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
REGULAR CREPES
A simple crepe recipe which can be filled with whatever your heart desires; fruit, jam, applesauce or powdered sugar.
Provided by Bonnie Molleston
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix 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. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 15 g, Cholesterol 39.3 mg, Fat 3.7 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 159.5 mg, Sugar 3.1 g
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
CLASSIC CREPES
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 32 six-inch or 12 ten-inch crepes
Number Of Ingredients 5
Steps:
- Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
- Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
- Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
BASIC CREPES
Provided by Anne Burrell
Time 1h10m
Yield 18 crepes
Number Of Ingredients 6
Steps:
- Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
- Crepes:
- Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
- Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
- When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
- YAY!
DIET CREPE
This is thicker than a regular crepe, but still an amazingly delicious substitute. Suitable for low carb or just about any diet.
Provided by p106_peppy
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix everything together. It will have lumps in it, try and get them out, but if you cannot, that's okay.
- Heat a fry pan (preferably non stick) on medium high, and add some cooking spray.
- Pour all the batter into the pan, leave it for a few seconds, then swirl it around slowly to make it nice and flat and round.
- Cook on one side until it is completely dry on top, then flip over. This is much more tender than a regular crepe, so be careful. It should be a bit brown on the bottom. Cook on the other side until it is satisfactorily brown.
- Serve with fruit or jam.
Nutrition Facts : Calories 162.3, Fat 4.3, SaturatedFat 0.8, Cholesterol 1.2, Sodium 378.1, Carbohydrate 12.7, Fiber 0.4, Sugar 0.8, Protein 16.7
BASIC CREPES
This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 20 crepes.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 50mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
More about "regular crepes recipes"
BASIC CREPE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 76Calories 58 per servingCategory Breakfast, Brunch, Dessert, Lunch
BASIC CREPES RECIPE - PILLSBURY.COM
From pillsbury.com
THE BEST HEALTHY CREPES - HEAVENLYNN HEALTHY
From heavenlynnhealthy.com
AS DELICIOUS AS THEY CAN BE, ARE CREPES HEALTHY?
From livestrong.com
HOW TO MAKE CREPES: THE SIMPLEST, EASIEST METHOD
From thekitchn.com
15 BEST CRêPE RECIPES - THE SPRUCE EATS
From thespruceeats.com
BASIC CRêPES | RICARDO
From ricardocuisine.com
CLASSIC FRENCH CREPES RECIPE | CHATELAINE
From chatelaine.com
IT’S ALL ABOUT THE BATTER: THE 2 SECRETS TO GREAT CREPES
From essenceofyum.com
HOW TO MAKE CREPES IN A REGULAR SKILLET - JULIA'S ALBUM
From juliasalbum.com
CREPES RECIPE (HOW TO MAKE CREPES AND FILLING IDEAS)
From houseofnasheats.com
10 NEED-TO-KNOW TIPS FOR MAKING PERFECT CREPES
From chatelaine.com
3 WAYS TO MAKE CREPES - WIKIHOW
From wikihow.com
BASIC CREPES | FOOD BASICS
From foodbasics.ca
FRENCH CANADIAN CREPES RECIPE - SNAPPY GOURMET
From snappygourmet.com
CREPES RECIPE - HOW TO MAKE CREPES - CREME DE LA CRUMB
From lecremedelacrumb.com
THE FLAVOR BENDER
From theflavorbender.com
THE MOST TASTY TRADITIONAL FRENCH CREPES RECIPE - LEONCE CHENAL
From leoncechenal.com
ALL RECIPES AND HOW TO MAKE THEM IN SPIRITFARER - THEGAMER
From thegamer.com
HOW TO MAKE CREPES - JO COOKS
From jocooks.com
BASIC CREPE BATTER RECIPE - SERIOUS EATS
From seriouseats.com
HOW MANY CARBS ARE IN REGULAR CREPES (RECIPE)
From slimkicker.com
WHAT ARE CREPES? WHAT TO KNOW ABOUT THIS ICONIC FRENCH FOOD
From spoonuniversity.com
REGULAR CREPES - BIGOVEN.COM
From bigoven.com
34 BEST CREPE FILLING IDEAS (RECIPES YOU NEED TO TRY!)
From theblondebuckeye.com
REGULAR CREPES - YUM TASTE
From yumtaste.com
THE BEST HEALTHY CREPES (VEGAN/GLUTEN FREE/LOW CARB)
From foodiefiasco.com
17 BEST SAVORY CREPE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
REGULAR CREPES - FOODS AND DIET
From foodsanddiet.com
HOW TO MAKE CREPES - EASY SWEET AND SAVORY CRêPE RECIPES
From thepioneerwoman.com
THE ULTIMATE GUIDE TO MAKING CREPES | MARTHA STEWART
From marthastewart.com
30 SWEET & SAVORY CREPE FILLING IDEAS YOU NEED TO TRY
From yummyaddiction.com
REGULAR CREPES | RECIPES, I LOVE FOOD, CREPES
From pinterest.com
WHAT TO SERVE WITH CREPES? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
HOW TO MAKE THE PERFECT CRêPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE CREPES (RECIPE + VIDEO) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TRADITIONAL FRENCH CRêPES - A BAKING JOURNEY
From abakingjourney.com
A DELICIOUS NEW SPOT FOR FRESH CREPES HAS OPENED IN HAMILTON
From urbanicity.com
You'll also love