Best 5 Belgian Crepes Recipes
When it comes to breakfast or brunch, Belgian crepes are a delightful indulgence that can elevate your meal to new heights. These thin, crispy, and tender pancakes are a culinary masterpiece that originated in Belgium, captivating taste buds with their versatility and ability to complement both sweet and savory fillings. Whether you prefer the classic combination of butter, sugar, and lemon juice, or desire an adventurous journey into the world of savory delights, Belgian crepes offer a symphony of flavors that will tantalize your taste buds. In this comprehensive guide, we will embark on a culinary voyage, exploring the secrets of crafting the perfect Belgian crepe, from selecting the finest ingredients to mastering the art of pouring and flipping. Along the way, we will discover delectable recipes that will transform your kitchen into a Belgian café, turning your breakfast or brunch into an unforgettable experience.
Let's cook with our recipes!
CREPES
Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.
Provided by Alton Brown
Categories dessert
Time 1h25m
Yield 17 to 22 crepes
Number Of Ingredients 6
Steps:
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
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
BELGIUM PANCAKES A.K.A. CREPES
In Belgium when you are invited for a pancake breakfeast you are actually going to eat what Americans think of as crepes. They are usually only made for special occasions such as birthdays. From my very old recipe book called "Wonderfull Ways to Prepare Crepes and Pancakes".
Provided by Chef Suz in Bekond
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs and add to the milk, vanilla, and water beating either by hand or mixing in electric blender.
- Sift the flour with salt and gradually add to the egg and milk mixture.
- Add the melted butter and blend thoroughly.
- If mixing by hand, strain the batter through a sieve to remove any lumps.
- Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
- Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side.
- Serve with butter, brown sugar, and or powdered sugar.
- Prep time includes 1 hour resting.
Nutrition Facts : Calories 100.5, Fat 4.5, SaturatedFat 2.4, Cholesterol 55.7, Sodium 125.4, Carbohydrate 11, Fiber 0.3, Sugar 0.1, Protein 3.6
BELGIAN CREPES
Categories Egg
Number Of Ingredients 6
Steps:
- Put flour and milk in bowl and mix well. Add Sugar. Mix. Add egg yolks keeping the white aside. Beat the egg white and add a spoon of sugar while beating it. Add the egg white to mixture and pinch of salt. Blend it all together with a spatula. Take a spoonful of butter and let it melt in pan on high heat. Lower heat a little above medium heat when ready to poor in skillet. Use a ladle to poor mixture onto the skillet while with the other hand turning the skillet such that the mixture is even over the skillet. If you prefer thinner crêpes add milk. Leave on the stovetop until lightly browned. Turn the crêpe on other side until lightly brown. Ready! When removing the crêpe from skillet put it on a rack for 1 minute. Keeps it crunchier! Repeat!
SIMPLE HOMEMADE CREPES
I have made these with my 'second mom' many times...and they bring back fond memories. Thats why I wanted to share them with YOU!
Provided by love4culinary
Categories Breakfast
Time 23m
Yield 7-10 crepes
Number Of Ingredients 6
Steps:
- Melt butter and allow to cool completely (this is to insure that the warm butter doesn't begin to cook the eggs).
- Crack eggs into medium bowl and whisk until nice and thick.
- Add milk slowly.
- Then slowly whisk butter into egg/milk mixture.
- Sift Flour, Sugar and salt into a medium bowl.
- Slowly add flour mixture to egg mixture and mix until smooth.
- Spray an 8-10 inch frying pan (whatever you have on hand!).
- Heat on medium heat (be sure not to OVER heat pan, otherwise the batter will cook to quickly-- not allowing you to cover the pan), and add around 1/4c of batter to pan and quickly turn pan side to side-- to side, allowing batter to cover the bottom of the pan.
- Batter should make a thin layer on the bottom of the pan.
- Cook until top is no longer wet, and when the underside begins to brown.
- Do not attempt to turn; there is no need to.
- Remove from pan and spread your favorite jam or jelly on them.
- You can also make various desserts with these.
- The possibilities are endless!
- ENJOY!
Nutrition Facts : Calories 128.6, Fat 4.9, SaturatedFat 2.6, Cholesterol 63.3, Sodium 96.7, Carbohydrate 16.9, Fiber 0.4, Sugar 5.5, Protein 4.1
Tips:
- Utilize a non-stick pan: This will prevent the batter from sticking, ensuring perfectly cooked and golden crepes.
- Keep the batter light and airy: Over-mixing the batter can result in tough crepes. Mix just until the ingredients are combined.
- Cook the crepes over medium heat: This will allow them to cook evenly without burning.
- Flip the crepes when the edges start to curl: This is a sign that they are ready to be flipped.
- Don't overcrowd the pan: Cooking too many crepes at once will cause them to steam rather than fry, resulting in soggy crepes.
- Experiment with different fillings and toppings: Crepes are incredibly versatile and can be filled with a wide variety of sweet or savory ingredients.
Conclusion:
Belgian crepes, with their thin, delicate texture and versatile fillings, are a delicious and elegant treat that can be enjoyed for breakfast, lunch, or dinner. Whether you prefer them sweet or savory, filled with fruit, cheese, or meat, these crepes are sure to impress. So next time you're in the mood for a special meal, give Belgian crepes a try – you won't be disappointed!
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