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.
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
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
More about "les crepes dor recipes"
LES CRêPES DE LA CHANDELEUR - RECIPE, TIPS & VOCABULARY - FRENCH …
From frenchtoday.com
Estimated Reading Time 8 mins
- What is “la Chandeleur”? La Chandeleur (on Feb 2nd), is a French holy day where most French households will eat crêpes at dinner time. This French tradition finds its origins in an old Roman ritual of harvest & fertility.
- What is the Difference Between “Une Crêpe” and “Une Galette”? “Ma Doué !!” (Oh My God) would say a Breton (a native of Brittany where crêpes and galettes come from)…
- The Ingredients Necessary To Bake French Crêpes. For a ‘universal’ crêpe that you can eat both in a savory and sweet variation you’ll need these ingredients
- Making the French Pancake Batter (“la Pâte à Crêpes”) To prepare “la pâte à crêpes”, put all the ingredients except the butter in a large bowl and using a hand mixer, mix everything until smooth.
- The French Crêpes Setup. Unless you are by yourself or have plenty of time to spare, it’s much easier to have 2 or 3 (or 4!!) pans going on. If it’s your first time baking crêpes, you may want to start with one pan at a time until you are comfortable with all the “moves”.
FRENCH CREPE RECIPE - MON PETIT FOUR®
From monpetitfour.com
4.6/5 (124)Total Time 20 minsCategory BreakfastCalories 237 per serving
- Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
- Grease a non-stick, 6" skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
- Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn't lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.
CLASSIC FRENCH CREPES (EASY CREPES RECIPE) - THE FLAVOR BENDER
From theflavorbender.com
5/5 (95)Total Time 25 minsCuisine European, FrenchCalories 109 per serving
CREPES - ONCE UPON A CHEF
From onceuponachef.com
LES CRêPES - THE FRENCH LEARNING INSTITUTE
From thefrenchlearninginstitute.com
15 BEST CRêPE RECIPES - THE SPRUCE EATS
From thespruceeats.com
CREPES OR FRENCH PANCAKES: MY FAVOURITE RECIPE!
From frenchmoments.eu
LES CREPES D'OR | THE GALLOPING GOURMET | FOOD NETWORK
From foodnetwork.com
BEST LES CREPES DOR RECIPES - RECIPERT.COM
From recipert.com
HOW TO MAKE CREPES - COMFORTABLE FOOD
From comfortablefood.com
AUTHENTIC FRENCH CRêPES (FRENCH PANCAKES) - A BAKING …
From abakingjourney.com
LES CRêPES - QUAINT FRENCH LIVING
From quaintfrenchliving.com
THIN BREAKFAST CREPES | RICARDO
From ricardocuisine.com
EASY FRENCH CREPES (CLASSIC RECIPE) - DEL'S COOKING TWIST
From delscookingtwist.com
EASY FRENCH CRêPES RECIPE - LE CHEF'S WIFE
From lechefswife.com
CREPES FRANCAISE (AUTHENTIC FRENCH CREPES) – BAKING …
From bakinglikeachef.com
HOW TO MAKE CREPES | FRENCH CREPE RECIPE - YOUTUBE
From youtube.com
29 SWEET AND SAVOURY PANCAKE RECIPES EVERYONE WILL LOVE - MSN
From msn.com
LES CREPES D'OR RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
LES CRêPES | RECETTES DU QUéBEC
From recettes.qc.ca
You'll also love