Royal Crepes Recipes

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.

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.

REAL FRENCH CREPES

Steps:

• In a mixing bowl, combine flour, egg, and milk.
• Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

ROYAL CREPES

Steps:

• For Crepes: 1. Beat water and flour together until smooth. 2. Add cream, stirring. Add eggs one at a time. Stir in butter and salt. 3. Pour small amount of batter to cover bottom of skillet. Cook one side until lightly browned and turn over to lightly brown other side. Remove from skillet and set aside. For Sauce and Filling: 1. Combine egg yolks in top of a double boiler. Add butter in a steady stream, whisking constantly, until sauce is smooth and thickened. Season with lemon juice. 2. Add shrimp and dill to sauce. To Fill: 1. Put a spoonful of sauce on each crepe. Roll up crepes and place in ovenproof dish. Sprinkle with cheese. 2. Broil or bake at 425 degrees until cheese is melted and golden brown. 3. Serve immediately. Pour leftover sauce over the crepes.

CHERRIES ROYALE CREPES

Steps:

• Crepes: Beat cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Add flour until batter is thickened (a little looser than pancake batter). Refrigerate until ready to use.
• Topping: Drain cherries, reserving the syrup. Set cherries aside. Combine sugar, cornstarch, cherry syrup and water. Heat until thickened, stirring often. Allow to bubble for 1 minute. Add the cherries. If mixture is too thick, a more water.
• Filling: Combine cream cheese, sugar, milk, and vanilla, and sour cream. Mix well.
• Using butter and oil in pan, prepare crepes. Put a crepe on a plate. Place filling in center of crepe. Fold sides over. Top with cherries. Serve with additional dollop of sour cream.