Crepes For Two Food

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 FOR TWO

Steps:

• In a blender, add the milk, egg, sugar, flour, salt, and 2 teaspoons of the melted butter. (Reserve the rest of the butter for greasing the crepe pan).
• Puree the mixture for about 30 seconds on high, and then turn off the blender and let it rest for about 5 minutes.
• Meanwhile, place your crepe pan over medium heat, and brush with some of the melted butter.
• Ladle 1/2 cup of the batter into the crepe pan, and then tilt the pan until the surface is covered with the batter.
• Cook the crepe on the first side until it easily releases when you run a spatula around all of the edges. Loosen the entire crepe with the spatula before attempting to flip.
• Flip the crepe, and use the spatula to smooth it out (in case it wrinkled when you flipped). Continue to cook on the second side until golden brown spots form.
• Remove the crepe from the pan and place it on a paper towel-lined plate. Cook the rest of the batter (you should get 2 more crepes from the batter).
• Serve the crepes with your favorite fillings (sweet or savory!), or place them (with paper towels in between) into a storage bag and freeze them until needed.

CREPES

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.

CREPES

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.

REGULAR CREPES

Steps:

• In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix 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. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.

BASIC CREPES

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.

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

SIMPLE 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.

EASY CRêPES

Steps:

• 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.

CREPES FOR TWO

Steps:

• Combine flour, milk, eggs, and oil and salt.
• Heat a small skillet or crepe pan, spray with non-stick oil and removed from heat.
• Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
• Return to heat; brown on one side.
• Invert pan over paper towel to remove.
• Repeat with remaining batter.
• Fill with marmalade and roll.
• Sprinkle with powdered sugar.

CREPES FOR TWO

Steps:

• 1. In large measuring cup or medium sized bowl whisk all ingredients for a couple minutes, except butter.
• 2. Heat large frying pan to medium hot.
• 3. Melt half the butter and spread on bottom.
• 4. Pour 1/4 of mixture in pan and quickly tilt pan until bottom covered with batter.
• 5. Cook a minute and a half and then flip carefully with spatula.
• 6. Cook other side one minute. You will see it puff up slightly.
• 7. Remove from pan onto dish. You can fold crepe into fours until ready to fill.
• 8. Repeat above until all batter used. Usually makes 3 large crepes.
• 9. Fill with your imagination and enjoy.

CREPES TO MAKE AND STORE

Steps:

• In a blender or food processor combine the water, milk, eggs salt and flour. With a rubber spatula, scrape down any batter which adheres to the sides of the processor. If the batter appears thick, add more water; if too thin, then gradually whisk in more flour. Let the batter set, in the refrigerator for an hour or so.
• Rub an 7-inch crepe pan or non-stick pan with oil or melted butter. Set over high heat until pan just begins to smoke. Ladle about 3 tablespoons of batter into the hot pan. Lift the pan from the heat and swirl the batter around so that it evenly coats the bottom. Pour excess back into the batter for the next crepe. Let the crepe cook on one side for about a minute or until it looks dried out. Flip the crepe over and cook it for 30 seconds on the other side. Repeat until all are done.
• To store, stack them, with waxed paper or parchment squares in between each one and freeze in batches.
• Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning.
• Yield: 3 cups of sauce
• Preheat the oven to 350 degrees. Lightly butter a 9-inch deep pie plate and center a crepe in the bottom. Mix the spinach filling with 1/2 cup of the cheese sauce and spread some of this over the first crepe. Center a crepe on top of spinach filling and spread it with ricotta cheese and pepper filling. Top with a crepe and continue this way until you end with a crepe. Spoon cheese sauce over the top of the tower and sprinkle with grated Parmesan. Bake for 30 minutes or until bubbling hot. You can assemble the "tower" of crepes and fillings in advance and make the sauce in advance, but spoon sauce over crepes right before baking. If you have made this in advance and it is cold you will have to bake it for 45 minutes to heat it through.
• Yield: 4 dinner servings

HAM 'N' CHEESE CREPES FOR TWO

Steps:

• Place the water, 1/3 cup milk, flour, egg, butter and salt in a blender; cover and process until smooth. Refrigerate for at least 30 minutes; stir. Add remaining milk if batter is too thick. , Heat a lightly greased 8-in. skillet; add about 3 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, greasing skillet as needed. Stack four crepes with waxed paper in between; cover and freeze for up to 3 months. , Spread mustard over remaining crepes; top each with ham and cheese. Roll up tightly. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° until heated through, 10-14 minutes., To use frozen crepes: Thaw in the refrigerator for about 2 hours. Fill and bake as directed.