REAL FRENCH CREPES
I am a French Canadian from Montreal, this recipe is one of the first ones that I learned as a child growing up and can either be served traditional style with REAL maple syrup on top or cold with ice cream rolled into it and chocolate syrup on top as a dessert.
Provided by SAMMYSAM
Categories Breakfast and Brunch Crepes Sweet
Time 15m
Yield 7
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine flour, egg, and milk.
- Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 16.9 g, Cholesterol 32.1 mg, Fat 2.3 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 38.9 mg, Sugar 3.4 g
FRENCH CREPES
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 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
EASY FRENCH CREPES
This is the best crepe recipe you'll find and it's amazingly simple. Not surprisingly, Julia provides the basis of this recipe.
Provided by tommer100
Categories Breakfast
Time 25m
Yield 12-15 Crepes, 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Place water, milk, flour, eggs and salt into blender (in that order makes it easier to scrape the unmixed flour off the sides) and blend at lowest setting.
- After 30 seconds pour in melted butter and continue to blend at lowest setting for two minutes (make sure to stop the blender after about 15 seconds and scrape any unmixed flour off the sides).
- Warm a non-stick crepe pan (8" or 10" pans are the best size) over medium heat.
- Starting with the crepe pan already tilted, pour in 1/4 cup to 1/3 cup of batter (depending on pan size) and quickly tilt the pan spreading the batter to the edges (this should make for a nice thin crepe).
- Once the edges start to curl up slightly, inspect the under-side to see if it's a light golden-brown.
- This step is up to you, but some people like to flip the crepe for about 10-15 seconds just to give it a more "finished off" look.
- Fill with fruit or Nutella or cinnamon-sugar, or my favorite, ham & Gruyère (don't forget to add pepper!).
Nutrition Facts : Calories 283.1, Fat 24.7, SaturatedFat 13.7, Cholesterol 300.1, Sodium 659.6, Carbohydrate 4.3, Sugar 0.3, Protein 11.2
More about "french crepe recipes"
FRENCH CREPE RECIPE - MON PETIT FOUR®
From monpetitfour.com
4.6/5 (91)Total Time 20 minsCategory BreakfastCalories 237 per serving
- Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
- Grease a non-stick, 6" skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
- Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn't lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.
THE MOST TASTY TRADITIONAL FRENCH CREPES RECIPE - LEONCE …
From leoncechenal.com
5/5 (1)Category DessertCuisine FrenchTotal Time 55 mins
- In a large mixing bowl whisk the flour, sugar, and salt until combined. Then create a well with dried ingredients and add the eggs. Gradually pour in milk, whisking to combine after each addition.
- The batter should be fairly fluid. If it seems too thick, add a little more milk. Then add the melted butter, mix well. Let the batter stands at room temperature until slightly bubbly on top, 30 to 60 minutes.
- Heat a non-stick pan. Add butter to coat. Pour 2-3 tablespoons of batter into the center of the pan and swirl to spread evenly. Cook for 2 minutes, then flip and cook 1 minute more.
- Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store them in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
BEST AUTHENTIC FRENCH CREPE RECIPE - SWEET AS HONEY
From sweetashoney.co
5/5 Calories 179 per servingCategory Breakfast
- Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.
- Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.
FRENCH CANADIAN CREPES RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRENCH CREPE RECIPE - RECIPES BY CARINA
From recipesbycarina.com
FRENCH CREPES RECIPE + 10 IDEAS FOR SWEET AND SAVOURY …
From eatsleepbreathetravel.com
CLASSIC FRENCH CREPES RECIPE | CHATELAINE
From chatelaine.com
CRêPE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRENCH CREPES RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
TRADITIONAL FRENCH CREPE RECIPE - EASY TO MAKE AND DELICIOUS
From homemade-dessert-recipes.com
FRENCH CREPE RECIPE (FOOLPROOF AND EASY!) - BOSTON GIRL BAKES
From bostongirlbakes.com
BASIC FRENCH CREPE RECIPE & SECRET BATTER TIP | ALINE MADE
From aline-made.com
CLASSIC FRENCH CREPES (EASY BASIC CREPE RECIPE) - THE FLAVOR BENDER
From theflavorbender.com
REAL FRENCH CREPES RECIPE | ALLRECIPES
From test.element.allrecipes.com
ORIGINAL FRENCH CRêPES SUZETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL FRENCH CRêPES - A BAKING JOURNEY
From abakingjourney.com
BEST OF THE FRENCH CREPE RECIPES - EAT DESSERT FIRST
From cookspacebrooklyn.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