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.
Crepes vs Pancakes? #Shorts
Personally, I pick crepes! They are easier to make, use fewer ingredients and you can eat more of them since they are less filling! Try my foolproof crepe recipe and decide for yourself :)
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Music: Ice Tea
Musician: Not The King
BETH'S FOOLPROOF CREPE RECIPE
Makes 8 Crepes
*PRINT RECIPE HERE*
INGREDIENTS
1 cup (120 g) of All-Purpose Flour
2 cups (475 ml) of milk
1 tablespoon (13 g) sugar
pinch of salt
2 eggs, beaten well
4 tablespoon (60 ml) melted butter
assorted jams for filling
powdered sugar for dusting
grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil)
INSTRUCTIONS
In a large bowl add the flour, then pour in the milk, and whisk until very smooth. Then add the sugar and salt and beaten eggs. Then add the melted butter.
Dab some grapeseed oil on a paper towel and liberally grease a non-stick 12 skillet. Heat pan on high heat, until very hot.
Ladle out 1 serving of batter with a standard-sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up.
Once the batter looks dry on the top and the edges begin to turn golden brown, take a long, skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up one side, gently grab it with your hands and flip!
Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately
Beth's Chicken and Mushroom Crepes Recipe
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Learn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great recipe for a fancy lunch or brunch. You can even make most of it the day before too!
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CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE
Serves 6
(*Print Recipe Here*
INGREDIENTS:
For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!)
1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill
For the filling
2 chicken breasts, skin on bone in
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15ml) parsley, minced
For the Béchamel Sauce:
2 tbsp (30g) butter
2 tbsp (15g) flour
2 1/3 cup (555ml) milk
1 garlic clove, minced
salt and pepper to taste
Garnish:
3/4 cup Gruyere Cheese
Paprika to taste
3 tbsp (45ml) Freshly Minced Parsley
Side Salad with Vinaigrette
1 bag salad greens
1 tsp (5ml) Dijon Mustard
1 tsp (5ml) White Wine Vinegar
6 tbsp (90ml) grapeseed oil
salt and pepper to taste
1 minced shallot
METHOD:
Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
Then whisk in the melted butter and the dill.
Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick.
Allow the crepes to cool while you prepare the filling.
NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve.
In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.
To assemble the crepes:
Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.
Two-Flavor Crepe Casserole - Cook It Recipes
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Making The Perfect Crepe (3 Ways)
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Making crepes is easy. That's why we're making them the greatest homemade crepes of all time. 3 Different ways.
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Full Recipe:
Ingredients Needed:
Crepe Batter:
- 1 cup (150g) all-purpose flour
- 1 cup (240ml) milk
- 2 eggs
- 1 egg yolk
- 1 tablespoon (14ml) vegetable oil
- 1.5 tablespoons (25g) sugar
Crepe Suzette:
-1x batch of crepes
- 3/4 cup (150g) granulated white sugar
- 1/2 cup (110g) unsalted cold butter, cut into cubes
- 3/4 cup (180ml) orange juice
- 1/4 cup (60ml) lemon juice
- 1/3 cup (80ml) Grand Marnier
- Orange zest
Ghiradelli Mexican Hot Chocolate Hazelnut Spread:
- 1x batch crepes
- 1/2 lb (225g) hazelnuts, raw (get an extra 1/2 lb in case we need)
- small pinch of fine sea salt
- 1/4 cup (45g) unmelted Ghiradelli chips
- 6 tablespoons (80g) cocoa power
- 1 cup (205g) powdered sugar
- 2 tablespoons (24g) hazelnut oil or vegetable oil
- 4 egg yolks
- 1/3 cup (70g) sugar
- 1/2 cup(120ml)cream
- 1/2 cup (120ml) milk
- 1 vanilla bean
- 1/3 cup (60g) melted Ghiradelli milk chocolate chips
Mexican hot chocolate mix:
- 1/4 cup (55g) powdered sugar
- 2.5 tablespoons (40g) cocoa powder
- 1 tablespoon (12g) cinnamon
- 1 tablespoon (13g) instant espresso
- 1 teaspoon (3g) cayenne
Savory Breakfast Crepe:
Mornay-
- 2 tablespoons (30g) butter
- 2 tablespoons (20g) flour
- 1.25 cup (275ml)milk
- 1/2 cup (70g) gruyere cheese
- salt to taste
- pinch of fresh nutmeg
Assembly-
- 8 good slices prosciutto di parma
- mornay
- shredded gruyere cheese
- 4 large eggs
- 2 tablespoons finely chopped parsley
- 3 cloves garlic, finely chopped
- 1 tablespoon lemon zest
- flakey salt
- fresh cracked black pepper
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