Best Crepes For Valentines Day By Freda Recipes

THE BEST CREPES

The Best Crepes image

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

Ingredients

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

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.

CREPES FOR VALENTINE'S DAY BY FREDA

Crepes for Valentine's Day by freda image

Fruity, fresh, fluffy, light, delicate ... I could go on and on. The Kitchen Crew tried them with whipped cream and vanilla yogurt - we liked both. Before we knew it we had eaten everything! Perfect for a brunch, luncheon, special occasion dinner, breakfast, dessert ... these are just yummy!

Provided by FREDA GABLE

Categories Other Breakfast

Time 20m

Number Of Ingredients 12

Ingredients

CREPES MIX
1 1/2 C all-purpose flour
1/2 tsp baking powder
dash salt
2 Tbs sugar
2 C milk
2 Lg eggs
2 Tbs melted butter
FILLING
2 cans Comstock strawberry pie filling or flavor of your choice.
TOPPINGS
powder sugar, ice cream, whip cream, yogurt, the choice is all yours.

Steps:

1. Combine "CREPE Mix Ingredients" and set aside overnight in the fridge. Not less than 4 Hrs.
2. To Cook Crepes: Season a small egg pan or skillet with melted butter.
3. Pour 1/4 cup MIX (use a measuring cup) into medium-high heated skillet/pan. Cook until brown on both sides.
4. As they cook, place on a platter and separate with wax paper until ready to fill them. Keep warm.
5. To Fill Crepes: Heat filling to hot, add warm filling and roll in jelly roll style. Place on your serving plate.
6. Top with sprinkled powder sugar (dust well), whip cream, or your choice of toppings above.
7. SO EASY to make, SO GOOD, and very pretty on a platter, your family will think you're "SPECIAL" TOO!