Grandma Knobels Crepes Recipes

GRANDMA KNOBEL'S CREPES

Steps:

• Sift flour, sugar, and salt into a large bowl. Add milk, eggs, and vanilla and whisk until smooth and slightly thinner than a regular pancake batter; do not overmix the batter or it will result in tougher crepes.
• Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.
• Pour about 1/2 cup batter into the dot of oil. Hold the skillet by the handle and tilt the pan around so the batter evenly coats the entire skillet; the crepe should be about 1/8-inch thick. Cook until the bottom is medium brown, the top is dry, and the edges are starting to curl, about 1 minute. Flip the crepe and cook until golden brown on the other side, about 30 seconds. If each crepe takes longer than 2 minutes to cook, the batter may need to be thinner or you may need to use a higher heat.
• Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.
• Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.

GRANDMA NANCY'S CREPE RECIPE

Steps:

• Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side.

REGULAR CREPES

Steps:

• In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix 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. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.

GRAND MARNIER CRêPE CAKE

Steps:

• Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.
• Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate.
• Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
• Center a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24.

GRASSHOPPER CREPES

Steps:

• Heat marshmallows and milk in a saucepan over low heat, stirring almost constantly, until marshmallows just melt.
• Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 1/2 hour.
• Stir liqueurs and several drops food coloring into marshmallow mixture.
• Beat 1 cup heavy cream until stiff, and fold marshmallow mixture into whipped cream.
• Fill cooked crepes, roll into cylinders, and chill until firm.
• Place two crepes on each dessert plate, top with extra whipped cream, and sprinkle with grated chocolate if desired.
• Refrigerate up to 2 hours before serving.
• Makes 12 crepes, for 6 generous servings.
• Recipe is Extremely rich.
• One or two crepes is plenty for almost anyone.
• Recipe can be cut in half.
• Chocolate Crepes:.
• In mixing bowl, beat eggs.
• Add flour sugar and cocoa alternately with buttermilk, whisking until smooth.
• Refrigerate batter 1 hour before cooking.
• To cook, spray a nonstick (preferably) crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan.
• Ladle about 2-3 Tbsp of batter into pan, and swirl until it completely coats the bottom of the pan.
• If you have any excess batter in the pan, just dump it back into the bowl.
• Cook just until the edges of the crepe begin to look dry and a little crisp.
• Turn over, and cook the other side for about 20-30 seconds longer.
• Turn out onto a towel to cool, and repeat for the next crepe.
• It should not be necessary to separate the crepes with wax paper to prevent sticking, but you may, if desired.
• Recipe makes about 1 dozen crepes, but I usually double it and store the extra crepes in the freezer.
• Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.