BREAKFAST CREPES
These crepes are made in the blender and use Brandy. You can substitue Cointreau or Gran Marnier for an orange flavor. The alcohol burns off but leaves its flavor. These freeze well. From Epicurious. Special equipment: Iron skillet or crêpe pan Flexible metal or plastic spatula
Provided by cookiedog
Categories Breakfast
Time 25m
Yield 12-15 crepes
Number Of Ingredients 11
Steps:
- PreparationIn a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
- Note:.
- Making the batter for these crêpes is relatively easy, but cooking them can be laborious. Once you have a gotten a feel for the procedure (you will probably have to tinker with the heat and cooking time, since every pan behaves slightly differently), you can save time by using two pans at once. Stagger the process so you are pouring the batter into one pan while a crêpe is cooking in the other. This way, you will be able to closely attend to both but will finish in half the time.
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Angel Kelly
[email protected]I'm not a big fan of crepes, but I thought these were pretty good. They were light and fluffy, and the flavor was nice.
Shardae Brown
[email protected]These crepes were amazing! I made them for a brunch party and everyone raved about them.
Robby Maddux
[email protected]The crepes were good, but I thought they were a little bland. I added some sugar and cinnamon to the batter and they were much better.
Angie Acquaye
[email protected]I've made these crepes several times now and they're always a hit. They're so versatile, you can fill them with anything you like.
Nareen Adil
[email protected]These crepes were a little too thick for my taste, but they were still good. I'll try making them thinner next time.
Victoria Duenas
[email protected]I made these crepes for breakfast this morning and they were a huge hit! They were so light and fluffy, and the flavor was perfect.
Sami Ullah Orakzai Kohat
[email protected]These crepes were a little tricky to make, but they were worth the effort. They were so light and fluffy.
Mominul Blog Fmcity
[email protected]I've never made crepes before, but this recipe made it so easy. The crepes turned out great and my family loved them.
abdulbasit malik
[email protected]I followed the recipe exactly and the crepes turned out perfectly. They were delicious!
Political Thinker
[email protected]These crepes were so easy to make and they turned out so well! I'll definitely be making them again.
VEEAM RIX . J
[email protected]I'm not a big fan of crepes, but I thought these were pretty good. They were light and fluffy, and the flavor was nice.
Leslie Davis
[email protected]These crepes were amazing! I made them for a brunch party and everyone raved about them.
Paco Prado
[email protected]The crepes were good, but I thought they were a little bland. I added some sugar and cinnamon to the batter and they were much better.
Manik Mia
[email protected]I've made these crepes several times now and they're always a hit. They're so versatile, you can fill them with anything you like.
Rivindu Nethsara
[email protected]These crepes were a little too thick for my taste, but they were still good.
Jordan Howard
[email protected]The recipe was easy to follow and the crepes turned out perfectly. I would highly recommend this recipe to anyone looking for a delicious and easy breakfast.
pugb pugb
[email protected]I made these crepes for my family this morning and they were a huge hit! Everyone loved them.
Chloe Larke
[email protected]These crepes were absolutely delicious! They were so light and fluffy, and the flavor was perfect. I'll definitely be making these again.