Best Aryans Crepes French Pancakes Recipes

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ARYAN'S CREPES (FRENCH PANCAKES)



Aryan's Crepes (French Pancakes) image

Aryan worked for my grandparents when my mother was a teen. This is her crepe recipe as handed down to Mom and then to me. It's a family favorite for weekend breakfast and for dessert. We've even framed the recipe for the kitchen wall!

Provided by Food Fan

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
1/2 teaspoon salt
2 eggs
2/3 cup milk
1 tablespoon vegetable shortening
powdered sugar
1 (10 ounce) package frozen sliced strawberries in syrup, thawed (optional)

Steps:

  • Melt shortening over medium heat in a large non-stick cooking pan or crepe pan.
  • While shortening melts, combine and whisk other ingredients. Make sure no lumps remain.
  • Add melted shortening and mix well.
  • Pour just enough to coat bottom of pan. Thin is good with crepes. Tip the pan to fully coat the pan with a thin layer of batter.
  • Flip when the crepe slides easily around the pan and has a golden color.
  • Place on plate, add strawberries and roll crepe.
  • Sprinkle with powdered sugar.

Nutrition Facts : Calories 147.9, Fat 7.3, SaturatedFat 2.6, Cholesterol 111.5, Sodium 345.9, Carbohydrate 14, Fiber 0.4, Sugar 0.2, Protein 6.1

EASY FRENCH CRêPES



Easy French Crêpes image

This Basic French Crêpes Recipe makes the lightest and softest Crêpes ever. Super easy to make, this delicious classic French recipe can be served for breakfast, tea time or as a dessert with your favourite filling!

Provided by A Baking Journey

Categories     afternoon tea     Breakfast     Dessert

Time 2h40m

Number Of Ingredients 6

250 gr (1 2/3 cup) Plain / All Purpose Flour
15 gr (1 tbsp) Caster Sugar (or fine white sugar)
1 pinch Salt
30 gr (2 tbsp) Unsalted Butter (melted)
500 ml (2 cups) Full Cream Milk
3 Eggs

Steps:

  • Melt the Butter and set aside to cool down.
  • In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
  • Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
  • In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
  • Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
  • Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
  • Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
  • Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
  • Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.

Nutrition Facts : Calories 140 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 37 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

FRENCH PANCAKES



French Pancakes image

My Grandma used to make these. We used to top them with homemade jam or jelly or just plain butter and then roll them up and eat them. I could eat about a hundred of them.

Provided by AnneMeansGrace

Categories     Breakfast

Time 30m

Yield 8 7 inch pancakes, 8 serving(s)

Number Of Ingredients 5

1 cup sifted flour
3 eggs
1 1/2 cups milk
1/2 teaspoon salt
1 tablespoon butter, melted

Steps:

  • Put all ingredients into a blender, cover and process or mix until smooth.
  • Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
  • tip pan in order to spread batter thin and evenly.
  • Brown on one side.
  • When top is set, turn pancake.
  • Keep in warm oven before serving.

Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 2.6, Cholesterol 80, Sodium 207.4, Carbohydrate 14.2, Fiber 0.4, Sugar 0.1, Protein 5.5

FRENCH CREPES



French Crepes image

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

1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

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

EASY FRENCH PANCAKES



Easy French Pancakes image

My 11-year old daughter and her friend made these one morning and delighted in serving them to our family wrapped around fresh strawberries, blueberries, and homemade whipped cream. Quite a hit! From "The Best of Pancake and Waffle Recipes" by Beatrice Ojakangas.

Provided by rochsann

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

1 cup all-purpose flour
2 eggs
1 cup milk
1 pinch salt

Steps:

  • Combine ingredients in a blender, and blend until smooth.
  • Let stand 30 minutes.
  • Cook 1/4 cup batter at a time in a hot, buttered 8-inch skillet or on a crepe maker; we've had success both ways.
  • Remove and fold into quarters or thirds and serve with a fruit sauce, powdered sugar, maple syrup, or whipped cream.

Nutrition Facts : Calories 94.8, Fat 2.5, SaturatedFat 1.1, Cholesterol 57.1, Sodium 52.1, Carbohydrate 13.4, Fiber 0.4, Sugar 0.1, Protein 4.2

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For many people, pancakes are a beloved breakfast food. While Americans might think of pancakes as fluffy and doused in syrup, the French have their own version of pancakes known as crepes. And when it comes to perfecting a crepes recipe, the Aryans have been known to serve up some seriously delicious options.

What are Aryans Crepes?

Aryans Crepes are a type of French pancake that are thin and delicate. They're made by pouring batter onto a hot griddle or pan and then swirling the batter around to create a thin, circular pancake. Traditionally, crepes are served with sweet toppings like fruit, whipped cream, or Nutella, but they can also be served with savory fillings like ham and cheese.

History of Crepes

Crepes have been around since the 13th century, when they were first mentioned in a French cookbook. At that time, they were known as "galettes" and were made with buckwheat flour. It wasn't until the 20th century that crepes made with wheat flour became popular in France.

Different Types of Crepes

While Aryans Crepes are a delicious option, they're not the only type of crepe out there. Here are a few other variations you might come across:
1. Buckwheat Crepes
Like the original galettes, buckwheat crepes are made with buckwheat flour. They have a nuttier flavor and are often served with savory fillings like ham, cheese, and mushrooms.
2. Suzette Crepes
Suzette crepes are a classic French dessert made with orange liqueur and butter. The crepes are cooked in a mixture of orange juice, sugar, and zest, then served flambeed with more orange liqueur.
3. Gourmet Crepes
For those who want to get a little fancy, there are many gourmet crepes out there. These might be made with ingredients like truffles, foie gras, or caviar.

Tips for Making Perfect Crepes

Making crepes can be intimidating at first, but with a little practice, anyone can become a crepe master. Here are a few tips to get you started:
1. Use the Right Pan
To make crepes, you'll need a nonstick pan or griddle. A 10-inch pan is a good size for making crepes, but you can use a larger or smaller pan depending on your needs.
2. Let the Batter Rest
After mixing up the batter, let it rest for at least 30 minutes before using. This will allow the gluten in the flour to relax and will make the batter easier to work with.
3. Get the Temperature Right
Your pan should be hot enough that the batter sizzles when it hits the surface, but not so hot that it burns. Experiment to find the right temperature for your stove and your pan.
4. Don't Overfill the Pan
When pouring the batter onto the pan, use a ladle to add just enough batter to create a thin layer that covers the entire bottom of the pan. Too much batter will result in thick, doughy crepes.
5. Flip with Confidence
To flip the crepe, use a spatula to gently lift the edge of the crepe and then use your fingers to flip it over. Don't worry if it doesn't look perfect - practice makes perfect!

Conclusion

Aryans Crepes are just one delicious option when it comes to French pancakes. Whether you prefer sweet or savory fillings, crepes can be a versatile and delicious meal for any time of day. With a little practice and some patience, anyone can become a crepe master.
When it comes to French cuisine, one of the most elegant and delicious dishes is crepes. A crepe is a paper-thin pancake made with wheat flour, eggs, milk, and butter, and is typically served with a variety of fillings, such as Nutella, fruit, or savory meats and cheeses. In this article, we will discuss valuable tips for making "Aryans crepes French pancakes recipes."

Tip #1: Use the Right Pan

The first and most crucial factor in making crepes is choosing the right pan. A high-quality non-stick skillet or crepe pan is essential for cooking crepes perfectly. This will ensure that the crepes do not stick to the pan and that they are evenly cooked. When choosing a pan, a flat bottom is necessary, with a diameter of about 12 inches. Additionally, the sides should be slightly slanted, which makes it easier to flip the crepe.

Tip #2: Consistency of the Batter

The batter for crepes should have a thin and smooth consistency, similar to that of heavy cream. A thin batter will allow the crepes to spread easily across the pan and cook evenly. If the batter is too thick, it will result in thick, chewy crepes, while a batter that is too thin will create fragile, delicate crepes that are difficult to handle. A useful tip is to let the batter rest for about 15 minutes before cooking. This will allow the gluten in the flour to relax, resulting in a smoother batter.

Tip #3: Temperature

Cooking crepes at the right temperature is essential. The pan should be heated on medium-high heat before pouring in the batter. A simple test to determine if the pan is ready is to drop a small amount of the batter into the pan. If it sizzles, the pan is ready. Once the batter is poured, turn down the heat to medium and cook each side for about 1-2 minutes, or until slightly golden. Cooking for too long or at too high a temperature will create dry, tough crepes, while cooking at too low a temperature will result in undercooked, soggy crepes.

Tip #4: Spreading the Batter

The key to spreading the batter evenly across the pan is to tilt the pan with one hand while pouring the batter into the center of the pan with the other hand. Quickly swirl the batter around the pan, ensuring that the entire bottom is covered. If there are any gaps, fill them in by adding a little extra batter as needed. Once the crepe is cooked on one side, use a spatula or your fingers to turn the crepe over and cook the other side for an additional 30 seconds or so.

Tip #5: Filling the Crepes

When it comes to filling the crepes, the possibilities are endless. Here are some suggestions: - Sweet fillings: Nutella, strawberries, bananas, blueberries, raspberries, whipped cream, honey, jam, or Nutella and sliced bananas. - Savory fillings: Ham and cheese, spinach and feta, bacon and egg, smoked salmon and cream cheese, or chicken and mushroom. When adding fillings to the crepes, it is essential not to overfill them, as this will make them difficult to fold and cause the filling to spill out. A useful tip is to fold the crepes in half, then in half again, forming a triangle shape. Alternatively, you can roll the crepes like a burrito, enclosing the filling inside.

Tip #6: Presentation

Finally, presentation is key when it comes to serving crepes. A simple dusting of powdered sugar or a drizzle of maple syrup can add elegance and sweetness to your crepes. Alternatively, you can top your crepes with fresh fruit, whipped cream, or a scoop of ice cream. When serving savory crepes, a sprinkle of fresh herbs or a dollop of sour cream can add a delicious finishing touch. Experiment with different toppings until you find the perfect combination for your taste.
Conclusion
Crepes are a classic French dish that can be enjoyed any time of day, whether you prefer sweet or savory fillings. By following these valuable tips, you can create perfectly cooked and delicious crepes every time. Remember, the right pan, consistent batter, proper temperature, even spreading, filling, and presentation are key to creating the perfect crepes. With practice, you will soon become an expert in the art of crepe-making.

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