French Crepes Recipes
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.
Recipe From allrecipes.com
Provided by SAMMYSAM
Categories Breakfast and Brunch Crepes Sweet
Time 15m
Yield 7
Number Of Ingredients 3
Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.
Recipe From foodnetwork.com
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 17 to 22 crepes
Number Of Ingredients 6
I got this recipe a long time ago and used to use it often. These can be served with fruit, maple syrup, powdered sugar, chocolate, etc. This is a fun recipe to get creative with.
Recipe From food.com
Provided by Dominick and Amanda
Categories Breakfast
Time 15m
Yield 4-5 crepes
Number Of Ingredients 6
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Recipe From allrecipes.com
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
Recipe From cooking.nytimes.com
Provided by Florence Fabricant
Categories weekday, dessert
Time 2h25m
Yield About 12 six-inch crepes
Number Of Ingredients 7
This is the best crepe recipe you'll find and it's amazingly simple. Not surprisingly, Julia provides the basis of this recipe.
Recipe From food.com
Provided by tommer100
Categories Breakfast
Time 25m
Yield 12-15 Crepes, 3-5 serving(s)
Number Of Ingredients 6
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- 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.
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- 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.
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2022-02-04 · Make the crêpe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter …
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TRADITIONAL FRENCH CRêPES - A BAKING JOURNEY
2020-04-05 · Photo 2: Combine the melted Butter and Milk and pour about 2/3 of the liquid into the well (if the milk is cold and butter still warm, it will split but don't worry, it will all get mixed later on anyway). Photo 3: Whisk to combine the …
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2022-04-25 · Crepes are considered a French specialty, and the French Canadians claim ownership of this crepe recipe. It is slightly thicker than traditional crepes, with crispy edges, and can be filled with both sweet and …
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2021-07-23 · Gather the ingredients. In a big bowl, vigorously whisk the flour, milk, water, eggs, 2 tablespoons of melted butter, orange juice, orange zest, and salt until the batter is completely smooth. Allow the batter to rest in the …
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2022-05-06 · Once the pan is warm, add ½ tablespoon of butter to the pan. Swirl the pan so the butter coats the entire surface. Pour ¼ cup of the batter to the center of the pan, swirl to coat the pan, and cook until the outer edges get crispy and begin to lift. Flip the crepe and cook for 10 to 20 seconds on the second side.
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2022-05-31 · Ladle 2-3 tbsp batter into the center of the pan and quickly hold it up and swirl it so that the batter coats the base of the pan, forming a thin layer. Let the crepe cook for a minute until the edges of the crepe are fully cooked and beginning to crisp, then flip crepe. Cook for an additional 30 seconds.
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2021-07-19 · Heat an 8-10 inch skillet over medium heat and lightly coat the pan with butter. Step 4: Pour ¼ to ⅓ cup of batter into the center of the pan and tilt and swirl the pan until the batter coats the bottom of the pan. Step 5: Place pan back on the heat and allow to cook until edges are a golden brown. About 60-90 seconds.
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2021-11-11 · Sugar of choice – any granulated sugar works well. Unrefined cane sugar is our favorite option. Milk of choice – the authentic French recipe uses whole milk, but you can make French crepes with any milk. The less fat the milk contains, the crispier the crepes will be.
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Heat the crepe pans, regular omelet pans can work but not ideal, with a small amount of vegetable oil. When heated pour out the vegetable oil in a bowl. You will repeat this every several crepes. How often will depend how seasoned your pans are. Pour the desired amound of crepe batter into the pan.
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2022-06-16 · When working in the flour, be gentle, and then let the batter rest for at least 10 minutes before using. The key is to make your crepes super thin, cooking them for just 30 seconds on either side. 2. Classic Coq Au Vin.
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2. Gather Your Traditional French Crepe Fillings. Traditionally the best French crepe recipe is perfect with sugar and lemon. Still, you can also find savory uses for this easy breakfast dish. Fill your French crêpes with fresh fruits, meats, cheese, or even chocolate for a dessert that will satisfy any craving.
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2021-05-05 · Crepes: Mix all ingredients in blender and blend till smooth. Place in fridge for 1 hour or overnight. Heat a nonstick pan over medium heat and oil. Pour 1/4 cup batter into pan and swirl around until thin. Cook about a minute on each side till lightly browned. Fill with your choice of filling and serve!
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Instructions. Whisk together the flour and milk, stirring constantly. Then gradually add the melted butter and eggs, stirring constantly. Finally, add salt and sugar. There should be no lumps in the dough. If necessary, blend everything again briefly. Cover the dough with plastic wrap and let it rest for 30-60 minutes.
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