Crepes A La Franaise Recipes

Steps:

• For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and butter in a blender, blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
• For the filling: Heat a large saute pan over high heat. Add the oil and swirl in the butter until melted. Add the mushrooms, ham and thyme and cook until tender, about 6 minutes. Season with salt and pepper.
• Add the cream and Dijon mustard and simmer over medium-high heat to thicken, about 1 minute.
• Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
• Fill the center of 8 crepes with the mushroom-and-ham mixture and top each with a small amount of the shredded Gruyere. Fold the crepes into triangles and place them in a 9-by-13-inch baking dish. Top with the remaining shredded Gruyere and bake at 400 degrees F until the cheese melts, 10 minutes. Finish with the fresh parsley.

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Steps:

• Suggested Filling: 1. Ham, Parmesan cheese, and sauteed mushrooms. 2. Sauteed spinach, bacon. 3. Honey and slivered or sliced almonds. 4. Brown sugar and either rum, cognac, or Armagnac for flambee. Beat eggs gently and add rest of ingredients in order, mixing gently after each addition. Let batter rest at least 1 hour but not more than 3 hours, covered. Using a well seasoned crepe pan or a large Silverstone frying pan, add enough batter to coat bottom of pan with a little bit of rolling and tilting of the pan. The pan may need some Pam or butter if crepe sticks. Bake gently until bubbles form. Crepe does not need to be turned. If baking does not occur through to the top, too much batter was used. Add desired filling and fold into half or roll if you please. Egg whites should be whipped slowly at the beginning of the whipping process to favor the formation of smaller bubbles. Lager bubbles are less stable than small bubbles, and may cause the foam to break down. Starch thickens a sauce by starch granules retaining water in their structure and reducing the proportion of free-flowing water. Further heating of the sauce causes the starch granules to swell and hold even more water.