Best 2 Crepes Passion Recipes

Indulge in the delectable flavors of French cuisine with our diverse collection of crepe recipes. From the classic and timeless Crepes Suzette, tantalizing your taste buds with its citrusy orange sauce, to the rich and decadent Crepes au Chocolat, filled with a velvety chocolate ganache, our recipes cater to every palate. Embark on a culinary journey as you explore savory delights like the savory Galette Complète, a buckwheat crepe filled with ham, cheese, and egg, or the hearty Crepes aux Champignons, bursting with the earthy flavors of mushrooms in a creamy sauce. For a taste of tradition, try the classic Crepes Bretonnes, made with buckwheat flour and served with salted butter and sugar, or the versatile Crepes de Froment, perfect for both sweet and savory fillings. Whether you prefer sweet or savory, our crepe recipes will transport you to the heart of France with every bite.

Here are our top 2 tried and tested recipes!

THE BEST CREPES

The Best Crepes image

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

Ingredients

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

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.

BASIC CREPES

Basic Crepes image

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

Ingredients

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

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:

Use the right pan: A well-seasoned crepe pan or a non-stick pan is ideal for making crepes. Make sure the pan is hot before adding the batter.
Get the batter consistency right: The batter should be thin and pourable, but not too runny. If the batter is too thick, it will be difficult to spread in the pan and the crepes will be thick and doughy. If the batter is too thin, the crepes will be too thin and delicate.
Don't overcrowd the pan: When pouring the batter into the pan, make sure to leave enough space between each crepe. If the crepes are too close together, they will stick together and be difficult to flip.
Flip the crepes at the right time: The crepes should be flipped when the edges start to curl up and the bottom is golden brown. If you flip the crepes too soon, they will be raw in the middle. If you flip them too late, they will be overcooked and dry.
Serve the crepes immediately: Crepes are best served immediately after they are made. You can serve them with a variety of fillings, such as fruit, whipped cream, chocolate sauce, or cheese.

Conclusion:

Making crepes is a fun and easy way to impress your friends and family. With a little practice, you'll be able to make perfect crepes every time. So what are you waiting for? Get started today!