Les Crepes Dor Recipes

FRENCH CREPES

French Crepes image

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

Ingredients

1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

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

LES CREPES D'OR

Les Crepes d'or image

Provided by Food Network

Categories main-dish

Yield 2 servings

Number Of Ingredients 18

Ingredients

1 cup flour, sifted
1 egg
1 egg yolk
1 1/4 cups milk
Freshly ground salt
Freshly ground white pepper
3 tablespoons butter
6 tablespoons flour
2 cups chicken stock
2 large chicken breasts, boned
Clarified butter
6 tablespoons dried tarragon
Freshly ground salt, to taste
Freshly ground white pepper, to taste
6 tablespoons grated cheese
4 slices prosciutto
3 teaspoons caviar (optional)
2 teaspoons chopped chives

Steps:

For batter: Place flour in bowl. Gradually add eggs and milk, beating continuously. Season with salt and pepper. Set aside in a cool place for 4 hours.
For filling: Melt butter in saucepan over moderate heat. Gradually add in flour and cook 3 minutes, stirring constantly. Add chicken stock, whisking continuously until thoroughly blended. Bring to boil and cook 3 minutes. Reduce heat to gentle simmer.
In frying pan, cook chicken in a little clarified butter over moderate heat. Rub tarragon between palms over chicken to coarsely grind. Season with salt and white pepper. After 4 minutes, turn breasts over, reduce heat and cook until done.
To assemble: Meanwhile, preheat broiler. Melt 2 tablespoons butter in omelet pan. Pour butter into pancake batter and mix well. Pour a good amount of pancake batter into pan to make heavy pancakes. When one side is cooked, do not flip. Add 2 tablespoons grated cheese to uncooked side and place under broiler for a moment to brown. Repeat to make 1 more pancake.
Lay 1 chicken breast on the cheese side of each pancake. Cover chicken with prosciutto and fold pancake over to form a semi-circle.
To hot sauce, add 2 tablespoons cheese and pour over pancakes. Sprinkle tops of pancakes with remaining cheese and broil for 2 minutes. To serve, sprinkle with chives and garnish with caviar.

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