Crepes 4 Ways Recipes

BASIC CREPES

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.

CREPES

Steps:

• In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
• Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

BASIC CREPES

Steps:

• In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth.
• Heat crepe pan, or 7 or 8-inch skillet over medium-high heat until hot. Grease pan lightly with oil.
• Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn and cook other side until light brown. Fill with desired filling.

EASY FRENCH CRêPES

Steps:

• Melt the Butter and set aside to cool down.
• In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
• Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
• In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
• Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
• Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
• Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
• Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
• Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.

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!