French Crepes Recipe Recipes Recipe For Hand
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
FRENCH CREPES
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
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
MULTIGRAIN BLENDER CREPES
Simple way to make healthy and yummy crepes! If saving crepes for future use, stack cooled crepes between layers of waxed paper and seal in a zip-top bag. The crepes will keep in the fridge for 5 days.
Provided by Washington Grown
Categories Crepes and Blintzes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Place oats in a blender and blend on high speed to make oat flour, 10 to 15 seconds. Add milk, water, eggs, melted butter, sugar, and salt and blend until combined. Add both flours and blend until incorporated and smooth, about 20 seconds.
- Refrigerate batter for 1 hour.
- Remove batter from the refrigerator and blend for a few seconds if batter has separated.
- Heat a 12-inch saucepan over medium heat. Spray the warm pan with nonstick spray. Add 1/4 cup batter to the pan, lifting and swirling the pan immediately so the batter spreads thinly and uniformly around the pan. Cook until the edges are set and begin to pull away from the pan, 1 to 3 minutes. Flip crepe with a rubber spatula and cook for another 30 seconds. Remove to a cooling rack and repeat to cook remaining crepes.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 11.5 g, Cholesterol 42.2 mg, Fat 2.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 83.1 mg, Sugar 1.7 g
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