Creme De La Crepe Recipes

CREME DE LA CREPE

Steps:

• Make the crepes: Combine the flour, eggs, milk, melted butter, granulated sugar, rum and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set the batter aside, covered, 1 hour.
• Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter. Pour a scant 1/4 cup batter into the center, then quickly tilt and swirl the skillet to coat with the batter. Cook until the bottom of the crepe is golden brown and the top is set, about 1 minute. Flip and cook until lightly browned on the other side, about 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make 16 to 20 crepes, stacking them as you go; lightly brush the skillet with more butter as needed. Don't worry if a few crepes tear-they can be layered in the middle of your cake.
• Make the filling: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the confectioners' sugar in 2 batches until fluffy, then beat in the rum.
• Set aside the best crepe for the top layer. Put 1 crepe on a platter and top with about 1/4 cup filling, spreading it to the edge. Repeat, layering the remaining crepes and filling; top with the reserved crepe. Refrigerate until set, at least 2 hours or overnight.
• Before serving, sprinkle the granulated sugar evenly over the top crepe; brulee with a kitchen torch. Chill 15 minutes before serving.

THE BEST CREPES

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.

SIMPLE CREPES

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.

CREMA CREPES 4 WAYS RECIPE BY TASTY

Steps:

• Make the crepes: Add the eggs, salt, sugar, vanilla, flour, Lala® Crema, and water to a blender and blend on high speed for 1 minute, or until smooth. Let the batter rest for 10 minutes before using.
• Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1-2 minutes, until the batter looks dry on top and the bottom is golden brown. Flip and cook until golden brown on the other side, 1-2 minutes more. Transfer the crepe to a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
• Dulce de Leche: Spread each crepe with 1 tablespoon of dulce de leche, then sprinkle with ¼ teaspoon flaky salt. Fold the crepes in half, then in half again to make triangular shapes.
• Drizzle each crepe with the remaining dulce de leche and top each with 1 tablespoon chopped pecans and a sprinkle of the remaining flaky salt. Enjoy!
• Spicy Cinnamon Chocolate: In a small bowl, stir the cayenne into the melted chocolate until combined.
• Spread each crepe with 1 tablespoon of the chocolate, then sprinkle with ¼ teaspoon cinnamon. Fold the crepes in half, then in half again to make triangular shapes.
• Swipe a small smear of the remaining chocolate on the top of each crepe and top each with a sprinkle of the remaining cinnamon. Enjoy!
• Almond Butter & Apple: In a small bowl, mix together the almond butter and 3 tablespoons of maple syrup until smooth.
• Spread each crepe with 1 tablespoon of the almond butter mixture, then spread with 1 tablespoon applesauce. Fold the crepes in half, then in half again to make triangular shapes.
• Top each crepe with a few slices of apple, then drizzle with the remaining maple syrup. Enjoy!
• Berries & Crema: In a small bowl, mix together the Lala® Crema, powdered sugar, ½ teaspoon lemon zest, and the lemon juice until smooth.
• Spread each crepe with 1 tablespoon of crema mixture. Then, sprinkle with ¼ cup chopped berries. Fold the crepes in half, then in half again to make triangular shapes.
• Drizzle the crepes with the remaining crema mixture and sprinkle with remaining ½ teaspoon lemon zest. Garnish with more berries. Enjoy!

CREPES

Steps:

• In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in milk, 2 tablespoons butter, the vanilla and eggs. Beat with wire whisk just until smooth.
• Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
• Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Be sure to fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.