PERFECT CREPES
This is from my favorite cookbook, The Seattle Classic Cookbook. (Not a bad recipe in the book!) I added the word "Perfect". I have used this recipe for years. Crepes are so easy to make and make you look like you are a pro. I have filled with everything from prawns to strawberries. I like to make extras to freeze. Last night used this recipe to make Chicken Cordon Bleu Crepes from Zaar. Yum!
Provided by Terriyaki 2
Categories Dessert
Time 1h5m
Yield 16-20 crepes, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients together with a whisk or in a blender. Cover and let stand for at least 1 hour. (If it is to stand longer, refrigerate.) Batter should be very light. It is OK to add up to 1/3 cup more milk just before cooking if it seems a bit thick.
- In a 6-8 inch skillet, melt a little butter and then wipe gently to leave just a thin film. Pour 3-4 tablespoons of batter into the pan and quickly swirl to spread the batter all over the bottom of the pan. Cook crepe until it it just lightly brown around the edges and it becomes loose from the pan. Flip crepe and cook for a few seconds. Remove from pan and stack on a plate with each crepe seperated by a piece of waxed paper. You may need to rebutter the pan after a few crepes.
- To fill, place a crepe browned side down, run filling down the center and roll the crepe over enchilada-like. Arrange with the seam side down in a casserole dish and bake according to whatever recipe you are using.
Nutrition Facts : Calories 314.5, Fat 18.5, SaturatedFat 10.9, Cholesterol 130.3, Sodium 158.7, Carbohydrate 28.6, Fiber 0.9, Sugar 0.2, Protein 8.2
BASIC CREPES
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
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
CREPES
Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 17 to 22 crepes
Number Of Ingredients 6
Steps:
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
Steps:
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
CLASSIC CREPES
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 32 six-inch or 12 ten-inch crepes
Number Of Ingredients 5
Steps:
- Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
- Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
- Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
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- Preheat the frying pan until it's sizzling hot, keeping heat at medium/high. With the first crepe, use spray oil to pray pan. After the first one, you wouldn’t need to do this, because crepes already have oil in them.
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- Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
- Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-1/2 cup batter to the pan.
- Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
- Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
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- Sweet or Savory Basic Crêpes. Attention crêpe novices: start here to master a crêpe recipe you can pull out of your back pocket for both sweet and savory dishes.
- Savory Turkey and Mushroom Crêpes. If you have leftover turkey from a roast dinner, try this elegant savory crêpe recipe to use it in a fresh way. It has multiple steps, but you can make both the sauce and the crêpes ahead to save time.
- Crêpe Suzette. Make the traditional orange-scented crêpes Suzette at home for a fun and exciting cooking project. It makes a lovely dessert, but you can also serve it as a showstopping brunch addition.
- Cranberry Crepes. Ideal for a holiday breakfast or for making a regular Sunday feel like a special occasion, these cranberry crêpes are a festive dish. They are stuffed with rich cream cheese and topped with a sweet and tart homemade cranberry jam.
- Gluten-Free Buckwheat Crêpes. Whether you avoid gluten or want a crêpe with a slightly nuttier texture and flavor, buckwheat crêpes will fit the bill. Serve them warm and topped with sweet cheese, berry jam, fresh fruit, or your favorite dessert crêpe fillings.
- Tapioca Flour Crêpes. For another refined flour alternative, try using tapioca in these easy and delicious crêpes that also contain no added sugar. They work for both sweet and savory dishes, so swap them out for any crêpe main dish or treat you have planned.
- Croatian Crêpes. With a thicker batter than the French version but thinner than American pancakes, Croatian crêpes, or palačinke, come both sweet and savory.
- Crêpe Cake. Once you've perfected your crêpe technique, get ready for the big time. Crêpe cakes not only look pretty, but they also make an impressively delicious dessert for holidays, birthdays, or anytime you need to treat yourself.
- Chocolate Crêpes. Chocoholics won't be able to resist the sweet, rich flavor of chocolate crêpes. They pair well with preserved or fresh fruit, whipped cream, chopped nuts, bananas, or any other dessert topping your heart desires.
- Vegan Crêpes. Swapping out the dairy for soy margarine, plant milk, and coconut milk makes these light and airy crêpes perfect for vegan diets and those who require egg-free dishes.
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