17 BEST SAVORY CREPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a savory crepe in 30 minutes or less!
Nutrition Facts :
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.
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
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
CLASSIC CRêPES
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Provided by Good Food team
Categories Dessert
Time 1h
Yield Makes 12
Number Of Ingredients 4
Steps:
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
- Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
- Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
- Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.06 milligram of sodium
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- Sweet or Savory Basic Crêpes. Attention crêpe novices: start here to master a crêpe recipe you can pull out of your back pocket for both sweet and savory dishes.
- Savory Turkey and Mushroom Crêpes. If you have leftover turkey from a roast dinner, try this elegant savory crêpe recipe to use it in a fresh way. It has multiple steps, but you can make both the sauce and the crêpes ahead to save time.
- Crêpe Suzette. Make the traditional orange-scented crêpes Suzette at home for a fun and exciting cooking project. It makes a lovely dessert, but you can also serve it as a showstopping brunch addition.
- Cranberry Crepes. Ideal for a holiday breakfast or for making a regular Sunday feel like a special occasion, these cranberry crêpes are a festive dish. They are stuffed with rich cream cheese and topped with a sweet and tart homemade cranberry jam.
- Gluten-Free Buckwheat Crêpes. Whether you avoid gluten or want a crêpe with a slightly nuttier texture and flavor, buckwheat crêpes will fit the bill. Serve them warm and topped with sweet cheese, berry jam, fresh fruit, or your favorite dessert crêpe fillings.
- Tapioca Flour Crêpes. For another refined flour alternative, try using tapioca in these easy and delicious crêpes that also contain no added sugar. They work for both sweet and savory dishes, so swap them out for any crêpe main dish or treat you have planned.
- Croatian Crêpes. With a thicker batter than the French version but thinner than American pancakes, Croatian crêpes, or palačinke, come both sweet and savory.
- Crêpe Cake. Once you've perfected your crêpe technique, get ready for the big time. Crêpe cakes not only look pretty, but they also make an impressively delicious dessert for holidays, birthdays, or anytime you need to treat yourself.
- Chocolate Crêpes. Chocoholics won't be able to resist the sweet, rich flavor of chocolate crêpes. They pair well with preserved or fresh fruit, whipped cream, chopped nuts, bananas, or any other dessert topping your heart desires.
- Vegan Crêpes. Swapping out the dairy for soy margarine, plant milk, and coconut milk makes these light and airy crêpes perfect for vegan diets and those who require egg-free dishes.
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