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
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.
ALICE'S CREPES
This recipe is brought to us by Alice Waters, chef and owner of Chez Panisse in Berkeley, California.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes about 30 crepes
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat milk, salt, sugar, and butter until butter has melted. Let cool to room temperature.
- Place flour in a medium bowl. Make a well in the center, and add oil and eggs. Beat until the batter is too stiff to beat and is smooth, 2 to 3 minutes. Add the milk mixture little by little, beating until smooth. Strain the batter through a fine sieve, and then whisk in beer. Chill overnight.
- Heat a crepe pan over medium-high heat until a drop of water sizzles in the pan. (The first crepe may stick a little if your pan is not heated to the proper temperature.) Rub the pan with a little butter, wiping out the excess with a paper towel. Ladle a thin layer of the batter (about 2 tablespoons) into the center of the pan, tilting and rotating the pan to cover the bottom as thinly and evenly as possible. Lightly brown the first side for 1 to 2 minutes. Gently flip the crepe over, and brown the other side for about a minute. Turn out onto plastic wrap. The crepes may be covered and kept at room temperature for a few hours or refrigerated for up to two days. To reheat crepes, place in a covered baking dish, and transfer to an oven heated to 400 degrees until heated through.
- To serve, spread warm crepes with jam or butter. Drizzle lemon juice over the butter, and sprinkle with sugar. Fold into quarters, and serve immediately.
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
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
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to Alice's Crepes Recipes
Alice's Crepes Recipes is a collection of mouthwatering crepe recipes crafted by a seasoned home cook, Alice. Crepes are thin pancakes popular in France and all over the world. They can be served for breakfast, lunch, dinner or as a dessert. Crepes are versatile and easy-to-make, making them a perfect dish for anyone looking to add some creativity to their cooking. Alice's Crepes Recipes provides an array of crepe recipes for everyone.History of Crepes
Crepes have been around for centuries and have their origin in French cuisine. During the Middle Ages, crepes were a staple dish made from buckwheat flour for peasants. These thin pancakes were made easily and quickly, which made them a perfect dish for a busy day. Later on, they were also made from wheat flour and became a popular dish in aristocratic circles. Today, crepes are enjoyed all over the world, and each country has its own version of the crepe.Types of Crepes
There are several types of crepes that can be made, and Alice's Crepes Recipes includes several of them.- Sweet crepes – these are crepes that are sweet and can be filled with different fruits, jam, Nutella, whipped cream, or ice cream. They are usually served as a dessert.
- Savory crepes – these are crepes that are not sweet and can be served as a main dish. They are usually filled with ham, cheese, mushrooms, cream sauce or vegetables.
- Buckwheat crepes – these crepes are made from buckwheat flour and are usually served with ham, cheese, or eggs.
- Banana crepes - this is a unique recipe where sliced bananas are added to the batter before cooking. These crepes can be served as a breakfast or dessert dish.
Equipment needed to make crepes
To make crepes, you'll need to have:- A non-stick pan – this is important to make sure the crepes don't stick to the pan.
- A spatula – to flip the crepes over.
- A measuring cup – to measure the ingredients.
- A whisk – to mix the ingredients together.
- A bowl – to mix the ingredients.
Tips for making crepes
Making crepes is easy when you know how. Here are a few tips that will help you make perfect crepes every time:- Make sure your pan is hot before you start cooking the crepes.
- Pour the batter into the center of the pan and then lift and swirl the pan to make sure the batter covers the whole base of the pan.
- Use a spatula to loosen the edges before flipping the crepe over.
- Always cook the crepes one at a time to ensure even cooking.
- If the batter is too thick, add more milk or water to thin it out.