Our top 3 of 10 Crepe recipes
by King Cook 72Viewed 8489 times
- Place flour and salt in a bowl add the eggs and milk. Whisk together for about 5 mins until the mixture is well blended together into a relatively thick but pourable paste.
- Heat up a large frying pan and place a generous knob of butter into the pan. When the butter has melted use a large spoon or ladle and pour just enough mixture into the pan to cover the base of the pan. The secret of French pancakes is that they should be very thin.
- Once the pancake has formed (set) in the pan and cooked for a few mins simply turn it over and allow to cook on the other side. Cook both sides until golden brown.
- Once the pancake is cooked simply add your favorite topping - savory or sweet, its up to you. I like to use tuna and cheese on my savory pancakes and ice-cream, Syrup and strawberries or chocolate sauce on my sweet pancakes.
Try the pancakes with flaked Tuna and grated cheese for a savoury alternative - my kids just love it for an easy Sunday evening tea! While cooking the pancakes, and if you are brave enough, have a go at flipping the pancake without using a spatula or the like. This often results in great fun and hoots of laughter and encouragement froms the kids but be prepared to pick up the occasional pancake from the floor or scrape it off the ceiling.
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- 3 Eggs
- 2 cups Flour
- 2 cups Milk
- pinch or two Salt
by CharlottevViewed 2582 times
- 1. In a big bowl: mix flour, eggs and add milk progressively.
- 2. Add the pich of salt + rhum
- 3. Stand the mixture at least 30 minutes.
- 4. Grease pan with butter lightly.
- 5. Spoon 2 tablespoons of batter in a heated pan for each crepe swirl the pan so that the batter covers the entire base of the pan.
- 6. Cook for about 1 min each side until golden.
- Repeat until all the crepes are cooked.
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- 250g Flour
- 4 eggs
- 1 pint milk
- 1 pinch salt
- 50g Butter
- 1 tbsp rhum
Crepes Filled With Griottines and Caramel
by LPViewed 1358 times
- To make the batter, mix all the ingredients together. Leave to rest for 2 hours in a cool place. Meanwhile, chop half the Griottines and soften them in 2 tablespoons butter. Cover and cook for 3-4 min. Add a pinch of cinnamon. Reserve in a warm dish.
- Make a dozen crêpes and keep them warm.
- Gently melt 1 tablespoon butter in a frying pan. Over a gentle heat, cook the sugar syrup to a caramel. Before it hardens, pour it over the cooked Griottines. And mix. Fill one half of each crêpe with this mixture, roll or fold them into 4 in the pan, and sprinkle with sugar.
- Heat for a few moments. Arrange the crêpes attractively on hot plates and decorate with whole Griottines. Flambé with hot Griottines juice and Kirsch.
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- CREPE BATTER
- 250g flour, sifted
- 6 egg yolks
- 130g caster sugar
- 50ml light beer
- 500ml milk
- pinch salt
- 6tblspns butter
- 100ml liquid sugar syrup
- 2tblspns Kirsch
- pinch cinnamon
- 6tblspns caster sugar
- 35cl jar Griottines
- juice from 35cl jar of Griottines
Delia Smith's Crepes Suzette
by Delia SmithViewed 127 times
- Make the pancakes (crêpes), stacking them as described below. Ideally they should be thinner than those in the basic recipe, so use only 1" tablespoons of batter for each crêpe. This should give you at least 16.
- When you have cooked and stacked the crêpes, mix together all the sauce ingredients (except the butter) in a bowl, and warm the plates on which the crêpes are to be served. Take a large frying pan - preferably 25.5cm (10in) - and melt the butter in it, add the sauce ingredients and allow them to heat very gently.
- Place the first crêpe in the pan, give it time to warm through, then fold it in half, and half again, to make a triangle shape. Slide it to the very edge of the pan. Tilt the pan slightly so that the sauce runs back into the centre, then add the next crepe and continue until they are all reheated, folded and soaked with the sauce.
- If you want to be dramatic, you might at this point heat a tablespoon by holding it over a gas flame or resting it on the edge of a hotplate. Then, away from the heat, pour a little liqueur or brandy into the spoon, return it to the heat to warm the spirit, then set light to it. Carry the tablespoon of flames to the table along with the pan, and pour the flames over the crêpes before serving.
- Basic pancakes (batter)
- (Makes 12-14) This basic batter is one I have arrived at after many experiments: I think it's light, it does not need to stand, and (dare I say it?) is pretty foolproof.
- * 110g (4oz) plain flour
- * A pinch of salt
- * 2 large eggs
- * 200ml (7fl oz) milk, mixed with 75ml
- * (3fl oz) water
- * 2 tablespoons melted butter
- First sieve the flour and salt into a large mixing bowl, holding the sieve up high to give
- the flour an airing. Then make a well in the centre of the flour and break the eggs into it. Now start to whisk the eggs (with an electric or any sort of whisk, or even a fork), beginning to incorporate bits of flour from around the edges as you do so. Then start to add small quantities of the milk-and-water mixture gradually - and ignore any lumps because they'll eventually disappear as the whisk gets to them. When all the milk-andwater has been added, slide a rubber spatula around the edge of the bowl to bring any elusive bits of flour into the centre of things. Then whisk once more till the batter is smooth and the consistency of thin cream.
- When you're ready to cook the pancakes, add the 2 tablespoons of melted butter to the batter and stir it in. Melt about a teaspoon of butter in the pan, and swirl it all around to get the whole of the pan thoroughly lubricated. Now tip the excess butter on to a saucer (remember that the pan needs to be coated with butter but the pancakes should not be cooked in fat).
- Next, get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to determine whether or not you're using the correct amount of batter. I find 2 tablespoons about right.
- As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook, you can lift the edge with a palette knife to see if it's tinged gold as it should be. If the pancake is thin enough, there is not need to turn it over - it will be cooked through (and when it's rolled up with sugar and lemon or a stuffing, the paler-coloured inside will not be visible).
- Just slide each pancake, when it is cooked, out of the pan on to a warm plate. Cover it with foil and put the plate over a pan of simmering water to keep the pancake warm while you cook the next.
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- FOR THE CREPES
- Make up the basic batter (below) adding to it the grated zest of 1 medium orange and 1 tablespoon of caster sugar
- FOR THE SAUCE
- 150ml freshly squeezed orange juice
- 1 medium orange, zest
- 1 small lemon, zest and juice
- 1tbsp caster sugar
- 3 tbsp Grand Marnier, Cointreau or Brandy
- 50g unsalted butter