ARYAN'S CREPES (FRENCH PANCAKES)
Aryan worked for my grandparents when my mother was a teen. This is her crepe recipe as handed down to Mom and then to me. It's a family favorite for weekend breakfast and for dessert. We've even framed the recipe for the kitchen wall!
Provided by Food Fan
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt shortening over medium heat in a large non-stick cooking pan or crepe pan.
- While shortening melts, combine and whisk other ingredients. Make sure no lumps remain.
- Add melted shortening and mix well.
- Pour just enough to coat bottom of pan. Thin is good with crepes. Tip the pan to fully coat the pan with a thin layer of batter.
- Flip when the crepe slides easily around the pan and has a golden color.
- Place on plate, add strawberries and roll crepe.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 147.9, Fat 7.3, SaturatedFat 2.6, Cholesterol 111.5, Sodium 345.9, Carbohydrate 14, Fiber 0.4, Sugar 0.2, Protein 6.1
EASY FRENCH CRêPES
This Basic French Crêpes Recipe makes the lightest and softest Crêpes ever. Super easy to make, this delicious classic French recipe can be served for breakfast, tea time or as a dessert with your favourite filling!
Provided by A Baking Journey
Categories afternoon tea Breakfast Dessert
Time 2h40m
Number Of Ingredients 6
Steps:
- Melt the Butter and set aside to cool down.
- In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
- Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
- In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
- Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
- Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
- Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
- Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
- Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.
Nutrition Facts : Calories 140 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 37 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FRENCH PANCAKES
My Grandma used to make these. We used to top them with homemade jam or jelly or just plain butter and then roll them up and eat them. I could eat about a hundred of them.
Provided by AnneMeansGrace
Categories Breakfast
Time 30m
Yield 8 7 inch pancakes, 8 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients into a blender, cover and process or mix until smooth.
- Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
- tip pan in order to spread batter thin and evenly.
- Brown on one side.
- When top is set, turn pancake.
- Keep in warm oven before serving.
Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 2.6, Cholesterol 80, Sodium 207.4, Carbohydrate 14.2, Fiber 0.4, Sugar 0.1, Protein 5.5
FESTIVE FRENCH PANCAKES
Not quite as thin as true crepes, these light-as-a-feather pancakes are topped with preserves and a dusting of confectioners' sugar. They're elegant, so easy to make and say "Joyeux Noel" with delicious French flair!
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the 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 a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 470mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
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