Danish Style Crepes Recipes

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.

Steps:

• In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

Steps:

• 1. Preheat oven to 400 degrees. 2. Cut stick of butter in half and place each half in two round aluminum pie-baking tins. 3. When oven has reached 400 degrees, put pie tins on center rack. 4. In blender, stir four eggs slowly add whole milk. The batter should have the color of a ripe lemon. Slowly sprinkle in white flour and whole wheat flour. Finish off batter on "liquefy" for 30 seconds. 5. Pour 1/2 of batter in each hot pie pan. Make sure you distribute the boiling butter evenly in the pan. 6. Bake for 20 minutes, but check on them at 15 minutes. 7. Let the pancakes cool enough so that you can get a spatula under them without tearing them apart. 8. Squeeze fresh lemon over the pancakes and sprinkle with powdered sugar. 9. You can prepare a saute of apples, granulated sugar, and raisins, in butter, to spread on top -- if you like.

Steps:

• Add all ingredients (except oil) to a bowl and mix well until all clumps are gone.
• Let sit for 20 minutes (this step can be omitted if you are short of time).
• Add a bit of oil to a non-stick skillet and heat until medium warm.
• Tilt the pan approx 90 degrees and pour batter from the top. The batter wil run down and fill the pan. You can also pour the batter in the middle of the pan and quickly make cirkeling motions to distribute the batter all over the pan. The goal is to have as thin a batter layer as possible.
• Cook until the pancake is a bit stiff and flip over, cook for another 1 minute The pancake should be light brown on both sides.
• Remove and repeat.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
• Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
• Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
• Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
• Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.