BASIC CREPES
This is my favorite simple crepe recipe. It's best to make the batter at least 30 minutes ahead so the flour can absorb all the moisture before you start cooking the crepes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 20 crepes.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 50mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
SUNSHINE BREAKFAST CREPES
From Simple & Delicious - created by M. Hobbs You can use pre-made crepes if you don't want to make your own.
Provided by HokiesMom
Categories Breakfast
Time 1h30m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat the milk, eggs, and oil.
- Combine the flour, sugar and salt.
- Add to the milk mixture and mix well.
- Cover and refrigerate 1 hour.
- Coat an 8" non-stick skillet with non stick cooking spray; heat over medium heat.
- Stir crepe batter then pour 2 tbls into center of skillet.
- Lift and tilt pan to coat bottom evenly.
- Cook until top appears dry; turn and cook 15-20 seconds longer.
- Remove to wire rack.
- Repeat with remaining batter, coating skillet as needed.
- When cool, stack crepes with waxed paper in between.
- ***************Filling**************.
- In a large bowl, combine the pineapple, oranges and vanilla.
- Fold in whipped topping.
- Spoon 1/3 cup down the center of each crepe and roll up.
- Dust with confectioners' sugar.
SUNSHINE CREPE
Number Of Ingredients 8
Steps:
- 1. Cook butter and marmalade, stirring constantly, until marmalade melts. 2. Mix sugar and cornstarch slowly stir into butter and marmalade. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. 3. Remove from heat fold in bananas. Spoon banana mixture onto center of crepes roll. Top with confectioners' sugar or dairy sour cream. Sprinkle with nutmeg. Sunshine Crepes call for all the good things in life - a butter-sugar-marmalade- banana mixture inside a warm crepe your choice of confectioners' sugar or sour cream on the outside, sprinkled with nutmeg. Serve it for dessert. Give it to your sleepy child as a schoolday breakfast it's almost as nice as a pat on the head.
Nutrition Facts : Nutritional Facts Serves
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