Sweet Crepes Recipes

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SWEET CREPES



Sweet Crepes image

This Sweet Crepes recipe is simple, tasty, and works every time.

Provided by Tania Sheff

Categories     Breakfast

Time 25m

Number Of Ingredients 7

2 cups milk (non-fat, reduced fat or whole milk)
1 1/3 cups flour
4 eggs
1/4 cup vegetable oil
1 tbsp sugar
1/3 tsp salt
butter for greasing the pan

Steps:

  • Mix well (or blend) all the ingredients together, excluding the butter.
  • Heat a lightly-buttered frying pan over a medium-high heat.
  • Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
  • Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
  • Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.

Nutrition Facts : Calories 101 kcal, Carbohydrate 9 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 85 mg, Sugar 1 g, ServingSize 1 serving

DESSERT CREPES



Dessert Crepes image

Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

Provided by ANN57

Categories     Breakfast and Brunch     Crepes     Sweet

Time 20m

Yield 8

Number Of Ingredients 6

4 eggs, lightly beaten
1 ⅓ cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
½ teaspoon salt

Steps:

  • In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
  • Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 17.2 g, Cholesterol 111.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 234.5 mg, Sugar 5.3 g

SWEET CREPES



Sweet Crepes image

Provided by Food Network

Time 1h10m

Yield Twelve 7 inch Crepes

Number Of Ingredients 7

1/2 cup all-purpose flour
1/4 cup sugar
Pinch salt
2 eggs
2/3 cup milk
1 tablespoons unsalted butter, melted
Clarified butter or vegetable oil, for greasing skillet

Steps:

  • In a bowl whisk together flour, sugar, salt, eggs, milk and butter until smooth. Let batter sit 30 minutes before using.
  • Heat a 7-inch skillet, preferably nonstick, over medium-high heat and brush with clarified butter or oil. Swirl 3 tablespoons of batter over bottom of pan, tilting to spread evenly. Cook until center is set and edges are lightly browned, 1 to 2 minutes. Use a thin spatula to turn crepe and brown second side 30 seconds. Slide crepe out onto a plate. Repeat with remaining batter, stacking crepes as you finish them.

SWEET CREPES



Sweet Crepes image

Provided by Dave Lieberman

Categories     dessert

Time 1h28m

Yield about 5 servings

Number Of Ingredients 13

3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk (preferably whole)
2 eggs
2 tablespoons sugar
1 tablespoon melted butter, plus more for cooking crepes
1/2 teaspoon vanilla extract
Jam
Honey
Sugar
Chocolate hazelnut spread (recommended: Nutella)
Peanut butter
Sliced bananas

Steps:

  • Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
  • Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
  • Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
  • Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.

BASIC SWEET CREPES



Basic Sweet Crepes image

This recipe is from "JOY of COOKING" and it is the best Crepe recipe I know of. I make it all the time, in a blender, leaving it overnight in the refrigerator, to fix strawberry crepes for Sunday breakfast.

Provided by Angelcook

Categories     Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Steps:

  • Pour the batter into a pitcher or other container with a pouring lip.
  • Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).
  • Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
  • Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
  • Stack the finished crepes between sheets of wax paper.
  • Use immediately or let cool, wrap airtight and freeze for up to 1 month.

Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.7, Cholesterol 41.8, Sodium 30, Carbohydrate 6.1, Fiber 0.1, Sugar 1.6, Protein 1.9

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