Danish Style Crepes Food

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.

DANISH PANCAKES

Steps:

• In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; 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 three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

CREPES OR DANISH PANCAKES

Steps:

• First I helped my Dad collect all the ingredients because he said I was his sous chef.
• Then it is time to crack the 2 eggs into the small bowl, which he taught me how to do about 2 months ago.
• Now, for a little taste in the eggs you add a pinch of salt or ⅛ teaspoon of salt with the measuring spoon. Then I mixed, with a whisk, the salt and the eggs to make it fully yellow.
• Next, my favorite part is to add the flour but it you add too much it tastes not good at all. So to put the exact amount of flour in all you do is just get a regular scoop of flour. Then you get a dinner knife, turn it over so instead of the sharp part being down, it is up and you just move it a cross the measuring cup to even out the flour.
• Next, I added a bit of flour, then mixed it in with the egg and salt. Then do it again and again until there is no more flour. It will be pretty lumpy at first but it is fine.
• Now it is time to get rid of the lumps, so that is where the milk comes in. You do the same thing you did with the flour, you start with a little bit of milk and mix it in, then you add some more and mix it in, and more over and over again until the milk is gone.It should be pretty smooth, without any bumps.
• If you don't have time to make the batter in the morning, make some the night before then put some saran wrap over the bowl and refrigerate it. You can also make the actual crepes but they taste a lot better fresh.
• Now get the small 8-inch pan and put it on the stove and put the stove on medium heat (all stoves have low, medium, and high). Now to tell that the pan is ready, flick a tiny bit of water and if it evaporates right away it is ready.
• Put only enough batter to fill the pan because too much batter makes them thick and it doesn't work, but too little makes it rip. So just enough. The batter will start turning golden brown really quickly so don't walk away! The first time you flip it, it will tear or fold over and it will be a mess but keep trying and it will get a lot better.
• Keep it in the pan for another 10 - 20 seconds then put it on a plate, put some jam or fruit inside, roll it up, put sugar on top and eat it. Yum! My favorite is strawberries with chocolate sauce. Make another and serve to someone and see how they like it and keep making them again and again! By the way this recipe can be doubled or tripled and it would work!

CLASSIC CRêPES

Steps:

• Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
• Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
• Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
• Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

DESSERT CREPES

Steps:

• In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

DANISH STYLE CREPES

Steps:

• 1. Preheat oven to 400 degrees. 2. Cut stick of butter in half and place each half in two round aluminum pie-baking tins. 3. When oven has reached 400 degrees, put pie tins on center rack. 4. In blender, stir four eggs slowly add whole milk. The batter should have the color of a ripe lemon. Slowly sprinkle in white flour and whole wheat flour. Finish off batter on "liquefy" for 30 seconds. 5. Pour 1/2 of batter in each hot pie pan. Make sure you distribute the boiling butter evenly in the pan. 6. Bake for 20 minutes, but check on them at 15 minutes. 7. Let the pancakes cool enough so that you can get a spatula under them without tearing them apart. 8. Squeeze fresh lemon over the pancakes and sprinkle with powdered sugar. 9. You can prepare a saute of apples, granulated sugar, and raisins, in butter, to spread on top -- if you like.