Delicious Low Sugar Crepes Food

BUTTER-SUGAR CREPES

Steps:

• Reserve 1 tablespoon melted butter for brushing skillet.
• Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons butter, and 1/4 teaspoon salt in a blender until smooth, then chill, covered, 30 minutes.
• Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more crêpes, stacking them.
• Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.
• Heat 2 teaspoons each of butter and sugar with a pinch of salt in skillet until sugar has dissolved, then cook 4 crêpes, turning once, until golden brown. Repeat with remaining butter, sugar, and crêpes.

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES

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.

DELICIOUS LOW SUGAR CREPES

Steps:

• Measure flour, sugar, baking powder, and salt into a bowl. Stir in remaining ingredients. Beat with whisk until smooth.
• For each crepe, lightly spray an 8" skillet, heat over medium low heat until pan is hot. Pour scant 1/4 cup batter into the skillet: immediately rotate pan until batter covers bottom. This should be pretty thin. Cook until light brown (it doesn't take long), turn and lightly brown on other side.
• To keep crepes warm, put them in a shallow pan in the oven on low heat.
• While warm, spread with applesauce, strawberries, blueberries, whatever you like, roll up and sprinkle with powdered sugar.
• These can be made into dinner crepes as well. Just heat 2 cups asparagus with a can of cream of mushroom soup. Pour into crepes and roll up.

HEALTHY CREPES

Steps:

• In a mixing bowl, whisk together the flour and the eggs, add the milk, salt and coconut oil stirring to combine. (if you need pour club soda in it).
• Heat a lightly oiled small flat pan like a frying pan over medium-high heat. Brush with a little oil ,scoop the dough and pour into the pan using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly and make it thin.
• Cook the crepe for about 30 seconds, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

THE EASY, NO WAITING, DELICIOUS CREPE RECIPE!

Steps:

• Sift dry ingredients (flour, sugar, baking powder and salt) together in a mixing bowl.
• Add 2 cups milk and stir until blended.
• Add the final 2 1/2 cups of milk and stir until blended. It is okay if there are a few lumps. Add beaten eggs and stir until blended. The batter should be slightly thicker than unwhipped whipping cream. If it is not, then add more flour or milk until it has reached this point.
• Turn stove on to medium-high and warm a large non-stick pan.
• Melt 1/2 tsp butter (or oil) on pan. To test if pan is hot enough to begin making crepes, place a drop of batter on the pan. Batter should start bubbling immediately.
• Use a ladle to pour batter into pan. Tilt the pan to spread the batter evenly across entire pan.
• Check bottom of crepe to see if it has browned at all. If so, flip crepe. Wait another 30-45 seconds and then remove from pan.
• I usually put the crepes in a covered tray in the oven on 200degrees Celsius to keep them warm.
• To eat, I recommend sprinkling a tablespoon of sugar evenly on the crepe and adding about 5-10 drops of lemon or lime juice. It may not sound very appealing, you'll have to take my word for it, it's delicious! Roll up the crepe and enjoy!

SIMPLE DELICIOUS CREPES

Steps:

• Melt the butter in a glass dish in the microwave and let cool. You don't want it to curdle the eggs.
• Use a blender to make this easier.
• Toss in the four eggs and swirl a few times to lightly beat them.
• Add vanilla, butter (no margarine, it compromises the flavor) and milk and whirl a few times.
• Sift together salt and flour, and add to eggs and milk along with brown sugar.
• If you'd like, pour batter into a bowl and let sit in the refrigerator for an hour (or up to two days if you're not making them right away). This allows the batter to settle and removes the bubbles. I use this time to prep the fruit filling.
• Heat a crepe pan (I prefer the small ones so we can have more than one kind of crepe) over med heat.
• Spray with Pam or swirl a VERY small amount of butter in the pan. Heat pan. Add about 2 Tbs (I use a small ladle) of batter and swirl to coat the pan until it stops swirling. Put over heat and cook until the edges start to brown slightly. You can turn them if you'd like, or simply turn out onto a plate.
• Can be kept up to a week in the fridge or two months in the freezer. They freeze very well!
• You could omit the vanilla and sugar and make savory crepes.