Different Types Of Crepes Recipes

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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

CLASSIC FRENCH CREPES (BASIC CREPES)



Classic French Crepes (Basic Crepes) image

A complete guide on How to make Classic French Crepes (Basic Crepes). Soft, buttery, delicious, and infinitely versatile homemade crepes are great as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert. EASY - Perfect for novice cooks. Easier than making pancakes as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversion. To switch between measurements (metric or US), please use the METRIC / US toggle button that is below the ingredients list.

Provided by Dini @ The Flavor Bender

Categories     Breakfast     Brunch     Dessert     Dinner     Lunch

Time 25m

Number Of Ingredients 11

1 ¼ cup milk (10 fl oz)
3 large eggs
2 tbsp oil or melted butter
2 tsp sugar for savory crepes, OR
3 tbsp sugar for sweet dessert crepes
½ tsp kosher salt
4 oz all purpose flour (scant 1 cup)
2 tbsp softened butter (or Oil. More as needed)
1 - 2 lemons (sliced thick or cut into wedges)
¼ cup vanilla sugar
Whipped cream

Steps:

  • Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
  • Add the oil or butter and whisk it in.
  • Place the flour, salt and sugar in a large bowl.
  • Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
  • Add the rest of the liquid and mix to form a smooth, watery batter.
  • Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
  • Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
  • Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
  • Preheat a 10 inch non-stick pan over medium heat.
  • Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
  • Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
  • Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
  • Place the pan back on the heat to let the crepe cook.
  • For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
  • For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots.
  • Repeat until all the batter is used up (remember to mix the batter each time).
  • Stack the cooked crepes on a plate or wire rack.
  • If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
  • Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
  • Place a crepe on a plate or flat surface.
  • Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
  • Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.

Nutrition Facts : Calories 109 kcal, Carbohydrate 11 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 61 mg, Sodium 62 mg, Sugar 2 g, ServingSize 1 serving

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