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
ORANGE CREPES
Make and share this Orange Crepes recipe from Food.com.
Provided by Seattle Wes
Categories Breakfast
Time 30m
Yield 10 crepes, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Crepes.
- Using a blender put all dry ingredients in first.
- Turn on a slow speed and add eggs, and then slowly add milk, orange juice, vanilla, and orange zest.
- Turn up the speed and mix well until smooth and no lumps.
- Put a teaspoon of oil in a hot 8" or 9" pan (use medium setting). Let the oil and pan heat.
- Holding the pan above the burner, pour ¼ cup of batter into center of pan as you rotate the pan to evenly spread the batter all around.
- Cook for about 30 seconds until the bottom is browned in a speckled pattern.
- Flip over and brown the other side.
- Roll up in the pan and put on a plate.
- Repeat with the rest of the batter.
- Sauce.
- Mix ½ cup orange juice and 1 tsp of cornstarch in a bowl. Stir.
- Add to pan and heat until thickened, stirring occasionally.
- Pour over top of crepes.
- Optional: Include other fruits and/or whipped cream.
ORANGE BLOSSOM CREPES
This wonderdul dessert recipe originally came from Mabel Hoffman's "Crepe Cookery", published back in the late '60s or early '70s. This is a very showy dessert for special company that looks much more difficult than it actually is. The only drawback is the need of a chafing dish or portable burner and nice skillet for tableside presentation.
Provided by Toby Jermain
Categories Dessert
Time 1h30m
Yield 6-8 crepes, 3-4 serving(s)
Number Of Ingredients 22
Steps:
- In small bowl, blend cream cheese, milk and almond extract, and stir in finely chopped almonds.
- Spread onto center of cooked crepes, roll up, and set aside.
- In large skillet or chafing dish, stir sugar and lemon juice into melted butter.
- Dissolve cornstarch in orange juice, and add, along with Grand Marnier and grated peel to butter mixture.
- Cook over low heat, stirring constantly, until thick and translucent.
- Place filled crepes in sauce.
- Heat to boiling.
- Pour warm cognac over all.
- Ignite, and spoon flaming sauce over crepes.
- Garnish with toasted almonds and orange sections, and serve immediately.
- Dessert Crepe Batter:.
- In a mixing bowl, whisk milk and water thoroughly with beaten eggs.
- Gradually add flour, whisking constantly until smooth.
- Add remaining ingredients, whisking constantly, and mix until smooth.
- Cover, and refrigerate for at least 1 hour to allow air bubbles to escape.
- Recipe can be doubled, tripled, etc.
- This batter has a tendency to stick to the crepe pan while cooking due to the sugar, so use a little extra oil on the crepe pan.
- To cook, spray a nonstick crepe pan with nonstick spray, and heat over medium heat until a drop of water sizzles and dances when it hits the pan.
- Ladle about 2-3 Tbsp of batter into pan, and swirl around until it completely coats the bottom of the pan.
- If you have any excess batter, just dump it back into the bowl.
- Cook just until the edges of the crepe begin to look dry and a little crisp.
- Turn over, and cook the other side for about 20-30 seconds longer.
- Turn out onto a towel to cool, and repeat for the next crepe.
- It should not be necessary to separate the crepes to prevent sticking, but you may, if desired.
- Recipe makes about a dozen crepes, but I usually double it and store the extra crepes in the freezer.
- Just wrap the crepes in a couple paper towels, put them in a freezer-safe plastic bag, and freezer for up to 6 months.
- Makes about 12-14 7" or 20- 24 5" crepes per recipe multiple.
Nutrition Facts : Calories 1013.7, Fat 70.4, SaturatedFat 23, Cholesterol 227.5, Sodium 285.2, Carbohydrate 76.7, Fiber 9.2, Sugar 38.1, Protein 26.4
ORANGE BLOSSOM CREPES
Number Of Ingredients 17
Steps:
- 1. Cream together cream cheese, almonds, milk, and almond extract. Place on the center of each crepe. Fold and roll. 2. Melt butter in a frying pan over medium high heat. 3. Mix orange juice with cornstarch. Add lemon juice, orange liqueur, orange juice, orange rind, and sugar to frying pan. 4. Heat until it turns clear and thickens. Place rolled crepes in the pan. 5. Sprinkle with sliced almonds. If you are using a chafing dish, you can light with warmed brandy. Crepes: 1. Combine ingredients in blender and mix for 45 seconds. Stir sides down and run 30 seconds longer. Let rest 1 hour before cooking.
Nutrition Facts : Nutritional Facts Serves
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CREPES SUZETTE RECIPE (FRENCH CREPES WITH ORANGE)
From monpetitfour.com
4.5/5 (11)Total Time 30 minsCategory DessertCalories 261 per serving
- Begin by creating the crepe batter. In a large bowl, whisk the melted butter, eggs, sugar, milk, water, vanilla, and salt. Whisk until it's smooth and combined well.
- Add the flour in, bit by bit, whisking after each addition. Once the batter is smooth, let it rest for 10 minutes.
- Meanwhile, create the beurre suzette. Use a spatula to beat the butter, orange zest, juice, and sugar together until smooth and combined.
- Place a small skillet (6 inches) over medium-low heat. Pour about 2 tablespoons worth of batter into the pan and immediately move the pan from side to side to get an even, thin layer. Cook for about 45 seconds, until the edges begin to crisp. Use a spatula to flip the crepe over and cook the other side for another 10 to 15 seconds. Move the crepes to a plate.
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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.
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