EASY FRENCH CRêPES
This Basic French Crêpes Recipe makes the lightest and softest Crêpes ever. Super easy to make, this delicious classic French recipe can be served for breakfast, tea time or as a dessert with your favourite filling!
Provided by A Baking Journey
Categories afternoon tea Breakfast Dessert
Time 2h40m
Number Of Ingredients 6
Steps:
- Melt the Butter and set aside to cool down.
- In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
- Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
- In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
- Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
- Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
- Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
- Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
- Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.
Nutrition Facts : Calories 140 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 50 mg, Sodium 37 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FRENCH PANCAKES
My Grandma used to make these. We used to top them with homemade jam or jelly or just plain butter and then roll them up and eat them. I could eat about a hundred of them.
Provided by AnneMeansGrace
Categories Breakfast
Time 30m
Yield 8 7 inch pancakes, 8 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients into a blender, cover and process or mix until smooth.
- Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
- tip pan in order to spread batter thin and evenly.
- Brown on one side.
- When top is set, turn pancake.
- Keep in warm oven before serving.
Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 2.6, Cholesterol 80, Sodium 207.4, Carbohydrate 14.2, Fiber 0.4, Sugar 0.1, Protein 5.5
FRENCH PANCAKES (CREPES)
I got this recipe a long time ago and used to use it often. These can be served with fruit, maple syrup, powdered sugar, chocolate, etc. This is a fun recipe to get creative with.
Provided by Dominick and Amanda
Categories Breakfast
Time 15m
Yield 4-5 crepes
Number Of Ingredients 6
Steps:
- Mix together flour, powdered sugar, and salt.
- Add milk and eggs.
- Mix well until smooth.
- Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
- Pour about 1/4 of the mixture in the pan and turn off heat.
- Cook until dry and then flip. Remove immediately and place on plate or serving dish.
- Repeat.
CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
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