Kates Basic Crepes Recipes

KATE'S EASY CREPES SUZETTE

Kate's Easy Crepes Suzette image

Here's a filling for Crepes Suzette without the traditional flaming--less fun but very good! You can substitute Triple Sec, Cointreau, Limoncello or other liquers for the Grand Marnier. Step-by-step photos are posted in the French Forum under "Techniques." I recommend recipe #170083 made with butter.

Provided by Chef Kate

Categories Dessert

Time 15m

Yield 8-10 crepes

Number Of Ingredients 6

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 lemon, zest of
1 lemon, juice of
2 teaspoons Grand Marnier
8 -10 crepes

Steps:

Cream the powdered sugar into the butter until you have a smooth texture.
Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled) when you add the citrus and alcohol but that is okay.
Spread the mixture over each crepe.
Fold the crepes in quarters and pile together.
Keep crepes warm in a 200 degree Fahrenheit oven.

Nutrition Facts : Calories 234.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 3.3, Carbohydrate 8, Sugar 7.5, Protein 0.3

KATE'S BASIC CREPES

Kate's Basic Crepes image

This is my foolproof method for crepes. There are step-by-step photos in the French Forum to go with it. Use oil for savory crepes, sweet butter for dessert crepes. Depending on your taste and the weather (humidity affects the batter), use anywhere from 6 - 8 eggs. And check out the Crepes! cookbook for dozens of crepe fillings and recipes posted here on 'Zaar.

Provided by Chef Kate

Categories Dessert

Time 1h

Yield 20 crepes

Number Of Ingredients 6

Ingredients

2 cups flour
6 -8 eggs
1/3 cup oil (you can substitute sweet butter)
4 cups milk
1 pinch salt
oil or butter, for the pan

Steps:

First, combine the flour, eggs, salt and oil in a large bowl so you have plenty of room to whisk and combine these ingredients well. Then add about a quarter of the milk and mix till smooth.
When it is smooth, add the balance of the milk all at once and mix gently until you have achieved a homogenous batter --NO LUMPS (Sans Grumeaux!).
Then let the batter sit at room temperature for at least half an hour -- Now your batter is ready.
Heat your skillet or, if you are lucky enough to have one, your crepe pan, add oil or butter or a combination of both--just enough to give the pan's surface a sheen, and add just enough batter to make a very thin veil across the pan.
Then, using a spatula, carefully turn your crepe once it begins to brown around the edges and cook it on the other side.
When it is lightly browned on both sides, remove it from the pan and lay it on a warm plate.
Repeat the process, stacking your crepes one on top of the other.

BASIC CREPES

Basic Crepes image

This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 20 crepes.

Number Of Ingredients 6

Ingredients

4 large eggs
1-1/2 cups 2% milk
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
8 teaspoons butter

Steps:

In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 50mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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