes may be filled with either sweet fillings, such as jam and sprinkled with a little sugar. They may also be filled with savory fillings, like ham and cheese or chicken and spinach in a cream sauce. A favorite sweet filling in France is Nutella. In Brittany, they make them with buckwheat flour and fill them with seafood. In Alsace, they flavor the batter with herbes and use leftover meat for fillings. Use your imagination and a few of your favorite ingredients to develop your own favorites. To Store: Crêpes may be kept tightly wrapped for up to 3 days in the refrigerator. They may also be frozen. Be sure to bring them to room temperature before using. To Reheat: Crêpes may be reheated. Heat a skillet and brush with a little butter. Heat gently on both sides. Fold into half or quarters and serve accompanied by butter and sugar or preserves.