Crepes Limoncello Recipes

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THE BEST CREPES



The Best Crepes image

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

Provided by Food Network Kitchen

Time 8h30m

Yield 15 crepes

Number Of Ingredients 8

2 cups milk, at room temperature
4 large eggs, at room temperature
1 1/4 cup all-purpose flour (see Cook's Note)
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for the pan

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



Simple Crepes image

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

1 cup unbleached all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk, room temperature
4 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more for brushing

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

CREPES LIMONCELLO



Crepes Limoncello image

Make and share this Crepes Limoncello recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 eggs
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1/2 cup flour
1 pinch salt
1 cup skim milk
1 teaspoon vegetable oil
1/3 cup fresh orange juice
4 tablespoons butter
2 tablespoons sugar
1/4 cup caravella limoncello

Steps:

  • To make the crepes: beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and all the oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper.
  • Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.
  • To make the sauce: in a 10 inch skillet, or chafing dish, over low heat, heat orange juice, butter, and sugar until butter melts.
  • Fold each crepe in half, then fold each one again into quarters. Arrange crepes in sauce in skillet or chafing dish and heat through.
  • In a very small saucepan over low heat, gently heat liqueur until warm; remove saucepan from heat. Ignite Caravella Limoncello with match; pour flaming liqueur over crepes.

Nutrition Facts : Calories 268.7, Fat 15.5, SaturatedFat 8.3, Cholesterol 137.5, Sodium 192.4, Carbohydrate 25.1, Fiber 0.5, Sugar 9.3, Protein 7.5

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13 BEST LIMONCELLO DESSERTS AND RECIPES - INSANELY GOOD
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From insanelygoodrecipes.com
  • Limoncello Cake. Limoncello cake is a simple yet flavor-packed treat that will leave you smiling. The bright yellow color and the zippy citrus flavor are the perfect balance of fresh, tart, and sweet.
  • Limoncello Tiramisu. Limoncello tiramisu is a zesty take on a creamy classic. And don’t worry, there’s no coffee in this version! Instead, you’ll soak ladyfingers in a wonderful lemon-sugar mixture.
  • Limoncello Lemon Tart. With an unbelievably tasty coconut, Graham Cracker crust, and silky-smooth limoncello filling, this zesty tart is a must-try! The coconut in the crust makes every bite lightly sweet and just a bit nutty.
  • Blueberry Limoncello Trifle. Ready for the best summer dessert ever? This blueberry and limoncello trifle is just as bright and fruity as it sounds. And you don’t even have to make cake from scratch!
  • Limoncello Trifle with Raspberries. If blueberries aren’t your jam, try this limoncello trifle with raspberries instead. In this version, you’ll dip ladyfingers in a delicious limoncello and orange mixture for a more rounded citrus flavor.


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