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.
HONEY WHEAT CREPES
Crepes are surprisingly simple to make. These are great filled with blueberry sauce and vanilla yogurt.
Provided by Chef Schellies
Categories Breakfast
Time 25m
Yield 12 crepes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except the butter in a blender and blend until smooth.
- Melt butter in an 8-inch non-stick skillet.
- Spoon 3-4 tablespoons of the batter into the skillet, quickly rotating and tilting it to cover evenly with batter.
- Cook until edges start to brown.
- Flip crepe and cook until lightly browned.
- Remove from skillet.
- Repeat with remaining batter.
- Fill with desired filling.
Nutrition Facts : Calories 81, Fat 2.3, SaturatedFat 0.6, Cholesterol 36.3, Sodium 133.7, Carbohydrate 11.4, Fiber 0.8, Sugar 1.5, Protein 3.9
APPLE AND HONEY FILLED CREPES
These are such a delicious dessert - to serve, spoon apple filling over half a crepe. Top with a scoop of vanilla ice cream and fold the crepe over. Sprinkle with a little icing sugar.
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CREPES:.
- Place milk, egg, flour, melted butter, icing sugar in a blender and whirl for 1 minute. Refrigerate while making apple filling.
- FOR THE CREPE FILLING:.
- Melt 2 tablespoons of butter in a 12-inch nonstick frying pan or crepe pan over medium-high heat. Add the apples and sauté until lightly browned, about 5 minutes (If your pan is not large enough, do in batches). Transfer apples to a bowl and set aside.
- Add the cinnanonm nutmeg, honey, apple cider, and butter to pan. Cook until the sauce starts to thicken and is syrupy - this only takes a few mintues. Remove from heat and pour the sauce over the apples. Stir the sauce into the apples and keep warm while making the crepes.
- TO MAKE THE CREPES:.
- Heat a 10-inch non stick sauté pan or crepe pan over medium-high heat. Drop about a tablespoons butter into the pan and swirl generously around the sides and bottom. Pour approximately 1/3 cup of crepe batter into the pan and swirl around the batter until the pan is evenly coated with a thin layer of batter. Thin the batter with a little of the milk if it is too thick. Cook the crepe until it is dry in the center and golden brown at the edges. Flip over in the pan and cook until just lightly btrowned in the pan on the other side. Remove from pan and stack the crepes on a plate until all the batter is used up.
- To serve, spoon the apple filling onto half a crepe. Top with a scoop of vanilla ice cream, and fold crepe over. Sprinkle with a little icing sugar.
Nutrition Facts : Calories 559.1, Fat 22.1, SaturatedFat 13.1, Cholesterol 131.1, Sodium 96.5, Carbohydrate 87.8, Fiber 4.7, Sugar 65.6, Protein 7.9
CREAM CHEESE & HONEY CRêPES
Enjoy this fabulous Cream Cheese & Honey Crepes recipe in just five minutes! These yummy honey crepes need only three easy ingredients - cream cheese, honey and ready-to-use crepes!
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Place crêpes on microwaveable plate. Microwave on HIGH 15 sec. or just until warmed.
- Spread 2 Tbsp. cream cheese spread onto center of each crêpe; fold on opposite sides of crêpe, then roll up burrito style.
- Drizzle with honey.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
HONEY CREPES
This is a very easy and different crepe recipe. I had never heard of honey crepes before, but was very pleased with the results.
Provided by mk10pl
Categories Dessert
Time 18m
Yield 8 Crepes
Number Of Ingredients 10
Steps:
- Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
- In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
- To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.
Nutrition Facts : Calories 151.6, Fat 6.6, SaturatedFat 3.7, Cholesterol 60.7, Sodium 68.1, Carbohydrate 18.2, Fiber 0.5, Sugar 3.3, Protein 4.3
HONEY CREAM CHEESE FILLED CRêPES
See why everyone loves the Honey Cream Cheese Filled Crêpes recipe. Holy crêpe, these are yummy! Peaches coated in cinnamon sugar are grilled to golden brown perfection before they're stuffed with cream cheese filling for Honey Cream Cheese Filled Crêpes.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- For filling:
- Beat together cream cheese, honey and nutmeg until creamy. Gently fold in the thawed whipped topping until combined. Refrigerate until ready to use.
- For grilled peaches:
- Melt butter in the microwave, whisk in sugar and cinnamon. Heat grill to high. Brush peaches cinnamon-sugar mixture and grill until golden brown, about 3 minutes.
- For crêpes:
- Spread 1 tablespoon of cheese filling over each crêpe, fold and serve topped with grilled peaches and garnished with remaining filling, honey, cinnamon and mint leaves.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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