CREPES
Make and share this Crepes recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 15m
Yield 7 crepes
Number Of Ingredients 5
Steps:
- Combine flour, milk, eggs, and oil.
- Add salt.
- Heat a lightly greased 6 inch skillet; remove from heat.
- Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
- Return to heat; brown on one side only.
- To remove, invert pan over paper toweling.
- Repeat with remaining batter.
- Fill with your favorite filling.
- Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
- Endless ideas.
Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 60.5, Sodium 129.3, Carbohydrate 16.2, Fiber 0.5, Sugar 0.1, Protein 5.3
SINGLE CREPE
Sometimes when I get a hankering for something sweet but don't want to make, say, a sheetcake....voila! A single crepe, which you can top/fill with any number of delicious things: syrup, chocolate, fruit, whipped cream, powdered sugar, etc.
Provided by butterscotchgirl
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients.
- In small pan on low, melt a bit of butter, then pour in batter.
- Flip when edges curl up and crepe is easily movable on pan, then cook for a few more minutes.
CRêPES CAKE
Steps:
- To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
- Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
- To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
- To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
- To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.
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.
CRêPES
I used to sell these in High School all the time as a fundraiser for the French Club I belonged to. We ALWAYS ran out! We served them with Nutella or Jam.
Provided by ThatSouthernBelle
Categories Breakfast
Time 5m
Yield 4 crepes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine egg, milk, flour, sugar, oil and salt.
- Heat lightly greased skillet.
- Spoon in 2 to 3 tablespoons batter.
- Lift and tilt skillet to spread batter over bottom.
- Return to heat and lightly brown on both sides.
Nutrition Facts : Calories 263.3, Fat 9.5, SaturatedFat 3.4, Cholesterol 118.6, Sodium 158, Carbohydrate 34.6, Fiber 0.8, Sugar 6.6, Protein 9.4
CREPES FOR TWO
I'm only cooking for two now and always on the look out for recipes that can be reduced to smaller portions, i.e., not easy to split one egg. I fill my crepes with marmalade, roll and sprinkle with powder sugar. DH like a splash of maple syrup on his. The possibilities are endless with these tasty little morsels.
Provided by Galley Wench
Categories Breakfast
Time 15m
Yield 6 crepes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, milk, eggs, and oil and salt.
- Heat a small skillet or crepe pan, spray with non-stick oil and removed from heat.
- Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
- Return to heat; brown on one side.
- Invert pan over paper towel to remove.
- Repeat with remaining batter.
- Fill with marmalade and roll.
- Sprinkle with powdered sugar.
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
Steps:
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
CRêPES SUZETTE
This classic French recipe is a fine way to elevate the humble pancake into a smart pudding
Provided by Good Food team
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
- Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
- Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
- Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.
Nutrition Facts : Calories 451 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium
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
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