FRENCH CREPES
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g
FRENCH VANILLA CREPES
I had to make a fancy dessert for about 45 people so I made one up. I served these crepes filled with a sweet ricotta filling, froze them and drizzled them with raspberry and chocolate sauce and whipped cream. They were a huge hit and very simple. They work great at breakfast time with fruit or egg filling too.
Provided by startnover
Categories Breads
Time 5m
Yield 15-20 serving(s)
Number Of Ingredients 7
Steps:
- Combine eggs and salt. Beat in flour alternately with milk.
- Add sugar, butter, and vanilla.
- Beat until smooth.
- Refrigerate until ready to cook.
Nutrition Facts : Calories 90, Fat 2.8, SaturatedFat 1.4, Cholesterol 43.1, Sodium 112.4, Carbohydrate 12, Fiber 0.3, Sugar 1, Protein 3.6
VANILLA CREPES
When I was a little girl, my mother would always make us crepes on Sundays. I also loved the smell of vanilla when my mother would make her cookies. So, I would always ask her to make her cookies, and when she refused, I would take out the vanilla and sit it next to me with the cap open, so that I could breathe the aroma. My mother get a kick out of this, and said, well, if it's that important, we'll add a little vanilla kick, just for you. After the first time she put the vanilla in, there was never a last...it became a tradition.
Provided by lelainem10
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
- Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
- Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Nutrition Facts : Calories 142 calories, Carbohydrate 15.9 g, Cholesterol 66.4 mg, Fat 6.7 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 146 mg, Sugar 3.9 g
REAL FRENCH CREPES
I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.
Provided by SAMMYSAM
Categories Breakfast and Brunch Crepes Sweet
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine flour, egg, and milk.
- Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 16.9 g, Cholesterol 32.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 38.9 mg, Sugar 3.4 g
BREAKFAST CREPES
A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Provided by Sally
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g
CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)
If you like Bob Evan's version of crepes and the cream cheese sauce that they serve in them, this is the best recipe that comes close to it!
Provided by Evey1203
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a blender mix together the milk, eggs and vanilla.
- Stir in the flour, sugar, salt and melted butter until well blended.
- Heat a crepe pan or a good non stick 8 " pan over medium heat until hot.
- Lightly coat with a tiny bit of olive oil.
- Pour 1/4 cup of batter into the pan and tip pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look.
- Place crepes on parchment papaer or wax paper to seperate each one.
- Fill crepes with the Vanilla Cream Sauce. Directions below --.
- VANILLA CREAM SAUCE DIRECTIONS.
- Mix all ingredients for Vanilla Cream Sauce together.
- Spoon into center of crepe and fold over seam side down.
- Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!
REAL FRENCH CREPES
This recipe was found on allrecipes.com. Plain & simple, these crepes are dressed up with a scoop of ice cream & a drizzle of chocolate sauce!
Provided by Sydney Mike
Categories Dessert
Time 15m
Yield 7 crepes, 7 serving(s)
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine all the ingredients, mixing well.
- Heat a large skillet or crepe pan over medium-high heat, then spray it with a non-stick cooking spray.
- Pour about 1/3 cup of batter into the pan, & as it cooks, lift the pan & turn it by rotating your wrist, spreading a PAPER THIN amount in the pan.
- Flip the crepe when it starts to bubble.
- When finished cooking, remove it & repeat the process with the remaining batter.
Nutrition Facts : Calories 119.8, Fat 3.4, SaturatedFat 1.8, Cholesterol 36.3, Sodium 44.7, Carbohydrate 16.9, Fiber 0.5, Sugar 0.1, Protein 5
FRENCH STRAWBERRY CREPES
Yummy and sweet French-style strawberry breakfast crepes! You can change around the types of fruits to fit your tastes and even add chocolate chips, nuts, or chocolate shavings if you'd like.
Provided by catercow
Categories Breakfast
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- For the filling: toss the strawberries and brown sugar in a bowl and set aside.
- For the crepes:In a medium bowl whisk flour, egg, oil, vanilla, baking powder, cinnamon, and skim milk.
- Heat frying pan over medium heat and spray with cooking spray. Pour 1/3 a cup of the batter in the pan and make sure it evenly covers the bottom.
- Cook each side for 30-45 seconds on each side (should not be completely browned) And remove to a plate.
- When all crepes are fully cooked, spread one or two spoonfuls of cool whip into the middle, cover with a spoonful of the berry mixture. Then wrap one side of the crepe over the mix and the other side over the first. Cover with cool whip and more berry mix. Repeat and enjoy!
Nutrition Facts : Calories 143.5, Fat 3.4, SaturatedFat 0.7, Cholesterol 53.8, Sodium 92.4, Carbohydrate 22.9, Fiber 1.7, Sugar 6.3, Protein 5.4
EASY FRENCH CREPES
This is the best crepe recipe you'll find and it's amazingly simple. Not surprisingly, Julia provides the basis of this recipe.
Provided by tommer100
Categories Breakfast
Time 25m
Yield 12-15 Crepes, 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Place water, milk, flour, eggs and salt into blender (in that order makes it easier to scrape the unmixed flour off the sides) and blend at lowest setting.
- After 30 seconds pour in melted butter and continue to blend at lowest setting for two minutes (make sure to stop the blender after about 15 seconds and scrape any unmixed flour off the sides).
- Warm a non-stick crepe pan (8" or 10" pans are the best size) over medium heat.
- Starting with the crepe pan already tilted, pour in 1/4 cup to 1/3 cup of batter (depending on pan size) and quickly tilt the pan spreading the batter to the edges (this should make for a nice thin crepe).
- Once the edges start to curl up slightly, inspect the under-side to see if it's a light golden-brown.
- This step is up to you, but some people like to flip the crepe for about 10-15 seconds just to give it a more "finished off" look.
- Fill with fruit or Nutella or cinnamon-sugar, or my favorite, ham & Gruyère (don't forget to add pepper!).
Nutrition Facts : Calories 283.1, Fat 24.7, SaturatedFat 13.7, Cholesterol 300.1, Sodium 659.6, Carbohydrate 4.3, Sugar 0.3, Protein 11.2
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