FRENCH CANADIAN CREPES
Steps:
- Gather the ingredients.
- In a large bowl, whisk all the ingredients vigorously until the crepe batter is completely smooth.
- Place the batter in the refrigerator and allow it to rest for at least 20 minutes.
- Melt a little bit of the butter in a crepe pan or large skillet over medium-low heat.
- Add 3 tablespoons of the batter to the pan and swirl until the bottom of the pan is completely covered.
- Cook the crepe for 1 minute, or until it is slightly moist on top and golden underneath.
- Using a spatula, loosen the edges of the crepe, then slide the spatula underneath, and gently flip it, trying to have it lay flat.
- Cook for 1 more minute, until the edges are starting to crisp up, and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter, adding more butter if the pan becomes dry.
- Fill with desired ingredients and fold or roll up .
- Serve and enjoy.
Nutrition Facts : Calories 83 kcal, Carbohydrate 12 g, Cholesterol 24 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, Sodium 38 mg, Sugar 3 g, Fat 2 g, ServingSize 10 crepes (10 servings), UnsaturatedFat 0 g
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
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
CREPE SYRUP
This is very unique and what we had with our crepes when I was a kid. Most look at me funny, but love it once they try it. It's not too sweet, unless you want it to be. We would have our crepes rolled with butter and brown sugar inside. Then you put some brown sugar on the side and drip some black coffee into it, but don't make it too runny. I even loved it as a kid.
Provided by Shelly
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 5m
Yield 3
Number Of Ingredients 2
Steps:
- Place the brown sugar on your plate next to your crepes. Drip the coffee onto the sugar and stir with your fork. Dip your crepes in the mixture.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.9 g, Sodium 2.5 mg, Sugar 8.8 g
CIDER SYRUP
Provided by Melissa Roberts
Categories Sauce Fruit Juice Quick & Easy Apple Fall Winter Simmer Gourmet
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Boil ingredients with 1/8 teaspoon salt in a small heavy saucepan until reduced to 1 cup, 25 to 30 minutes. Cool to warm.
More about "crepes with cider syrup recipes"
CRISPY CREPES WITH DARK MAPLE SYRUP RECIPE | BON …
From bonappetit.com
5/5 (6)Servings 4
BASIC CRêPES | RICARDO
From ricardocuisine.com
5/5 (216)Total Time 22 minsCategory DessertsCalories 75 per serving
APPLE CIDER SYRUP RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
CRêPES RECIPE - COOKIE AND KATE
From cookieandkate.com
15 BEST CRêPE RECIPES
From thespruceeats.com
CREPES RECIPE WITH POMMIES SYRUP » POMMIES CIDER CO.
From pommies.com
CLASSIC CRêPES SUZETTE RECIPE WITH GRAND MARNIER SYRUP
From thespruceeats.com
VANILLA CREPES WITH WINTER SPICED CIDER SYRUP - THE ORIGINAL DISH
From theoriginaldish.com
Estimated Reading Time 2 mins
- Combine all ingredients in a medium pot and simmer over low heat for 30 minutes, stirring occasionally. Reserve 2 cups of the cider for the syrup. Save the rest as a cozy holiday drink.
- While the cider is cooking, combine the flour, sugar, and salt in a bowl. In a separate bowl, whisk the eggs with the oil and vanilla. Add the milk and mix until incorporated. Add half of the wet ingredients to the dry mixture. Whisk until all of the clumps have dissolved. Add the rest of the liquid and whisk until incorporated. Let the batter sit for 10 minutes. Prepare a bowl of vegetable oil. Take a napkin and fold it into a small square, creating a brush for the oil. Heat a 9-inch crepe pan over medium heat. Brush the pan with oil, just enough to coat the bottom (you don’t want excess oil). Pour 1/3 cup of batter into the pan and swirl it around to make an even layer. Cook until the edges of the crepe are browned. Use a fork to lift one of the edges, and then turn the crepe out onto a platter. Keep warm until serving. Repeat this process until all of the crepes are made.
- In a small saucepan, combine the water, sugar, and salt over medium-high heat. Bring the syrup to a boil. Add the 2 cups of cider and salt. Reduce the heat to a simmer and cook until the syrup has thickened slightly, about 5-8 minutes. Keep warm until the crepes are ready.
- Pour the syrup into shallow bowl. Fold the crepes in half and then half again before placing into the syrup. Garnish with slices of orange and a sprinkle of powdered sugar.
CRêPE CAKE WITH ROASTED APPLES AND REDUCED CIDER SYRUP
From ansonmills.com
APPLE JACK CREPES WITH HOMEMADE SYRUP | 12 TOMATOES
From 12tomatoes.com
CRêPES WITH CIDER SYRUP (CRêPES AU CIDRE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: CREPES WITH CIDER SYRUP
From cooktime24.com
QUICK CREPES WITH HOMEMADE SYRUP RECIPE - FOOD.COM
From food.com
CREPES WITH CIDER SYRUP RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MAPLE-CHEDDAR SOUFFLé CREPES | MAPLE FROM CANADA
From maplefromcanada.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love