BEER BATTER CREPES WITH BANANA CREAM CHEESE FILLING
Easy Sunday brunch. Kids love the caramel flavoring. Serve with additional whipped topping and a dash of nutmeg.
Provided by Ronn Brown
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.
- Toss bananas with enough lemon juice to coat in a separate bowl.
- Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.
- Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.
- Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.
- Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.
- Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 61.3 g, Cholesterol 135.2 mg, Fat 27 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 13 g, Sodium 230.9 mg, Sugar 38.4 g
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.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 17 to 22 crepes
Number Of Ingredients 6
Steps:
- 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.
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
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.
EASY BEER BATTER
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don't over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Provided by chrisBadenoch
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.5 g, Fat 0.6 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 0.1 g, Sodium 797.3 mg, Sugar 0.1 g
BEER BATTER CREPES II
Easy and tasty crepes that use beer as the leavening agent.
Provided by SWIZZLESTICKS
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 1h25m
Yield 10
Number Of Ingredients 6
Steps:
- In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.
- Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 10.5 g, Cholesterol 55.8 mg, Fat 2.7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 0.1 g
BEER-BATTER CREPES
This is a Rachael Ray recipe that I found in Everyday with Rachael Ray magazine. The batter must rest for at least an hour before they should be cooked, so keep that in mind! It can be used with both sweet and savory fillings such as sauteed spinach, shredded cheese and chopped deli ham, basil ricotta, sauteed mushrooms, nutella and sugar, or any flavored cream cheese. You can also substitute a nonalcoholic beer in place of the lager if you'd like.
Provided by the_cookie_lady
Categories Breakfast
Time 50m
Yield 24 crepes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Melt 4 tbl butter. Whisk together eggs, milk, beer, and melted butter. Scatter the flour and salt over the mixture and whisk until smooth, about 2 minutes (batter should be the consistency of heavy cream). Cover the bowl and let the batter rest at room temperature for 1 hour at room temperature or refrigerate overnight.
- In a small nonstick skillet, melt the remaining 1/2 tsp butter. Using a ladle, stir the batter and pour a scant 1/3 c into the pan, quickly rotating and tilting the pan to form a thin crepe. Cook the crepe until golden on the bottom, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 30 to 60 seconds more. Remove from pan and place crepe on a plate. Cover the crepe with a towel to keep warm.
- Repeat with remaining batter, each time stacking the crepes on the plate and covering them back up. After you have cooked the first few, you should only need to cook each crepe for about 30 seconds on each side.
- When crepes are cooked, you can fill them with any number of fillings and roll them up jelly-roll style, burrito-style, or just fold them in half and then in half again so that they form a triangle.
Nutrition Facts : Calories 125.3, Fat 4.3, SaturatedFat 2.2, Cholesterol 61.5, Sodium 41.8, Carbohydrate 15.7, Fiber 0.5, Sugar 0.1, Protein 4.2
CREPE BATTER RECIPE
Steps:
- In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.
- Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.
EASY CREPES WITH BRANDY
This French crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.
Provided by Judy Kagan
Time 45m
Yield Makes approximately 12-15 crepes
Number Of Ingredients 11
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.
BASIC BEER BATTER
Make and share this Basic Beer Batter recipe from Food.com.
Provided by pamsbm
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dry ingredients.
- Add liquid ingredients and mix well.
- Allow batter to chill in refrigerator for a least 1 hour before using.
- Dip food in batter and place into hot oil.
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- . Melt the butter in a small saucepan over low heat then set aside. Put the flour in a mixing bowl and make a well in the center. Gradually whisk in the milk and beer into the bowl (you can use a whisk, a hand mixer or a blender) and mix until fully incorporated. Repeat this process with the eggs and then melted butter. The batter should be as thin as heavy cream. You can sieve the batter into another mixing bowl with a strainer to get rid of any lumps. Cover the bowl with plastic wrap and leave the batter to rest in the fridge for at least 30 min.
- . Whisk the batter again for a few seconds and pour it into a big enough measuring cup/jug. I prefer not to use a ladle to pour batter into the pan as it takes too many precious seconds to add more batter if needed to cover the base of the pan. Crêpes batter cooks rapidly and I find it easier and quicker to pour it from a jug. Use whatever makes you feel more in control; whether it’s a measuring jug or a ladle.
- . Melt 1 tbsp of butter in a small saucepan over low heat. Heat a crêpes pan (or a nonstick frying pan with low sides) over medium-high heat for a few minutes. To cook great crêpes the pan shouldn’t be smoking hot, but still pretty hot (like for a steak). Brush the pan with melted butter. Now holding the pan with one hand and the jug with the other, pour enough batter into the center of the pan to cover ¾ of its base. Then swirl the pan around, tilting it until the batter covers the whole base of the pan. A crêpe should be very thin.
- . Cook the crêpe for 2 to 3 min, until the edges start to crisp up and brown and the center has set and turned golden. You can check the color of the crêpe by gently lifting the edge with a spatula and having a quick look. Turn the crêpe over with a spatula. You can do the whole ‘flipping’ with the pan method but the outcome is less predictable. Sometimes I just grab the crêpes and turn it using my hands because I can’t be bothered. As long as you wait for the crêpe to have set enough before turning, you’ll be fine. Cook the other side for less long, about 30 seconds to 1 min.
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- Add flours, salt, canola oil, basil, and oregano to bowl with egg mixture and beat on medium until batter is smooth. Scrape sides of bowl midway. You can let the batter sit for an hour, or you can use it right away if desired.
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