What is the difference between a crepe and a pancake?!
And how do I make crepes!?!?
Oh and if you have a mexican chicken crepe recipe that would be awesome!!Www@FoodAQ@Com
Oh and if you have a mexican chicken crepe recipe that would be awesome!!Www@FoodAQ@Com
Answers:
'Crepe' refers to the French crepe, a very thin, usually largish (10-12") pancake made from a thin batter, egg and milk!. Can be made with buckwheat flour but usually white flour!. Doesn't contain raising agents!.
A pancake is thicker because it contains baking soda, and it has bubbles in it!. They tend to be smaller than crepes, about 4-6" in diameter!. they are made form batter!. Crepes are usually for desserts and pancakes are for breakfast!.
For the sweet crepe recipe try:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons melted butter
PREPARATION:
In a large bowl combine all ingredients and mix on high speed until light and frothy and very blended!. Pour into hot greased crepe pan and cook on one side until light brown, then turn and lightly cook on the other side!.
Put waxed paper in between crepes when you are making them and store any unused crepes in a zip lock gallon container for up to a week in the refrig or longer in the freezer!.Www@FoodAQ@Com
A pancake is thicker because it contains baking soda, and it has bubbles in it!. They tend to be smaller than crepes, about 4-6" in diameter!. they are made form batter!. Crepes are usually for desserts and pancakes are for breakfast!.
For the sweet crepe recipe try:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons melted butter
PREPARATION:
In a large bowl combine all ingredients and mix on high speed until light and frothy and very blended!. Pour into hot greased crepe pan and cook on one side until light brown, then turn and lightly cook on the other side!.
Put waxed paper in between crepes when you are making them and store any unused crepes in a zip lock gallon container for up to a week in the refrig or longer in the freezer!.Www@FoodAQ@Com
a crepe is thinner then a pancake
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds!. Place the crepe batter in the refrigerator for 1 hour!. This allows the bubbles to subside so the crepes will be less likely to tear during cooking!. The batter will keep for up to 48 hours!.
Heat a small non-stick pan!. Add butter to coat!. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly!. Cook for 30 seconds and flip!. Cook for another 10 seconds and remove to the cutting board!. Lay them out flat so they can cool!. Continue until all batter is gone!. After they have cooled you can stack them and store 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!.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture!.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2Www@FoodAQ@Com
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds!. Place the crepe batter in the refrigerator for 1 hour!. This allows the bubbles to subside so the crepes will be less likely to tear during cooking!. The batter will keep for up to 48 hours!.
Heat a small non-stick pan!. Add butter to coat!. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly!. Cook for 30 seconds and flip!. Cook for another 10 seconds and remove to the cutting board!. Lay them out flat so they can cool!. Continue until all batter is gone!. After they have cooled you can stack them and store 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!.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture!.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2Www@FoodAQ@Com
INGREDIENTS
* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. 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!.
2!. 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!.
3!. 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!.
It helps if you have a crepe maker!. As for the filling!.!.!.be creative! You can make a crepe with pretty much anything from spinach to chocolate and strawberries!
=]Www@FoodAQ@Com
* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. 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!.
2!. 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!.
3!. 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!.
It helps if you have a crepe maker!. As for the filling!.!.!.be creative! You can make a crepe with pretty much anything from spinach to chocolate and strawberries!
=]Www@FoodAQ@Com
they are essentially the same thing except,crepes dont have baking powder!.!.and yes they are for breakfast as well as desserts!.!.they can be sweet and as per your inquiry they can be savoury too!.!.try rolling a crepe with mushrooms and leeks with chorizo sausage!.!.chicken would work too!.!.
all the above recipes are cool!!Www@FoodAQ@Com
all the above recipes are cool!!Www@FoodAQ@Com
A crepe is usually made of flour, eggs, milk and butter!. It is bigger but flatter than a pancake, and you do not usually eat it for breakfast!.Www@FoodAQ@Com
A crepe is much thinner than a pancake!.Www@FoodAQ@Com
pancake is thick and a crepe is thin with no sizeWww@FoodAQ@Com