Does anyone have any REALLY GOOD recipes for crepes?!
Answers: please and thank you!! <3
here's a basic recipe. you can fill them with pretty much anything under the sun. i don't know if you like sweet or savory. fruit, whipped cream, sweetened ricotta, chocolate, nuttella, etc. or you can fill it like you'd stuff an omlete (saute your veggies first), or creamed chicken, turkey, mushrooms. the possibilities are endless.
Basic Crepe Batter:
1 cups all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt
In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter and salt for 5 seconds. Turn off motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for about an hour. The batter may be made 1 day in advance and kept covered and chilled.
If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8inch diameter nonstick skillet over medium high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
Enjoy........It's super easy and yummy!
French Crepes Suzette
It’s the famous French Crepes Suzette made Bisquick? mix easy! Enjoy thin, tender crepes bathed in a flavorful orange sauce.
1 cup Original Bisquick? mix
3/4 cup milk
2 eggs
1/4 cup butter or margarine
1 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup sugar
1/4 cup orange-flavored liqueur
1 . Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
2 . Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
3 . Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes
yes!!! the best!!
3 eggs
2 spoonfuls an a half of sugar
3 spoonfuls of flour
average milk cup
put all the ingredients in the mixer. Take a frying pan, oil it and pour a small amount of batter and spread it on the bottom. Cook it on one side, then the other. The "French Crepes" must be very thin. You can put butter or sugar or jelly or melted chocolate on them
here in Argentina we put it dulce de leche is delicious!
good luck
Strawberry Crepes Recipe
Ingredients
* 16 ounces strawberries or berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)
* 2 tablespoons brown sugar, packed
* 2 cups whipping cream or Cool Whip
* 1 cup flour, used unbleached
* 2 eggs
* 1 tablespoon oil, not olive
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder
* 1/4 teaspoon cinnamon
* 1 1/2 cups milk
* cooking spray (pam)
* chocolate syrup (optional) or chocolate shavings (optional)
* almonds, sliced toasted (optional)
Directions
1. Filling:.
2. Hull, rinse and slice strawberries into a bowl.
3. Add brown sugar and toss until well coated; set aside.
4. In a separate bowl whip whipping cream and refrigerate.
5. Crepes:.
6. In a medium bowl whisk all ingredients together until there are no more lumps.
7. Over medium heat, heat crepe pan or non-stick frying pan.
8. When heated remove from heat and spray with cooking oil.
9. Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom.
10. Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip.
11. Cook for another 30 seconds on the other side.
12. Should not be totally browned.
13. Remove from pan onto a plate.
14. Spray pan with cooking spray and repeat for the rest of the batter.
15. Stack crepes with wax paper between so they can be easily separated.
16. Crepes can be made ahead of time.
17. Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
18. They stay moist if this is done when still slightly warm.
19. Assembly:.
20. Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide).
21. On top of the whipped cream spoon some of the berry sugar mixture.
22. Fold one side of the crepe over the mixture and then the other side over first side.
23. Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional.
24. Enjoy.
Watch this video:
http://video.about.com/frenchfood/Make-B...
After using Willa's recipe for making the crepes...
LOX, CREME FRAICHE WITH SALMON CAVIAR & ARUGULA (strewn over the top)
This is my absolute, kill me let me go to heaven, favorite crepe filling...this month. It slays me. I am so embarassing when i eat it cuz I can't stop going MMMMM!
Try it for Easter Brunch, any of you foodies out there. Its absolutely gorgeous with the soft apricot colors of the Lox and the caviar (same color) glistening like jewels and the green sprigs of arugula strewn about! Oh, and lets not forget the rich dollops of creme fraiche...(that you don't have to make either)
This is a composition dish. You only have to make the crepe batter and you can enjoy the meal AND your guests!