BREAKFAST CREPES
A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Provided by Sally
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g
BREAKFAST PUDDING CREPES
This originally was a dessert recipe, but my family enjoyed it so much that I turned it into a breakfast meal. Served with bacon or sausage, these tasty treats are a "crepe" way to start the day!
Provided by Taste of Home
Time 45m
Yield about 12 crepes.
Number Of Ingredients 9
Steps:
- In a bowl, beat the baking mix, milk and eggs until smooth. Heat a lightly greased 8-in. skillet; add 3 tablespoons batter, lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. , Repeat with remaining batter, greasing skillet as needed. Stack crepes with waxed paper between layers. , For filling, in a small bowl, whisk pudding mix and milk for 1 minute. Place about 3 tablespoons of fruit or pie filling down the center of each crepe. Top with about 1/4 cup pudding mixture. Roll up crepes and place on a serving platter. If desired, garnish each crepe with additional whipped topping and fruit or pie filling.
Nutrition Facts : Calories 430 calories, Fat 16g fat (9g saturated fat), Cholesterol 131mg cholesterol, Sodium 837mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 2g fiber), Protein 12g protein.
BREAKFAST CREPES
Provided by Moira Hodgson
Categories breakfast, main course
Time 20m
Yield 6 crepes
Number Of Ingredients 10
Steps:
- Sift flour and baking powder into a large bowl. Add salt.
- Add egg and milk and mix until blended. Do not worry about lumps, they will disappear when the pancakes cook.
- Grease small skillet or griddle to medium hot, so that a drop of water will bounce on the surface. Spoon about one-fourth cup batter for each pancake. Cook until bubbles begin to appear. Using a thin spatula, turn pancake over and brown the other side. Keep pancakes warm in a preheated 200-degree oven until ready to serve.
- When ready to serve them, roll pancakes over lightly, fill with fruit if you like or leave them plain. Dot with pieces of butter and sprinkle with sifted confectioners' sugar. Serve with maple syrup on the side.
CHOCOLATE BREAKFAST TACO (CREPES)
A very light taco or crepe good for breakfast or for dessert. Cooking time includes two hours for the batter to 'stand.'
Provided by Chef Kate
Categories Breakfast
Time 2h30m
Yield 20 crepes
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a mixing bowl.
- Add all liquid ingredients and stir until batter is smooth & creamy.
- Let batter rest in the refrigerator until the air is settled, about 2 hours.
- When ready to prepare crepes, heat crepe pan over medium heat & pour a small amount of the batter into the hot pan. Rotate the pan until the batter is cooked through & then turn to cook the other side.
- When done remove from pan & let cook on a rack.
- Store until ready to serve.
- May be made 1-2 days in advance.
- Fill with seasonal fresh fruit, sorbet & garnish with flowers from the garden.
Nutrition Facts : Calories 58.1, Fat 3, SaturatedFat 0.5, Cholesterol 10.6, Sodium 8.2, Carbohydrate 6.8, Fiber 0.1, Sugar 3.4, Protein 1.1
SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES
I made these for the very first time yesterday, and I must say how absolutely DELICIOUS they were! Good enough to eat alone, without any fillings really. They're super easy, and a great breakfast or brunch item. Enjoy!
Provided by cooking in cairo...
Categories Breakfast
Time 25m
Yield 12-14 crepes
Number Of Ingredients 7
Steps:
- In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
- Add sugar and salt, blend for a few seconds turn off.
- Add melted butter and vanilla, blend a few seconds turn off.
- Add flour, blend until all mixed.
- Okay now for cooking them, this is what I did --
- I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
- Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
- I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
- So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
- *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
- Serve with powdered sugar, jam, fruits any filling of your choice!
- *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
- *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.
Nutrition Facts : Calories 121.7, Fat 6.2, SaturatedFat 3.4, Cholesterol 66.1, Sodium 224.2, Carbohydrate 12.6, Fiber 0.3, Sugar 4.9, Protein 3.7
CREAMY STRAWBERRY CREPES
Steps:
- In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 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 over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
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