EASY FRENCH CRêPES
This Basic French Crêpes Recipe makes the lightest and softest Crêpes ever. Super easy to make, this delicious classic French recipe can be served for breakfast, tea time or as a dessert with your favourite filling!
Provided by A Baking Journey
Categories afternoon tea Breakfast Dessert
Time 2h40m
Number Of Ingredients 6
Steps:
- Melt the Butter and set aside to cool down.
- In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
- Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
- In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
- Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
- Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
- Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
- Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
- Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.
Nutrition Facts : Calories 140 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 37 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
THE TRADITIONAL FRENCH CREPES RECIPE
Enjoy these delicious French crepes for breakfast, dinner, brunch, dessert, or as a snack.
Provided by Leonce Chenal
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- In a large mixing bowl whisk the flour, sugar, and salt until combined. Then create a well with dried ingredients and add the eggs. Gradually pour in milk, whisking to combine after each addition.
- The batter should be fairly fluid. If it seems too thick, add a little more milk. Then add the melted butter, mix well. Let the batter stands at room temperature until slightly bubbly on top, 30 to 60 minutes.
- Heat a non-stick pan. Add butter to coat. Pour 2-3 tablespoons of batter into the center of the pan and swirl to spread evenly. Cook for 2 minutes, then flip and cook 1 minute more.
- Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store them 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.
ORIGINAL FRENCH CRêPES SUZETTE
This easy crêpes Suzette recipe features orange crêpes with a buttery Grand Marnier orange sauce. This can be eaten for dessert or breakfast.
Provided by Rebecca Franklin
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
- Use some of the remaining melted butter to grease a crêpe pan , large skillet, or nonstick skillet. Heat up over low-medium heat.
- Add 3 tablespoons of batter to the pan and swirl it until the bottom of the pan is covered with batter.
- Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
- Loosen the edges of the crêpe, slide a spatula under it, and then gently flip it. If you don't have a spatula, use your fingers, a fork, or carefully flip it in the air using just the pan.
- Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat the process with the remaining batter, lightly greasing the pan with melted butter every time. Set aside.
- In a large skillet set over medium heat, melt half of the butter until it foams.
- Remove the skillet from the heat and sprinkle half of the sugar over the melted butter.
- Carefully add half of the orange liqueur. The mixture will ignite.
- When the flame goes out, add each crêpe to the pan to coat both sides in the orange syrup.
- Fold the crêpes into quarters or roll them up.
- Melt the remaining butter in the same skillet, remove it from the heat, and add the remaining sugar and Grand Marnier.
- For serving, place 1 or 2 crêpes per person on a plate, top with a scoop of ice cream, and drizzle with orange syrup. Serve immediately.
- Enjoy.
Nutrition Facts : Calories 448 kcal, Carbohydrate 31 g, Cholesterol 131 mg, Fiber 1 g, Protein 5 g, SaturatedFat 19 g, Sodium 122 mg, Sugar 18 g, Fat 31 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CHICKEN FRENCH CRêPES
Special treat for a special brunch or lunch.This is one of our family favourites. These are also great with a seafood filling. I you want to omit the mushrooms, replace wirh 1/2 cup frozen green peas.
Provided by Sageca
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Crêpes:.
- Mix together the flour and salt in a large bowl.
- Add the combined eggs and milk; gradually mixing into the flour with a whisk.
- Continue to whisk until a smooth batter forms.
- The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
- Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
- Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
- Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
- Filling:.
- Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
- Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
- Remove from heat and set aside 1 cup of sauce for later.
- Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
- To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
- Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
- Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.
Nutrition Facts : Calories 441.2, Fat 24.5, SaturatedFat 12.5, Cholesterol 158.1, Sodium 217.3, Carbohydrate 29.1, Fiber 1, Sugar 1, Protein 25.6
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
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
PERFECT FRENCH CREPES
After trying many other recipes I came back to my original that always gives me perfect result.These can be served with a chicken or seafood filling.Check out my Recipe #171235. Also for a special dessert with sliced fruits, whipped cream or a custard. My crepes pan is a 24cm. 91/2 inch steel pan. I find using a blender produces a smoother batter and a lighter crepe.
Provided by Sageca
Categories Brunch
Time 45m
Yield 12 crepes
Number Of Ingredients 6
Steps:
- Have your ingredients at room temperature before starting. Mix together the flour and salt in a large bowl.
- In a blender combine eggs, milk, 2 Tablespoon melted butter and flour mixture. Blend until smooth scraping the side of the blender a few times. Pour into that bowl you used for the flour and set aside.
- Leave the mixture to rest for 30 minutes before cooking.
- Heat your pan to Medium High. Add oil and wipe it off with paper towel; set it on a plate and use this to wipe your pan after making each crepes.
- Pour some batter into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute tilting the pan in all directions to cover bottom of pan. I used 3 Tablespoons of batter for my 9 inches pan. This works well with a 1/4 measuring cup.
- When the edges start to curl, use a spatula to flip crêpes and cook another minutes. Slide crepe on a rack; cool. Stack on a plate separating them with a piece of wax paper. You can refrigerate them for 3 days before serving. (Can be frozen at this stage, wrapped tightly for up to 3 months).
Nutrition Facts : Calories 99.5, Fat 5, SaturatedFat 2.5, Cholesterol 41.8, Sodium 61.8, Carbohydrate 9.9, Fiber 0.3, Sugar 0.1, Protein 3.5
FRENCH CRêPES
Crêpes can be sprinkled with confectioners' sugar and served flat, like regular pancakes; or rolled up around fruit, Nutella (chocolate hazelnut butter), or chocolate; or topped with fruit, fruit compotes, whipped cream, or jam. You can make this batter ahead of time and refrigerate it in an airtight container for up to two days. Use a crêpe pan, which has a very long handle and slightly sloping slides, or a small to medium nonstick skillet. Prepared crêpes can be frozen for up to a month and defrosted at room temperature for a couple of hours. For best results, place crêpes between layers of waxed paper or parchment paper before freezing. Rewarm them by removing the waxed paper and baking them, tightly covered, in a baking pan in a preheated 300°F oven for 10 to 15 minutes.
Yield makes 16 to 18 crêpes
Number Of Ingredients 5
Steps:
- Combine the flour and salt in a bowl; set aside.
- Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl for 1 minute, or until frothy. Add the milk and butter and beat for 1 minute, or until well combined.
- Gradually add the flour mixture to the egg mixture and blend well with a large wooden spoon. Allow the batter to rest for 20 to 30 minutes.
- When ready to cook, gently stir the crêpe batter. Very lightly butter the pan and use a paper towel to wipe off any excess.
- Starting in the very center of the pan, slowly pour in enough batter to just coat the entire bottom of the pan. Carefully tilt and rotate the pan so the batter completely covers the bottom.
- Cook the crêpe for about 1 minute, or until the bottom is light brown and comes off the pan easily. Flip the crêpe with a rubber spatula or your fingers, and let it cook on the second side for about 30 seconds, just until browned (the first side cooked will be darker). Slide the crêpe onto a plate.
- Continue to cook the crêpes, stacking them evenly one on top of the other, until all the batter is used up. As you cook, keep the crêpes warm in a 200°F oven, covered with a damp kitchen towel.
- To serve, peel the crêpes from the pile, lay them out flat, and spoon on your choice of filling.
- Make Cinnamon Pear Compote (page 277) and place 1/4 cup onto each crêpe. Fold over and griddle until the crêpe is very hot. These crêpes are also great drizzled with chocolate sauce (see Chocolate and Sautéed Banana Crêpes, page 145).
- Make Applesauce (page 279) and place about 1/4 cup onto each crêpe. Sprinkle with 1/4 cup grated Cheddar cheese per crêpe. Fold over and griddle until the crêpe is very hot.
- Spread about 2 tablespoons Nutella (chocolate hazelnut butter) onto each crêpe. Fold over and griddle until the crêpe is very hot.
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
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