Best 3 French Pancakes Crepes Recipes
Indulge in the delightful world of French pancakes, commonly known as crêpes, and savor their versatility and irresistible taste. Whether you prefer them sweet or savory, crêpes offer a culinary canvas for limitless creativity. From classic fillings like Nutella and fresh fruit to savory ingredients like cheese, ham, and vegetables, the possibilities are endless. With the right recipe and a few simple steps, you can master the art of making perfect crêpes that will impress your friends and family. This guide will walk you through the essential elements of a successful crêpe recipe, providing tips and tricks to ensure your crêpes turn out thin, tender, and bursting with flavor.
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FRENCH PANCAKES (CREPES)
I got this recipe a long time ago and used to use it often. These can be served with fruit, maple syrup, powdered sugar, chocolate, etc. This is a fun recipe to get creative with.
Provided by Dominick and Amanda
Categories Breakfast
Time 15m
Yield 4-5 crepes
Number Of Ingredients 6
Steps:
- Mix together flour, powdered sugar, and salt.
- Add milk and eggs.
- Mix well until smooth.
- Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
- Pour about 1/4 of the mixture in the pan and turn off heat.
- Cook until dry and then flip. Remove immediately and place on plate or serving dish.
- Repeat.
FRENCH-STYLE PANCAKES/ CREPES WITH VARIATIONS
Delicious, light as a feather French-style pancakes/crepes! For variation, try adding vanilla, rose water, orange blossom water, finely grated lemon, orange or mandarin rind, sliced bananas, blueberries or any type of liqueur (Anisette or Brandy is particularly French and tasty) to the batter. Fill with my recipe #480674 then roll them up crepe style. Awesome! Or, make the pancakes small and top each pancake with a heaped teaspoon of creme fraiche and a teaspoon of rose petal jam: romantic and lovely! At the table, pass around quartered lemons, powdered sugar, warmed maple syrup or my homemade lavender honey (see recipe #383209), and whipped cream accompanied with bowls of fresh berries and edible fresh flowers such as rose petals or lavender flowers. And, pancakes/ crepes are wonderful drizzled with flavored syrups (especially orange blossom or rose water syrup) with a little lemon juice added. I hope you enjoy! Recipe adapted from "Modern French Classics" by Camille Le Foll.
Provided by BecR2400
Categories Breakfast
Time 22m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Mix the flour, baking powder, salt and sugar in a bowl.
- In a separate bowl, vigorously beat the egg yolk with the cream, melted butter and milk. Add cream mixture to the flour mixture and whisk to obtain a smooth batter. Add any optional ingredients (see variations above) at this stage, whisking to combine.
- Let stand for 1 hour at room temperature. (Meanwhile, let egg whites come to room temperature).
- Beat the egg whites until they form soft peaks and gently fold into the batter.
- Heat frying pan or griddle to medium heat. Add butter or shortening (I use Crisco butter flavor shortening) to coat well.
- Spoon equal amounts of batter onto griddle and cook until bubbles come to surface and edges look almost done.
- Flip and cook for a few seconds more, until golden.
- SERVING SUGGESTIONS: Serve with softened butter and warmed maple syrup, flavored syrup infusions, lavender honey, lemon wedges, fresh berries, and/or a dusting of powdered sugar. Or (my favorite!), fill pancakes with a mixture of 1 3/4 cups finely chopped walnuts, 1/2 cup sugar, and 1 1/2 teaspoons rose water, then roll up crepe style--delicious! Or, make pancakes small and top each with a dollop of creme fraiche and a teaspoonful of rose petal jam.
- Garnish with rose petals, orange blossoms, or fresh lavender flowers.
- TIPS:Make sure the frying pan is well greased when making pancakes. Wipe around the pan with a small wad of paper towel soaked in fat (I use butter flavored Crisco) between making each pancake.
CREPES OR FRENCH PANCAKES BATTER
I learned to make these as a young boy standing by my mother's side.(65 years ago) I make them all the time and always keep a stack of them in the freezer.
Provided by Skip Davis
Categories Pancakes
Time 45m
Number Of Ingredients 7
Steps:
- 1. Whisk flour, sugar and salt in a medium bowl. Place eggs, milk, water and melted butter in blender. Add all of the flour mixture into eggs a little at a time while blender is running to avoid or remove any lumps.
- 2. Strain batter into a large glass measuring cup.
- 3. Cover and refrigerate batter at least 1 hour to let bubbles dissipate. FOR CREPES: Have the following items available at stove-top -- crepe batter, melted butter, pastry brush, cooling rack, 7 or 8 inch diameter crepe pan, and 1/3 cup measuring cup. Heat crepe pan over medium-high heat until very hot. Brush with some melted butter. Whisk batter, then pour a scant 1/3 cup of batter into pan. Swirl batter around by tilting pan to fully coat bottom. Cook until golden brown on bottom, about 1-1/2 to 2 minutes. Flip crepe over with large flat spatula or your hands and cook second side until browned in spots, about 45 seconds. Transfer crepe to rack to cool. Brush skillet with butter (each time) and repeat process with remaining batter. (Make sure to gently stir batter every few crepes.) Once crepe has cooled, place it on a sheet of wax or parchment paper. Pile crepes on top of each other with wax/parchment paper between each. Place stack of crepes in plastic bag and refrigerate or freeze until ready to use. (If frozen, thaw in refrigerator before filling.)
- 4. Suggested fillings: Any fruit pie filling, jelly or jam, peanut butter and sprinkle powdered sugar over top.
Tips:
- Use the right pan: A good crepe pan is essential for making perfect crepes. Look for a pan that is at least 8 inches in diameter and has a nonstick surface.
- Get the batter consistency right: The batter should be thin and pourable, but not too watery. If the batter is too thick, it will be difficult to spread in the pan and will result in thick, doughy crepes. If the batter is too thin, it will be difficult to flip 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 stick to the pan and will be difficult to flip.
- Spread the batter evenly: When you pour the batter into the pan, tilt the pan to spread it out evenly. The batter should be about 1/8 inch thick.
- Cook the crepes for a short time: Crepes cook quickly, so it is important to cook them for a short time on each side. If you cook them for too long, they will become dry and brittle.
- Flip the crepes carefully: When you flip the crepes, use a spatula to gently loosen the edges of the crepe from the pan. Then, quickly flip the crepe over.
- 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 delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of toppings. With a little practice, you can make perfect crepes that will impress your family and friends.
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