Best 2 Wonderfully Delicate Crepes Recipes
Crepes, a culinary delight originating from the versatile kitchens of France, are thin pancakes that can be savored both as a sweet and savory dish. Their delicate texture and neutral flavor make them an ideal canvas for a multitude of fillings, ranging from sweet jams and fresh fruits to savory cheese and succulent meats. Prepared using a simple batter of flour, eggs, milk, and butter, crepes can be easily flipped in a pan, resulting in a golden-brown masterpiece. This article presents a collection of crepe recipes that showcase the versatility of this classic dish. From the classic French crepe recipe, which forms the foundation of many variations, to delectable sweet and savory fillings, this article provides a comprehensive guide to crafting exquisite crepes that will tantalize taste buds. Whether you prefer the simplicity of a lemon-sugar crepe or the indulgent decadence of a Nutella-filled crepe, this article has something for every crepe enthusiast. So, gather your ingredients, heat your pan, and embark on a culinary journey that celebrates the art of crepe making.
Here are our top 2 tried and tested recipes!
SIMPLE CREPES
Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h15m
Yield Makes 12 (8-inch) crepes
Number Of Ingredients 6
Steps:
- In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
- Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g
BAKED CREPES WITH RICOTTA
This is from "Lidia's Italian Table" cookbook (Lidia Matticchio Bastianich). She is one of my all-time favorites! If you can get to one of her restaurants (I went in Kansas City), you will not be sorry. These crepes are absolutely delicious!
Provided by MilanzMom
Categories Dessert
Time 35m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the ricotta in a fine-mesh sieve or colander lined with cheesecloth. Cover with plastic wrap and let drain in the refrigerator for at least 12 hours, or up to 24 hours.
- Make the crepes.
- Preheat the oven to 350. Brush an 11 x 8 inch baking dish with some melted butter.
- In large bowl, whisk the granulated sugar and eggs together until pale yellow and smooth. Add the ricotta, lemon zest, and nutmeg and beat lightly until blended. Fold in the raisins.
- Place a crepe, lacy side down, on the work surface. Spread about 1/4 cup of ricotta mixture over the crepe and roll the crepe up like a jelly roll. Place the crepe, seam side down, in the buttered baking dish. Repeat with the remaining crepes and filling, arranging them side by side in the dish.
- In a small bowl, whisk the remaining melted butter and the liqueur together until blended and pour over the crepes. Bake until the filling is warmed through and the liquid in the dish is bubbling, about 20 minutes. Transfer the crepes to serving plates, spooning some of the butter sauce over each serving. Sprinkle with confectioners' sugar and serve immediately.
Nutrition Facts : Calories 496.9, Fat 23.2, SaturatedFat 14.2, Cholesterol 139.7, Sodium 93, Carbohydrate 64.6, Fiber 1.4, Sugar 55.1, Protein 12
Tips:
- Use the right pan: A non-stick crepe pan or a well-seasoned cast iron skillet is ideal for making crepes. Make sure the pan is hot enough before adding the batter, otherwise the crepes will stick.
- Use the right batter: The batter should be thin and smooth, with a consistency similar to heavy cream. If the batter is too thick, it will be difficult to spread and the crepes will be thick and rubbery. If the batter is too thin, it will be difficult to flip and the crepes will be too delicate.
- Cook the crepes quickly: Crepes should be cooked quickly over medium-high heat. This will help to prevent them from becoming dry or overcooked.
- Flip the crepes carefully: Use a thin spatula to carefully flip the crepes. Crepes are delicate, so it is important to be gentle when flipping them.
- Serve the crepes immediately: Crepes are best served immediately, while they are still warm. They can be served with a variety of fillings, such as fruit, Nutella, or cheese.
Conclusion:
Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can easily master the art of making crepes at home. These tips will help you to make perfect crepes every time.
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