Spinachcrepebatter Recipes

CREPE BATTER RECIPE

Crepe Batter Recipe image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 10 crepes

Number Of Ingredients 8

Ingredients

3/4 cup cold milk
3/4 cup cold water
3 eggs
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
5 tablespoons melted butter
3 tablespoons cooking oil

Steps:

In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.
Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.

BASIC CREPE BATTER

Basic Crepe Batter image

This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!

Provided by Nif_H

Categories Breakfast

Time 1h20m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 eggs
1 1/4 cups 1% low-fat milk (you can use other fat contents)
1 cup plain flour
1/4 teaspoon salt
2 tablespoons butter, melted or 2 tablespoons vegetable oil

Steps:

Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
Sift the flour with the salt and add to the egg and milk mixture.
Add the melted butter or vegetable oil and blend thoroughly.
If beating by hand, strain the mixture through a sieve to remove any lumps.
Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!

SPINACH CREPE BATTER

Spinach Crepe Batter image

This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!

Provided by Nif_H

Categories Spinach

Time 1h20m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 8

Ingredients

3 eggs
1 1/4 cups 1% low-fat milk
1/3 cup spinach, finely chopped and packed
1 1/4 cups plain flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 pinch nutmeg
2 tablespoons vegetable oil

Steps:

Beat the eggs, then add milk and mix either by hand or in the electric blender. We use a blender because it mixes well and is easy to pour from.
Add the spinach and blend well.
Sift the flour with the salt, pepper and nutmeg and gradually add to the spinach mixture.
Add the oil and blend thoroughly.
Set aside and allow mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix.
Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
Be adventuresome and stuff these with whatever sounds good with spinach! Try shrimp or chicken or other vegetables.

Nutrition Facts : Calories 288.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 143.3, Sodium 380.3, Carbohydrate 34, Fiber 1.1, Sugar 4.2, Protein 11.4

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