French Crepe Recipe Recipes Recipe For Meatloaf

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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

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 ONION MEATLOAF



French Onion Meatloaf image

Moist and delicious French onion meatloaf. Meatloaf meets chopped steak with gravy. Still quite good without the sauce on top.

Provided by coyote

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

2 pounds lean ground beef
1 (10.5 ounce) can condensed French onion soup
½ cup fine dry bread crumbs
½ cup rolled oats
1 egg, lightly beaten
1 tablespoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 11.7 g, Cholesterol 103.7 mg, Fat 15.7 g, Fiber 1.2 g, Protein 25.3 g, SaturatedFat 5.9 g, Sodium 522.4 mg, Sugar 2 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 CREPES



French Crepes image

A quick and easy recipe for real crepes. Use with sweet fillings. Time does not include the 30-minute rest for the batter.

Provided by domestic god

Categories     Dessert

Time 45m

Yield 15 serving(s)

Number Of Ingredients 5

500 g flour
5 large eggs, slightly beaten
1 liter milk
1 tablespoon rum (or beer)
1 pinch salt

Steps:

  • Put the flour and salt in a bowl. Make a well. Pour in the slightly beaten eggs into the well. Stir with a fork until mixed.
  • Stir in the rum. Add the milk slowly, stirring constantly with a fork. The batter should be smooth, so any lumps need to the broken up and blended inches Let the batter sit for 30 minutes before proceeding.
  • Brush a crepe or heavy frying pan (any size) with melted butter.
  • When the pan is hot, pour in just enough batter to thinly cover the bottom of the pan. Tilt the pan so the base is completely covered with batter. Cook crepe until golden on the bottom (1 minute or so). Flip with a metal spatula, and cook until the second side is golden.
  • Transfer crepe to a plate and cover with foil to keep warm.
  • Repeat the cooking process until the batter is used.
  • Unfilled crepes can be well wrapped and frozen.
  • The recipe can be halved, but then use only two eggs.

Nutrition Facts : Calories 192.1, Fat 4.5, SaturatedFat 2.1, Cholesterol 80.2, Sodium 68.1, Carbohydrate 28.8, Fiber 0.9, Sugar 0.2, Protein 7.8

RUSTIC FRENCH MEATLOAF



Rustic French Meatloaf image

Provided by Paul Grimes

Categories     Blender     Pork     Bake     Quick & Easy     Dinner     Prune     Veal     Pistachio     Candy Thermometer     Breadcrumbs     Gourmet

Number Of Ingredients 14

1 cup fine fresh bread crumbs (preferably from a rustic loaf)
1/2 cup whole milk
3/4 cup finely chopped onion
3 large garlic cloves, minced
1 tablespoon olive oil
1/2 pound chicken livers, separated into lobes, trimmed, and rinsed
3/4 pound ground pork
3/4 pound ground veal
1/4 cup chopped prunes
1/4 cup shelled pistachios
2 teaspoons thyme leaves
2 large eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
Accompaniment: Dijon mustard

Steps:

  • Preheat oven to 475°F with rack in middle.
  • Soak bread crumbs in milk in a small bowl.
  • Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
  • Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
  • Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
  • Serve with:
  • buttered boiled potatoes

FRENCH MARKET MEATLOAF



French Market Meatloaf image

Adapted from 2002 issue of Southern Living. These were originally from Junior Legue cookbooks from New Orleans and Austin

Provided by TXOLDHAM

Categories     Meat

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 (8 ounce) package Cajun-style sausage, diced
1 medium onion, diced
1 small green bell pepper, diced
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 lbs ground beef
1/2 cup beef broth
1/2 cup tomato sauce
1/4 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/3 cup beef broth
1 (8 ounce) can tomato sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool.
  • Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- by 4-inch loaf; place in a lightly greased aluminum foil-lined 15- by 10-inch jellyroll pan.
  • Bake at 375 degrees for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.
  • To make Tomato Gravy, melt butter and whisk in flour and cook, whisking constantly for 1 minute. Gradually whisk in broth and tomato sauce. Reduce heat and simmer until thickened. Whisk in salt and pepper.

Nutrition Facts : Calories 314.5, Fat 20.8, SaturatedFat 8.7, Cholesterol 111.3, Sodium 1058.3, Carbohydrate 7.8, Fiber 1.2, Sugar 2.8, Protein 23.3

FRENCH ONION MEATLOAF



French Onion Meatloaf image

A family favorite! The French-fried onions really make this meatloaf super yummy! Excellent paired with mashed potatoes and green beans with bacon.

Provided by Kay

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

cooking spray
½ cup ketchup
½ cup brown sugar
1 ½ pounds ground beef
¾ cup French-fried onions
¾ cup bread crumbs
2 large eggs
½ cup sour cream
¼ cup milk
1 (1 ounce) package French onion soup mix
2 teaspoons garlic powder
1 ½ teaspoons salt
¼ teaspoon cracked black pepper
¼ teaspoon ground ginger

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray; spread ketchup and brown sugar over the bottom.
  • Combine beef, French-fried onions, bread crumbs, eggs, sour cream, milk, soup mix, garlic, salt, pepper, and ginger in a large bowl. Mix well and shape into a loaf over the ketchup and brown sugar.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 474.8 calories, Carbohydrate 37.4 g, Cholesterol 104.4 mg, Fat 27.9 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 10.3 g, Sodium 1234 mg, Sugar 18.2 g

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