Crepes Recipes

Add all remaining ingredients; beat until smooth. 2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly …

Rating: 4.5/5(24)
Total Time: 30 mins
Category: Breakfast
Calories: 60 per serving
1. In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.

See Also: French crepe batter recipe Preview /  Show details

Make crisp crepes and an array of fillings, then let guests do the assembling. Get the Recipe: Buckwheat Crepes Crepes With Peanut Butter and Jam. Crepes are like very thin pancakes and they're

See Also: Authentic french crepe recipe Preview /  Show details

Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. …

Reviews: 467
Difficulty: Intermediate
Category: Dessert
Steps: 2
1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

See Also: Basic crepe batter recipe Preview /  Show details

Combine flour, milk, eggs, and oil. Add salt. Heat a lightly greased 6 inch skillet; remove from heat. Spoon in 2 Tbsp batter; lift and tilt skillet to …

Rating: 5/5(274)
Total Time: 15 mins
Category: Breakfast
Calories: 125 per serving
1. Combine flour, milk, eggs, and oil.
2. Add salt.
3. Heat a lightly greased 6 inch skillet; remove from heat.
4. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.

See Also: Breakfast crepes filling recipe Preview /  Show details

Savory Stuffed Crepes. Rating: 4.15 stars. 13. These crepes are filled with scrambled egg whites, mushrooms, and shredded cheese for an impressive brunch item. And they can be made ahead and refrigerated until needed--convenient for a large group! By Kraft. Sponsored By Kraft Naturals Shredded Cheese.

See Also: Basic crepe recipes Preview /  Show details

Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the …

Ratings: 745
Calories: 94 per serving
Category: Breakfast And Brunch, Crepes, Sweet
1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high 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. Brown on both sides and serve hot.

See Also: Best ever crepe batter recipe Preview /  Show details

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. Heat a skillet over medium-high heat …

Ratings: 1.2K
Calories: 79 per serving
Category: Breakfast And Brunch, Crepes, Sweet
1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

See Also: Crepes filling recipe Preview /  Show details

A collection of 56 Breakfast Crepe recipes with ratings and reviews from people who have made them. This recipes collection ranges from basic, reliable crepes to elegant crepes you might serve at a fancy brunch. Includes both sweet and savory creations.

See Also: Breakfast Recipes Preview /  Show details

10. The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator.

See Also: Crepe Recipes Preview /  Show details

Directions. Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened …

Rating: 5/5(18)
Author: Food Network Kitchen
Servings: 15
Difficulty: Easy
1. 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.
2. 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.
3. 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.
4. 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.

See Also: Crepe Recipes Preview /  Show details

Strawberry Banana Crepes. My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The …

Estimated Reading Time: 2 mins

See Also: Crepe Recipes Preview /  Show details

Crepes with Chicken and Potato Erica's Recipes milk, fresh lemon juice, gruyère cheese, chopped chives, unsalted butter and 13 more Chicken in White Wine Crepes The Wine Lover's Kitchen

See Also: Crepe Recipes Preview /  Show details

Directions. 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.

Rating: 5/5(14)
Category: Breakfast, Brunch
Servings: 20
Total Time: 30 mins
1. In a small bowl, whisk eggs and milk. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well.
2. Refrigerate, covered, 1 hour., Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat.
3. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan.
4. Quickly lift and tilt pan to coat bottom evenly.

See Also: Crepe Recipes Preview /  Show details

Beat with wire whisk just until smooth. 2. Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, …

Rating: 5/5(9)
Total Time: 35 mins
Category: Breakfast
Calories: 140 per serving
1. In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
2. Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
3. Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.

See Also: Crepe Recipes Preview /  Show details

21 Recipes. Magazine subscription – Try your first 5 issues for only £5. Whip up a batch of classic French crêpes for a breakfast treat or a delicious dessert. These delicate pancakes pair beautifully with sweet and savoury fillings. Try these crêpe recipes, then check out our savoury crêpe recipes and main collection of pancake recipes.

See Also: Free Recipes Preview /  Show details

All Crepe Recipes & Ideas. Showing 1-18 of 195. Crepe Recipes for Every Occasion. Photo Gallery 14 Photos. Crepes. Recipe Courtesy of Alton Brown Total Time: 1 …

See Also: Crepe Recipes Preview /  Show details

In a large mixing bowl whisk the flour, sugar and salt until combined. Then create a well with flour and add the eggs. Gradually pour in …

Rating: 5/5(137)
Calories: 289 per serving
1. In a large mixing bowl whisk the flour, sugar and salt until combined.
2. Then create a well with flour and add the eggs.
3. Gradually pour in milk, whisking to combine after each addition.
4. Let batter stand at room temperature until slightly bubbly on top, 15 to 20 minutes.

See Also: Crepe Recipes Preview /  Show details

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How do you make crepes recipe?

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.

What are good things to put on crepes?

Shiitake mushrooms can be a good filling for savory crepes. Crepes may be filled with eggs. Buckwheat flour can be used in gluten-free crepes. Crepes are traditionally made from wheat flour. Spinach can be added to savory crepes.

What are the ingredients for crepes?

For main courses, crepes are often filled with a combination of ingredients including meat; cheeses, creams, and eggs; vegetables including spinach, asparagus, mushrooms, chives, and ratatouille. Sweet or dessert crepes are often filled with preserves, chocolate, fruits, sweet cream, and even ice cream.

How to make crepes?

Overview: How to Make Crepes

  • Melt the butter: Melt some butter in the microwave or on the stove. ...
  • Combine all ingredients in a blender: Add the cooled melted butter and all the remaining ingredients into a blender. ...
  • Chill the batter: Chill the crepe batter for at least 30-60 minutes before cooking it. ...

More items...

Most Popular Search