Crepe Day 2018 is on Friday, February 2, 2018: Crepe recipe for one?
Friday, February 2, 2018 is Crepe Day 2018. Crepe Recipes for La Chandeleur Crepes for Crepe Day
Celebrate Crepe Day (instead of Pancake Day) with a crunchy, slim, French-style crepe-- we advise the classic lemon-and-sugar strategy, yet why not go bananas and experiment?
* 3 eggs, large
* 1 1/3 cups milk
* 3/4 cup all-purpose flour
* 6 tablespoons butter, melted, plus more for pan
* 2 tablespoons cocoa powder
* Pinch salt
Various toppings: whipped cream, chocolate sauce, jams, powdered sugar, etc.
In a medium mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until combined, small lumps are ok. Set batter aside to rest for 20 minutes.
Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used.
Now the crepes can be filled and topped to your liking. Try whipped cream, chocolate sauce, hazelnut spread, butter, jam, caramel sauce, powdered sugar, peanut butter, fresh fruit etc.
* 1 1/3 cups whole milk, room temperature
* 1 cup all purpose flour
* 3 large eggs
* 3 tablespoons unsalted butter, melted
* 1 tablespoon sugar
* 1/4 teaspoon salt
Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)
* 1 cup low-fat milk
* 1/2 cup all-purpose flour
* 3 large eggs
* 1 pinch salt
In a medium mixing bowl, mix together all ingredients until will blended and smooth.
In a large, lightly-greased frying pan over medium-high heat, dollop the batter in 1/3 cup portions. Tilt the pan in circular motion to spread the batter.
Cook until bottom is lightly browned. Flip and cook the other site.
1 1/2 c. flour
2 tbsp. vegetable oil
1/8 tsp. salt
1 1/2 c. skim milk
In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add oil and beat. Refrigerate for at least 1 hour. Cook on upside-down crepe griddle according to manufacturer's directions, or in skillet with non-stick coating. (If using skillet, allow 2 tablespoons batter per crepe, turning skillet to coat evenly in very thin layer. Cook over medium heat until bottom is brown, turn brown other side a few seconds).
Crepes may be made in advance, wrapped in foil or plastic wrap, and stored in refrigerator for 2 or 3 days; for easier separation, a layer of waxed paper or foil may be placed between crepes. They may be kept in freezer if tightly sealed in freezer bags. When ready to use bring crepes to room temperature before separating
French food question [Crepes]?
Crepe batter is basically nothing more than a thin pancake batter. You do not leave it in the fridge for a day unless you want to. You can use it the minute you mix it. That's what I always do.
I like my crepes filled with cream cheese and blueberries and then sprinkled with powdered sugar. I also like my crepes filled with a creamed chicken/mushroom sauce and topped with a nice Mornay sauce. In Seattle, a store that used to be called The Bon Marche used to serve that as a special during the week. That store is now owned by Macy's but alas, no more wonderful restaurant that served that wonderful dish. I had to recreate it myself. They also made a wonderful salad dish with 3 different kinds of salad on the plate.
So, use your batter right away and fill it with whatever you like. Another way I like to cook the crepes - but I make the batter just a little bit thicker, is to first cook 3 half-slices of bacon in a skillet until almost browned. Then I drain all but 1 tsp of the bacon grease and add the crepe mixture, swirling the pan to cover the bottom of the small skillet which makes it a nice sized solid crepe with the 3 slices of bacon in the middle. When the edges start to curl, I flip it over for just a minute to lightly brown that side. Then I serve it - unrolled - on a plate with butter and syrup. The bacon sure adds a nice flavor to it.
Hope that helps.