Vanilla Cognac Crepes Food

FRENCH VANILLA CREPES

Steps:

• Combine eggs and salt. Beat in flour alternately with milk.
• Add sugar, butter, and vanilla.
• Beat until smooth.
• Refrigerate until ready to cook.

THE BEST CREPES

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.

EASY CREPES WITH BRANDY

Steps:

• In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
• Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
• Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
• When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
• Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.

VANILLA CREPES

Steps:

• In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
• Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
• Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

BASIC CREPES WITH COGNAC

Steps:

• For this basic crêpe recipe, sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.
• Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. (It should sizzle on touching pan) For each crêpe, pour a little batter into the pan, tilting about to let it run, covering the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully with spatula. Pat turned crêpe flat with fingers and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.

CREPES SUZETTE WITH VANILLA ICE CREAM AND ORANGE BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency. Set aside in refrigerator for at least 30 minutes to rest. While it rests make the orange butter sauce.
• Dip a piece of kitchen paper in butter and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold in half and press into a muffin tray to form little cup shapes. Bake in hot oven for 10 to 12 minutes until slightly crispy and brown around the edges, the middle should remain spongy and light.
• Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and reduce until syrupy-about 10 minutes. When done, set to the side.
• To assemble, place crepe "cup" in the center of plate and place a scoop of vanilla ice cream in the cup. Drizzle with the orange butter sauce

VANILLA COGNAC CREPES

Steps:

• Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
• Melt a little butter in a crepe pan or large skillet over low-medium heat.
• Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
• Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
• Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan.
• Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
• Repeat with the remaining batter.

STRAWBERRY CREPES

Steps:

• Make crêpes:
• Sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.
• Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. For each crêpe, pour a little batter into the pan, tilting about to let it run over the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.
• Make filling:
• Sprinkle washed, hulled, and sliced strawberries with sugar to taste and add sherry. Let stand to mellow. Heap each crêpe with sliced strawberries, roll up and arrange in a buttered chafing dish and heat over hot water. Melt currant jelly and pour over crêpes. Add and ignite cognac. Serve with plain or whipped cream.

STRAWBERRY MANGO VANILLA CREPES

Steps:

• Prepare the batter by combining the flour, egg and egg yolk.
• Add salt and combine with the milk until the mixture is smooth.
• Allow to stand 4 hours covered and refrigerated.
• Place one tablespoon of butter in a hot pan; when melted and lightly brown, add to the crepe batter.
• Stir in the butter and then place a ladle full of crepe batter into hot pan, moving it around until mixture sets.
• Place back on heat, wait until small bubbles appear on the surface, then flip the crepe over.
• Cook a few seconds on the other side and remove from the pan with a spatula.
• Add sugar to a separate pan and then add the Strawberries, mangoes and remaining butter.
• Stir together until the sugar and butter form a fudge-like consistency.
• Add the wine and walnuts.
• Place this mixture in the center of each crepe and roll up, leaving some sauce.
• Place the crepes onto a serving dish; spoon remaining sauce over crepes to coat.
• Top with whipped cream, walnuts and Strawberries or mangoes if desired.

BASIC CANNELLONI CREPES

Steps:

• In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
• Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
• Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
• Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
• Lightly oil pan before cooking each crepe.

VANILLA CREPES

Steps:

• In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
• Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
• Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.