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.
BUTTER-SUGAR CREPES
Provided by Ian Knauer
Categories Milk/Cream Egg Brunch Dessert Bastille Day Pan-Fry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Reserve 1 tablespoon melted butter for brushing skillet.
- Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons butter, and 1/4 teaspoon salt in a blender until smooth, then chill, covered, 30 minutes.
- Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more crêpes, stacking them.
- Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.
- Heat 2 teaspoons each of butter and sugar with a pinch of salt in skillet until sugar has dissolved, then cook 4 crêpes, turning once, until golden brown. Repeat with remaining butter, sugar, and crêpes.
DELICIOUS LOW SUGAR CREPES
These are easy and delicious, makes 12 crepes and my kids LOVE them. It's fun to put whatever ingredients you want to wrap into them. This can easily be cut in half, or make ahead and freeze.
Provided by pcshowell
Categories Breakfast
Time 21m
Yield 12 crepes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Measure flour, sugar, baking powder, and salt into a bowl. Stir in remaining ingredients. Beat with whisk until smooth.
- For each crepe, lightly spray an 8" skillet, heat over medium low heat until pan is hot. Pour scant 1/4 cup batter into the skillet: immediately rotate pan until batter covers bottom. This should be pretty thin. Cook until light brown (it doesn't take long), turn and lightly brown on other side.
- To keep crepes warm, put them in a shallow pan in the oven on low heat.
- While warm, spread with applesauce, strawberries, blueberries, whatever you like, roll up and sprinkle with powdered sugar.
- These can be made into dinner crepes as well. Just heat 2 cups asparagus with a can of cream of mushroom soup. Pour into crepes and roll up.
Nutrition Facts : Calories 116.5, Fat 4.3, SaturatedFat 2.4, Cholesterol 41.8, Sodium 161, Carbohydrate 15, Fiber 0.4, Sugar 1.1, Protein 4
3 INGREDIENT LOW CARB CREPES
Looking for an easy breakfast treat? Try these simple 3 ingredient fail-safe keto crepes!
Provided by Katrin Nürnberger
Categories Breakfast
Time 8m
Number Of Ingredients 5
Steps:
- Mix all ingredients with a stick blender or in a food processor/power blender. Your batter will be very liquid.
- Heat some butter in a non-stick pan, pour in some batter and swirl it around until it is evenly distributed.
- Fry on a medium heat until the top has firmed up. Flip over and fry the other side.
- Continue until all batter is used up.
Nutrition Facts : Calories 103 kcal, Carbohydrate 3.5 g, Protein 7.3 g, Fat 6.6 g, Fiber 2.3 g, Sugar 0.6 g, ServingSize 1 serving
More about "delicious low sugar crepes recipes"
CREPES WITH LEMON & SUGAR - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 58Category Breakfast, Brunch, DessertCuisine FrenchTotal Time 35 mins
- In a large measuring cup or bowl with a pouring spout, whisk the eggs with the milk. Add the flour, sugar and salt, and whisk until smooth. Mix in the melted butter. Cover and allow to rest in the fridge for at least 20 minutes.
- Heat a large non-stick skillet (at least 9”) over medium low heat. Melt about ½ tablespoon of unsalted butter and distribute evenly throughout the pan.
- Pour ¼ cup batter into the center of the pan. Swirl the pan, tilting to distribute the batter all the way to the sides of the pan.
- Cook the first side for 60-90 seconds until lightly browned. Gently slide a spatula under the edges of the crepe to flip.
SUGAR FREE “CRêPES GEORGETTE” (FRENCH PANCAKE …
From addsomeveg.com
Reviews 2Total Time 30 minsEstimated Reading Time 5 mins
- Mix the flour, salt and xylitol (if using), then make a well in the centre of the mix with your fingers. Crack the eggs into the well and pour in the oil, rum (if using) and milk. Whisk well to combine. You can cook the crepes now, but the mixture does benefit from being left to sit at room temperature for an hour (or make the night before and allow to sit in the fridge overnight if you are planning breakfast pancakes).
- To cook the pancakes, heat a crepe maker, or heat a crepe pan or large frying pan over medium heat. Pour into about 1 tbsp oil or butter and allow to heat for a few mins, then pour in a ladleful of batter and quickly swirl the pan round in a clockwise direction at an angle, until the batter covers the whole of the pan in a very thin layer (the thinner the better so use less batter for the next pancake if it seems thick but still covers the whole pan). Allow the pancake to cook for a minute, until it looks nearly cooked through and has golden brown patches on the bottom. Use a spatula to flip the crepe over and cook on the other side for another 30 secs or so until the crepe is light but covered in golden brown patches on both sides.
- Cook the rest of the pancakes in the same way, stacking them on an ovenproof plate or dish as you go and keeping the plate with the stacked cooked pancakes in an oven set to a low setting (about 140C/275F/gas 1 or so) to keep them warm.
- Serve the pancakes warm with your chosen fillings (see ideas above). For savoury pancakes, particularly any with cheese (or sweet ones with chocolate or something that needs melting), I find the best way to do them is to add the filling when you are halfway through cooking the crepe and have just flipped it. As the bottom is cooking, add the ingredients and allow to heat through, the fold the crepe in half and press down, letting the cheese melt and everything get nice and hot.
EASY AND DELICIOUS CREPES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
KETO CREPES (LOW CARB, NUT FREE, PALEO) - SUGAR-FREE MOM
From sugarfreemom.com
DELICIOUS LOW-FAT CREPES RECIPE - THE SPRUCE EATS
From thespruceeats.com
25 LOW-SUGAR RECIPES WE CAN'T WAIT TO MAKE | TASTE …
From tasteofhome.com
EASY CREPES RECIPE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
5/5 (3)Category Dessert, DinnerCuisine FrenchCalories 104 per serving
KETO CREPES (ONLY 1.6G NET CARBS) - SWEET AS HONEY
From sweetashoney.co
CRêPES SUZETTE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CREPES - ONCE UPON A CHEF
From onceuponachef.com
KETO CREPES - LOW CARB, GLUTEN-FREE, EASY - JOY FILLED EATS
From joyfilledeats.com
LEMON SUGAR CREPES RECIPE (PLUS TIPS FOR MAKING BETTER CREPES)
From theunlikelybaker.com
STRAWBERRY SUGAR FREE CAKE RECIPE - LOW CARB NO CARB
From lowcarb-nocarb.com
THE PERFECT CREPES RECIPE (VIDEO TIPS) - MOMSDISH
From momsdish.com
CREPES - SUGAR SPUN RUN
From sugarspunrun.com
ALMOND FLOUR CREPES (LOW-CARB, GLUTEN-FREE) - SWEET AS HONEY
From sweetashoney.co
EVIL GENIUS: DELICIOUS LOW CARB DIABETES FRIENDLY RECIPE HACKS
From facebook.com
PERFECT CHOCOLATE CREPES - THE FLAVOR BENDER
From theflavorbender.com
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