BASIC CREPES
Crepes are one of those versatile foods you can make for any occasion. If you're new to the world of crepes, it's time to see what you've been missing. We'll teach you how to make crepes of all sorts, and it all starts with 5 ingredients. This simple crepe recipe yields a stack of 20 thin, delicious crepes that are the perfect blank canvas for any sweet or savory filling you can dream up, from mushroom and Swiss, to hazelnut spread and raspberries. Give these easy crepes a shot and see what style your family loves the most!
Provided by Pillsbury Kitchens
Categories Breakfast
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
- Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
- 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.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Crepe, Sodium 30 mg, Sugar 0 g, TransFat 0 g
BISQUICK CREPES
These crepes have no inherent sweetness, which allows them to fully take on the flavor of their filling. The sweet filling on this recipe works well by itself or with fruit or just about anything that would work well with a sweet flavor. The filling can be left out and replaced with any other filling as well.
Provided by Seth5096
Categories Breakfast
Time 45m
Yield 12 Crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the crepe batter:.
- Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color.
- Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping.
- Melt the butter and add it while whisking.
- Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days.
- Prepare the filling:.
- In a separate bowl, add the cream cheese and the sugar.
- Beat the mixture until the sugar is absorbed.
- Add the vanilla extract.
- Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable.
- Cook the crepes:.
- Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated.
- Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe.
- Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full.
- Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan.
- Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute.
- Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe.
- Spray the pan with non-stick spray for next crepe and cook the next crepe.
- Fill and fold the crepe:.
- Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe.
- Fold the first side to the center over the filling and then fold the second side over the first fold toward the center.
- Flip the crepe over so that its own weight holds the folds closed.
Nutrition Facts : Calories 495, Fat 34.8, SaturatedFat 18, Cholesterol 179.9, Sodium 622.4, Carbohydrate 35.1, Fiber 0.7, Sugar 15.2, Protein 11.1
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.
STRAWBERRY-BANANA CREPES
Splurge on fancy pancakes that are paper thin and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
- In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.
Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Crepe, Sodium 150 mg, Sugar 10 g, TransFat 1/2 g
CREPES FROM BISQUICK RECIPE - (4.3/5)
Provided by nekmor
Number Of Ingredients 10
Steps:
- In a medium bowl beat together Bisquick, milk, and eggs with a whisk until it is smooth. Heat crepe pan or 7-8 inch fry pan over medium heat until a few drops of water sprinkled on the pan sizzle and bounce. Grease pan lightly. Pour about 1/4 cup batter into a pan, tilting to spread it evenly until the batter covers the bottom. Cook until golden brown. Gently loosen edge and flip. Cook until it is set. Remove. Repeat with all the batter. Makes 6 crepes. Stack between towels or wax paper as they are cooked. Fill with filling or cool, wrap and refrigerate up to 2 days. These also freeze well. CHOCOLATE SAUCE: Put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.
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
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