Best 2 Best Crepes Recipes
**Crepes: A Culinary Journey Across Cultures and Cuisines**
Crepes, those thin, delicate pancakes of French origin, have captivated taste buds worldwide with their versatility and ability to transform into both savory and sweet culinary delights. In this comprehensive guide, we embark on a delectable journey into the world of crepes, exploring a diverse collection of recipes that showcase the endless possibilities of this culinary canvas. From classic French crepes Suzette, where crepes are flambéed in a luscious orange sauce, to hearty galettes, the savory buckwheat version popular in Brittany, France, this article promises a crepe experience like no other. Discover the secrets of creating the perfect crepe batter, ensuring that each crepe emerges from the pan with a tender interior and a golden-brown exterior. With step-by-step instructions and insightful tips, we guide you through the process, whether you're a seasoned crepe maker or embarking on your first crepe adventure. Let your creativity soar as you explore an array of fillings and toppings, from savory ham and cheese combinations to sweet Nutella and banana pairings. Indulge in the timeless joy of crepes, whether as a leisurely weekend brunch, an elegant dinner party centerpiece, or a delightful dessert to satisfy any sweet craving.
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
Steps:
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
BEST CREPES
From the old Tante Marie cookbook. Perfect for both sweet and savoury crepes. This recipe makes a lot of crepes - about 30. That's just fine with me. Ready-made crepes is one of the handiest things to have in the freezer for quick meal fix-ups. If you do freeze them, place a sheet of wax paper between each crepe so they don't stick together. This also helps in making it easier to remove the number you need each time, so you don't have to defrost the entire batch.
Provided by evelynathens
Categories Breads
Time 45m
Yield 30 crepes approximately
Number Of Ingredients 7
Steps:
- Add the milk and water to the flour gradually, beating constantly so that the batter becomes very smooth. Add eggs, salt, oil, and brandy. Beat the batter until smooth and set aside to rest for an hour or two.
- Heat a large frying pan and grease very lightly. Pour a serving spoon of the batter into the frying pan and move the pan around until the entire surface is covered. Both the batter and the resulting crêpe should be thin. When it is brown, turn with a large spatula and cook for a moment on the other side. Continue this process until all the batter is used. Keep the crêpes in a warm place.
Nutrition Facts : Calories 69, Fat 2.3, SaturatedFat 0.8, Cholesterol 45, Sodium 101.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.1, Protein 2.9
Tips for Making the Best Crepes:
- Use the right ingredients. Make sure you have all the necessary ingredients and that they are of good quality. Fresh eggs, milk, and butter will give you the best results.
- Follow the recipe carefully. Don't skip any steps or substitute ingredients unless you know what you're doing. Crepes are a delicate dish, and even small changes can affect the outcome.
- Use a good crepe pan. A crepe pan with a nonstick coating is ideal. Make sure the pan is hot before you start cooking the crepes.
- Pour the batter in a thin, even layer. The crepe batter should be thin enough to spread easily, but not so thin that it tears. Use a ladle or measuring cup to pour the batter into the pan.
- Cook the crepes for 1-2 minutes per side. Flip the crepes when the edges start to curl up and the bottom is golden brown. Use a spatula to carefully flip the crepes.
- Serve the crepes immediately. Crepes are best served warm, with your favorite fillings. You can also store crepes in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can master the art of making crepes at home. So what are you waiting for? Give this crepe recipe a try today!
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