Best 2 Melt In Your Mouth Crepes Recipes

Crepes, a versatile culinary delight, have captivated taste buds worldwide with their thin, delicate texture and ability to embrace both sweet and savory fillings. Originating from France, these paper-thin pancakes boast a rich history dating back centuries. With their versatility, crepes can be enjoyed as a delectable breakfast, a light lunch, or an indulgent dessert. Join us on a culinary journey as we explore a collection of melt-in-your-mouth crepe recipes that cater to diverse preferences and occasions. From classic French crepes to creative fusion variations, this article promises to tantalize your taste buds with each bite. Discover the secrets of crafting perfect crepes with our foolproof batter recipe, ensuring thin, pliable crepes every time. Impress your loved ones with savory delights like the Ham and Cheese Crepe, a harmonious symphony of creamy béchamel sauce, melted cheese, and savory ham enveloped in a tender crepe. For those with a sweet tooth, embark on a flavor adventure with the Nutella and Banana Crepe, where the rich, nutty spread pairs seamlessly with the sweet, caramelized bananas.

Explore the delightful world of crepe variations, including the hearty Spinach and Feta Crepe, where tangy feta cheese and fresh spinach dance harmoniously within a savory crepe. Indulge in the decadent Chocolate and Strawberry Crepe, where luscious chocolate sauce and ripe, juicy strawberries create a symphony of flavors. Elevate your brunch game with the savory Smoked Salmon and Avocado Crepe, where silky smoked salmon, creamy avocado, and capers create a sophisticated and satisfying dish. As we delve into each recipe, you'll discover step-by-step instructions, helpful tips, and enticing images to guide you through the crepe-making process. Whether you're a seasoned crepe enthusiast or a novice cook seeking culinary inspiration, this article will equip you with the knowledge and confidence to create melt-in-your-mouth crepes that will leave your taste buds craving more.

Let's cook with our recipes!

BUTTER MINTS

Butter Mints image

Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 12h35m

Yield Makes 10 dozen

Number Of Ingredients 6

Ingredients

1 stick cold unsalted butter, cut into small pieces
4 cups confectioners' sugar, plus more for dusting
1/4 teaspoon pure peppermint extract
1 tablespoon whole milk
Pinch of kosher salt
Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)

Steps:

Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

MELT-IN-YOUR-MOUTH BEEF FAJITAS

Melt-in-Your-Mouth Beef Fajitas image

I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro.

Provided by Chef Jeff

Categories World Cuisine Recipes Latin American Mexican

Time 10h50m

Yield 4

Number Of Ingredients 21

Ingredients

1 flank steak
¼ cup shichimi togarashi
¼ cup orange juice
¼ cup low-sodium soy sauce
2 tablespoons lime juice
½ orange, zested
½ lime, zested
1 tablespoon cornstarch
1 tablespoon chili powder, or more to taste
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon olive oil
1 onion, cut into slices and separated
1 red bell pepper, cut into thin strips
¾ cup water

Steps:

Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove steak from marinade and pour marinade into a small bowl.
Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
Cut steak in half lengthwise and cut across the grain into thin slices.
Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 16.9 g, Cholesterol 30.6 mg, Fat 10.7 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 3.1 g, Sodium 1070.5 mg, Sugar 6.3 g

Tips:

Use a non-stick pan: This will help prevent the crepes from sticking and tearing.
Heat the pan over medium heat: If the pan is too hot, the crepes will cook too quickly and brown too much.
Use a thin layer of batter: A thin layer of batter will cook more evenly and be less likely to tear.
Cook the crepes for 1-2 minutes per side: Cook the crepes for 1-2 minutes per side, or until they are golden brown.
Flip the crepes carefully: Use a spatula to carefully flip the crepes so that they don't tear.
Serve the crepes immediately: Crepes are best served immediately after they are cooked.

Conclusion:

Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can make perfect crepes at home. Be sure to experiment with different fillings and toppings to find your favorite combinations.