REAL FRENCH CREPES
I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.
Provided by SAMMYSAM
Categories Breakfast and Brunch Crepes Sweet
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine flour, egg, and milk.
- Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 16.9 g, Cholesterol 32.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 38.9 mg, Sugar 3.4 g
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
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
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
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
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.
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
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
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
BASIC CREPES
This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 20 crepes.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 50mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
More about "easy french crêpes food"
BEST AUTHENTIC FRENCH CREPE RECIPE - SWEET AS HONEY
From sweetashoney.co
5/5 Calories 179 per servingCategory Breakfast
- Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.
- Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.
EASY FRENCH CREPES (CLASSIC RECIPE) - DEL'S COOKING TWIST
From delscookingtwist.com
BEST EASY CREPE RECIPE - HOW TO MAKE CREPES - DELISH
From delish.com
AUTHENTIC FRENCH CRêPES (FRENCH PANCAKES) - A BAKING JOURNEY
From abakingjourney.com
15 BEST CRêPE RECIPES - THE SPRUCE EATS
From thespruceeats.com
BASIC CREPES RECIPE - PILLSBURY.COM
From pillsbury.com
THIN BREAKFAST CREPES | RICARDO
From ricardocuisine.com
HOW TO MAKE FRENCH CRêPES - SIMPLY RECIPES
From simplyrecipes.com
THE MOST TASTY TRADITIONAL FRENCH CREPES RECIPE - LEONCE CHENAL
From leoncechenal.com
HOW TO MAKE SIMPLE CREPES - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
EASY HOMEMADE CREPES FROM SCRATCH - THIN BREAKFAST PANCAKES
From recipe-garden.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love