WHOLE-WHEAT CREPES
These whole-wheat crepes are so easy to make at home and can be filled with a wide variety of sweet or savory fillings. They are made with whole-wheat flour for added nutritional benefits.
Provided by Katie Webster
Categories breakfast
Number Of Ingredients 6
Steps:
- Combine whole-wheat flour, all-purpose flour, salt, milk and eggs in a blender. Puree for 15 seconds or until the mixture is complexly smooth. With the motor running, drizzle in 2 tablespoons melted butter and process until combined. Refrigerate batter 1 hour or overnight.
- Heat a medium crepe pan or small non-stick skillet over medium heat. Brush some of the remaining melted butter over the hot skillet. Using a scant ¼ cup, pour batter into the center of the skillet, and working quickly, tilt the skillet to allow the batter to run over the cooking surface to cover the bottom of the pan completely.
- Cook the crepe on the first side until it is golden and lifts from the pan easily, 1 to 2 minutes. Flip it over with a spatula and cook on the second side until just until set and lightly crisp along the edges, 30 seconds to 2 minutes.
- Slide crepe onto a plate. Continue cooking the remaining crepes and layer parchment between each crepe as you stack them.
Nutrition Facts : ServingSize 1 crepe, Calories 145 calories, Sugar 2 grams, Fat 6 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 6 grams
BASIC WHOLE WHEAT FRENCH CREPES
These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.
Provided by Sharon123
Categories Breakfast
Time 8m
Yield 12 7inch crepes
Number Of Ingredients 5
Steps:
- Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
- In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
- Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
- Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
- Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
- Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
- Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
- Stir the batter well, pour 2 tablespoonfuls into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
- Cook until the crepe edges are golden brown-about 1 minute.
- Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
- Transfer to a warm plate.
- Repeat with the remaining batter, rebuttering the skillet when necessary.
- *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
- Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
- Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
- Serve with your own favorite crepe filling or try Walnut Crepes with Mocha Sauce or Cinnamon Crepes with Caramel Sauce and Pecans.
- Enjoy!
Nutrition Facts : Calories 54.9, Fat 3.7, SaturatedFat 1.9, Cholesterol 53.5, Sodium 73.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.1, Protein 2.5
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
HEALTHIER BASIC CREPES
I love this recipe because it is so simple to make. I have made it healthier by substituting whole wheat flour and 1% milk. I like to fill them with non-fat plain Greek yogurt and blueberries warmed in maple syrup. Yum!
Provided by MakeItHealthy
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.
- Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.
Nutrition Facts : Calories 278 calories, Carbohydrate 40.5 g, Cholesterol 109.8 mg, Fat 9.2 g, Fiber 4.1 g, Protein 10.9 g, SaturatedFat 4.7 g, Sodium 249.4 mg, Sugar 16.5 g
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