CREPES
Make and share this Crepes recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 15m
Yield 7 crepes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 1.8, Cholesterol 60.5, Sodium 129.3, Carbohydrate 16.2, Fiber 0.5, Sugar 0.1, Protein 5.3
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.
CREPES PASSION
Categories Egg Fruit Dessert Passion Fruit Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 20
Steps:
- Make pastry cream:
- In a large heatproof bowl whisk together yolks, sugar, and cornstarch (mixture will be very stiff). In a heavy saucepan bring milk and vanilla just to a boil. Add 1/2 cup milk mixture to egg mixture in a stream, whisking, and whisk until smooth. Whisk egg-milk mixture into remaining milk in pan and simmer, whisking constantly, until very thick, about 2 minutes. Transfer hot pastry cream to a clean heatproof bowl and cool, surface covered with buttered wax paper. Chill pastry cream at least 2 hours and up to 2 days. Whisk pastry cream before using.
- Make passion fruit sauce:
- Halve passion fruit crosswise and scoop flesh and seeds into a bowl. In a heavy saucepan combine sugar and 1 tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt. Continue cooking mixture, stirring with a fork, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in passion fruit (caramel will bubble up and steam). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes. Add butter, 1 piece at time, stirring until incorporated and sauce is smooth. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce over low heat before serving.
- Make crêpes:
- Preheat oven to 350°F.
- In a bowl whisk together yolks and 3 tablespoons sugar until thick and pale. Sift flour over mixture and whisk until combined. Add 3 tablespoons butter and milk and whisk until smooth. In another bowl beat whites with remaining 2 tablespoons sugar until they just hold soft peaks and fold into milk mixture gently but thoroughly.
- Heat an 8-inch non-stick skillet over moderately high heat until hot and brush with some additional butter. (If skillet handle is plastic, wrap handle in a double thickness of foil.) Pour 1 cup batter into skillet, swirling to coat bottom, and cook until crêpe loosens from side of skillet and underside is pale golden, about 3 minutes. (Crêpe will be puffed, almost like a soufflé.) Transfer skillet to middle of oven and continue cooking crêpe until top is set, about 2 minutes.
- Put about 1/4 cup pastry cream in center of crêpe and fold in half. With a wide metal spatula carefully slide crêpe onto a lightly greased baking sheet. Makes 3 more crêpes in same manner with remaining batter and pastry cream, gently stirring batter occasionally so egg whites remain incorporated. Reheat crêpes in oven before serving.
- Dust crêpes with confectioners' sugar and serve with passion fruit sauce.
CLASSIC FRENCH CREPES (BASIC CREPES)
A complete guide on How to make Classic French Crepes (Basic Crepes). Soft, buttery, delicious, and infinitely versatile homemade crepes are great as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert. EASY - Perfect for novice cooks. Easier than making pancakes as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversion. To switch between measurements (metric or US), please use the METRIC / US toggle button that is below the ingredients list.
Provided by Dini @ The Flavor Bender
Categories Breakfast Brunch Dessert Dinner Lunch
Time 25m
Number Of Ingredients 11
Steps:
- Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
- Add the oil or butter and whisk it in.
- Place the flour, salt and sugar in a large bowl.
- Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
- Add the rest of the liquid and mix to form a smooth, watery batter.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
- Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
- For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
- For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots.
- Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack.
- If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
- Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
- Place a crepe on a plate or flat surface.
- Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
- Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.
Nutrition Facts : Calories 109 kcal, Carbohydrate 11 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 61 mg, Sodium 62 mg, Sugar 2 g, ServingSize 1 serving
HAM AND CHEESE CREPES
Ham and Cheese Crepes are one of the most famous French street foods. A simple batter of flour, milk, eggs and butter, combine to make perfect crepes. Stuff them up with sliced ham and melted cheese, and you'll be immediately transported of a French street corner.
Provided by Edyta
Categories Lunch
Time 20m
Number Of Ingredients 7
Steps:
- Add eggs, flour, milk, water and melted butter to the blender and mix well together. Place the batter in a fridge for 1/2 hour
- Brush non stick 10 inches skillet with butter and heat it up
- Using a ladle pour one ladle of batter on a pan and swirl around to cover all bottom of the pan with the crepes batter
- Cook it for about a minute
- Using spatula flip it and cook for a minute on the other side
- Add slice of cheese and slice of ham, fold and cook for another minute until the cheese is melted
- Continue with the remaining batter, ham and cheese until all are used.
- Enjoy.
Nutrition Facts : Calories 349 kcal, Carbohydrate 17 g, Protein 18 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 120 mg, Sodium 598 mg, Sugar 1 g, ServingSize 1 serving
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RECETTE DE CRêPES AUX FRUITS DE LA PASSION - ZESTE
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Servings 4Total Time 55 minsCategory Plats Principaux,Desserts
- 1. Dans un bol, mélanger le jus de fruit de la passion, le sucre, les oeufs et le beurre. Déposer ce bol au dessus d'une casserole d'eau bouillante et fouetter à quelques reprises, jusqu'à ce que le mélange devienne épais et lisse. 2.
- Dans un bol, verser de l'eau sur la gélatine, laisser reposer 5 min puis ajouter au mélange au fruit de la passion. Fouetter et réserver. 3.
- Fouetter les oeufs, le lait et le sucre et incorporer la farine tamisée. Faire fondre le beurre jusqu'à ce qu'il prenne une couleur brun noisette, puis le verser dans le mélange à crêpes et bien remuer. Dans un autre bol, fouetter le mascarpone, la crème et le sucre jusqu'à la formation de pics onctueux. Réserver. 4.
- Chauffer un peu d'huile dans une poêle. En lui donnant une inclinaison de 45 °, verser une louche de pâte à crêpes dans la partie supérieure de la poêle. Cela permettra à la pâte de se répartir uniformément et on aura une crêpe mince. 5.
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- Meanwhile, mix yolks, sugar and cornflour in a bowl. Pour hot milk over egg yolk mixture in a thin stream, whisking constantly, until smooth. Pour mixture into a saucepan and place over high heat. Stir constantly with a whisk and bring to the boil.
- Cook for a few minutes until thickened and smooth. Pour pastry cream into a bowl, place a piece of plastic wrap directly on the surface and refrigerate until cold.
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