Best 2 Best Crepes Recipes
Embark on a culinary journey to discover the art of crafting exceptional crepes, a versatile delicacy that transcends time and cultures. As you explore the nuances of this beloved dish, you'll uncover a world of flavors and textures waiting to be savored. Whether you're a seasoned crepe connoisseur or a novice cook seeking to master this culinary art, this comprehensive guide will equip you with the knowledge and techniques to create mouthwatering crepes that will delight your palate and impress your loved ones.
Here are our top 2 tried and tested recipes!
THE BEST CREPES
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
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.
BEST CREPES
From the old Tante Marie cookbook. Perfect for both sweet and savoury crepes. This recipe makes a lot of crepes - about 30. That's just fine with me. Ready-made crepes is one of the handiest things to have in the freezer for quick meal fix-ups. If you do freeze them, place a sheet of wax paper between each crepe so they don't stick together. This also helps in making it easier to remove the number you need each time, so you don't have to defrost the entire batch.
Provided by evelynathens
Categories Breads
Time 45m
Yield 30 crepes approximately
Number Of Ingredients 7
Steps:
- Add the milk and water to the flour gradually, beating constantly so that the batter becomes very smooth. Add eggs, salt, oil, and brandy. Beat the batter until smooth and set aside to rest for an hour or two.
- Heat a large frying pan and grease very lightly. Pour a serving spoon of the batter into the frying pan and move the pan around until the entire surface is covered. Both the batter and the resulting crêpe should be thin. When it is brown, turn with a large spatula and cook for a moment on the other side. Continue this process until all the batter is used. Keep the crêpes in a warm place.
Nutrition Facts : Calories 69, Fat 2.3, SaturatedFat 0.8, Cholesterol 45, Sodium 101.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.1, Protein 2.9
Tips:
- Use the right pan. A good crepe pan is essential for making perfect crepes. It should be a heavy-bottomed pan with a flat surface and slightly raised sides.
- Get the batter right. Crepe batter should be thin and smooth, with just the right amount of liquid. If the batter is too thick, the crepes will be thick and chewy. If the batter is too thin, the crepes will be delicate and hard to flip.
- Heat the pan properly. The pan should be hot enough to cook the crepes quickly and evenly. If the pan is not hot enough, the crepes will stick to the pan and be difficult to flip.
- Pour the batter in a thin, even layer. Use a ladle or a small measuring cup to pour the batter into the pan. Tilt the pan to spread the batter evenly.
- Cook the crepes for a few minutes on each side. Crepes should be cooked for about 1-2 minutes on each side, or until they are golden brown and cooked through.
- Serve the crepes immediately. Crepes are best served immediately, while they are still warm. You can fill them with your favorite fillings, such as fruit, Nutella, or cheese.
Conclusion:
Making crepes is a fun and easy way to enjoy a delicious breakfast, lunch, or dinner. With a little practice, you can master the art of making perfect crepes. So next time you're looking for something new to cook, give crepes a try!
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