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
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.
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
CLASSIC CRêPES
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Provided by Good Food team
Categories Dessert
Time 1h
Yield Makes 12
Number Of Ingredients 4
Steps:
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
- Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
- Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
- Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.06 milligram of sodium
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
CREMA CREPES 4 WAYS RECIPE BY TASTY
Here's what you need: large eggs, kosher salt, sugar, vanilla extract, all purpose flour, Lala® Crema, water, unsalted butter, dulce de leche, flaky sea salt, pecan, cayenne pepper, milk chocolate, ground cinnamon, almond butter, maple syrup, apple sauce, apple, Lala® Crema, powdered sugar, lemon zest, lemon juice, mixed berries, fresh berry
Provided by LALA
Categories Desserts
Yield 6 servings
Number Of Ingredients 24
Steps:
- Make the crepes: Add the eggs, salt, sugar, vanilla, flour, Lala® Crema, and water to a blender and blend on high speed for 1 minute, or until smooth. Let the batter rest for 10 minutes before using.
- Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1-2 minutes, until the batter looks dry on top and the bottom is golden brown. Flip and cook until golden brown on the other side, 1-2 minutes more. Transfer the crepe to a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
- Dulce de Leche: Spread each crepe with 1 tablespoon of dulce de leche, then sprinkle with ¼ teaspoon flaky salt. Fold the crepes in half, then in half again to make triangular shapes.
- Drizzle each crepe with the remaining dulce de leche and top each with 1 tablespoon chopped pecans and a sprinkle of the remaining flaky salt. Enjoy!
- Spicy Cinnamon Chocolate: In a small bowl, stir the cayenne into the melted chocolate until combined.
- Spread each crepe with 1 tablespoon of the chocolate, then sprinkle with ¼ teaspoon cinnamon. Fold the crepes in half, then in half again to make triangular shapes.
- Swipe a small smear of the remaining chocolate on the top of each crepe and top each with a sprinkle of the remaining cinnamon. Enjoy!
- Almond Butter & Apple: In a small bowl, mix together the almond butter and 3 tablespoons of maple syrup until smooth.
- Spread each crepe with 1 tablespoon of the almond butter mixture, then spread with 1 tablespoon applesauce. Fold the crepes in half, then in half again to make triangular shapes.
- Top each crepe with a few slices of apple, then drizzle with the remaining maple syrup. Enjoy!
- Berries & Crema: In a small bowl, mix together the Lala® Crema, powdered sugar, ½ teaspoon lemon zest, and the lemon juice until smooth.
- Spread each crepe with 1 tablespoon of crema mixture. Then, sprinkle with ¼ cup chopped berries. Fold the crepes in half, then in half again to make triangular shapes.
- Drizzle the crepes with the remaining crema mixture and sprinkle with remaining ½ teaspoon lemon zest. Garnish with more berries. Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, Sugar 35 grams
More about "crepes 4 ways recipes"
BEST EASY CREPE RECIPE - HOW TO MAKE CREPES - DELISH
From delish.com
4/5 (145)Total Time 35 mins
HOW TO MAKE CREPES (RECIPE + VIDEO) - SALLY'S BAKING …
From sallysbakingaddiction.com
3 WAYS TO MAKE CREPES - WIKIHOW
From wikihow.com
CREPES - SUGAR SPUN RUN
From sugarspunrun.com
AUTHENTIC FRENCH CRêPES (FRENCH PANCAKES) - A BAKING …
From abakingjourney.com
ORIGINAL FRENCH CRêPES SUZETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BASIC CREPES RECIPE - PILLSBURY.COM
From pillsbury.com
15 BEST CRêPE RECIPES - THE SPRUCE EATS
From thespruceeats.com
MAKING THE PERFECT CREPE (3 WAYS) - YOUTUBE
From youtube.com
OUR BEST CREPE FILLING IDEAS | MARTHA STEWART
From marthastewart.com
CRêPES TWO WAYS - YOUTUBE
From youtube.com
EASY CREPE RECIPE - YOUTUBE
From youtube.com
CREPES 4 WAYS • TASTY RECIPES - YOUTUBE
From youtube.com
HOW TO MAKE CREPES | EASY CREPE RECIPE - YOUTUBE
From youtube.com
CREPES 4 WAYS - YOUTUBE
From youtube.com
4 WAYS WITH PANCAKE BATTER | FEATURES | JAMIE OLIVER
From jamieoliver.com
LET THEM EAT CREPES: 4 NEW DISHES ARE JOINING THE MENU AT DILETTO …
From news.yahoo.com
You'll also love