CREPES
Crepe is French for "pancake". But crepes are much thinner than pancakes and cook very quickly.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
- Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
- Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Crepe, Sodium 190 mg, Sugar 3 g, TransFat 0 g
PERFECT GLUTEN-FREE CREPES
Gluten-free crepes are so quick and easy to make, with just a few basic ingredients from your pantry! Great for either sweet or savory recipes.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 15
Number Of Ingredients 6
Steps:
- Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
- Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.7 g, Cholesterol 53.7 mg, Fat 5.3 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 1.8 g
POWER CRICKET CREPES
These dairy and egg-free crepes are packed with bioavailable nutrients, protein, and good fats from the cricket flour. If you're concerned about environmental impact, raising crickets is way less harmful than raising livestock. These crepes are the equivalent of protein bars but with warm delicious flavor and texture. Top with maple syrup, chopped dates, chocolate chips, or apples and cinnamon.
Provided by coolbeans
Categories Crepes and Blintzes
Time 1h22m
Yield 12
Number Of Ingredients 12
Steps:
- Mix all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt together in a large bowl.
- Stir water and flaxseed meal together in another bowl. Let stand until thickened, about 5 minutes. Mix in soy milk, almond milk, coconut butter, maple syrup, and vanilla extract. Pour over flour mixture; blend with an electric mixer until batter is smooth.
- Let batter rest until thickened, at least 1 hour.
- Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet; swirl skillet to spread batter out in a thin layer. Cook until the top of the crepe looks dry and the bottom is light brown, 1 to 2 minutes. Run a spatula around the edge to loosen crepe; flip crepe and cook until the other side is light brown, about 1 minute more. Repeat with remaining batter.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 36.7 g, Cholesterol 46.9 mg, Fat 8.8 g, Fiber 2.9 g, Protein 12.3 g, SaturatedFat 5.2 g, Sodium 86.8 mg, Sugar 15.5 g
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
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15 BEST CRêPE RECIPES - THE SPRUCE EATS
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- Sweet or Savory Basic Crêpes. Attention crêpe novices: start here to master a crêpe recipe you can pull out of your back pocket for both sweet and savory dishes.
- Savory Turkey and Mushroom Crêpes. If you have leftover turkey from a roast dinner, try this elegant savory crêpe recipe to use it in a fresh way. It has multiple steps, but you can make both the sauce and the crêpes ahead to save time.
- Crêpe Suzette. Make the traditional orange-scented crêpes Suzette at home for a fun and exciting cooking project. It makes a lovely dessert, but you can also serve it as a showstopping brunch addition.
- Cranberry Crepes. Ideal for a holiday breakfast or for making a regular Sunday feel like a special occasion, these cranberry crêpes are a festive dish. They are stuffed with rich cream cheese and topped with a sweet and tart homemade cranberry jam.
- Gluten-Free Buckwheat Crêpes. Whether you avoid gluten or want a crêpe with a slightly nuttier texture and flavor, buckwheat crêpes will fit the bill. Serve them warm and topped with sweet cheese, berry jam, fresh fruit, or your favorite dessert crêpe fillings.
- Tapioca Flour Crêpes. For another refined flour alternative, try using tapioca in these easy and delicious crêpes that also contain no added sugar. They work for both sweet and savory dishes, so swap them out for any crêpe main dish or treat you have planned.
- Croatian Crêpes. With a thicker batter than the French version but thinner than American pancakes, Croatian crêpes, or palačinke, come both sweet and savory.
- Crêpe Cake. Once you've perfected your crêpe technique, get ready for the big time. Crêpe cakes not only look pretty, but they also make an impressively delicious dessert for holidays, birthdays, or anytime you need to treat yourself.
- Chocolate Crêpes. Chocoholics won't be able to resist the sweet, rich flavor of chocolate crêpes. They pair well with preserved or fresh fruit, whipped cream, chopped nuts, bananas, or any other dessert topping your heart desires.
- Vegan Crêpes. Swapping out the dairy for soy margarine, plant milk, and coconut milk makes these light and airy crêpes perfect for vegan diets and those who require egg-free dishes.
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