Best Royal Crepes Recipes

THE BEST CREPES

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.

CHERRIES ROYALE - MAGIC PAN RECIPE

Steps:

• Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, whisk until smooth-DO NOT OVER BEAT. Batter will have the consistency of thick cream. Cover bowl and refrigerate 2 hours or more (overnight.) Brush a hot crepe pan, 6½ to 7 inches in diameter, with butter or oil. Pour in 1½ to 2 Tbsp batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed. If you over beat the batter, it became foamy and if you cooked crepes with foamy batter you ended up with lots of tiny air holes in the crepes. Also, after the batter was strained it was to sit in the walk-in for several hours so that all the air would rise to the top and be eliminated. You're correct-it was strained to assure no lumps. Prepare Filling by beating cheese with sour cream. Mix in sugar, lemon juice and almond extract to blend thoroughly. Chill Prepare sauce by measuring cherry syrup and adding enough water to make 1 cup. Combine with sugar and lemon juice, bring to a simmer over medium heat. Mix cornstarch with ¼ cup water. Stir cornstarch mixture into simmering syrup mixture. Cook and stir about 5 minutes until smooth and slightly thickened. Stir in cherries, brandy, and almond extract; remove from heat and set aside. Spread about 2 tsp filling on half of each crepe. Fold each in half, then in half again to form a triangle. Place on lightly buttered baking sheet; heat 3-4 minutes in a 350º F oven just to heat through. (You can also microwave these for 22 seconds.) Place 2 filled crepes overlapping slightly on warmed individual serving plate. Spoon hot cherry mixture-if necessary, reheat slowly, stirring gently- over each serving. Sprinkle with almonds. Serve immediately.

CHERRIES ROYALE CREPES

Steps:

• Crepes: Beat cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Add flour until batter is thickened (a little looser than pancake batter). Refrigerate until ready to use.
• Topping: Drain cherries, reserving the syrup. Set cherries aside. Combine sugar, cornstarch, cherry syrup and water. Heat until thickened, stirring often. Allow to bubble for 1 minute. Add the cherries. If mixture is too thick, a more water.
• Filling: Combine cream cheese, sugar, milk, and vanilla, and sour cream. Mix well.
• Using butter and oil in pan, prepare crepes. Put a crepe on a plate. Place filling in center of crepe. Fold sides over. Top with cherries. Serve with additional dollop of sour cream.

ROYAL CREPES

Steps:

• For Crepes: 1. Beat water and flour together until smooth. 2. Add cream, stirring. Add eggs one at a time. Stir in butter and salt. 3. Pour small amount of batter to cover bottom of skillet. Cook one side until lightly browned and turn over to lightly brown other side. Remove from skillet and set aside. For Sauce and Filling: 1. Combine egg yolks in top of a double boiler. Add butter in a steady stream, whisking constantly, until sauce is smooth and thickened. Season with lemon juice. 2. Add shrimp and dill to sauce. To Fill: 1. Put a spoonful of sauce on each crepe. Roll up crepes and place in ovenproof dish. Sprinkle with cheese. 2. Broil or bake at 425 degrees until cheese is melted and golden brown. 3. Serve immediately. Pour leftover sauce over the crepes.

BANANA ROYALE CREPES

Steps:

• In a large mixing bowl, mix first 8 ingredients together, and beat on medium with an electric mixer for 2 minutes.
• Cover and chill for 2 hours.
• Set oven to warm.
• In a medium skillet, coat pan with a small amount of oil and set on high.
• Add 1/4 of mixture to skillet and quickly tip in all direction.
• Cook for 20 seconds, flip and cook another 20 seconds.
• Put in oven.
• When done, add Nutela, bananas, and strawberries to one side and fold over.
• Top with whip cream.