Best Wolfgang Pucks Crepes Recipes

Wolfgang Puck's Crepes image

Provided by Babybub

Categories Dessert

Time 1h10m

Yield 20 9-inch

Number Of Ingredients 8

4 large eggs
2 cups milk
2 tablespoons milk
2 cups all-purpose flour, sifted
1 tablespoon sugar
1/4 teaspoon salt
6 -7 tablespoons unsalted butter, melted
2 -3 tablespoons vegetable oil

Steps:

In a medium bowl, whisk together eggs and 2 cups milk. Whisk in the flour, sugar, and salt and then 1/4 cup (4 tbs) melted butter.
Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbs milk as necessary.
To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back into the bowl.
Over medium heat, cook until crepe is golden brown on one side, 30 or 40 seconds. With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used.
Fill with anything. I love nutella!
To serve, warm in oven. Sprinkle with sifted powdered sugar and, if desired, place a scoop of vanilla ice cream on the side of each crepe.

Nutrition Facts : Calories 121.8, Fat 6.9, SaturatedFat 3.3, Cholesterol 55.1, Sodium 56.5, Carbohydrate 11.4, Fiber 0.3, Sugar 0.7, Protein 3.4

Crepes with Cheese and Raisins image

Provided by Food Network

Categories dessert

Time 1h7m

Yield 8 to 12 servings

Number Of Ingredients 19

3/4 cup flour
1 teaspoon sugar
Pinch salt
3 eggs
1 tablespoon melted unsalted butter
1 1/2 cups milk
3/4 cup sugar
1 lemon, zested
2 cups farmer cheese (a dry cottage cheese)
1/2 cup unsalted butter
4 eggs
Pinch salt
3/4 cup creme fraiche or sour cream
3/4 cup raisins
1 teaspoon vanilla extract
2 eggs
3/4 cup sugar
3 cups heavy cream
Apricot marmalade, storebought

Steps:

Prepare the crepes: In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain.
Heat a 7-inch crepe pan or non-stick omelet pan and melt 1 teaspoon butter over moderate heat. Pour in 2 or 3 tablespoons of batter. Cook the crepe until it is golden brown on the bottom; then flip it, using a spatula. Remove when golden brown on both sides. Continue until all the batter is used.
In a food processor, combine sugar and lemon zest and process until lemon zest is minced. Add the cheese, butter, 1 egg, and a pinch of salt. Process until cheese is smooth. With the motor running, add the remaining eggs through the feed tube, one at a time. Add creme fraiche and process just to combine. Transfer to a bowl and stir in raisins and vanilla. Refrigerate for 2 hours or overnight.
Make the glaze: Whisk together eggs and sugar. Whisk in heavy cream. Reserve.
Preheat oven to 375 degrees F. Butter individual gratin dishes. Place about 2 tablespoons of filling in each crepe and roll to enclose. Arrange two or three crepes in each gratin dish.
Pour glaze over crepes and bake until lightly browned, about 30 minutes.
Serve in gratin dishes directly from the oven. Top with apricot marmalade.