Crepe Recipe Trois!
Alright, here’s the third and final crepe recipe (for now…). This one might be my favorite. There’s a few more ingredients than the other recipes, but it’s still very simple, and the directions are still the same. I give you…Spicy Dessert Crepes!
Ingredients:
- 1 cup all-purpose flour
- 1 1/3 cups milk
- 2 eggs
- 2 tablespoons brown sugar
- 2 tablespoons cooking oil
- 1 tablespoon light molasses
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 ground nutmeg
Directions:
In bowl combine flour, milk, eggs, sugar, oil, and salt. Beat with electric mixer until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat, brown on one side. Invert pan over paper toweling; remove crepe. Repeat until all the batter is used. Makes 16-18 crepes. Fill with whatever you want.
Now, if all this talk of crepes has made you want to try making them yourself, I would recommend this crepe maker here. It’s way easier than trying to make them the same way you make pancakes (crepes are very delicate, remember), and this set up is quick and simple to use. It took me all of about 5 minutes to get it today (although there is a bit of a trick to getting the crepes off the pan – you’ll get the hang of it pretty fast).
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Crepe Recipe Deux!
‘Ello all! This is part 2 of my 3 part obsessive crepe posting. This second recipe here is for chocolate crepes. It has the same instructions as the first one, just a few changes in the ingredients:
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 1/3 cup pre-sweetened instant cocoa powder
- 2 eggs
- 1 tablespoon cooking oil
- 1 teaspoon vanilla
- If you prefer, substitute 1 1/4 cups chocolate milk for the milk and cocoa powder
Directions:
In bowl comine flour, milk, eggs, sugar, oil, and salt. Beat with electric mixer until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat, brown on one side. Invert pan over paper toweling; remove crepe. Repeat until all the batter is used. Makes 16-18 crepes. Fill with whatever you can imagine.
As much as I love regular crepes, these ones are particularly delicious. I’d recommend them to anyone with a big sweet tooth like me! They make a great dessert, or you could even make them for breakfast (I can’t imagine a better way to start the day).
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Crepe Recipe Une!
I mentioned in my last post a creperie in Quebec. In a similar spirit, we’re having a food day in my French class this Friday, and I volunteered to make crepe batter (my teacher is bringing in a crepe maker). Later in the day, when I mentioned this to some of my friends, I was shocked to find that they had never experienced the wonderfulness that is a crepe. I immediately had to rectify that and write down a basic recipe for them to try. Here it is:
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon cooking oil
- 1/8 teaspoon salt
Directions:
In bowl comine flour, milk, eggs, sugar, oil, and salt. Beat with electric mixer until blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat, brown on one side. Invert pan over paper toweling; remove crepe. Repeat until all the batter is used. Makes 16-18 crepes.
Suggested fillings:
- apple or cherry pie filling
- any flavor of jam
- nutella
Now, you may notice that this is just crepe recipe one. I have two others that I’ll be posting tomorrow and Friday. This is the simplest and most basic of the three. Hope you enjoy them!
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