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.
MAN CREPES
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 12 crepes
Number Of Ingredients 10
Steps:
- Heat an ovenproof platter in a warm (200 degrees Fahrenheit) oven.
- Place the flour, salt, baking powder, eggs, milk, water, and vanilla in a blender and blend until completely combined and the consistency of heavy cream. The batter can be refrigerated up to 1 day in advance.
- Heat a well-seasoned 6-inch skillet or crepe pan until very hot to the touch but not smoking. Swirl around enough butter to coat the pan. Gently and slowly pour a 3- or 4-tablespoon portion of batter, immediately swirling to cover the entire bottom of the pan in as thin a layer as possible. When the edges begin to turn golden and pull away from the pan, use a spatula to lift and flip the crepe. Cook until it is just set, about 30 seconds. Repeat until the batter is finished, stacking the crepes on the platter in the oven as you go. Serve immediately with some butter, sugar, and a squeeze of citrus.
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
More about "man crepes food"
BASIC CRêPES RECIPE - MARICEL PRESILLA
From foodandwine.com
Author Maricel PresillaTotal Time 1 hr 35 mins
- In a medium bowl, whisk the eggs, 1/2 cup of the milk and the sugar and salt until combined. Whisk in the flour until the batter is smooth. Whisk the remaining 1 cup of milk and the 1 tablespoon of melted butter into the batter. Let the batter stand at room temperature for 1 hour.
- Heat a 7-inch crêpe pan over moderate heat and brush with melted butter. Pour 3 tablespoons of the crêpe batter into the pan and immediately rotate the pan to coat the bottom evenly. Cook the crêpe until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook until brown dots appear on the second side, about 10 seconds longer. Transfer each of the crêpes to a large plate as it is cooked. Continue making crêpes with the remaining batter, adding melted butter as needed, to make 16 to 18 crêpes.
15 BEST CRêPE RECIPES
From thespruceeats.com
- Sweet or Savory Basic Crêpes. Attention crêpe novices: start here to master a crêpe recipe you can pull out of your back pocket for both sweet and savory dishes.
- Savory Turkey and Mushroom Crêpes. If you have leftover turkey from a roast dinner, try this elegant savory crêpe recipe to use it in a fresh way. It has multiple steps, but you can make both the sauce and the crêpes ahead to save time.
- Crêpe Suzette. Make the traditional orange-scented crêpes Suzette at home for a fun and exciting cooking project. It makes a lovely dessert, but you can also serve it as a showstopping brunch addition.
- Cranberry Crepes. Ideal for a holiday breakfast or for making a regular Sunday feel like a special occasion, these cranberry crêpes are a festive dish. They are stuffed with rich cream cheese and topped with a sweet and tart homemade cranberry jam.
- Gluten-Free Buckwheat Crêpes. Whether you avoid gluten or want a crêpe with a slightly nuttier texture and flavor, buckwheat crêpes will fit the bill. Serve them warm and topped with sweet cheese, berry jam, fresh fruit, or your favorite dessert crêpe fillings.
- Tapioca Flour Crêpes. For another refined flour alternative, try using tapioca in these easy and delicious crêpes that also contain no added sugar. They work for both sweet and savory dishes, so swap them out for any crêpe main dish or treat you have planned.
- Croatian Crêpes. With a thicker batter than the French version but thinner than American pancakes, Croatian crêpes, or palačinke, come both sweet and savory.
- Crêpe Cake. Once you've perfected your crêpe technique, get ready for the big time. Crêpe cakes not only look pretty, but they also make an impressively delicious dessert for holidays, birthdays, or anytime you need to treat yourself.
- Chocolate Crêpes. Chocoholics won't be able to resist the sweet, rich flavor of chocolate crêpes. They pair well with preserved or fresh fruit, whipped cream, chopped nuts, bananas, or any other dessert topping your heart desires.
- Vegan Crêpes. Swapping out the dairy for soy margarine, plant milk, and coconut milk makes these light and airy crêpes perfect for vegan diets and those who require egg-free dishes.
CREPEMAN CAFé | PASIG
From facebook.com
CAVEMAN CREPES - HOME
WHAT ARE CREPES? WHAT TO KNOW ABOUT THIS ICONIC FRENCH …
From spoonuniversity.com
THE ULTIMATE CRêPES
From canadianliving.com
HOW TO MAKE CREPES (RECIPE + VIDEO) - SALLY'S BAKING …
From sallysbakingaddiction.com
CRêPES SUZETTE RECIPE BY JACQUES PéPIN
From foodandwine.com
HOW TO MAKE THE PERFECT CRêPES
From bbcgoodfood.com
CREPE NEPTUNE, CANNON BEACH - RESTAURANT REVIEWS, …
From tripadvisor.com
MAN CREPES
From washingtonpost.com
Servings 4Calories 369 per serving
CREPE LOVE TRUCK
From crepelovecatering.com
HOLY CREPES! - WASHINGTON DC - ROAMING HUNGER
From roaminghunger.com
CRêPE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREPES
From onceuponachef.com
HOW TO MAKE CREPES AT HOME, ACCORDING TO A PROFESSIONAL CHEF
From realsimple.com
CATERING FOOD TRUCK | SIMPLY LE CREPES
From simplylecrepes.com
BUCKWHEAT BREAKFAST CREPES | BRETONNE GALETTE | NOURISH CAFé
From nourishvancouver.ca
CAVEMAN CREPES - CINCINNATI - ROAMING HUNGER
From roaminghunger.com
5 BEST CREPE PANS, TESTED BY FOOD NETWORK KITCHEN
From foodnetwork.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