Similar recipes "basic crepes food"
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Provided by Anne Burrell
Provided by Food Network Kitchen
More recipes about "basic crepes food"
EASY CREPE RECIPE - SIMPLY DELICIOUS
2021-02-22 · Cook the crepes: Heat a crepe pan or skillet (you can also use a non-stick frying pan) over medium heat. Brush melted butter or oil into the pan and wipe out with …
- Mix all the ingredients together in a large bowl, whisking well to ensure there are no lumps. Allow to stand for 15 minutes covered.
- When you are ready to make the crepes, mix the batter again and if it’s too thick, add a bit more water. It needs to be quite thin, only a little thicker than pouring/heavy cream. You’ll see if you make the first few if the batter is too thick, the crepes need to be very thin and almost lace-like.
- Heat the pan over medium heat. Brush with oil or melted butter and wipe out with a paper towel. You don't want the crepes to fry, the oil just acts as non-stick.
- Add ladle-fulls of the batter to the pan and allow to cook before flipping. Keep the crepes warm on a plate set over a pot of simmering water.
EASY CREPE RECIPE - HOW TO MAKE BASIC CREPES - FOOD.COM
2002-05-13 · Combine flour, milk, eggs, and oil. Add salt. Heat a lightly greased 6 inch skillet; remove from heat. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly. …
SIMPLE CREPES RECIPE | MARTHA STEWART
2011-02-24 · Step 2. Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe …
- In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
- Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
CLASSIC CREPES RECIPE | MARTHA STEWART
2010-10-18 · See our Basic Crepe How-To for more photos. Martha Stewart Living, February 2009 Save Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Read the full recipe after the video. Recipe Summary test. Yield: Makes 32 six-inch or 12 ten-inch crepes basic crepes…
- Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
- Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
- Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
CREPES RECIPE | ALTON BROWN | FOOD NETWORK
2015-05-10 · Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep …
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
BASIC CRêPES RECIPE - MARICEL PRESILLA | FOOD & WINE
2013-12-07 · Instructions Checklist. Step 1. In a medium bowl, whisk the eggs, 1/2 cup of the milk and the sugar and salt until combined. Whisk in the flour until the batter is …
- In a medium bowl, whisk the eggs, 1/2 cup of the milk and the sugar and salt until combined. Whisk in the flour until the batter is smooth. Whisk the remaining 1 cup of milk and the 1 tablespoon of melted butter into the batter. Let the batter stand at room temperature for 1 hour.
- Heat a 7-inch crêpe pan over moderate heat and brush with melted butter. Pour 3 tablespoons of the crêpe batter into the pan and immediately rotate the pan to coat the bottom evenly. Cook the crêpe until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook until brown dots appear on the second side, about 10 seconds longer. Transfer each of the crêpes to a large plate as it is cooked. Continue making crêpes with the remaining batter, adding melted butter as needed, to make 16 to 18 crêpes.
EASY CRêPES RECIPE | BBC GOOD FOOD
2020-01-18 · Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins. STEP 2. Heat a large non-stick crêpe …
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
BASIC CREPE RECIPE | FILL WITH SWEET OR SAVORY INGREDIENTS
2019-02-27 · This basic crepe recipe, a French-style pancake can be filled with sweet or savory ingredients for a breakfast or lunch meal. Get creative with the fillings and turn your meal from ordinary to EXTRAordinary! This recipe was originally published in 2014. It has been updated with new content. Basic Crepe Recipe. Crepes …
- In a large bowl whisk together eggs, milk, water, vanilla and butter. Sift in flour and salt and whisk all ingredients together until batter is smooth.
- Heat a skillet with oil or butter on a medium high heat. Add 1/4 cup of butter and swirl batter in pan forming a thin circular pancake. Cook for about 2 minutes and flip to cook other side.
BASIC CRêPES | RICARDO
2010-01-08 · Preparation. In a blender, process all the ingredients until the batter is smooth. In an 18-cm (7-inch) non-stick skillet lightly brushed with butter, cook 8 to 10 crêpes, one at a time, browning on both sides. Place the cooked crêpes …
10 BEST CREPE FILLINGS RECIPES | YUMMLY
2021-10-15 · Bacon, Brie, and Spinach Crepe filling NickLeverone. pasta wheels, bacon, baby spinach, heavy cream, green onions. Breakfast Crepe Filling Chef Ann - Whirlpool. roasted poblanos, cherry tomatoes, chicken sausage, red onion and 4 more. Crepe …
BASIC CREPES RECIPE: HOW TO MAKE IT | TASTE OF HOME
Refrigerate, covered, 1 hour. Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe …
- In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well.
HOW TO MAKE CREPES (RECIPE + VIDEO) - SALLY'S BAKING ADDICTION
2020-03-01 · This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial above and read the instructions and recipe notes below. …
- Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
- Combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender or large food processor. If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)
- Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick.
AMAZING & EASY BASIC CREPES RECIPE - FOOD.COM
2018-02-20 · Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F). A few drops of water sprinkled on the pan sizzle and bounce when heat is just right. Grease pan lightly. Pour about 3 tablespoons batter into pan, tilting pan to spread evenly. When crepe …
BASIC CREPES II RECIPE - FOOD.COM
2009-07-08 · Basic Crepes II. Recipe by Gilcat2. Yum. READY IN: 1hr 5mins. SERVES: 10. UNITS: US. INGREDIENTS Nutrition. 2 . eggs . 1 . cup flour. 1 1 ⁄ 4. cups milk. 2 . tablespoons butter, melted . 1 ⁄ 8. teaspoon salt. Advertisement. DIRECTIONS. Combine all ingredients in a blender. Whirl one minute; scrape down and blend 15 seconds more. Refrigerate at least one hour before making crepes…
BASIC CREPES RECIPE | MYRECIPES
2006-05-23 · A quick and easy meal, crepes make the ultimate addition to the breakfast, brunch, or even dessert table! Although you'll only need about three tablespoons of batter to make each crepe, we found a 1/4-cup dry measuring cup is the best tool to scoop and pour the batter into the pan so the crepes cook evenly. The small amount of sugar gives the crepes …
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.
- Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.
- Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
CREPES RECIPE | ALLRECIPES
2018-06-08 · This is a good recipe for basic crepes which I have used often. For those times when I want a sweeter, dessert-type crepe, I substitute standard yellow cake mix for the flour, since it contains just the right amounts of sugar and vanilla flavoring. The result is a lovely, delicately-flavored dessert crepe…
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
HOW TO MAKE CRêPES | BBC GOOD FOOD
2012-01-25 · Method. STEP 1. Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking …
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
- Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
- Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
- Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
BASIC CREPES - RECIPESRUN
Add all remaining ingredients; beat until smooth. Step 2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil. Step 3. Pour scant 1/4 cup batter into the hot pan, immediately tilting pan until batter covers the bottom. Cook until edges start to dry and center is set.
BASIC CREPES RECIPE | ALLRECIPES
2000-03-11 · 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. Step 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a …
BASIC CREPES - HOME | FACEBOOK
Basic Crepes. August 7, 2015 ·. 90% Off Limited Time, Don't Miss It. Global Free Shipping On Orders Over £80, Shop Now.
BASIC CREPES | FOOD BASICS
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.
BEST BASIC CRêPES | CANADIAN LIVING
2010-01-27 · Method. In bowl, whisk flour with salt. Whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain into bowl. Cover and refrigerate for at least 1 hour or up to 24 hours. Heat 8-inch (20 cm) crêpe pan or skillet over medium heat. For each crêpe, brush pan with some of the remaining butter.
CRêPE RECIPES | BBC GOOD FOOD
Crêpe recipes. 17 Recipes. Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain. Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings.
BASIC CREPES | CANADIAN LIVING
2007-11-26 · Food / Basic Crepes; Basic Crepes Nov 26, 2007. By: The Canadian Living Test Kitchen. Share. Author: Canadian Living Basic Crepes Nov 26, 2007. By: The Canadian Living Test Kitchen. Share. This quintessential crepe recipe is the basis for the dishes that follow. To ensure tender, light, thin crepes, make the batter at least one hour before using to allow the flour to expand in the liquid. You ...
BASIC CRêPES - THRIFTY FOODS
Place eggs in a bowl and beat until the yolks and whites are well blended. Add the water, sugar, salt and 2 Tbsp. melted butter and whisk well to combine. Slowly whisk in the flour until a smooth, lump-free mixture forms. Now slowly whisk in the milk to create a very thin batter. Cover and refrigerate the batter at …