Basic French Crepes Recipe - Crepe Batter just in a minute... || Easy CookBook
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Recipes prepared by Chef Aadil Hussain. He is Senior Chef From Park Hotel.
Quick Basic - Crepes
Learn how to make the perfect dessert crepes!
Recipe Link:
Crêpes Two Ways
Make the best crêpes with two of Chef Jacques Pépin favorite recipes!
INGREDIENTS
Crêpe Suzette Serves 4
Crêpes
· 2 large eggs
· 3/4 cup all-purpose flour
· 1/2 cup milk
· 1/8 teaspoon salt
· 1/2 teaspoon sugar
· 1/3 cup cold water
· 1 tablespoon canola oil
· 1 tablespoon melted unsalted butter, plus more butter for the skillet
Orange Butter
· 6 tablespoons unsalted butter, softened, plus more for buttering
· 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
· 1 tablespoon finely grated orange zest
· 1/3 cup fresh orange juice
· 1/4 cup Grand Marnier
· 2 tablespoons Cognac
Savory Crêpe
· leftover chicken pot pie mixture
· grated parmesan
For the crêpes: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
For the orange butter: In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter. Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.
How to make Crepes | French Crepe Recipe
I'm sharing with you how to make Crepes, this French Crepe Recipe is the perfect weekend brunch or delicious dessert. Fill them with Nutella or lemon and sugar!
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Crepe Tool
If you would like to learn how to make Crepes then just follow this easy Crepe Recipe.
Get the full recipe for French Crepes
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Crepe Pan
Mixing Bowl
Whisk
Measuring Cups
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CREPE RECIPE
Ingredients
1 Cup / 125g Flour
½ tsp Salt
2 Eggs
1¼ Cups | 310ml Milk
2 tbsp Melted Butter + extra for cooking
Instructions
In a medium sized mixing bowl combine the flour and salt together with a whisk.
In a seperate smaller mixing bowl whisk together the eggs and milk.
Pour the wet ingredients into the bowl with the dry ingredients, a ¼ at a time, whisking together until smooth.
Pour the melted butter into the crepe batter and whisk until combined.
Cover the crepe batter with plastic wrap and leave in the fridge to rest overnight or if limited for time 1 hour.
Heat a large frying pan or crepe pan over medium heat. Grease the pan with melted butter and pour in about a ¼ cup of crepe batter. Use a crepe tool or tip the pan around to spread the batter evenly.
Cook the crepe for 30 seconds to a minute or until the top has set, flip the crepe using a spatula and your hands and cook for a further 30 seconds on the remaining side.
Serve your crepes filled with your favourite filling.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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CAMERA EQUIPMENT I USE
CAMERA
LENS
LENS
TRIPOD
EDITING SOFTWARE
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How To Make Amazing Crepes At Home *spilling all my secrets*
Today, I’m sharing how to make perfectly thin & tender, authentic crepes at home. Homemade crepes can be tricky to make without knowing the essential tips. I am addressing all the troubleshooting so you can successfully make 5-star quality crepes at home.
Let me know if you enjoyed the video! ????????????
???? Get the written steps + the printable recipe from my blog!:
???? The ingredients to make crepes
Enough amount for about 14-17 layers of crepes (25cm | about 10-inch diameter)
• All-purpose flour: 150g | 5.3oz (1 1/6 US cups)
• Granulated sugar: 50g | 1.7oz (1/4 US cup)
• Salt: 1/2 tsp
• Egg: 200g | 7oz (About 4 large eggs)
• Unsalted butter: 50g | 1.7oz (About 4 Tbsp)
• Whole milk: 500g | 17.6oz (2 US cups)
• Dark rum: 1 Tbsp (or 2 Tbsp if you love it!)
• Melted butter for a pan: Some
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Check out my other classic dessert recipes:
Black Forest Cake
Lemon Madeleines
How to make chiffon cake
???? Other basic recipes:
Fresh Fruit Tart
Lemon Pound Cake
Eclairs
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epidemicsound.com
#crepesrecipe #crepes
Easiest Crepes Recipe | Savory Breakfast Crepe Pocket
Making crepes couldn't be simpler with this recipe - just blend all the ingredients together and the batter will be ready in minutes. The result is a batch of exquisitely delicate, thin, and tender crepes with just the right amount of sweetness. They make an excellent base for either sweet or savory toppings, depending on your preference.
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Get the full recipe:
INGREDIENTS (yield 6 medium crepes)
For the crepes:
1 egg, room temperature
½ cup all-purpose flour
¾ cup milk
1 Tbsp butter, melted and cooled
2 tsp sugar
¼ tsp salt
For the filling:
1 cup spinach leaves, packed
½ cup cheese blend
2 Tbsp heavy cream
1 tsp unsalted butter
Freshly ground pepper
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Music:
Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
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