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.
PERFECT CREPES
This is from my favorite cookbook, The Seattle Classic Cookbook. (Not a bad recipe in the book!) I added the word "Perfect". I have used this recipe for years. Crepes are so easy to make and make you look like you are a pro. I have filled with everything from prawns to strawberries. I like to make extras to freeze. Last night used this recipe to make Chicken Cordon Bleu Crepes from Zaar. Yum!
Provided by Terriyaki 2
Categories Dessert
Time 1h5m
Yield 16-20 crepes, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients together with a whisk or in a blender. Cover and let stand for at least 1 hour. (If it is to stand longer, refrigerate.) Batter should be very light. It is OK to add up to 1/3 cup more milk just before cooking if it seems a bit thick.
- In a 6-8 inch skillet, melt a little butter and then wipe gently to leave just a thin film. Pour 3-4 tablespoons of batter into the pan and quickly swirl to spread the batter all over the bottom of the pan. Cook crepe until it it just lightly brown around the edges and it becomes loose from the pan. Flip crepe and cook for a few seconds. Remove from pan and stack on a plate with each crepe seperated by a piece of waxed paper. You may need to rebutter the pan after a few crepes.
- To fill, place a crepe browned side down, run filling down the center and roll the crepe over enchilada-like. Arrange with the seam side down in a casserole dish and bake according to whatever recipe you are using.
Nutrition Facts : Calories 314.5, Fat 18.5, SaturatedFat 10.9, Cholesterol 130.3, Sodium 158.7, Carbohydrate 28.6, Fiber 0.9, Sugar 0.2, Protein 8.2
PERFECT FRENCH CREPES
After trying many other recipes I came back to my original that always gives me perfect result.These can be served with a chicken or seafood filling.Check out my Recipe #171235. Also for a special dessert with sliced fruits, whipped cream or a custard. My crepes pan is a 24cm. 91/2 inch steel pan. I find using a blender produces a smoother batter and a lighter crepe.
Provided by Sageca
Categories Brunch
Time 45m
Yield 12 crepes
Number Of Ingredients 6
Steps:
- Have your ingredients at room temperature before starting. Mix together the flour and salt in a large bowl.
- In a blender combine eggs, milk, 2 Tablespoon melted butter and flour mixture. Blend until smooth scraping the side of the blender a few times. Pour into that bowl you used for the flour and set aside.
- Leave the mixture to rest for 30 minutes before cooking.
- Heat your pan to Medium High. Add oil and wipe it off with paper towel; set it on a plate and use this to wipe your pan after making each crepes.
- Pour some batter into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute tilting the pan in all directions to cover bottom of pan. I used 3 Tablespoons of batter for my 9 inches pan. This works well with a 1/4 measuring cup.
- When the edges start to curl, use a spatula to flip crêpes and cook another minutes. Slide crepe on a rack; cool. Stack on a plate separating them with a piece of wax paper. You can refrigerate them for 3 days before serving. (Can be frozen at this stage, wrapped tightly for up to 3 months).
Nutrition Facts : Calories 99.5, Fat 5, SaturatedFat 2.5, Cholesterol 41.8, Sodium 61.8, Carbohydrate 9.9, Fiber 0.3, Sugar 0.1, Protein 3.5
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
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