Omelette Pancakes Crepes Recipes

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OMELETTE (PANCAKES/CREPES)



Omelette (Pancakes/Crepes) image

I know this says Omlette but that is what they are called in Swiss! (pronounced om-le-tteh). They would be thin pancakes or crepes in Oz. We usually fill with sliced fried mushrooms and cheese. I had a really nice one last night with Nutella and crushed nuts! Yield will depend on the size of your pan and how thin you can make them (and how many you want to eat! We usually have 2-3 each)

Provided by Chickee

Categories     Breakfast

Time 1h

Yield 10 crepes (approx), 3-4 serving(s)

Number Of Ingredients 7

1 1/2 cups plain flour
1/2 cup self raising flour
2 eggs
1 1/2 cups water, mixed with
1 1/2 cups milk
2 teaspoons oil (flavourless, like sunflower)
1 pinch salt

Steps:

  • Sift flours (you don't have to but it makes them a bit lighter) into a bowl or wide jug.
  • Add lightly beaten eggs and half the milk-water.
  • Whisk with an electric whisk (or with beaters) until mixed, add the remaining milk-water.
  • Whisk some more, for about 1 minute.
  • Add oil and salt, whisk for 1 more minute until smooth and frothy.
  • Refrigerate for 1/2 hour.
  • Take out of the fridge and lightly whisk again, check consistency- it may need a little extra liquid at this stage but you probably wont be able to tell until you start making them.
  • Spray a nonstick pan with oil and heat it up (not too hot!).
  • Lift the pan off the heat. Ladle or pour a small amount of omlette mix into the pan. Rotate the pan so the omlette mix covers the bottom of the pan thinly and is even.
  • Put the pan back on the heat and cook the underside until it is browned.
  • Flip.
  • Cook until ready.
  • Remove the omlette from the pan and put on a plate, cover with another plate to keep them warm. Whilst you are making the others you can keep them like this in a warm oven. Don't worry if they look a little stiff, once they are stored like this (with the plate on top), the steam will soften them so that they roll nicely when you fill them.

Nutrition Facts : Calories 455.6, Fat 11.4, SaturatedFat 4.3, Cholesterol 141.1, Sodium 164, Carbohydrate 69.5, Fiber 2.2, Sugar 0.3, Protein 16.8

PANCAKE BATTER OMELET



Pancake Batter Omelet image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

3 large eggs, beaten
1/4 cup store-bought pancake batter (made to package instructions)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter

Steps:

  • Whisk together the eggs, pancake batter, salt and pepper in a bowl. Melt the butter in a medium nonstick pan over low heat. Add the eggs and cook, stirring with a rubber spatula, until the eggs are mostly set, 3 to 4 minutes. Flip the omelet over itself and remove to a dish. Serve immediately.

BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat 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. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

INSIDE OUT CREPE OMELETS



Inside Out Crepe Omelets image

Ready in only 45 minutes, our inside-out crepe omelets feature crepe bowls filled with cheesy eggs mixed with fresh salsa fresca.

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 7

1 1/2 cups Original Bisquick™ mix
1 cup milk
2 tablespoons whipping cream
3 eggs
16 eggs, beaten
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 cup fresh pico de gallo

Steps:

  • Heat oven to 350°F. Spray 8 ramekins with cooking spray. Set aside.
  • Beat Crepe ingredients with whisk until very well combined.
  • Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 8 have been made.
  • In large bowl, combine Omelet ingredients. Season with salt and pepper as desired.
  • One at a time, place prepared crepes into ramekins in a similar fashion as making a pie crust. Fold into place as needed. Pour egg mixture into each crepe-filled ramekin. Place ramekins on a cookie sheet.
  • Bake about 20 minutes or until eggs have puffed and are cooked through.
  • Cool slightly before unmolding from ramekins. Serve hot, topped with additional pico de gallo and shredded cheese, if desired.

Nutrition Facts : ServingSize 1 Serving

EASY CRêPES



Easy crêpes image

Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday

Provided by Cassie Best

Categories     Dessert, Dinner, Snack

Time 25m

Yield Makes 8 large pancakes

Number Of Ingredients 4

175g plain flour
3 large eggs
450ml milk
sunflower oil , for frying

Steps:

  • Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
  • Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM



Apple Topping for Pancakes, Crepes, or Ice Cream image

This topping isn't just for pancakes-it can be used on ice cream or as a filling for crepes.

Provided by Claude Tenel

Categories     Fruit Filling Recipes

Time 10m

Yield 4

Number Of Ingredients 5

2 tablespoons unsalted butter
2 medium apples - peeled, cored, and cubed
1 tablespoon white sugar
1 teaspoon ground cinnamon, or more to taste
¼ teaspoon vanilla extract

Steps:

  • Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 13.2 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 1.6 mg, Sugar 10.3 g

OMELETTE PANCAKES WITH TOMATO & PEPPER SAUCE



Omelette pancakes with tomato & pepper sauce image

Healthy, low-calorie and gluten-free - these herby egg 'pancakes' will become your go-to favourite for a quick midweek meal

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

4 large eggs
handful basil leaves
2 tsp rapeseed oil , plus a little extra for the pancakes
1 yellow pepper , quartered, deseeded and thinly sliced
2 garlic cloves , thinly sliced
1 tbsp cider vinegar
400g can chopped tomatoes
wholemeal bread or salad leaves, to serve

Steps:

  • First make the sauce. Heat the oil in a large frying pan, and fry the pepper and garlic for 5 mins to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.
  • Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil. Add the egg mixture and cook for 1-2 mins until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.

Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium

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