EASY BLENDER CREPES
Learn how to make an all-purpose crepe batter! My Blender crepes are easy to make because it's as simple as tossing everything into the blender and blending until smooth. Just heat up a pan and you're ready to make French-style crepes!
Provided by Marzia
Categories Breakfast & Brunch
Time 1h30m
Number Of Ingredients 8
Steps:
- BLEND: Add all the ingredients for the crepe batter into a blender, with the liquid ingredients on the bottom so things blend smoothly. Allow the blender to run until the batter is mixed and smooth. Stop, pour the batter into a measuring cup, cover with plastic wrap and refrigerate for at least 1 hour and up to 48 hours.
- CREPES: Heat an 8-inch skillet over medium heat. Brush the skillet with melted butter. Lift the skillet with your dominant hand and pour a ¼ cup of the prepared crepe batter into the skillet with the other hand, as you tilt and rotate the pan to spread the batter evenly so you don't end up with thick pockets of batter. Crepes are like pancakes, so the first one may not be perfect! Allow the crepes to cook, about 1 - 2 minutes or until the tops look dry and the edges start to lift up and away from the pan. Flip them at that point, they should be slightly golden with bubbly brown spots. The second side will only take about 30 seconds or so. Remove to a plate and continue to cook additional crepes, stacking one on top of the other. Crepes can be made 1 day in advance, stacked, covered with plastic wrap (on a plate) and refrigerated until ready to serve.
CREPES
Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 17 to 22 crepes
Number Of Ingredients 6
Steps:
- 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.
- 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.
BLENDER CREPES
Quick and easy blender crepes with very little mess to clean up. A great weekend breakfast!
Provided by BJSERINK
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Add flour, milk, eggs, and salt to a blender. Mix blender contents using a spatula so that the flour is moistened and not sticking to the edges.
- Melt butter over medium heat in a crepe pan or frying pan.
- Blend flour mixture on low and pour in melted butter, returning the frying pan to the stovetop. Increase blender speed to high to beat out any lumps, 2 to 3 seconds.
- Lift the hot pan from the burner and pour in some batter quickly while tilting the pan in a circular motion until the bottom of the pan is covered. Transfer any excess batter back into the blender. Remove any batter from the lip of the pan using a spatula before placing it back onto the stove. Rinse off any partly-cooked lump on the spatula before using it again.
- Cook crepe over medium heat, checking frequently until the bottom is very light brown, 1 to 2 minutes. Flip crepe over carefully and cook until golden, about 1 minute more, being careful not to overcook. Transfer crepe to a serving plate and repeat with remaining batter.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 18.1 g, Cholesterol 132.3 mg, Fat 6.2 g, Fiber 0.6 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 103.2 mg, Sugar 2.2 g
MULTIGRAIN BLENDER CREPES
Simple way to make healthy and yummy crepes! If saving crepes for future use, stack cooled crepes between layers of waxed paper and seal in a zip-top bag. The crepes will keep in the fridge for 5 days.
Provided by Washington Grown
Categories Crepes and Blintzes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Place oats in a blender and blend on high speed to make oat flour, 10 to 15 seconds. Add milk, water, eggs, melted butter, sugar, and salt and blend until combined. Add both flours and blend until incorporated and smooth, about 20 seconds.
- Refrigerate batter for 1 hour.
- Remove batter from the refrigerator and blend for a few seconds if batter has separated.
- Heat a 12-inch saucepan over medium heat. Spray the warm pan with nonstick spray. Add 1/4 cup batter to the pan, lifting and swirling the pan immediately so the batter spreads thinly and uniformly around the pan. Cook until the edges are set and begin to pull away from the pan, 1 to 3 minutes. Flip crepe with a rubber spatula and cook for another 30 seconds. Remove to a cooling rack and repeat to cook remaining crepes.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 11.5 g, Cholesterol 42.2 mg, Fat 2.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 83.1 mg, Sugar 1.7 g
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.
BASIC CREPES MIX IN BLENDER
A quick easy crepe batter that can be made sweet or savoury. Keeps well in the fridge for 2 days. For a sweet crepe add 1 teaspoon vanilla extract and 1 tablespoon sugar/splenda to the recipe.
Provided by Wendys Kitchen
Categories Breads
Time 5m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Place ingredients in blender in order given.
- Blend until well mixed.
Nutrition Facts : Calories 42.5, Fat 1, SaturatedFat 0.4, Cholesterol 27.5, Sodium 49.1, Carbohydrate 6.4, Fiber 0.2, Sugar 0.1, Protein 1.8
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EASY BLENDER CREPES - INQUIRING CHEF
From inquiringchef.com
4.9/5 (7)Total Time 20 minsCategory Breakfast, DessertCalories 115 per serving
- Combine eggs, whole milk, melted butter, flour, sugar, and salt. Blend in a standing blender or with an immersion blender until smooth. Add sparkling water and pulse a few times to combine.
- Place a 10-inch nonstick skillet over medium heat (on my electric stove, I put the heat at 3.5 /10).
- When the skillet is hot, rub or brush it with some butter. When the butter melts, pour 1/4 cup of batter into the pan, tipping the pan all around so that the batter stretches all the way to the edges. (Note: if the batter is not thin enough to easily spread out, add some more sparkling water to the batter in the blender until the batter reaches a very thin consistency.)
- Let the crepe cook on one side until the edges are crisp and start to pull away from the pan and the bottom is golden brown, 2 to 3 minutes.
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- Add milk, flours, eggs, egg substitute, sugar, and salt to blender (or electric mixer) and mix together for about 20 seconds. Scrape down sides of the blender or bowl, add the canola oil, and blend for about a minute more.
- Cover and refrigerate batter in blender container for about an hour. (If you can’t wait, go ahead and make the crepes; they still turn out fine).
- Blend batter again for about 10 seconds while heating a nonstick crepe pan or skillet over medium-high heat.
- When pan is hot, coat with canola cooking spray and pour 1/4 cup of batter into the pan, tilting pan quickly to coat bottom and form a circle. When top of crepe starts looking dry and bottom is golden (about 45 seconds), loosen edges with spatula and flip crepe over. Cook other side about 30 seconds (brown spots will start appearing on the bottom side.
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