CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
CREPES FILLED WITH MEAT
Serve this crepes recipe in a dinner among friends. This delicious crepes recipe filled with minced meat is simple, has excellent presentation and is quite pleasant! Your friends will love it!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Flour, eggs, milk, minced beef, minced pork, olive oil, onion, tomato HOW TO MAKE CREPES FILLED WITH MEAT: For the dough: In a bowl, combine together the flour and the salt. Melt the margarine in microwave; set aside. Beat the eggs and the milk until obtain a homogeneous mixture. Then, add and beat the flour mixture. Then, add the melted margarine and beat for 2 to 3 minutes until it's nicely incorporated. Grease a non-stick frying pan with some butter and heat over low heat. When the butter starts melting, pour small portions of the dough with a ladle until cover completely the bottom. When the first side starts to turn slightly golden, flip with a spatula and cook about a minute or until golden. Repeat the process until the dough runs out.For the filling: Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden brown. Add the peeled tomato cut into small pieces and cook until the tomato start to break down. Add the minced meat and season with salt, nutmeg and pepper. Stir and cook over low heat about 20 minutes, stirring occasionally. Turn off the heat, drain the meat and put small portions over each crepe. Lift both folded edges of the crepe and fold them over the filling, forming a cone. YOU MAY ALSO LIKE: - Crepes filled with cod and bacon - Crepes with tuna - Crepes with ham and cheese
Provided by Pedro Barbosa
Categories Meat, Recipes
Time 1h20m
Yield 10 units
Number Of Ingredients 15
Steps:
- For the dough: In a bowl, combine together the flour and the salt. Melt the margarine in microwave; set aside.
- In an electric mixer, beat on medium speed the eggs and the milk until obtain a homogeneous mixture. Reduce the mixer speed to low and add the flour mixture. Then, add the melted margarine and beat for 2 to 3 minutes until it's nicely incorporated.
- Grease a non-stick frying pan with some butter and heat over low heat. When the butter starts melting, pour small portions of the dough with a ladle until cover completely the bottom. When the first side starts to turn slightly golden, flip with a spatula and cook about a minute or until golden. Repeat the process until the dough runs out.
- For the filling: Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden brown, stirring occasionally. Add the peeled tomato cut into small pieces and cook until the tomato start to break down, stirring occasionally. Add the minced meat and season with salt, nutmeg and pepper. Stir and cook over low heat about 20 minutes, stirring occasionally.
- Turn off the heat, drain the meat and put small portions over each crepe. Lift both folded edges of the crepe and fold them over the filling, forming a cone.
Nutrition Facts : Crepes filled with meat Nutrition facts Serves 10 units Per Serving % DAILY VALUE Calories 214 Total Fat 11 g(14%) Saturated Fat 2.5 g(13%) Cholesterol 84 mg(28%) Sodium 101 mg(4%) Total Carbohydrate 13 g(5%) Protein 15.5 g
TRADITIONAL ENGLISH PANCAKES
Steps:
- Gather the ingredients.
- Sieve the flour into a large baking bowl, and add the salt.
- Make a well in the center of the flour and add the eggs.
- Beat well until you obtain a smooth and lump-free mixture. It will be sticky.
- Add half the milk and melted butter and beat well. Add the remaining milk and stir until you have a smooth batter. Leave the batter to rest for 15 minutes.
- Lightly grease a pancake pan or frying pan with a little bit of melted butter. Heat until very hot, being careful not to burn the butter. Add a ladleful of batter and try to evenly and thinly coat the base of the pan. Cook until set and lightly golden.
- With the help of a spatula flip the pancake to the other side and cook for approximately 30 seconds.
- Slip the pancake from the pan onto a plate. Cover the plate with a tea cloth to keep warm. Continue cooking the pancakes until all the batter is used up.
- Serve and enjoy!
Nutrition Facts : Calories 129 kcal, Carbohydrate 17 g, Cholesterol 42 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 63 mg, Sugar 3 g, Fat 5 g, ServingSize 12 servings, UnsaturatedFat 0 g
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
BEEF BURGUNDY CREPE
This recipe is from DaVita a site that specializes in nutritional advise for renal failure patients. I made this for my late DH Sweet EddieBear a couple of times and he enjoyed it, especially with the added flavor of the wine. For the crepes I used BestTeenChefs recipe# 107068 which is a nice light crepe. Hint: The beef will be cooked long before the time is up, but the extra time is needed for tenderizing. You can taste the beef after 1 hour to see if it is tender enough. You could also cook the beef in a crockpot on high setting for 3 to 4 hours to tenderize.
Provided by Chabear01
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add beef cubes and brown on all sides.
- Pour 1 cup of water over beef cubes, add bay leaf and let simmer, covered for 1 to 2 hours over low heat. Check every 20 minutes and add water if needed. Never let the water boil away.
- Place onion , mushrooms,pepper and onion powder into the pot and cook about 5 to 10 minutes until tender. Add wine and bring to a low boil for about 1 minute.
- Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps).
- Remove pot from heat. Seperate beef cubes from the thickened beef juices.
- Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe. Roll crepe and pour thickened sauce across the crepe. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 234, Fat 16.9, SaturatedFat 6.2, Cholesterol 50.6, Sodium 45.5, Carbohydrate 3.8, Fiber 0.5, Sugar 0.9, Protein 14.4
OLD ENGLISH BEEF CREPES
A great use for leftover roast beef. No one would ever know. This recipe is compliments of Crepe Cookery, 1976.
Provided by PaulaG
Categories Lunch/Snacks
Time 25m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook onions in butter for several minutes; sprinkle with seasoned salt.
- Arrange the cooked onions on crepes, top with roast beef, fold crepes in half.
- Place in a shallow baking pan; cover with foil.
- Heat in oven until warm, approximately 10 minutes.
- While crepes are warming, combine the sour cream, horseradish, salt and paprika.
- Place crepes on plate and spoon sour cream mixture on top.
- Enjoy!
Nutrition Facts : Calories 71.5, Fat 5.3, SaturatedFat 3, Cholesterol 19.5, Sodium 64.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 4.6
CREPES FILLED WITH GROUND MEAT
Make and share this Crepes Filled With Ground Meat recipe from Food.com.
Provided by Vanessa
Categories Meat
Time 1h5m
Yield 8 filled crepes
Number Of Ingredients 15
Steps:
- Crepes: Beat the milk with the eggs, the flour and a dash of salt. Make 8 crepes in an 8 inches diameter skillet, using 1/2 teaspoons of oil for each one.
- Filling: Wash and cut the scallions in slices and in a skillet, fry these in oil.
- Mash the garlic and add it to the onion as well as 3/4 cup of vegetable broth and the ground beef.
- Cook for 5 minutes. Drain the meat with a strainer and reserve the juices.
- Season the meat with half of the sour cream and 1 teaspoons of pepper. Crumble the feta cheese and add it to the meat.
- Place 3 tablespoons of the meat in each crepe. Fold the edges and roll.
- Place the crepes on a greased pan.
- Sauce: With the reserved juices from meat, complete with the rest of the broth to make 1 cup and bring to a boil.
- Mix the remaining sour cream with the rest of the cayenne pepper, the flour, and add this to the "boiling" broth. Add salt to taste.
- Pour this "sauce" over your crepe rolls and bake at 350ºF for 15-20 minutes.
SPICY BEEF FILLING FOR CREPES
I was making crepes for lunch and wanted some meety filling for the first course - it wouldn't have been a proper lunch if we'd just had crepes with Nutella! So I came up with this, and it was very tasty - and my fiance loved it too!! Make your crepes the usual way (I used the wonderful recipe #18410), and try this... you won't regret it! Although the recipe seems a bit long, don't let this scare you. I made the crepe batter first, then cooked the beef up to stage 4, and just let it simmer while I was making the crepes. Everything was on the table in about 40 mins.
Provided by melle_escaton
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan, then saute the onions for a couple of minutes, until they turn soft.
- Add the garlic and chilli and cook until the onions start to turn golden.
- Add the mince beef and stir until the meat is cooked a little bit.
- Pour stock over the meat (1/2 cup, or as much as needed for the meat to be almost fully covered in liquid).
- Turn down the heat and let simmer for 15 minutes.
- Add tomato paste and paprika and let simmer further, until almost all the liquid has vapourised.
- Just before taking off the heat, season with salt and pepper, to taste (you can leave the pepper out if you think the beef would be too spicy).
- Serve right away and, when serving in the crepes, put about 3 tbsp of spicy beef on one half of the pancake, garnish with grated cheese and coriander, fold the pancake and -- enjoy!
Nutrition Facts : Calories 651.1, Fat 48.3, SaturatedFat 17, Cholesterol 145.6, Sodium 224.7, Carbohydrate 16.2, Fiber 2.7, Sugar 7, Protein 37.3
CREPES WITH GROUND BEEF FILLING
These homemade crepes with ground beef and egg filling are to die for. They are one of my all-time favorite breakfast recipes, but we also often have them for dinner. It's a perfect make-ahead meal and this recipe is definitely a keeper.
Provided by Alena Tarasevich
Time 50m
Yield 8 crepes
Number Of Ingredients 14
Steps:
- Instructions
CLASSIC FRENCH CREPES (BASIC CREPES)
A complete guide on How to make Classic French Crepes (Basic Crepes). Soft, buttery, delicious, and infinitely versatile homemade crepes are great as a sweet or savory option for breakfast, brunch, lunch, dinner or dessert. EASY - Perfect for novice cooks. Easier than making pancakes as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversion. To switch between measurements (metric or US), please use the METRIC / US toggle button that is below the ingredients list.
Provided by Dini @ The Flavor Bender
Categories Breakfast Brunch Dessert Dinner Lunch
Time 25m
Number Of Ingredients 11
Steps:
- Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
- Add the oil or butter and whisk it in.
- Place the flour, salt and sugar in a large bowl.
- Add about ¾ - 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
- Add the rest of the liquid and mix to form a smooth, watery batter.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
- Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
- Cover the batter and let it rest for at least 20 - 30 minutes. The batter can be kept in the fridge overnight as well (or upto 2 days)
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
- For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
- For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots.
- Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack.
- If the crepes are no longer warm when you're ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don't become soggy with steam/moisture.
- Serve the crepes with any kind of filling you like. Or you can follow the steps below for lemon and sugar crepes.
- Place a crepe on a plate or flat surface.
- Sprinkle about 1 tsp of sugar over one half of the crepe and fold over in half. Then fold over one more time into quarters. Repeat with all the crepes.
- Serve the French crepes with fresh lemon slices (that can be squeezed over the crepes before eating), and whipped cream.
Nutrition Facts : Calories 109 kcal, Carbohydrate 11 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 61 mg, Sodium 62 mg, Sugar 2 g, ServingSize 1 serving
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.
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