Crepes and Recipes
Source of Recipe
Grandpoohbah
[ KRAYP; KREHP ] The French word for "pancake," which is exactly what these
light, paper-thin creations are. They can be made from plain or sweetened batters
with various flours, and used for savory or dessert dishes. Dessert crêpes may be
spread with a jam or fruit mixture, rolled or folded and sometimes flamed with
brandy or liqueur. Savory crêpes are filled with various meat, cheese or vegetable
mixtures-sometimes topped with a complementary sauce-and served as a first or
main course.
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. Prep Time: approx. 10 Minutes. Cook Time:
approx. 20 Minutes. Ready in: approx. 30 Minutes. Makes 8
crepes (4 servings).
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
1 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.
2 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.
3 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.
Banana Crepes
French crepes filled with a sweet cream sauce over
bananas and topped with whipped cream. Prep Time: approx. 5
Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 20
Minutes. Makes 6 servings.
1 cup all-purpose flour
1/4 cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
1 1/2 cups whipped heavy cream
1 pinch ground cinnamon
Directions
1 Sift flour and powdered sugar into a mixing bowl. Add
eggs, milk, butter, vanilla, and salt; beat until smooth.
2 Heat a lightly greased 6 inch skillet. Add about 3
tablespoons batter. Tilt skillet so that batter spreads to almost
cover the bottom of skillet. Cook until lightly browned;
turn and brown the other side. Repeat process with
remaining batter, grease skillet as needed.
3 Melt 1/4 cup butter in a large skillet. Stir in brown
sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and
cook until slightly thickened. Add half the bananas at a
time to skillet; cook for 2 to 3 minutes, spooning sauce
over them. Remove from heat.
4 Roll a crepe around each banana half and place on
serving platter. Spoon sauce over crepes. Top with whipped
cream and a pinch of cinnamon.
Chocolate Crepes
Chocolate crepes can be made a few days ahead and
assembled a few hours before serving. They're the perfect
Valentine's Day surprise! Prep Time: approx. 1 Minutes. Ready in:
approx. 1 Minutes. Makes 15 servings.
2 eggs
1/2 cup milk
1/2 cup water
3/4 cup all-purpose flour
6 teaspoons white sugar
1/3 tablespoon butter or margarine
1 fluid ounce cognac
1 (3.9 ounce) package instant
chocolate pudding mix
1 teaspoon instant coffee granules
3 cups heavy cream
4 (1 ounce) squares
bittersweet chocolate
1/2 cup butter or margarine
1 1/4 cups nonfat evaporated milk
2 1/2 cups confectioners' sugar
Directions
1 Crepe batter: in a large bowl, mix together eggs, milk,
water, flour, sugar, 1 teaspoon butter, and cognac.
2 Filling: beat pudding mix, instant coffee and whipping
cream together with an electric mixer until the mixture is thick.
3 Sauce: in a small saucepan, melt the chocolate, butter,
evaporated milk, and confectioners' sugar together until the
mixture is a little thick.
4 Crepes: heat a small skillet (or crepe pan) to a high
temperature. Place a small amount of batter into the skillet and
swirl it around until the batter covers the bottom of the
pan. When the crepe is slightly browned flip the crepe over
and let the other side brown for a few seconds. The first
crepe will most likely not turn out well, but the rest will.
Stack the crepes on top of each other to let tem cool before filling.
5 Spoon the filling into the center of each crepe and
roll the crepe up around it. Spoon the sauce over the
crepes and serve.
Crepes with Spinach, Bacon and Mushroom Filling
I took three different crepe recipes and combined them to
come up with a real winner! Prep Time: approx. 35 Minutes.
Cook Time: approx. 20 Minutes. Ready in: approx. 1 Hour 5
Minutes. Makes 4 servings.
1 recipe Basic Crepes
6 slices bacon
1 tablespoon unsalted butter
1/2 pound fresh mushrooms, sliced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen
chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste
2/3 cup chicken broth
2 eggs
1/2 cup lemon juice
salt and pepper to taste
Directions
1 Prepare Basic Crepes recipe according to recipe
directions. Separate with wax paper and keep warm until ready to serve.
2 Place bacon in a large, deep skillet. Cook over
medium-high heat until evenly brown. Drain, crumble and set aside.
Reserve about 1 tablespoon drippings, add 1 tablespoon butter,
and saute mushrooms.
3 In a separate saucepan, melt 3 tablespoons butter over
medium heat. Whisk in 1/4 cup flour, stirring constantly,
until a smooth paste is formed. Gradually stir in 1 cup
milk, stirring constantly until a smooth thick gravy is
formed. Add bacon, mushrooms, spinach, parsley, Parmesan
cheese, salt and pepper. Let cook until somewhat thick, about
10 minutes.
4 In saucepan bring broth to a boil. In a small bowl,
whisk together eggs and lemon juice. Temper eggs and broth
together whisking constantly so as to cook, but not to scramble
the eggs. (Cooking eggs to 170 degrees F). Again, salt
and pepper to taste.
5 Fill each crepe with spinach and meat filling, roll up,
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