Best 2 Crepes Fines Sucrees Recipes
Crepes fines sucrees, also known as sweet crepes, are a classic French delicacy that have delighted palates for centuries. These thin, delicate pancakes are typically made with a simple batter of flour, eggs, milk, and sugar, and can be filled or topped with a variety of sweet ingredients such as jams, fruits, and chocolate. Whether you're looking for a special breakfast treat, a decadent dessert, or a delightful afternoon snack, crepes fines sucrees are sure to satisfy your cravings. With their crispy edges and soft, fluffy centers, these crepes offer a delightful culinary experience that combines flavors and textures in perfect harmony.
Check out the recipes below so you can choose the best recipe for yourself!
CREPES FINES SUCREES
Steps:
- Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 2 hour or overnight.
- Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
- Immediately remove from heat and, holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. (Pour any batter that does not adhere back into your bowl; judge the amount of your next crêpe accordingly.) This whole operation takes but 2 or 3 seconds.
- Return the pan to heat for 60 to 80 seconds. Then jerk and toss the pan sharply back and forth and up and down to loosen the crêpe. Lift its edges with a spatula and if the under side is a nice light brown, the crêpe is ready for turning.
- Turn the crêpe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan.
- Brown lightly for about 1/2 minute on the other side. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crêpe. As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate. Grease the skillet again, heat to just smoking, and proceed with the rest of the crêpes. Crêpea may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. Or they may be made several hours in advance and reheated when needed. Crêpea freeze perfectly.)
- As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crêpea in less than half an hour.
CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
Tips:
- Use the right pan: A non-stick crepe pan is the best choice for making crepes. It will help to prevent the crepes from sticking and will make them easier to flip.
- Get the batter consistency right: The batter should be thin and pourable, but not too watery. If the batter is too thick, the crepes will be thick and doughy. If the batter is too thin, the crepes will be too delicate and will tear easily.
- Heat the pan properly: The pan should be hot before you start cooking the crepes. If the pan is not hot enough, the crepes will not cook evenly and will be more likely to stick.
- Use a little bit of butter or oil: Using a little bit of butter or oil will help to prevent the crepes from sticking to the pan. You can use unsalted butter, olive oil, or coconut oil.
- Cook the crepes for a short amount of time: Crepes cook quickly, so you only need to cook them for a short amount of time. Cook each crepe for about 30 seconds to 1 minute per side, or until it is golden brown.
- Fill the crepes with your favorite fillings: Crepes can be filled with a variety of sweet or savory fillings. Some popular fillings include Nutella, whipped cream, fruit, cheese, and ham.
Conclusion:
Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of sweet or savory fillings. With a little bit of practice, you can master the art of making crepes and impress your friends and family with this classic French dish.
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