BASIC CREPES RECIPE | ALLRECIPES
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
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 crepes
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, CarbohydrateContent 25.5 g, CholesterolContent 110.7 mg, FatContent 9.2 g, FiberContent 0.8 g, ProteinContent 7.4 g, SaturatedFatContent 4.9 g, SodiumContent 235.3 mg, SugarContent 1.7 g
CREPES RECIPE | ALTON BROWN | FOOD NETWORK
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
Total Time 1 hours 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
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.
Nutrition Facts : Calories 56, FatContent 3 grams, SaturatedFatContent 2 grams, CholesterolContent 28 milligrams, SodiumContent 13 milligrams, CarbohydrateContent 6 grams, FiberContent 0 grams, ProteinContent 2 grams, SugarContent 1 grams
More about "crepes chicago recipes"
EASY CREPE RECIPE - HOW TO MAKE BASIC CREPES - FOOD.COM
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 124.6 per serving
- Endless ideas.
SANTA CREPES | FOODTALK
Total Time 40 minutes
- Re-melt leftover chocolate in the piping bag by microwaving it an additional 20-30 seconds. Draw a line with the chocolate across the center of the crepe. Top with a gold belt buckle in the center. Pipe whipped cream stars along the top edge of the crepe. Add sprinkles, if desired. Enjoy!
CREPES WITH CARAMELIZED PEARS AND MASCARPONE CREAM RECIPE ...
From purewow.com
Reviews 3.1
Total Time 45 minutes
Calories 510 calories per serving
- 1. Make the crepe batter: In a large bowl, whisk together the milk with the water, eggs, butter and vanilla. Add the flour and cinnamon, and mix to combine. If the mixture looks lumpy, strain it. (If making ahead, the batter can be stored, refrigerated, for up to two days.) 2. Cook the crepes: Brush a medium nonstick skillet or crepe pan with melted butter (about 1 teaspoon) and heat over medium-high heat. When the pan is hot, use a small ladle or ?-cup measuring cup to pour batter into the pan; pour in a circular motion to cover the whole base of the pan. (You can also lift the pan off the burner and swirl the batter around the base to spread it evenly.) 3. Cook the crepe until the edge looks lacy and golden, about 3 minutes. Use a rubber spatula to loosen the crepe around the edge, then vigorously shake the pan back and forth to loosen the entire crepe from the base of the pan. 4. Use the spatula to carefully flip the crepe, and cook until lightly golden on the other side, about 1 minute. Transfer the crepe to a plate and top with a piece of parchment or waxed paper. Repeat steps 2 to 4 until all the batter has been used. 5. Make the filling: In a small bowl, whisk the mascarpone with the cream and confectioners' sugar to combine. Set aside. 6. In a large saut? pan, heat the butter over medium heat. Add the pear slices, brown sugar and cinnamon; cook, tossing occasionally, until the pears are golden and soft, about 5 minutes. 7. To serve, place 2 tablespoons mascarpone cream, 3 tablespoons pear mixture and a few fresh blackberries in the center of each crepe. Fold the crepe into quarters and finish with a sprinkle of confectioners' sugar and/or a drizzle of honey.
CRÊPES WITH KRUSTEAZ! - WHAT'S COOKIN, CHICAGO
From whatscookinchicago.com
BEST CREPES IN CHICAGO – CRAVING SOME CREPES! – CBS CHICAGO
From chicago.cbslocal.com
LUNCHBREAK: CREPES – TWO WAYS! | WGN-TV
From wgntv.com
CHICAGO RECIPES | ALLRECIPES
From allrecipes.com
FLIP CRÊPES | GLUTEN FREE CRÊPES IN CHICAGO, FRENCH MARKET ...
From flipcrepes.com
CREPES IN THE PARK
From parkcrepes.com
CREPES IN CHICAGO? - RESTAURANTS - CHICAGO - CHOWHOUND
From chowhound.com
MOTHER'S CREPES STILL INSPIRE - CHICAGO TRIBUNE
From chicagotribune.com
CRÊPES WITH KRUSTEAZ! - WHAT'S COOKIN, CHICAGO
From whatscookinchicago.com
HOW TO MAKE CREPES - CHICAGO TRIBUNE
From chicagotribune.com
SAFFRON CREPES RECIPE & SPICES – THE SPICE HOUSE
From thespicehouse.com
CREPES IN CHICAGO? - RESTAURANTS - CHICAGO - CHOWHOUND
From chowhound.com
CHICAGO RECIPES | ALLRECIPES
From allrecipes.com
CREPE HOUSE CAFE - CHICAGO, IL
From yelp.com
FLIP CRÊPES | CHICAGO CRÊPES | CLASSES & CATERING | CREPE ...
From pinterest.com
GLUTEN FREE CREPES - REVIEW OF FLIP CREPES, CHICAGO, IL ...
From tripadvisor.com
WHERE TO FIND SAVORY PANCAKES IN CHICAGO - EATER CHICAGO
From chicago.eater.com