Best 4 Bobs Crepes Recipes
Indulge in a culinary journey with our delectable selection of crepe recipes, a testament to the versatility and timeless charm of this classic French dish. From the classic and elegant Crêpes Suzette, where succulent oranges and a hint of Grand Marnier create a symphony of flavors, to the savory and satisfying Galettes Complètes, a hearty combination of ham, cheese, and egg enveloped in a crispy buckwheat crepe, our collection caters to every palate and occasion.
Explore the art of crepe making with our comprehensive guide, where step-by-step instructions and helpful tips ensure perfect results every time. Whether you prefer the simplicity of a classic crepe batter or the rustic charm of a buckwheat galette, our recipes provide all the guidance you need to master this culinary art form.
Expand your repertoire with our creative crepe variations, such as the indulgent Nutella and Banana Crepes, a delightful treat for breakfast or dessert, or the savory Mushroom and Spinach Crepes, a vegetarian delight packed with flavor. And for a taste of authentic French tradition, try your hand at the classic Crêpes à la Confiture, where fresh berries and homemade jam create a delightful burst of sweetness.
Our collection promises a crepe experience like no other. So, gather your ingredients, heat up your crepe pan, and embark on a culinary adventure that will leave you craving more.
CREPES WITH VANILLA CREAM SAUCE (BOB EVANS)
If you like Bob Evan's version of crepes and the cream cheese sauce that they serve in them, this is the best recipe that comes close to it!
Provided by Evey1203
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a blender mix together the milk, eggs and vanilla.
- Stir in the flour, sugar, salt and melted butter until well blended.
- Heat a crepe pan or a good non stick 8 " pan over medium heat until hot.
- Lightly coat with a tiny bit of olive oil.
- Pour 1/4 cup of batter into the pan and tip pan to spread the batter evenly. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned, it will have a lacy look.
- Place crepes on parchment papaer or wax paper to seperate each one.
- Fill crepes with the Vanilla Cream Sauce. Directions below --.
- VANILLA CREAM SAUCE DIRECTIONS.
- Mix all ingredients for Vanilla Cream Sauce together.
- Spoon into center of crepe and fold over seam side down.
- Top with fresh fruit of choice. I like to also drizzle a lil bit of the vanilla cream sauce on top to keep blueberries from rolling off the crepes!
CREPES
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.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 17 to 22 crepes
Number Of Ingredients 6
Steps:
- 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.
BOB EVANS CREPES
This is my incredibly easy version of the fruit topped filled crepes served at Bob Evans. I'm not posting the crepe recipe, there's already over 400 posted here, pick one you like. Splenda in place of sugar works just fine. Adjust sugar and cream in filling to taste.
Provided by al6138
Categories Breakfast
Time 30m
Yield 12 crepes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Topping:.
- Mix 1/2 the berries and sweetener in a small sauce pan.
- Mash berries with a wooden spoon and apply medium heat 20 min until the consistency of light syrup.
- Strain through a sieve or cheesecloth to remove seeds and skin.
- Serve warm with remaining berries over prepared crepes.
- Filling:.
- Mix ingredients with hand mixer or stick blender until smooth.
- Spoon to taste into individual crepes.
- Tri-fold crepes over filling and pour on topping and berries.
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
Tips:
- Mise en Place: Before starting, ensure all ingredients are measured and prepped. Crepes require quick movements, so having everything ready is crucial.
- Rest the Batter: Allow the batter to rest in the refrigerator for at least 30 minutes. This resting time helps develop the gluten in the flour, resulting in more tender and flavorful crepes.
- Temperature Control: Use a non-stick pan over medium-low heat. Too-high heat can burn the crepes before they are cooked through.
- Thin Batter: The batter should be thin and pourable, similar to milk consistency. If it's too thick, add more liquid (milk or water).
- Swirl the Pan: As you pour the batter into the pan, quickly swirl the pan to spread the batter evenly, creating a thin layer.
- Flip at the Right Time: The edges of the crepe will start to curl up and the surface will look dry when it's time to flip. Use a spatula to gently flip the crepe.
- Cook Evenly: Cook the crepe for about 30 seconds on each side until it's golden brown. Avoid overcrowding the pan, as this can prevent even cooking.
- Keep Crepes Warm: Place cooked crepes on a plate and cover them with a clean kitchen towel to keep them warm and prevent them from drying out.
- Serve with Your Favorite Fillings: Crepes are versatile and can be filled with a variety of sweet or savory ingredients. Some popular fillings include Nutella, berries, whipped cream, cheese, ham, and eggs.
Conclusion:
Mastering the art of making crepes takes practice and patience. By following the detailed recipe, tips, and video tutorial in this article, you'll be able to create delicious and versatile crepes that are perfect for any occasion. Whether you prefer sweet or savory fillings, these crepes are sure to impress your family and friends. So, gather your ingredients, preheat your pan, and let's start cooking!
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