Best The William Tell Crepe Recipes

EASY FRENCH CRêPES

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.

BASIC CREPES

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.

FIREBALL CREPE

Steps:

• For the crepe batter: Combine milk, 2 cups water and eggs in a large bowl and mix thoroughly. Add flour and salt and mix until smooth. Slowly add melted butter and mix. Let batter rest, refrigerated, 24 hours!
• Add some butter in a hot crepe pan on medium heat, then add just enough batter to spread out with the back of a spoon. Cook until the edges start to curl and are slightly browned, 3 to 4 minutes, then flip and cook the other side, 3 to 4 minutes more. Cook 2 more crepes in the same manner.
• For the fireball crepe: Combine butter and brown sugar in a nonstick saucepan on medium heat until melted, then add cherries. Flambe with whiskey by tipping the pan into the flame and letting cook off.
• Add cinnamon goat cheese to each crepe. Roll crepes and spoon cherry mixture and sauce over the tops. Top with powdered sugar and candied almond crumbs and dollop on the side with whipped cream.

CHEESESTEAK CREPE

Steps:

• For the crepe batter: Add the eggs, flour, oil, salt and 1 cup water to a blender and blend until it has a thin batter consistency.
• Combine the Monterey Jack and mozzarella together in a bowl to make a cheese blend.
• For the cheese sauce: Stack the American cheese, then add to a vacuum sealer bag. Add the milk and a pinch of salt in the same bag. Seal the bag.
• For the crepes: Add 1 tablespoon of the canola oil to a nonstick frying pan over medium-high heat for about 1 minute. Pour some batter into the pan, making sure it covers the whole pan. Let the batter settle, then add some cheese blend and let melt. Flip the crepe over and let it cook on the cheese side until melted, then remove the crepe from the pan. Repeat with remaining ingredients to make 9 more crepes.
• Heat the pan with the remaining tablespoon canola oil. Add the onions with a pinch of salt and a pinch of ground pepper until sauteed. Remove the onions, then add the rib eye to the pan. Add some granulated garlic, salt and pepper and cook until the meat is cooked all the way through.
• For the cheese sauce: Boil 2 quarts of water. Add the sealed cheese bag to the boiling water and let cook until melted, about 1 minute. Remove from the water.
• Fold a cooked crepe in half, then add 8 ounces rib eye and one scoop of onion in center of the crepe. Add the cheese sauce drizzle. If desired, add your favorite sauce or chimichurri. Roll the crepe over the center. Enjoy. Repeat to make 9 more crepes.

BUCKWHEAT QUINOA CREPE

Steps:

• Make the crepes: in a large bowl, combine the flours, quinoa, cinnamon, cardamom, ginger and nutmeg and whisk well to mix.
• In a small bowl, whisk the egg whites until frothy. Add the milk, honey and vanilla and whisk to mix.
• Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula, just until combined. Take care not to over mix or the pancakes will be tough.
• Cover and refrigerate the batter for at least 30 minutes.
• To prepare the sauce, in a saucepan add the apple juice and lime juice and simmer over low heat for 5 minutes. Add the berries and remove from the heat. Sweeten, to taste, if necessary and set aside.
• Spray a griddle or non-stick saute pan with vegetable spray and heat over medium heat.
• Mix the batter with a spoon and using a ladle, spoon about 3 tablespoons of the batter onto the hot griddle for each crepe and cook until the crape is golden. Turn and cook the other side for 20 to 30 seconds until set. Continue until all of the batter is used.
• Immediately transfer crepes once cooked to serving plates and spoon the fruit sauce over the top.
• Note: Crepes can be made ahead of time, wrapped well in plastic and frozen. When ready to use heat them up in a microwave or in a hot dry saute pan or griddle.

BANH XEO (VIETNAMESE CREPE)

Steps:

• Combine the mix with the curry powder and coconut cream in a bowl.
• Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary.
• Add the cabbage, carrot, bean sprouts, chicken and shrimp to each crepe and fold in half.
• Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.
• Mix together the granulated sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until sugar dissolves.

CREME DE LA CREPE

Steps:

• Make the crepes: Combine the milk, egg, flour, cocoa powder, confectioners' sugar, 1 tablespoon melted butter, the vanilla and salt in a blender; pulse until smooth.
• Lightly brush a 10-inch nonstick skillet with some of the remaining melted butter; set over medium heat. Pour in 1/2 cup batter and swirl to coat the bottom of the pan; cook until almost set, about 4 minutes. Flip with a rubber spatula and cook until set, about 2 more minutes. Transfer to a baking sheet and let cool. Brush the skillet with more butter and repeat with the remaining batter to make 3 crepes.
• Make the filling: Preheat the oven to 375 degrees F. Spread the coconut on a baking sheet and bake until toasted, about 10 minutes; let cool.
• Beat the butter, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until smooth. Spread on the crepes, leaving a 1/2-inch border. Sprinkle with the coconut.
• Starting about 1 1/2 inches from the bottom of each crepe, arrange the kiwi, mango and raspberries in horizontal strips. Fold the crepes over the fruit to cover, then tightly roll up. Chill until firm, about 1 hour.
• Cut the crepe rolls into pieces. Thin the dulce de leche with 1 tablespoon water; serve on the side.