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
PANCAKE MIX DESSERT CREPES
A crepe is a very thin pancake that originates from France. Ree uses pancake mix as a crepe shortcut - adding more liquid thins out the batter.
Provided by Ree Drummond : Food Network
Categories dessert
Time 55m
Yield 12 crepes
Number Of Ingredients 12
Steps:
- For the crepes: In a bowl, whisk together the pancake mix and sugar. Combine the milk, vanilla and eggs in a pitcher. While whisking, slowly add the wet ingredients to the dry ingredients, mix until smooth.
- Heat a 10-inch non-stick skillet over medium-low heat. Add a teaspoon of the melted butter and swirl the pan so the butter covers the bottom of the pan. Add 2 ounces of the batter to the skillet, swirling the pan again to distribute the batter into a thin and even layer. Cook until golden on the first side, 2 to 2 1/2 minutes. Then carefully flip and cook for 1 more minute on the second side. Remove the cooked crepe from the skillet to a cutting board or plate. Repeat with the remaining crepes and butter, stacking he finished crepes in a single layer to cool.
- To serve: Lay a crepe onto a clean surface. Add a tablespoon of the whipped cream cheese to the center then top with 1 tablespoon of the preserves and spread. Fold in half, then in half again to create a triangle, and set aside. Repeat with the remaining crepes. Top with berries, a drizzle of chocolate syrup, a little whipped cream and a mint leaf to finish.
EASY PANCAKE MIX CREPES RECIPE
Learn how to make crepes with pancake mix using my easy and simple recipe. No special appliance, no mess, no effort - these fail-proof crepes will come together within minutes. Try it!
Provided by Neha Mathur
Categories Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- Add pancake mix, ½ cup milk, egg, and vanilla extract to a medium-sized bowl.
- Whisk to make a smooth mixture.
- Add the remaining 1 cup milk and butter and whisk to make a smooth lump-free batter.
- Note - To check if the batter is of the right consistency, take a ladle and dip it in the crepe batter. Touch the back of the ladle with your finger. If the mark remains, it means it is of the right consistency and if the gap closes soon, it means that the batter is too runny. If it is too runny, add some more pancake mix to it and whisk well. If it is too thick, then add some milk to it.
- Cover the bowl and let the batter rest for 30 minutes to release the gluten.
- Tip - If the batter still has lumps, then pass it through a fine-mesh strainer.
- Tip - You can also add all the ingredients to a blender or a food processor and blend until smooth.
- Place a 10-inch non-stick skillet or a frying pan on the stovetop.
- Heat the pan over medium-high heat until the pan is HOT.
- Brush the pan with butter and immediately pour ¼ cup of batter into the center of the pan.
- Quickly pick the pan up and tilt and twirl it until the batter covers the bottom of the pan.
- Return the pan to the stovetop and cook until the edges start to peel away from the pan.
- When you notice that the batter is completely set and you can't see liquid anymore on the pan, it is ready to flip. It takes approximately 30-40 seconds for the crepes to cook perfectly.
- Carefully flip the crepes into half using a spatula or your fingers and then again to make a triangle.
- Remove it on the serving plate and serve it with your choice of topping.
- Repeat with the remaining batter.
Nutrition Facts : Calories 140 kcal, Carbohydrate 7 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 130 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
Steps:
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
EASY PANCAKES
Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional
Provided by Cassie Best
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
- When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Nutrition Facts : Calories 61 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
EASY PANCAKES
This recipe doesn't require much thought early in the morning, and tastes great!
Provided by Sharon Holt
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix 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 pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 33.5 g, Cholesterol 51.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 804.3 mg, Sugar 9.3 g
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- In a liquid measuring cup {or small bowl} combine the milk, egg, vanilla extract and oil. Whisk to combine the ingredients. Add wet ingredients to the pancake mix and whisk to combine. The batter will be thin.
- Heat a medium nonstick skillet over medium high heat. Once the pan is warm, spray it with nonstick cooking spray. Then scoop between 2 & 3 tablespoons of batter into the hot pan and swirl it around in a circular motion so that it covers the bottom of the pan.
- Cook until the batter starts to peel from the sides of the pan, the bubbles have popped and the top starts to look dry. Turn over and continue to cook for about 20 seconds. Carefully remove the crepe and repeat with the remaining batter.
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