EASY CREPE RECIPE
Steps:
- Mix all the ingredients together in a large bowl, whisking well to ensure there are no lumps. Allow to stand for 15 minutes covered.
- When you are ready to make the crepes, mix the batter again and if it's too thick, add a bit more water. It needs to be quite thin, only a little thicker than pouring/heavy cream. You'll see if you make the first few if the batter is too thick, the crepes need to be very thin and almost lace-like.
- Heat the pan over medium heat. Brush with oil or melted butter and wipe out with a paper towel. You don't want the crepes to fry, the oil just acts as non-stick.
- Add ladle-fulls of the batter to the pan and allow to cook before flipping. Keep the crepes warm on a plate set over a pot of simmering water.
- When you're ready to serve, fill with your choice of filling.
Nutrition Facts : Calories 66 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 72 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SIMPLE CREPES
Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h15m
Yield Makes 12 (8-inch) crepes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g
EASY SAVOURY CREPES
Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 1h35m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
- Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
- Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
- Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
- Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g
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
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
BREAKFAST CREPES
A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Provided by Sally
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g
FRENCH CREPES
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
BASIC CREPES
Crepes are one of those versatile foods you can make for any occasion. If you're new to the world of crepes, it's time to see what you've been missing. We'll teach you how to make crepes of all sorts, and it all starts with 5 ingredients. This simple crepe recipe yields a stack of 20 thin, delicious crepes that are the perfect blank canvas for any sweet or savory filling you can dream up, from mushroom and Swiss, to hazelnut spread and raspberries. Give these easy crepes a shot and see what style your family loves the most!
Provided by Pillsbury Kitchens
Categories Breakfast
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
- Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
- Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Crepe, Sodium 30 mg, Sugar 0 g, TransFat 0 g
BASIC CREPE RECIPE
Steps:
- In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.
EASY CREPES!
Heres my recipe for crepes so far that I have taken and simplified a common ground from other crepes recipes I found. Its easy to remember and easy to double or even cut the ingredients in half if its just for one. This recipe so far is for one or two but you can easy double! Very tasty!
Provided by Cherish-my-hotdish
Categories Breakfast
Time 8m
Yield 4 Crepes, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Oil or spray pan and preheat oven-top to medium high (around 8) while you mix. Combine the dry ingredients first then add vanilla, milk and eggs and wisk away. Then add melted but COOLED butter, otherwise you'll have tiny egg clumps. I usually mix even more with a handheld mixer to make sure its all mixed very well.
- Pour the batter as you would like a pancake but since I dont have an actual crepe maker I pour the batter and swirl the pan around so the batter becomes thinner and wider. Let sit until bottom starts to have golden brown swirlies, then you can flip (I just use a spatula to flip and to loosen the bottom after a few seconds of cooking, its never burned but it might depend on the material yours is made of).
- After you've made your crepe you can add whatever you like! My personal favorite is a bit of butter, strawberry preserves, caramel, whipped cream and 1 scoop of ice cream! I havent done anything with non-sweat crepes but sure will in the future -- Enjoy!
AMAZING & EASY BASIC CREPES
I got this recipe from an OLD "Pillsbury Kitchens' Family Cookbook". I have been using this recipe since I was in High School, so that should tell you how EASY they are to put together and they are such a hit! You can do anything with them. Add fruits for a yummy breakfast dish, chicken and cheeses for a dinner dish (VERY good), or sweet fillings and powdered sugar for a dessert.
Provided by Ms. Baker
Categories Breakfast
Time 35m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, beat eggs slightly.
- Add remaining ingredients and beat until smooth.
- (Batter may be covered and refrigerated up to 2 hours or cooked immediately).
- Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).
- A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.
- Grease pan lightly.
- Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.
- When crepe is light brown and set, turn to brown other side.
- Remove from pan.
- Repeat with remaining batter to make about 14 crepes; stack cooked crepes.
- Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.
- FOR DESSERT CREPES, add 2 tablespoons sugar to batter.
- To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.
Nutrition Facts : Calories 85, Fat 4.2, SaturatedFat 1.2, Cholesterol 56.4, Sodium 31.9, Carbohydrate 8, Fiber 0.2, Sugar 0.1, Protein 3.5
EASY FRENCH CREPES
This is the best crepe recipe you'll find and it's amazingly simple. Not surprisingly, Julia provides the basis of this recipe.
Provided by tommer100
Categories Breakfast
Time 25m
Yield 12-15 Crepes, 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Place water, milk, flour, eggs and salt into blender (in that order makes it easier to scrape the unmixed flour off the sides) and blend at lowest setting.
- After 30 seconds pour in melted butter and continue to blend at lowest setting for two minutes (make sure to stop the blender after about 15 seconds and scrape any unmixed flour off the sides).
- Warm a non-stick crepe pan (8" or 10" pans are the best size) over medium heat.
- Starting with the crepe pan already tilted, pour in 1/4 cup to 1/3 cup of batter (depending on pan size) and quickly tilt the pan spreading the batter to the edges (this should make for a nice thin crepe).
- Once the edges start to curl up slightly, inspect the under-side to see if it's a light golden-brown.
- This step is up to you, but some people like to flip the crepe for about 10-15 seconds just to give it a more "finished off" look.
- Fill with fruit or Nutella or cinnamon-sugar, or my favorite, ham & Gruyère (don't forget to add pepper!).
Nutrition Facts : Calories 283.1, Fat 24.7, SaturatedFat 13.7, Cholesterol 300.1, Sodium 659.6, Carbohydrate 4.3, Sugar 0.3, Protein 11.2
SIMPLE CREPES
These are simple, they've never failed me! I usually just serve them with syrup but the skys the limit here!
Provided by SweetySJD
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together milk, eggs, oil and sugar.
- Add flour until combined.
- Heat a nonstick skillet on high. Remove from heat, pour 1/4 cup batter onto skillet, turn pan to spread batter.
- When crepe is dry on top, overturn onto paper towels.
- Serve with fruit, whipped cream, syrup, anything! If you want savory crepes, just omit the sugar in the recipe.
Nutrition Facts : Calories 262.5, Fat 9.4, SaturatedFat 3.4, Cholesterol 105.8, Sodium 81, Carbohydrate 34.6, Fiber 0.8, Sugar 6.5, Protein 9.4
CLASSIC CRêPES
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Provided by Good Food team
Categories Dessert
Time 1h
Yield Makes 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.06 milligram of sodium
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
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.
EASY CREPES
Categories Dairy Egg Breakfast Brunch Dessert Summer Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 crepes
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
- Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)
More about "easy crepe food"
EASY CREPE RECIPE (BASIC CREPES) | THE WORKTOP
From theworktop.com
5/5 (5)Total Time 25 minsCategory Breakfast, Brunch, PancakesCalories 190 per serving
- Using a blender or immersion blender, whiz together the 4 eggs, 1 3/4 cups of whole milk and salt until everything has blended, about 10 seconds. Add in the flour and whiz until the batter is smooth, about 20 seconds. Pour in the unsalted butter and whiz until combined, about 10 seconds.
- Transfer the batter into a large bowl, with an opening sized so that you can easily use a 1/4 cup measuring cup to scoop up the batter. Allow the batter to sit for at least 5 minutes, but up to 24 hours. If resting the batter longer than 30 minutes, cover and transfer the easy crepe batter to the refrigerator.
- When you are ready to make these easy basic crepes, remove the batter from the refrigerator and allow to sit for at least 10 minutes. Check the consistency of the batter. It should be the consistency of heavy cream. If the crepe batter feels too thick, whisk in additional milk by the tablespoon, up to 1/2 cup more.
- Preheat a 10 or 12-inch skillet or crepe pan on medium to medium-high heat (I fluctuate between 6/9 and 7/9 on my stove setting). In a small bowl, melt about 2 tablespoons of butter. When the pan is hot, using a small silicone brush, brush on a thin layer of butter. Alternatively, melt and swirl the butter around the pan.
EASY CREPE RECIPE - 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
4.3/5 (21)Category DessertCuisine FrenchTotal Time 38 mins
- Place all ingredients plus ONLY one tablespoon of melted butter in a blender and mix until well combined, scraping the sides to incorporate all flour.
- Heat a crepe pan or 8-inch non-stick skillet over medium heat and lightly brush with the remaining melted butter.
- Using a scant 1/4 cup of batter, pour into the pan. Use a tilt and swirl method to evenly cover the entire bottom of the pan.
21 EASY CREPE RECIPES: FOR WHEN A SANDWICH DOESN’T QUITE ...
From greatist.com
Estimated Reading Time 6 mins
- Easy crepes with jam or fruit preserves. Photo: Julia’s Album. Do you ever feel like the bread-to-jam ratio of toast is a bit off? Would you like never to be cheated out of your rightful jam ever again?
- Chocolate crepes. Photo: Aline Made. It takes minimal effort and ingredients to transform traditional crepes into a delivery method for chocolate.
- Strawberry s’more enchiladas with warm vanilla sauce. Photo: The Recipe Rebel. Fresh strawberries, custard sauce, toasted marshmallows… this recipe sounds too good to be true.
- 2-ingredient crepes. Photo: Someday I’ll Learn. If you love Paleo pancakes, get ready to be blown away by these simple two-ingredient crepes.
- Classic French crepes. Photo: The Flavor Bender. Crepes come in many shapes, sizes, and flavors, but perhaps the most classic variation is the traditional French mini-masterpiece, filled with granulated sugar and a hefty squeeze of fresh lemon juice.
- Apple pie crepes. Photo: Unicorns in the Kitchen. There’s having pie for breakfast, which we love, and then there’s having pie filling-packed crepes for breakfast.
- Whole-wheat vegan crepes with apricots and ginger. Photo: Heart of a Baker. While the classic crepe add-ins are all kinds of awesome (we’ve almost never said no to Nutella), sometimes you just want something different.
- Coconut oil crepes. Photo: Little Broken. If you’re not nutters for butter, try this coconut oil crepe recipe. These crepes are made with all the usuals — eggs, milk, salt, flour.
- Gluten-free keto crepes with almond flour. Photo: Wholesome Yum. As Paleo, gluten-free, and delicious as can be, these crepes are for all foodivores.
- Poppy seed lemon crepes with blueberry cream cheese filling. Photo: Say Yes. This recipe takes crepes to a new level, producing a delicious blueberry and cream cheese filling on top of a tart yet sweet lemon poppy seed crepe.
EASY CREPE RECIPE - IMMACULATE BITES
From africanbites.com
4.8/5 (20)Calories 368 per servingCategory Breakfast
- Heat a skillet over medium high heat, then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter.
- Pour about a ⅓ cup of batter, depending on your fry pan or skillet. Tilt pan so the batter spreads across the bottom of the pan. Cook the crepe for about 1 ½ minute, until the bottom is light brown.
EASY CREPE RECIPE - HOW TO MAKE CREPES (+ VIDEO!)
From preciouscore.com
5/5 (1)Total Time 30 minsCategory BreakfastCalories 246 per serving
- Place the 4 eggs, 1 cup of milk and 4 tablespoons of melted butter in a blender. Add the 1 cup of flour, a quarter cup of sugar, a pinch of salt and the grated (or ground) nutmeg. Blend everything until just smooth. Do not over blend.
- Place a 9-inch skillet on the stove then rub butter on the skillet. Let it heat up on medium heat for about 2 minutes then add a quarter cup of the batter and swirl around immediately to ensure it coats the bottom of the skillet. Let it cook for about 3 minutes until the flour sets and is no longer liquidy. Use a spatula to flip the crepe to the other side and let it cook for another 1-2 minutes. Repeat the process with the rest of batter, adding about a quarter cup of batter each time.
- Mix together the one teaspoon of cinnamon powder and 1 tablespoon of sugar. Roll crepes then sprinkle the cinnamon sugar over them and serve warm.
HOMELYSMART | 30 SIMPLE CREPE RECIPES THAT WILL MAKE YOUR ...
From homelysmart.com
Estimated Reading Time 7 mins
- Lobster Newburg Crepes. This luxurious dish, with lobster, butter, cream, sherry, brandy and thickened with egg yolk, was the epitome of upscale fine dining, became incredibly popular with the after-theater crowd in New York.
- Tiramisu Crepe Cake. Once you cut into the cake, the cake layers speak for themselves; a simple and elegant finish is all the cake needs! This cake is not too sweet but if you want extra sweetness, top it off with whipped cream or chocolate syrup!
- Blueberry Enchiladas with Cornmeal Crepes. Tortillas aren’t really that fancy so I used the cornmeal crepe recipe I’ve been toying with lately. They are lighter than a corn tortilla, softer, thinner, more delicate and waaay less calories, but with the all the corn flavor that you expect from the Southwest.
- Mixed Berry Cream Cheese Crepes. Filled with a tangy lemon cream cheese and topped with an unbelievable triple-berry sauce, these stunning crepes are a dream for any spring brunch!
- Apple Walnut Crepes. Each crepe is loaded with a delicious apple walnut filling then topped with powdered sugar. As the apple and walnut filling is simmering in the saucepan, the smell is amazing.
- Chickpea Crepes with Balsamic Glazed Portabellos. Hello wholesome delicious breakfast!! Savoury gluten free crepes with balsamic glazed portabellos!! Yes please!
- Strawberries & Cream Crepes with Orange Liqueur. These Crepes….these crepes! These Crepes with their hint of Vanilla…and those Strawberries with the hint of Orange liqueur, and that cream with a hint of love; have been all I can think about for a whole entire week of computer breakdowns, children breakdowns….and mental breakdowns!
- Pumpkin Crepes With Cheesecake Filling. Your breakfast cravings are about to be satisfied like never before! These pumpkin crepes are super delicious and so easy to make!
- 12 Layer Banana Pudding Crepe Cake. This version features tender, buttery crepes piled 12 layers high with creamy, homemade vanilla pudding (no mixes here!)
- S’mores Nutella Crepes. The batter is so easy and prepared in a blender (yes, a blender!) and they’re absolutely amazing stuffed with Nutella and everything you love about s’mores!
EASY CREPE RECIPE - HOW TO MAKE CREPES - DELISH
From delish.com
5/5 (140)Calories 289 per serving
BASIC CRêPES - RICARDO
From ricardocuisine.com
5/5 (210)Total Time 22 minsCategory DessertsCalories 75 per serving
10 BEST CREPE FILLINGS RECIPES - YUMMLY
EASY VEGAN CREPES - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
5/5 (4)Category BreakfastCuisine FrenchTotal Time 1 hr
- Add in the melted vegan butter and start whisking while you pour in the nondairy milk. The batter should be very thin and loose.
- Your skillet or crepe pan should be over medium heat. You'll need to adjust the temperature as you go as the pan gets hotter!
- Pour about 1/3 cup of batter on the pan, lifted off the burner. As soon as the batter hits the pan, twist and turn the pan in large circles to make a thin layer of batter in an even circle just out to the edge.
EASY CREPES RECIPE - WOOLWORTHS
From woolworths.com.au
Category Desserts,BreakfastTotal Time 25 mins
- Whisk milk, eggs and sugar together in a bowl until well combined. Add flour, whisking well to combine.
- Place a non-stick frying pan over medium heat, brush with a little butter and pour 1/3 cup mixture into pan. Rotate pan to ensure batter covers base. Cook for 2 minutes on each side or until light golden. Transfer to a plate and cover to keep warm. Repeat with remaining batter and butter to make a total of 6 crepes. Serve.
CREPES RECIPE - HOW TO MAKE CREPES - CREME DE LA CRUMB
From lecremedelacrumb.com
4.9/5 (70)Total Time 20 minsCategory BreakfastCalories 102 per serving
- Whisk together flour, milk, eggs, sugar, salt, melted butter, and vanilla until mixture starts to get frothy on the top.
- Grease a small-medium skillet (about 8-10 inches) with butter set to medium-low heat. Pour 1/4 cup of batter into the center of the pan. Immediately lift the pan off of the heat and tilt the pan to allow the batter to fill the entire bottom of the pan.
- Return pan to heat and cook for 30-60 seconds. Use a spatula to gently flip the crepe and cook another minute or so on the other side until golden. Remove from heat, cover to keep warm and repeat with remaining batter.
EASY CREPE RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (3)Total Time 50 minsCategory BreakfastCalories 190 per serving
- Place ingredients in a blender starting with wet and ending with flour. This will prevent the batter from having flour clumps.
BEST CREPES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.6/5 (459)Total Time 25 minsServings 17-22
CRAVEABLE CREPES: 5 EASY RECIPES FOR EVERY MOOD
From spoonuniversity.com
Estimated Reading Time 5 mins
EASY CREPE RECIPES - MIDWEST LIVING
From midwestliving.com
Estimated Reading Time 2 mins
SIMPLE CREPES - RECIPE DETAILS - FATSECRET
From fatsecret.ca
Servings 10Total Time 40 minsCategory Desserts, Snacks, BreakfastCalories 105 per serving
CREPES FOOD NETWORK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY CREPE RECIPES - APPS ON GOOGLE PLAY
From play.google.com
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From foodnetwork.com
BEST CREPE RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
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From tfrecipes.com
HOW TO MAKE THE PERFECT CRêPES | BBC GOOD FOOD
From bbcgoodfood.com
120 BEST EASY CREPE RECIPE IDEAS | EASY CREPE RECIPE ...
From pinterest.ca
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From youtube.com
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From finedininglovers.com
ROBINHOOD | EASY CREPES
From robinhood.ca
CRêPE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
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From tfrecipes.com
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