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
CARDAMOM CASHEW BUTTER CREPES
So simple, and yet so tasty! These crepes are sure to become a weekend breakfast or dessert favorite in your home. After all, they are filled with Betsy's Best Gourmet Cashew Butter with Cardamom and your favorite all-natural apricot fruit spread. If you want the cashew butter to melt, smear onto the crepes while they are still warm. If you want a more firm crepe, allow crepe to cool completely.
Provided by Don C.
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.
- Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil.
- Add 1/3 cup batter and swirl to completely cover bottom of skillet.
- Cook until underside of crepe is golden brown, 2 to 3 minutes.
- Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden.
- Slide crepe out of skillet and place on a plate to cool slightly.
- Place Betsy's Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!
- Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!
Nutrition Facts : Calories 1351, Fat 66.7, SaturatedFat 35.1, Cholesterol 872.2, Sodium 1030.2, Carbohydrate 135.4, Fiber 3.4, Sugar 40.5, Protein 49.9
CARDAMOM CREAM CREPES
Spicy, sweet cardamom flavors the rich cream tucked inside of these light, tender crepes. This breakfast or dessert treat has an international flavor you'll love.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in remaining crepe ingredients. Beat with wire whisk or hand beater until smooth.
- Lightly butter 6-inch skillet; heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered.
- In chilled small bowl, beat whipping cream, brown sugar and cardamom with electric mixer on high speed about 2 minutes or just until soft peaks form. Fold in sour cream.
- Spoon about 2 tablespoons cream mixture onto each crepe; roll up. Place 2 crepes, seam sides down, on each plate. Top with a dollop of cream mixture and lingonberries.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg
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