CZECH CREPES
A Czech interpretation of the crepe. Slightly thicker than a French-style crepe, so they tend to be a little more filling. My family occasionally had these for 'brinner' (breakfast-for-dinner), but they make a great dessert too. In Czech, these are called 'palacinky.'
Provided by daniellev14
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Combine flour, milk, eggs, sugar, and salt together in a large mixing bowl. Beat using an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in butter.
- Heat oil over medium heat in a heavy skillet. Pour a large ladleful of batter into the middle of the pan; swirl around skillet to coat the bottom of the pan. Cook until underside of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
- Lay crepes flat and coat with strawberries, yogurt, strawberry jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 29.9 g, Cholesterol 54.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 56.7 mg, Sugar 13.8 g
REAL FRENCH CREPES
I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.
Provided by SAMMYSAM
Categories Breakfast and Brunch Crepes Sweet
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine flour, egg, and milk.
- Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 16.9 g, Cholesterol 32.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 38.9 mg, Sugar 3.4 g
POTATO CREPES MERE BLANC
Provided by Florence Fabricant
Time 1h30m
Yield 18 - 20 crepes, 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in a pot of cold water, bring to a boil and cook gently until they are tender, 35 to 40 minutes. Drain, then peel and finely mash the potatoes in a mixing bowl. You should have about 1 1/2 cups potato puree.
- Add flour and salt and pepper, then beat in the eggs one at a time. Add the cream, mix until smooth, cover and refrigerate overnight.
- The next day the mixture should have the consistency of Russian dressing. If it is too thick, thin it with a tablespoon or two of milk. Check seasonings.
- Preheat oven to 200 degrees. Place 1 1/2 tablespoons of the butter in a large, heavy skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet, allowing it to spread by itself. You should be able to fry 3 pancakes at a time, allowing enough space between them so they have a nice round shape. They should be about 3 1/2 inches in diameter. Cook about a minute on the first side, flip them over and cook about 30 seconds longer. Remove from the pan, and place on a heatproof platter in the oven to keep warm. Continue adding butter to the pan and frying the rest of the batter.
- Serve the crepes warm as a side dish, or topped with caviar and sour cream or creme fraiche or, for dessert, with jam and a sprinkling of sugar.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 305 milligrams, Sugar 1 gram, TransFat 1 gram
SOURDOUGH CREPES WITH POTATO MASALA
Steps:
- Prepare Sourdough Crepe batter.
- Soak the channa dhal in a small bowl of water for 10 minutes. Drain.
- In a saucepan, boil the potatoes in salted water for 8 to 10 minutes or until they are tender when pierced with a knife. Drain, reserving the liquid for later.
- In a wide nonstick pan with a lid, heat the oil over medium high heat. Add the mustard seeds and cover. When the mustard seeds have popped, toss in the cumin seeds and curry leaves and shake the pan, allowing the cumin seeds to brown and the leaves to sizzle.
- Next, add the drained channa dhal and fry, stirring constantly until golden. Put in the onions and saute until soft but not brown, then add the ginger and green chile, and fry for 1 minute.
- Stir in the turmeric, cayenne, and salt and fry for 1 more minute.
- Finally, add the drained potato and 1/2 cup of the reserved liquid, reducing the heat to medium low, and simmering, with the cover on. Periodically add more of the potato liquid (1/4 cup at a time), and stir occasionally, until the mixture is paste-like and the potatoes have broken down, about 10 minutes. Stir in the lemon juice and remove from the heat. Cover and set aside.
- Fry the dosas according to the instructions in the Sourdough Crepes recipe. After frying each 1, place golden side down and spoon about 2 tablespoons of the potato filling onto 1 half. Fold in half, and place the filled dosa on a warm platter: cover, while you continue frying the rest. Serve promptly.
- Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain.
- In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough.
- Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter.
- Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour.
- Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying.
- When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed.
- Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water.
- As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately.
POTATO CREPES
Make and share this Potato Crepes recipe from Food.com.
Provided by drhousespcatcher
Categories Breads
Time 1m
Yield 16 crepes, 8 serving(s)
Number Of Ingredients 10
Steps:
- In blender combine first 7 ingredients. Blend until well combined.
- Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
- Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
- Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
- Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
- DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
- The time is the sitting time in refrigerator.
Nutrition Facts : Calories 108, Fat 4.4, SaturatedFat 2.3, Cholesterol 61.5, Sodium 136.2, Carbohydrate 11.4, Fiber 0.5, Sugar 0.5, Protein 5.4
CURRIED POTATO AND CHICKPEA CREPES
Stuff pre-made crepes with a saucy potato, chickpea and spinach filling for an impressive meal ready in no time.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the onion and jalapeño and cook, stirring, until the onion softens, about 5 minutes. Add the tomatoes, 1 teaspoon salt and a few grinds of pepper. Cook until the tomatoes soften and most of the liquid evaporates, about 8 minutes.
- Reduce the heat to medium. Add the potatoes and 1 cup of water. Cover and simmer until the potatoes are tender but not falling apart, about 15 minutes.
- Stir in the spinach, chickpeas and cilantro and cook until the spinach is wilted and the chickpeas are warmed through, about 5 minutes. Fold the crêpes in half and top with the potato mixture; fold in the sides to enclose the filling. Serve with lime wedges, chutney and more cilantro.
Nutrition Facts : Calories 490, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 26 milligrams, Sodium 806 milligrams, Carbohydrate 75 grams, Fiber 12 grams, Protein 14 grams, Sugar 17 grams
POTATO AND CAVIAR CREPES
Sauteed potatoes topped with caviar and plain yogurt make a rich filling for buttermilk crepes.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 12
Number Of Ingredients 13
Steps:
- In a medium bowl, combine flour with 1/8 teaspoon salt. In small bowl whisk together egg, egg whites, and buttermilk. Slowly whisk egg mixture into flour until batter has consistency of heavy cream.
- Heat oven to 200 degrees. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add potatoes, remaining 3/4 teaspoon salt, and pepper; cook, tossing occasionally, until potatoes are golden brown, about 12 minutes. Add stock; cook, tossing, until all liquid is absorbed, about 1 minute. Remove from heat; cover.
- Meanwhile, place medium nonstick skillet over medium-high heat; lightly spray with cooking spray. Pour 3 tablespoons batter into center of skillet; swirl pan to create crepe about 5 inches in diameter. Cook until speckled golden brown, 2 to 3 minutes per side. Place in oven to keep warm. Continue making crepes until all batter is used.
- Place crepe on work surface; place a heaping tablespoon of potatoes in center. Top with tablespoon of yogurt and 1/4 teaspoon of each caviar. Add sprig of chervil; roll up. Repeat the process with remaining crepes and fillings.
Nutrition Facts : Calories 96 g, Cholesterol 38 g, Fat 2 g, Fiber 1 g, Protein 6 g, Sodium 282 g
RICE AND LENTIL CREPES WITH POTATO
Categories Bean Potato Rice Vegetarian Lunch Lentil Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make dosa batter:
- Place rice and lentils in separate bowls. Fill each with water to cover by 2 inches and soak 4 hours.
- Drain lentils in a sieve and purée in a food processor with 3/4 cup water until light and fluffy, 3 to 5 minutes. Transfer to a large bowl. Drain rice in a sieve and purée in food processor with 1/3 cup water until a gritty paste forms, about 1 minute. (Rice paste will not be as smooth as lentil paste.) Stir rice paste and 3/4 teaspoon salt into lentil paste.
- Let mixture ferment, covered with plastic wrap, in a warm (about 80°F) draft-free place until doubled in bulk, about 24 hours. (Mixture will be light and foamy.) Stir in remaining 3/4 cup water and 1/4 teaspoon salt. Let batter stand, covered, in a warm (about 80°F) draft-free place 2 1/2 hours.
- Make filling while batter stands:
- Combine potatoes with cold salted water to cover by 2 inches in a 2 1/2- to 3-quart saucepan and simmer, uncovered, until potatoes are just tender, 15 to 25 minutes. Drain potatoes in a colander. When cool enough to handle, peel potatoes and cut into 1/2-inch cubes.
- Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, partially covered with lid, until they just begin to pop, 15 to 30 seconds. Add curry leaves and cumin and cook, stirring, until cumin turns a shade darker, 10 to 15 seconds. Reduce heat to moderately low, then add onion and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Stir in chile and turmeric and cook, stirring, 1 minute. Add potatoes, water, and salt and bring to a boil. Reduce heat to moderately low, then simmer, covered, stirring occasionally and mashing potatoes slightly, until sauce is thickened, 8 to 10 minutes. Discard curry leaves.
- Cook dosas:
- Put oven rack in middle position and preheat oven to 250°F.
- Spread 1 teaspoon oil on griddle using a paper towel, then heat over moderate heat until hot but not smoking. Dip a 1/3-cup dry measure into batter, scooping gently to fill without deflating batter, and pour into center of griddle (scrape out batter remaining in measure). Quickly spread batter with back of a small spoon in a circular motion to thinly cover griddle. (Dosa may be lacy around edge.) Drizzle edge and top of dosa with 1 teaspoon oil and cook until underside is golden and crisp, 1 1/2 to 2 minutes. Turn dosa over with a metal spatula and cook, pressing occasionally, until underside is pale golden, about 1 minute more. (Adjust heat up or down if necessary to prevent overbrowning.) Transfer dosa to a foil-lined large baking sheet and keep warm, loosely covered with foil, in oven.
- Make 9 to 11 more dosas in same manner, transferring as cooked to baking sheet in 1 layer and separating additional layers of dosas with foil.
- Assemble dosas:
- Spread 1/3 cup hot potato filling in a line across middle of each dosa and loosely fold dosa over filling in thirds like a letter.
LEFSE(FROM NORWAY TO NORTH DAKOTA)
Lefse, Norwegian potato crepes, are popular in North Dakota, particularly during the winter holiday season. The thin, delicate flatbreads are cooked in a skillet until lightly browned, spread with butter and sugar and then rolled into a thin tube. Good thing one recipe makes nearly 30 crepes; they'll go quickly! Around 1870 many European immigrants from Norway settled in North Dakota's northeastern corner, especially near the Red River. They are famous for their lefse. Icelanders also arrived from Canada. From the Cooking Channel.
Provided by Sharon123
Categories Breads
Time 1h40m
Yield 28 lefse
Number Of Ingredients 6
Steps:
- Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.
- Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes.
- Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking.
- Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough.
- To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.
Nutrition Facts : Calories 80.7, Fat 3.3, SaturatedFat 2, Cholesterol 10.2, Sodium 97.1, Carbohydrate 11.3, Fiber 0.8, Sugar 0.6, Protein 1.5
POTATO AND SEAFOOD CREPES
Make and share this Potato and Seafood Crepes recipe from Food.com.
Provided by Chef Cristobal
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil the cream.
- Peel y cook the potatoes y make a puree. Add the cream, flour, eggs, salt, pepper and grated nutmeg.
- In a medium saucepan heat the butter
- Put a layer of potato puree 1 centimeter thick
- Cook both sides as a crepe
- Repeat this operation tree times.
- Cook the seafood in the boiling stock and then drain.
- Chop finely the onions.
- In a little pot reduce the vermut with the onions, add the stock, salt & pepper (if needed) and the cream.
- Present the seafood over the crepes, bathe with a lot of sauce y sprinkle with the green onions.
Nutrition Facts : Calories 354.9, Fat 18.2, SaturatedFat 9.8, Cholesterol 213.5, Sodium 358.9, Carbohydrate 25.1, Fiber 2.6, Sugar 3.2, Protein 22.7
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