Basic French Crepes Recipe

2020-07-20
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 2m
  • Ready In: 12m

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Nutritional Info

This information is per serving.

  • Calories

    420
  • Protein

    15.1 g
  • Carbohydrate

    84.9 g
  • Fat

    2.6 g
  • Cholesterol

    0 mg
  • Calcium

    61 mg
  • Fibre

    4.8 g
  • Sodium

    14 mg
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Basic French crepes recipe. Easy and delicious French crepes recipe, very similar to pancakes. Use baked crepes with stuffings.

Stuffing for Sweet Crepes:

Canned Cherries.Spoon 3 tablespoons whipping cream and a few canned cherries on each crepe. Generously sprinkle with brown sugar and fold it.

Canned Apricots. Spoon 2 tablespoons whipping cream and a few canned apricot halves on each crepe. Sprinkle with icing (superfine) sugar and fold the crepe.

Canned Pears. Spoon 3 tablespoons cottage cheese and half of the canned pear on each crepe. Fold the crepe.

Fresh Strawberries. Spread 3 tablespoons cream cheese on each crepe and place a few finely sliced fresh strawberries over cheese. Pour clear honey over and fold the crepe.

Stuffings for Savory Crepes:

Fresh Mushrooms. In a nonstick skillet melt unsalted butter over medium-high heat. Add 2 cups quartered mushrooms and saute, stirring, for 2-3 minutes/Add 1½ cups Bechamel sauce and grated Gruyere cheese. Stir until cheese is melted. Garnish crepes with cheese mixture and roll.

Brussels Sprouts. In a medium skillet, cook diced bacon over medium heat. Add 1 cup Brussels sprouts, blanched and sliced into halves. Cooke for 1 minute. Season with salt and black pepper.

Degrease the skillet and add 3/4 cup (180 ml) Bechamel sauce. Heat, stirring, and garnish crepes with Brussels sprout mixture. Fold crepes in half.

Bell Peppers. In a medium skillet, heat unsalted butter over medium-high heat. Add 1½ cups sweet peppers to hot butter and saute for 3-5 minutes. Pour over 1 cup (250 ml) tomato soup. garnish baked crepes with sweet pepper mixture. Fold crepes in half.

Basic French Crepes Recipe

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ cups (370 ml) whole milk
  • 1 tablespoon unsalted butter,melted
  • 1/4 teaspoon salt

Method

Step 1

In a mixing bowl, combine all ingredients. Mix well, cover and refrigerate for 2 hours.

Step 2

Lightly butter medium nonstick skillet. Pour 1/4 cup (60 ml) crepe mixture. Spread evenly on skillet surface.

Step 3

Cook for 1 minute, then flip the crepe and cook for a further 30 seconds. Turn off the heat. Transfer crepes to a serving platter. garnish with your choice of stuffing.

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