THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
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.
CREAMY STRAWBERRY CREPES
This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!
Provided by meliss
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
- Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
- To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g
SWEDISH CREAM CHEESE CREPES
I call these Swedish crepes because I use a Swedish pancake instead of a regular crepe. My entire family loves these. I have to make a huge batch every time I make these. These also refrigerate very well for 2 to 3 days. Sprinkle crepes with powdered sugar before topping with berries, if you wish.
Provided by Mike
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 8h44m
Yield 15
Number Of Ingredients 16
Steps:
- Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
- Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth.
- Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more.
- Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened.
- Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 30.2 g, Cholesterol 53.9 mg, Fat 9.9 g, Fiber 0.6 g, Protein 8.3 g, SaturatedFat 6 g, Sodium 285 mg, Sugar 20.5 g
MIXED BERRY CREPES WITH MASCARPONE
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 36 crepes
Number Of Ingredients 18
Steps:
- For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.
- For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.
- For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
- To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.
- Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)
- To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
- Spoon the macerated berries over the crepes and serve.
FRUIT & CHEESE CREPES
I don't make thick pancakes... I use a pancake recipe, however, I make them thin enough to call them crepes. Since baking is not my forte... I'm proud to say that my so called crepes are always a hit. My Ottawa friend gave me a head start with making thin pancakes...creating my version of this fruit & cheese crepe...
Provided by FRANCINE LABELLE
Categories Other Breakfast
Time 30m
Number Of Ingredients 17
Steps:
- 1. Crepes: Add flour, baking powder & sugar to a large bowl. Add milk & lightly beaten egg & oil, then whisk together to mix. Use a large frying pan. Heat oil on medium (not too long) or use Canned spray oil if you prefer. Test readiness by adding a drop of batter. If sizzles, then start Cooking one @ a time...adjust heat maybe a bit lower so they don't overcook & burn.will be ready when you see bubbles appear - then, flip & cook other side. Use large spatula to remove & place on individual paper towels to absorb oil. Cool skillet by removing from burner in between cooking next - add a bit more oil or spray some more when back on burner & ready for next crepe to cook. Stack with paper towel in between... in the meantime prepare the filling.
- 2. Filling: In a cooking pot for stove burner - add.. Cranberry Sauce or other fruit Mozzerella or Ricotta cheese Raisins Honey (a bit if you wish to add) Cook on med/low heat by stirring until cheese melted.
- 3. Sauce: In a cooking pot for stove burner - add.. Orange juice molasse honey & orange/lemon peel (if you wish to add) water corn starch Stir until it thickens enough.
- 4. Pre-heat oven to 350 degrees & use a cookie pan or any flat cooking pan Add small mixture of filling in the center of each crepe and roll up using toothpicks to keep together if you wish or place them down on the opening side. Bake for 10 minutes (cover with foil) When ready to serve: Add sauce over crepes. ENJOY!
FRUIT AND CHEESE BLINTZ OR BREAKFAST CREPES
One of my favorite breakfasts, easy and quick to make and they go fast! Some of my recommendations for a little twist (I mix and match!): -If you desire sweeter crepes, omit the salt and add 2 tablespoons sugar -Try spreading a little cream cheese before filling the crepes -Add 1/4 cup of fresh berries, your choice (corresponding to your yogurt flavor, I recommend strawberry, which should be thinly sliced) -Garnish with whipping cream is desired
Provided by Hydra
Categories Breakfast
Time 40m
Yield 6 crepes, 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine cottage cheese, yogurt and berries (optional) and set aside.
- Combine eggs, milk, flour, oil and salt, beat until well mixed.
- Heat a lightly greased 8 inch skillet to spread batter.
- Prepare squares of wax paper to transfer cooked crepes.
- Remove well heated skillet from heat and spoon in about 3-4 tablespoons of batter.
- Lift and tilt the skillet to evenly spread the batter around the pan.
- Return to heat and brown on one side.
- Invert over to waxed paper and remove crepe.
- Repeat with remaining batter, occasionally re-grease.
- Spoon 1/6 of filling into the middle of each prepared crepe and roll. This recipe produces thin rolls, adding optional fruit or additional fruit will make them more bulky. (Some times it's fun to lay out the crepes, the filling and other ingredients out, to create your own "fajita" style meal.).
Nutrition Facts : Calories 411.5, Fat 15.5, SaturatedFat 6.2, Cholesterol 169.4, Sodium 431.9, Carbohydrate 42.4, Fiber 1.1, Sugar 2.5, Protein 24.3
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