Best 3 Anytime Crepes Recipes
In the culinary world, crepes have carved a niche for themselves as a versatile and delectable delicacy, enjoyed across diverse cultures and cuisines. These thin, delicate pancakes, with their characteristic golden-brown hue, possess an inherent charm that makes them an ideal choice for both sweet and savory creations. Whether you're seeking a delightful breakfast treat, an indulgent dessert, or a savory main course, crepes offer a blank canvas upon which your culinary imagination can run wild. From classic fillings like Nutella and whipped cream to innovative combinations of cheese, herbs, and vegetables, the possibilities are endless. As you embark on this culinary adventure, let us guide you through the art of crafting the perfect anytime crepe, ensuring that every bite is a symphony of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC CREPES
Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.
Provided by JENNYC819
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g
CREPES
You can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm.
Provided by Nigella Lawson
Categories appetizer
Time 30m
Yield 8 to 12 crepes
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine flour and salt. Form into a mound, making a small well. Crack egg into well, and mix with a wooden spoon, gradually incorporating flour from sides.
- Mix in 1 1/4 cups milk to make a smooth batter. Using a whisk, blend in melted butter and liqueur. Allow to stand for 30 minutes. Batter should thicken to consistency of heavy cream; if necessary, add more milk to thin.
- Lightly oil an 8-inch crepe pan or nonstick skillet. Place over medium-high heat until well heated. Pour about 3 tablespoons batter into pan, just enough to line bottom. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds. Transfer finished crepe to a large plate. (First crepe may tear and need to be discarded.) Repeat until batter is gone, reoiling pan about every fourth crepe and layering finished crepes with baking parchment or waxed paper. Allow to cool, cover with plastic wrap and refrigerate until needed.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 50 milligrams, Sugar 2 grams, TransFat 0 grams
ANYTIME CREPES
From my friend Linda, this is an oh-so-easy-and-fast recipe for breakfast, snack, dinner, lunch, camping, entertaining...
Provided by Sunny Yukon
Categories Breakfast
Time 8m
Yield 3 crepes/pancakes, 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients in a blender, or mix really well with a whisk. You don't want any lumps.
- Spread thinly in HOT skillet (use olive oil). Use a cast iron or stainless steel frying pan that is really HOT. Then it won't stick and you won't need teflon. In fact, get rid of the teflon! It's so dangerous!
- Cover with lid.
- Flip.
- Cover with lid.
- Makes 3 pancakes - enough for one person. (Four if you use a smaller pan.) Multiply recipe accordingly.
- Roll pancake with various fillings: butter, icing sugar, lemon juice / nutella and manderine orange or blueberries / sausage and applesauce / spinach, cherry toms, goat's milk feta, bit of shredded edam, pepper / syrup / ham & cheese / strawberries and sugar -- and the list goes on -----.
Nutrition Facts : Calories 149.6, Fat 9.2, SaturatedFat 4.3, Cholesterol 203.1, Sodium 130.8, Carbohydrate 6, Sugar 0.2, Protein 10.3
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
- Use a Non-Stick Pan: Crepes are best cooked in a non-stick pan. This will help prevent them from sticking and tearing.
- Heat the Pan Properly: The pan should be hot enough before you add the batter. If the pan is not hot enough, the crepes will not cook evenly.
- Use a Thin Layer of Batter: When pouring the batter into the pan, use a thin layer. This will help the crepes cook quickly and evenly.
- Cook the Crepes for a Short Time: Crepes should only be cooked for a short time on each side. If you cook them for too long, they will become dry and tough.
- Flip the Crepes Carefully: When flipping the crepes, be careful not to tear them. Use a spatula to gently loosen the edges of the crepe before flipping it.
- Serve the Crepes Immediately: Crepes are best served immediately after they are cooked. You can serve them with a variety of toppings, such as butter, sugar, fruit, or whipped cream.
Conclusion:
Crepes are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little practice, you can make perfect crepes every time.
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