Crêpe Batter For Dessert Blender Method Food

EASY BLENDER CREPES

Steps:

• BLEND: Add all the ingredients for the crepe batter into a blender, with the liquid ingredients on the bottom so things blend smoothly. Allow the blender to run until the batter is mixed and smooth. Stop, pour the batter into a measuring cup, cover with plastic wrap and refrigerate for at least 1 hour and up to 48 hours.
• CREPES: Heat an 8-inch skillet over medium heat. Brush the skillet with melted butter. Lift the skillet with your dominant hand and pour a ¼ cup of the prepared crepe batter into the skillet with the other hand, as you tilt and rotate the pan to spread the batter evenly so you don't end up with thick pockets of batter. Crepes are like pancakes, so the first one may not be perfect! Allow the crepes to cook, about 1 - 2 minutes or until the tops look dry and the edges start to lift up and away from the pan. Flip them at that point, they should be slightly golden with bubbly brown spots. The second side will only take about 30 seconds or so. Remove to a plate and continue to cook additional crepes, stacking one on top of the other. Crepes can be made 1 day in advance, stacked, covered with plastic wrap (on a plate) and refrigerated until ready to serve.

BASIC CREPE BATTER RECIPE

Steps:

• For the Batter: Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine. (Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.)
• Let cook until top looks dry, about 20 seconds. Using a thin metal or nylon spatula, lift one edge of crepe. Grab that edge with the fingers of both hands and flip crepe. Cook on second side for 10 seconds, then transfer to a plate. Repeat with remaining batter. Fill crepes as desired (such as with butter, sugar, and lemon juice; with butter and jam; with ham, cheese, and eggs ; or with spinach and feta ) and serve. Crepes can also be made ahead and stored, unfilled and wrapped in plastic, in the refrigerator for up to 3 days. Reheat in a nonstick pan to serve.

THE BEST CREPES

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.

BLENDER CREPES

Steps:

• Add flour, milk, eggs, and salt to a blender. Mix blender contents using a spatula so that the flour is moistened and not sticking to the edges.
• Melt butter over medium heat in a crepe pan or frying pan.
• Blend flour mixture on low and pour in melted butter, returning the frying pan to the stovetop. Increase blender speed to high to beat out any lumps, 2 to 3 seconds.
• Lift the hot pan from the burner and pour in some batter quickly while tilting the pan in a circular motion until the bottom of the pan is covered. Transfer any excess batter back into the blender. Remove any batter from the lip of the pan using a spatula before placing it back onto the stove. Rinse off any partly-cooked lump on the spatula before using it again.
• Cook crepe over medium heat, checking frequently until the bottom is very light brown, 1 to 2 minutes. Flip crepe over carefully and cook until golden, about 1 minute more, being careful not to overcook. Transfer crepe to a serving plate and repeat with remaining batter.

BASIC CREPE BATTER

Steps:

• Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
• Sift the flour with the salt and add to the egg and milk mixture.
• Add the melted butter or vegetable oil and blend thoroughly.
• If beating by hand, strain the mixture through a sieve to remove any lumps.
• Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!

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.

BASIC DESSERT CREPES BATTER

Steps:

• Put all the ingredients in your blender and blend for 1 minute.
• Scrap down the sides and blend for an additional minute or until smooth.
• Refrigerate for 1 hour.
• To Cook:.
• A- Use an upside down crepe pan and follow instructions or.
• B- Use a non stick skillet.
• You do not have to use additional oil or fat.
• Pour a little batter in the pan, just pour in enough batter so it will thinly coat your pan, tilt the pan to spread the batter evenly on the bottom of the pan Cook over medium heat for a couple of minutes until the bottom is light brown, flip and cook for a few seconds more Remove from heat and stack on a plate with wax paper between them.

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.

CRêPE BATTER FOR DESSERT - BLENDER METHOD

Steps:

• 1. Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute. 2. If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour. At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe. 3. Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter. 4. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan if they sizzle, the pan is ready to use. Brush with a little of the melted butter. 5. Using a 1/4 cup measure, fill it with batter and pour it into the skillet.Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl. 6. Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually turn it with my fingers. Using both hands, pick up the loosened edges with my thumb and index finger and quickly flip it over. 7. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter. To Serve: These crêpes may be filled with either sweet fillings, such as jam and sprinkled with a little sugar. They may also be filled with savory fillings, like ham and cheese or chicken and spinach in a cream sauce. A favorite sweet filling in France is Nutella. In Brittany, they make them with buckwheat flour and fill them with seafood. In Alsace, they flavor the batter with herbes and use leftover meat for fillings. Use your imagination and a few of your favorite ingredients to develop your own favorites. To Store: Crêpes may be kept tightly wrapped for up to 3 days in the refrigerator. They may also be frozen. Be sure to bring them to room temperature before using. To Reheat: Crêpes may be reheated. Heat a skillet and brush with a little butter. Heat gently on both sides. Fold into half or quarters and serve accompanied by butter and sugar or preserves.

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.

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.