AMAZING & EASY BASIC CREPES
I got this recipe from an OLD "Pillsbury Kitchens' Family Cookbook". I have been using this recipe since I was in High School, so that should tell you how EASY they are to put together and they are such a hit! You can do anything with them. Add fruits for a yummy breakfast dish, chicken and cheeses for a dinner dish (VERY good), or sweet fillings and powdered sugar for a dessert.
Provided by Ms. Baker
Categories Breakfast
Time 35m
Yield 14 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, beat eggs slightly.
- Add remaining ingredients and beat until smooth.
- (Batter may be covered and refrigerated up to 2 hours or cooked immediately).
- Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F).
- A few drops of water sprinkled on the pan sizzle and bounce when heat is just right.
- Grease pan lightly.
- Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.
- When crepe is light brown and set, turn to brown other side.
- Remove from pan.
- Repeat with remaining batter to make about 14 crepes; stack cooked crepes.
- Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days.
- FOR DESSERT CREPES, add 2 tablespoons sugar to batter.
- To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.
Nutrition Facts : Calories 85, Fat 4.2, SaturatedFat 1.2, Cholesterol 56.4, Sodium 31.9, Carbohydrate 8, Fiber 0.2, Sugar 0.1, Protein 3.5
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
AMAZING AND EASY CREPES
The crepes are perfect for when you want a sugary breakfast and I don't recall where I got it from, but it's absolutely amazing and delicious.
Provided by Anonymous
Categories Breakfast
Time 15m
Yield 6-10 US, 4 serving(s)
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.
- Put your toppings on.
Nutrition Facts : Calories 200.4, Fat 8.4, SaturatedFat 4.5, Cholesterol 108.3, Sodium 125.6, Carbohydrate 24, Fiber 0.8, Sugar 0.2, Protein 6.4
SIMPLE CREPES
Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h15m
Yield Makes 12 (8-inch) crepes
Number Of Ingredients 6
Steps:
- In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
- Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g
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