Recipes for "crepes"

Gather all ingredients.

To make the crepe batter: Place flour, milk, water, eggs, melted butter, and salt into a blender; blend until smooth and set aside.

To make the filling: Beat confectioners' sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer in a large bowl until smooth.

Gently fold in whipped cream.

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop batter onto the griddle, using approximately 2 tablespoons for each crepe.

Tip and rotate the pan to spread batter as thinly as possible.

Flip over when batter is set and edges begin to brown. Continue cooking until bottom begins to brown. Stack finished crepes on a plate; cover with a damp towel.

Fill each crepe with 1/4 cup sliced strawberries and 1/3 cup cream cheese filling.

Roll up and top with a dollop of cream cheese filling and more sliced strawberries.

Heat a small skillet over medium heat.

Blend sugar, butter, and vanilla extract together in a medium bowl using an electric mixer until smooth and creamy. Add milk, egg, and egg yolk one ingredient at a time and mix until smooth and creamy. Add flour a little at a time until batter is smooth, making sure there are no lumps.

Lightly grease the preheated skillet. Pour in 1/3 cup batter and cook 1 to 2 minutes on first side. Flip; cook until golden, 30 seconds to 1 minute. Repeat with remaining batter.

Melt butter over medium heat in a medium-sized skillet. Add bananas and cook, stirring often until soft, 2 to 3 minutes.

Melt chocolate chips and cream cheese together in a microwave-safe bowl in a microwave, 1 to 2 minutes. Mix well. Add 2 tablespoons chocolate mixture to bananas. Set aside remainder to use later. Mix bananas and chocolate mixture together, let cook for 1 minute more.

Add chocolate-banana mixture to crepes; fold over and drizzle with remaining chocolate.

Make Batter: Whisk together the eggs, maple syrup, cinnamon, and cream if using.

Fry The Crepes: Dip a tortilla in the batter so it’s covered on both sides, and fry in a pan over medium heat until cooked. Repeat for each tortilla.

Serve: Fold and eat with maple syrup, or roll up with yogurt and jam in the middle.

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.

Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Place the oats and almond meal in a food processor. Grind for 30 seconds or until a flour-like substance forms. There should be about 1 cup of this mixture.

Transfer to a large mixing bowl and stir in the flour. Add the milk, egg, vanilla, brown sugar, and salt. Whisk for 20 seconds or until smooth and incorporated.

Heat a large nonstick skillet over low heat. Pour about 1/4 cup batter onto the pan. Carefully swirl the batter around the pan once to spread the batter out for a larger, more thin crepe. Cook until the edges of the crepe come up easily with a spatula. Carefully loosen the crepe around the edges and then inward to the center until the crepe releases from the pan; remove and set aside. Repeat with the remaining batter.

Stuff the crepes with sliced bananas and whatever else you like. I’d recommend almond butter, peanut butter, blueberries, strawberries, vanilla yogurt, cottage cheese, and ricotta cheese. Drizzle with the melted chocolate and serve warm or cold!

1. Preheat the oven to 350 degrees F. Grease a baking sheet with olive oil or butter.

2. Place the crepes on the prepared baking sheet. Evenly sprinkle each crepe with cheese and spinach. Add a slice of butter and season with salt and pepper. Add the prosciutto and then crack an egg into the center of each crepe. Fold the edges of the crepe up towards the center to enclose the fillings.

3. Transfer to the oven and bake for 10-12 minutes or until the eggs are set. Remove from the oven and top with dill, basil, and chives. Drizzle each lightly with olive oil and season with pepper flakes and salt. Add avocado to each. Enjoy!

To make the crepes. Combine all the ingredients in a blender. Add 1/2 cup of water and blend until the batter is completely smooth. If the batter seems on the thick side (it should be a pourable thin pancake batter) add another 1/4 cup of water.

If time allows, place the crepe batter in the refrigerator for about 30 minutes. 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 in the fridge.

To make the Chamomile Suzette Syrup. Heat the butter, honey, 1/4 cup water, and chamomile in a small sauce pan over medium high heat. Bring to a boil and then reduce the heat to low. Simmer 5 minutes or until thickened slightly. Stir in the lemon juice and cook another 5 minutes. Remove from the heat and stir in the 1 tablespoon lemon zest. Strain the syrup through a strainer.

Heat a 12-inch nonstick pan over medium heat. Lightly grease with cooking spray. Pour 1/3 cup of the crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate. Repeat with the remaining batter.

To serve, fill each crepe with greek yogurt, top with fruit and drizzle with syrup. Enjoy!

Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour 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.

Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.

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.

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.

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.

Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Whisk flour, milk, egg whites, oil, and salt together in a large bowl until smooth.

Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet in a circular motion to spread batter out to edges in a thin layer. Cook until the bottom is light brown, about 2 minutes.

Flip crêpe; place 2 tablespoons mixed berries in center of crêpe and cook 2 minutes more. Fold crêpe in half; transfer to a serving plate using a spatula. Dust with confectioners' sugar; serve. Repeat with remaining batter, berries, and confectioners' sugar.

In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.

Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.

In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.

To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.

Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.

Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.

After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.

Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.

Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.

Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.

Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.

Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.

Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.

Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.

Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.

Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.

Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.

Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.

Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Beat egg with a hand mixer in a bowl. Slowly add flour and salt, alternating with milk, mixing well between additions. Add melted butter and mix until smooth. Cover and refrigerate batter for 1 hour.

Heat a small, 6- to 7-inch nonstick skillet over medium-high heat and brush with oil. Pour 1/4 cup of the crepe batter into pan, tilting to coat surface completely. Cook until crepes are dry on the surface, 1 to 2 minutes per side. Repeat with remaining batter, brushing pan with oil between crepes as needed, to make 4 to 5 crepes total.

Heat butter and olive oil in a medium skillet over medium heat. Add pumpkin and leek; season with salt and pepper. Cook, stirring frequently, until leek is translucent and pumpkin is tender, 7 to 8 minutes. Remove from heat, cover, and let cool for about 15 minutes.

Meanwhile, combine fontina cheese and half-and-half in a small saucepan over medium-low heat. Stir frequently until cheese has melted and sauce is smooth, about 5 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.

Divide the leek and pumpkin filling down the center of the crepes and fold the sides over the filling. Place filled crepes into the prepared casserole dish. Pour cheese sauce on top and add a few rosemary leaves.

Bake in the preheated oven for 15 minutes. Serve immediately.

Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.

Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.

Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.

Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.

Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.

Combine milk, flour, and eggs in a blender. Blend on high speed until well mixed, about 1 minute. Let batter rest for 30 minutes.

Heat an 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into the center; tilt skillet so batter evenly coats bottom. Cook until top appears dry, 45 to 60 seconds. Flip and cook 15 to 20 seconds more. Remove crepe and stack onto a plate. Repeat with remaining batter; you will have leftover crepes for another use.

Melt 2 tablespoons butter for filling in a skillet over medium heat. Add bell peppers and onion; stir-fry until tender, about 5 minutes. Stir in garlic and cook until fragrant. Add remaining butter, shrimp, and Cajun seasoning.

Mix cream, flour, and Cajun seasoning together; slowly pour into the shrimp mixture. Cook and stir until slightly thickened, about 2 minutes. Pour in white wine and cook until heated through and thickened as desired, 2 to 5 minutes more.

Spoon some of the shrimp filling into the middle of each crepe and roll crepe around filling, or fold in halves or quarters.

Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in butter and salt and beat until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly.

Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.

Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.

Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

Mix flour, 1 cup milk, and eggs together in a large bowl. Stir butter, sugar, and vanilla extract into flour mixture until smooth. Add remaining 1 cup milk; mix until just blended.

Heat a cast iron crepe pan over medium heat; spray surface with cooking spray. Pour a thin and even layer of batter onto the heated pan; fry for 30 to 60 seconds on each side. Repeat with remaining batter, spraying the pan between each batch.

Heat a nonstick crepe pan over medium-high heat.

Meanwhile, whisk together flour and water in a large bowl. Add egg and mix well. Whisk melted butter, caraway seeds, and salt into flour mixture until batter is smooth.

Pour about 1/4 cup batter into the heated pan. Tilt the pan around so batter forms an even, round shape. Cook until bubbles form throughout batter, 2 to 4 minutes. Flip crepe by using a spatula to loosen it from the pan. Flick your wrist upwards to give crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

Mix milk, flour, eggs, butter, sugar, and salt together in a bowl. Transfer batter to an electric blender and combine on high speed until blended; it's fine if batter has some lumps. Let rest for 15 minutes.

Meanwhile, heat vegetable oil in a pan over medium heat. Add ham and cook until heated through, 3 to 4 minutes. Add onion and cook until softened, about 5 minutes more. Reduce heat to low and stir in spinach and tomato. Keep warm.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour 1/3 cup batter into the skillet, swirling to cover the pan. Cook until underside of crepe is lightly brown, 1 to 3 minutes. Loosen edge of crepe and flip. Cook until lightly browned, 1 to 2 minutes more. Set aside; repeat with remaining batter.

Place crepes onto the prepared baking sheet. Add ham-veggie mixture to the center of each crepe. Crack an egg carefully over ham mixtures. Fold edges of crepes inward.

Bake crepes in the preheated oven until egg whites set, 8 to 11 minutes. Top crepes with parsley and season with salt and pepper.

Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.

Toss bananas with enough lemon juice to coat in a separate bowl.

Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.

Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.

Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.

Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.

Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.

Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.

Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.