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.
DESSERT CREPES
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
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
SIMPLE CREPES
Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h15m
Yield Makes 12 (8-inch) crepes
Number Of Ingredients 6
Steps:
- In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
- Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g
SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES
I made these for the very first time yesterday, and I must say how absolutely DELICIOUS they were! Good enough to eat alone, without any fillings really. They're super easy, and a great breakfast or brunch item. Enjoy!
Provided by cooking in cairo...
Categories Breakfast
Time 25m
Yield 12-14 crepes
Number Of Ingredients 7
Steps:
- In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
- Add sugar and salt, blend for a few seconds turn off.
- Add melted butter and vanilla, blend a few seconds turn off.
- Add flour, blend until all mixed.
- Okay now for cooking them, this is what I did --
- I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
- Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
- I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
- So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
- *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
- Serve with powdered sugar, jam, fruits any filling of your choice!
- *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
- *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.
Nutrition Facts : Calories 121.7, Fat 6.2, SaturatedFat 3.4, Cholesterol 66.1, Sodium 224.2, Carbohydrate 12.6, Fiber 0.3, Sugar 4.9, Protein 3.7
17 BEST SAVORY CREPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a savory crepe in 30 minutes or less!
Nutrition Facts :
WONDERFULLY DELICATE CREPES
This is a very easy recipe to make and is good for any dessert, cold or warm with either a savory or sweet filling. DH likes them with jam nd I am a Crepe Suzette kinda gal. A seafood filling is wonderful too. Mmmmm.
Provided by Secret Agent
Categories Dessert
Time 22m
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 5
Steps:
- Whiz everything in your blender for two minutes. Refrigerate for 20 minutes.
- Pour 1/3 cup batter into a hot buttered crepe pan or non-stick pan. Turn when the crepe bubbles up. Don't brown them too much, a crepe should be eggy not crispy. Stack them until you are ready to fill them.
- Continue with your recipe.
Nutrition Facts : Calories 115.4, Fat 4.2, SaturatedFat 2.3, Cholesterol 36.4, Sodium 53, Carbohydrate 14.7, Fiber 0.4, Sugar 3.3, Protein 4.4
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