Crepe

CREPE

this is a recipe my daughter got from her mil and always gets rave reviews. haven't tried it myself as a little worried about the cooking process, but sure want to try it so will save her until i can give it a try.

Time: 12 minutes

Steps:

  • measure all ingredients into blender jar
  • blend for 30 seconds
  • scrape down sides
  • blend for 15 seconds more
  • cover and let sit for 1 hour not included in preparation time
  • makes 12-14 crepes
  • for stuffing mix all ingrediants and roll in crepes
  • variations:
  • for a sweeter crepe:
  • add 2 teaspoons sugar and 1 teaspoon vanilla
  • for a chocolate crepe:
  • add 2 tablespoons chocolate sauce to sweet crepe recipe


crepe image

Number Of Ingredients: 11

Ingredients:

  1. eggs
  2. flour
  3. low-fat milk
  4. salt
  5. butter
  6. parmesan cheese
  7. ricotta cheese
  8. mozzarella cheese
  9. pepper
  10. fresh parsley
  11. frozen spinach


BASIC CREPES

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Recipe From allrecipes.com

Provided by JENNYC819

Time 30m

Yield 4

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.


Basic Crepes image

Number Of Ingredients: 6

Ingredients:

  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted


CREPES

This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.

Recipe From allrecipes.com

Provided by Erin Nesbit

Time 1h20m

Yield 8

Steps:

  • In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  • 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.


Crepes image

Number Of Ingredients: 5

Ingredients:

  • 2 eggs
  • 1 cup milk
  • ⅔ cup all-purpose flour
  • 1 pinch salt
  • 1 ½ teaspoons vegetable oil


CREPES

Make and share this Crepes recipe from Food.com.

Recipe From food.com

Provided by MizzNezz

Time 15m

Yield 7 crepes

Steps:

  • 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.
  • Return to heat; brown on one side only.
  • To remove, invert pan over paper toweling.
  • Repeat with remaining batter.
  • Fill with your favorite filling.
  • Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
  • Endless ideas.


Crepes image

Number Of Ingredients: 5

Ingredients:

  • 1 cup flour
  • 1 1/2 cups milk
  • 2 eggs
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt


CREPES

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Recipe From foodnetwork.com

Provided by Alton Brown

Time 1h25m

Yield 17 to 22 crepes

Steps:



Crepes image

Number Of Ingredients: 6

Ingredients:

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan


SIMPLE CREPES

Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h15m

Yield Makes 12 (8-inch) crepes

Steps:

  • 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.


Simple Crepes image

Number Of Ingredients: 6

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups whole milk, room temperature
  • 4 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted, plus more for brushing


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  1. 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.
  2. 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.
  3. 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.
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Basic Crepes Recipe | MyRecipes

Recipe From : myrecipes.com
2006-05-23  · 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 … ...
5/5 (9)
  1. 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.
  2. 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.
  3. 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.
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Best Authentic French Sweet Crepe Recipe - Sweetashoney

Recipe From : sweetashoney.co
Almond Flour Crepes. 4.81 from 409 votes. Those Almond Flour Crepes contain only 3.8 grams of net carbs per crepe. An easy 4-ingredient recipe with eggs, almond flour, coconut oil, and cinnamon. The Best low-carb dairy-free crepes. Gluten-free, paleo, and sugar-free. These almond flour crepes … ...
5/5 (25)
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Category: Breakfast
Calories: 206 per serving
  1. Pour or scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.
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Basic Crepes Recipe - Pillsbury.com

Recipe From : pillsbury.com
2020-09-28  · In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth. 2 Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. ...
5/5
Total Time: 30 mins
Category: Breakfast
Calories: 60 per serving
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21 Easy Crepe Recipes: For When a Sandwich Doesn’t Quite ...

Recipe From : greatist.com
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Estimated Reading Time: 6 mins
  1. Easy crepes with jam or fruit preserves. Photo: Julia’s Album. Do you ever feel like the bread-to-jam ratio of toast is a bit off? Would you like never to be cheated out of your rightful jam ever again?
  2. Chocolate crepes. Photo: Aline Made. It takes minimal effort and ingredients to transform traditional crepes into a delivery method for chocolate.
  3. Strawberry s’more enchiladas with warm vanilla sauce. Photo: The Recipe Rebel. Fresh strawberries, custard sauce, toasted marshmallows… this recipe sounds too good to be true.
  4. 2-ingredient crepes. Photo: Someday I’ll Learn. If you love Paleo pancakes, get ready to be blown away by these simple two-ingredient crepes.
  5. Classic French crepes. Photo: The Flavor Bender. Crepes come in many shapes, sizes, and flavors, but perhaps the most classic variation is the traditional French mini-masterpiece, filled with granulated sugar and a hefty squeeze of fresh lemon juice.
  6. Apple pie crepes. Photo: Unicorns in the Kitchen. There’s having pie for breakfast, which we love, and then there’s having pie filling-packed crepes for breakfast.
  7. Whole-wheat vegan crepes with apricots and ginger. Photo: Heart of a Baker. While the classic crepe add-ins are all kinds of awesome (we’ve almost never said no to Nutella), sometimes you just want something different.
  8. Coconut oil crepes. Photo: Little Broken. If you’re not nutters for butter, try this coconut oil crepe recipe. These crepes are made with all the usuals — eggs, milk, salt, flour.
  9. Gluten-free keto crepes with almond flour. Photo: Wholesome Yum. As Paleo, gluten-free, and delicious as can be, these crepes are for all foodivores.
  10. Poppy seed lemon crepes with blueberry cream cheese filling. Photo: Say Yes. This recipe takes crepes to a new level, producing a delicious blueberry and cream cheese filling on top of a tart yet sweet lemon poppy seed crepe.
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How to make crêpes | BBC Good Food

Recipe From : bbcgoodfood.com
2012-01-25  · 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 … ...
Cuisine: British
Category: Dessert
Servings: 12
Total Time: 1 hr
  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 constantly and gradually incorporating the flour as you do so.
  2. 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.
  3. 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.
  4. 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.
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