SAVORY CREPES
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 (8-inch) large crepes
Number Of Ingredients 6
Steps:
- Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
- Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
- Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
- Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
- Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.
- If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.
SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING
Steps:
- Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
- In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
- In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
- Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
- To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
- Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
- Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
- Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
- Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
CREPES AND HOT CHOCOLATE SAUCE
Steps:
- In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
- To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
- Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
- Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.
SEAFOOD CREPES
Steps:
- For the crepes:
- Place the flour and sugar in a medium sized mixing bowl. Slowly whisk in the milk, egg, vegetable oil, and butter. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter.
- Pour 1/4 cup of the crepe batter into the center of the hot pan and tilt it in all directions. The batter should coat the pan in a light covering. After about 30 seconds, the bottom side of the crepe should be lightly browned and the crepe should be ready to be flipped. Shake the pan in order to release the crepe, then turn it by using a spatula or the flip of your wrist. Cook the crepe for an additional 15 to 20 seconds and turn it out onto a plate. Repeat this process with the remainder of the crepe batter. Use a round 4-inch cookie cutter to cut the crepes into hors d' oeuvre sizes.
- For the filling:
- In a small saucepot, bring the white wine to a boil and reduce by half. Add the cream and bring to a boil. Mix the cornstarch together with the cold water and whisk it into the cream and wine mixture until thickened. Let cool. In a large mixing bowl, place the crab, shrimp, and chopped egg and toss together lightly. Fold in the thickened cream mixture and season, to taste, with salt and pepper. Add the parsley.
- To assemble:
- Place a heaping tablespoon of the seafood filling in the upper left hand side of a crepe. Fold the crepe in half and then fold it in half again. Continue this process until all the crepes are filled, or all the filling is used. Serve the crepes at room temperature placed inside folded doilies.
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.
CHICKEN CREPES IN SHERRIED MORNAY SAUCE
Another wonderful recipe from my friend, Gaye. This take a little prep work, but the end result is restaurant quality that will impress your dinner guests. These are WONDERFUL! I especially like the fact that they can be made ahead of time.I make Crepes Aux Fines Herbes,#225395, to fill with the chicken mixture.
Provided by Leslie in Texas
Categories Poultry
Time 2h
Yield 16 crepes, 8 serving(s)
Number Of Ingredients 27
Steps:
- Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
- Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
- While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
- Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
- Place a heaping spoonful of the mixture in the center of each crepe and roll.
- Place in a shallow oven-proof dish, seam side down.
- Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
- Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
- This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
- A serving is two crepes per person.
- Sherried Mornay Sauce:.
- Make a white roux with the butter and flour.
- Add milk and whisk over medium heat.
- Boil 1 minute, whisking constantly.
- Remove from heat and add salt, pepper, cream, and sherry.
- Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
- Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
- Serve with any extra sauce.
Nutrition Facts : Calories 506.8, Fat 37.2, SaturatedFat 16.5, Cholesterol 136.8, Sodium 1213.9, Carbohydrate 16.1, Fiber 3.1, Sugar 3.9, Protein 26.4
SEAFOOD CREPES
An elegant but easy dish, sure to impress your guests! You can use any seafood, your favorite shellfish, a combination of flavors is good.
Provided by pammyowl
Categories European
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For crepes;.
- Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
- In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
- Saute the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
- In each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.
More about "ina garten crepe food"
HOW TO MAKE INA GARTEN'S CREPES WITH HOT CHOCOLATE SAUCE
웹 2019년 10월 8일 Exactly. Okay, fantastic. Put one and a half cups of cocoa powder into a pan with one and three/ 4 cups of sugar. Half a cup of heavy cream and two and 1/ 2 cups of water. Bring it to a simmer …
From facebook.com
저자 Food Network Canada시청 횟수 98만
From facebook.com
저자 Food Network Canada시청 횟수 98만
CHICKEN CREPE RECIPE INA GARTEN
웹 Steps: Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until... Mix 3/4 cup bechamel with chicken. Working with one at a …
From tfrecipes.com
From tfrecipes.com
14 BEST CREPE RECIPES | HOW TO MAKE CREPES AT HOME
웹 Crepe Recipes for Every Occasion From breakfast to dinner and every meal in between — there's no wrong time to eat a crepe. Whether you prefer them sweet or savory, it's easy to get creative...
From foodnetwork.com
From foodnetwork.com
INA GARTEN CREPES RECIPES
웹 ina garten crepes recipes. Crepes In a medium-size mixing bowl, whisk together the flour, milk.. 1.5. 2349. Basic Crepes In a large mixing bowl, whisk together the flour and the egg.. …
From recipepes.com
From recipepes.com
INA GARTEN REVEALS HER ‘QUIET THANKSGIVING’ PLANS WITH HUSBAND …
웹 2023년 11월 23일 The pair will celebrate their 55th anniversary on Dec. 22 Ina Garten/Instagram Ina Garten is having a relaxing Thanksgiving at home. On Wednesday, …
From people.com
From people.com
WHY INA GARTEN WASN'T ALLOWED TO COOK GROWING UP
웹 7시간 전 She said: 'It's your job to study, it's my job to cook. Get out of the kitchen,'" Garten told Al Roker on his podcast "Cooking Up a Storm." It also seems that there was little to be …
From msn.com
From msn.com
INA GARTEN ON HER INTERNET APPEAL: ‘YOUNG PEOPLE DON’T HAVE MOM …
웹 2023년 11월 22일 Watch: Ina Garten on why young people don't know how to cook. "I think it's accessible," says Garten, of her cooking style. "It's not like, 'first carve the pumpkin and …
From bbc.com
From bbc.com
EASY INA GARTEN RECIPES YOU SHOULD MAKE FOR THANKSGIVING
웹 2023년 11월 21일 To make Garten's dish for four, you'll need: 8 ounces cavatappi or elbow macaroni. 3 cups heavy cream. 2 cups Gruyère cheese, grated. 1 ½ cups fine fresh white …
From insider.com
From insider.com
THE 51 BEST INA GARTEN RECIPES OF ALL TIME - PUREWOW
웹 2019년 12월 25일 Let’s face it: We can never get enough of our idol in all things cooking and life, the fabulous Barefoot Contessa, Ina Garten. So put on your chambray button-down, grab a wooden spoon and whip up our 51 …
From purewow.com
From purewow.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
웹 Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas! Sign up for my emails
From barefootcontessa.com
From barefootcontessa.com
INA GARTEN'S THANKSGIVING RECIPES AND TIPS FOR AN EASY HOLIDAY
웹 2023년 11월 22일 There are a few secrets that will change all that. First, the butter, shortening and water must all be very cold. Second, let the dough sit in the refrigerator …
From today.com
From today.com
BAREFOOT CONTESSA CREPES RECIPE RECIPES ALL YOU …
웹 Steps: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in... Heat a 6-inch crêpe pan or nonstick skillet and rub with a …
From stevehacks.com
From stevehacks.com
I TRIED INA GARTEN'S OLD-FASHIONED APPLE CRISP RECIPE - KITCHN
웹 2021년 11월 19일 Preheat the oven to 350˚F and butter a 9×14-inch baking dish. Peel, core, and slice the apples into wedges and transfer to a bowl. Add the lemon zest and juice, …
From thekitchn.com
From thekitchn.com
BAREFOOT CONTESSA CREPE RECIPES
웹 Barefoot Contessa Crepe Recipes BAREFOOT CONTESSA'S PERFECT PIE CRUST From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on …
From tfrecipes.com
From tfrecipes.com
INA GARTEN GARDEN TOUR - ALL THE PLANTS IN INA'S GARDEN - FOOD52
웹 2021년 7월 16일 If you’ve ever watched an episode of Barefoot Contessa, you’ve caught a glimpse of Ina Garten’s beautiful barn in East Hampton, New York, as it’s where she films …
From food52.com
From food52.com
INA GARTEN CREPE RECIPES
웹 Steps: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30... Heat an 8-inch nonstick skillet over medium. Lightly coat with …
From tfrecipes.com
From tfrecipes.com
MAKING INA GARTEN'S MAC AND CHEESE RECIPE FOR THANKSGIVING
웹 2023년 11월 20일 To make Garten's "grown up" mac and cheese for four, you'll need: 4 cups elbow macaroni or cavatappi. 4 slices white sandwich bread. 8 ounces Gruyere cheese, …
From insider.com
From insider.com
THIS IS INA GARTEN'S FAVORITE HOLIDAY FOOD - ALLRECIPES
웹 2020년 12월 8일 The perfect temperature, like, perfectly rare all the way through," Ina told us. "It's just great." You'll find recipes for this cut of meat on her website, including Filet of Beef …
From allrecipes.com
From allrecipes.com
INA GARTEN CREPES RECIPES
웹 Steps: In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour …
From tfrecipes.com
From tfrecipes.com
CREPE RECIPES : FOOD NETWORK : RECIPES AND COOKING : …
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