MELT IN YOUR MOUTH CREPES
A traditional English breakfast pancake. Roll up with sugar and lemon, or fill with your favorite cheese, lingonberries, or Nutella®! My kids love these!
Provided by wendy
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Mix flour, 1 cup milk, and eggs together in a large bowl. Stir butter, sugar, and vanilla extract into flour mixture until smooth. Add remaining 1 cup milk; mix until just blended.
- Heat a cast iron crepe pan over medium heat; spray surface with cooking spray. Pour a thin and even layer of batter onto the heated pan; fry for 30 to 60 seconds on each side. Repeat with remaining batter, spraying the pan between each batch.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 44.8 g, Cholesterol 125.7 mg, Fat 14.1 g, Fiber 1.3 g, Protein 12.1 g, SaturatedFat 7.9 g, Sodium 147.3 mg, Sugar 9.2 g
BREAKFAST MOM CREPES
Provided by Food Network
Categories main-dish
Time 40m
Yield 10 to 12 crepes
Number Of Ingredients 15
Steps:
- For the bacon and sausage: Heat a large cast-iron pan over medium-high heat until hot. Throw in 6 slices of bacon and cook until browned and crispy, about 5 minutes per side. Repeat with the remaining bacon. Keep warm.
- Heat a cast-iron griddle over medium-high heat until hot. Add the sausages and cook until browned and cooked through, about 5 minutes per side. Keep warm.
- For the crepes: Crack the eggs in a blender pitcher and add the milk, sugar, vanilla, cinnamon and salt. Turn the blender on low to combine, then turn the speed up to medium. With the blender running, slowly add the flour and blend until combined.
- Grease 2 crepe pans with 1/2 teaspoon coconut oil and set over medium-high heat until hot. Pour some batter into each pan, move it around and cook each crepe on the first side until the batter bubbles up and the underside is brown, about 1 minute. Using a long, thin, flexible spatula, scoop up the crepes and flip. Cook until golden on the second side, about 1 minute (be aware the second side usually cooks faster than the first). Serve the crepes immediately (or put on a plate in a 200 degree F oven to keep warm) and continue with the remaining batter, adding coconut oil to the pans as needed.
- Heat the maple syrup in a saucepan over low heat, then pour into a pitcher for serving. Serve the crepes with the warm syrup, strawberry and blueberry jelly, bananas, mandarin oranges, bacon and sausages.
MY MOTHER'S SWEET CREPES
Make and share this My Mother's Sweet Crepes recipe from Food.com.
Provided by angler491
Categories Breakfast
Time 45m
Yield 32 4 inch crepes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Add dry ingredients into a large mixing bowl. Stir thoroughly.
- Mix in 4 large eggs followed by 1 tbsp cooking oil and at least 4 cups of milk.
- Whisk together all ingredients until thoroughly blended.
- The batter should be fluid but not too wet. It should be similar to the consistency of liquid dish soap or ketchup. If it's heavier than that add some milk or water. If it's too fluid add some flour to thicken it a bit.
- Add or reduce the sugar according to your taste but remember, these are "sweet" crepes.
- On the stove, preheat (medium heat) approximately 1 tablespoons of cooking oil or shortening in a 10-12 inch cast iron skillet until the oil covers the entire skillet's surface.
- Using a ladle, pour four separate crepes into the skillet. Cook on medium heat until the top of the crepe loses most of it's fluidity. It will also dull in color(approximately 1 minute), flip the crepes and cook the other side approximately 30-40 seconds.
- Remove from heat and repeat until there is no more batter.
- A fully cooked crepe should be browned on both sides, the edges a bit crispy and a rubbery internal texture.
- Serve flat on a plate with butter and syrup or serve rolled stuffed with cream cheese or butter and jam. Other toppings and fillers include peanut butter, jelly, jams, molasses (my favorite), brandy, powdered sugar, brown sugar.
- They're also a great "snack". Roll jellies, jams, cream cheeses, etc. into the remaining crepes and store them in the refrigerator for a quick snack. They can be eaten cold or heated.
Nutrition Facts : Calories 408.6, Fat 9.1, SaturatedFat 3.9, Cholesterol 122.8, Sodium 115.2, Carbohydrate 69, Fiber 1.4, Sugar 25.3, Protein 12.3
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