How to Make the Perfect Crepe | Williams-Sonoma Taste
Sweet Crepes
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
2 tsp. sugar
1 tsp. vanilla extract
2 eggs
Melted unsalted butter for greasing pan
Prepare crepes according to the directions below. Serves 4.
Read the book and then get cooking. Food. Recipe.
Showing posts with label crepe. Show all posts
Showing posts with label crepe. Show all posts
Monday, 8 February 2016
Thursday, 2 April 2015
Caramel Crepe Cake.
Caramel Crepe Cake | Williams-Sonoma Taste:
Popular in France, a gâteau mille crêpes (thousand-crepe cake) is traditionally made with a thin layer of pastry cream separating each crepe layer. Here, however, this stunning dessert gets a modern update by substituting homemade whipped caramel cream for the pastry cream. Garnished with edible flowers, it would make a charming centerpiece for an Easter dessert buffet.
For the caramel:
1 cup (8 oz./250 g) granulated sugar
1/4 cup (2 fl. oz./60 ml) water
Pinch of salt
4 cups (32 fl. oz./1 l) heavy cream
For the crepe batter:
4 eggs
4 cups (32 fl. oz./1 l) milk
2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
2 Tbs. unsalted butter, melted
1 tsp. salt
1 tsp. vanilla extract
1/2 cup (2 oz./60 g) confectioners’ sugar
For finishing:
1 tsp. unsalted butter
Lightly sweetened whipped cream for garnish (optional)
Fresh berries for garnish (optional)
Popular in France, a gâteau mille crêpes (thousand-crepe cake) is traditionally made with a thin layer of pastry cream separating each crepe layer. Here, however, this stunning dessert gets a modern update by substituting homemade whipped caramel cream for the pastry cream. Garnished with edible flowers, it would make a charming centerpiece for an Easter dessert buffet.
For the caramel:
1 cup (8 oz./250 g) granulated sugar
1/4 cup (2 fl. oz./60 ml) water
Pinch of salt
4 cups (32 fl. oz./1 l) heavy cream
For the crepe batter:
4 eggs
4 cups (32 fl. oz./1 l) milk
2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
2 Tbs. unsalted butter, melted
1 tsp. salt
1 tsp. vanilla extract
1/2 cup (2 oz./60 g) confectioners’ sugar
For finishing:
1 tsp. unsalted butter
Lightly sweetened whipped cream for garnish (optional)
Fresh berries for garnish (optional)
Thursday, 12 February 2015
Caramelized Crepes Filled with Fresh Cheese.
Lottie + Doof » Caramelized Crepes Filled with Fresh Cheese:
Caramelized Crepes Filled with Fresh Cheese (from Pure Dessert by Alice Medrich)
Difference Between Crepes and Pancakes.
Pancakes start as a batter that you pour into rounds on a skillet, griddle, or pan, cooked over high heat.
They can be thick and fluffy, which is the American-style breakfast pancake, or wafer-thin and delicate, which is the French-style crêpe.
The American version is also called a hotcake, griddlecake, or flapjack.
In Korea, they're jeon, in Hungary, they're called palacsinta, and in Russia, blini, which includes blintzes.
Jews have potato pancakes called latkes, and the Irish, boxties.
1 3/4 cups whole milk
2 tablespoons butter, melted
3 large eggs
1 cup all-purpose flour
1/8 teaspoon salt
Butter for cooking crepes and sauteing filled crepes
1 pound slightly tangy fresh cheese, such as cottage cheese, fromage blanc, mild goat cheese, paneer, or yogurt cheese
Sugar for sprinkling
Sour cream or whipped cream for serving (optional)
To make the crepes: Combine the milk, melted butter, and eggs in a pitcher or measuring cup with a pouring spout.
Put the flour and salt in a blender or food processor.
With the motor running, pour the milk mixture through the feed tube and blend for 5 seconds.
Set a medium mesh strainer over a bowl and strain the mixture into the bowl.
Press any lumps through the strainer and stir them into the batter.
Cover and refrigerate for at least 1 hour, or up to 1 day.
Heat crepe pan or 6-inch/15 centimetres skillet over medium-high heat.
Brush the pan lightly with butter.
Pour 2 tablespoons of the batter into the pan and immediately tilt the pan to coat the entire surface evenly.
Cook, on one side only, until the crepe is uniformly translucent and the surface no longer looks wet, 45 seconds to 1 minute.
Loosen the edges of the crepe with a spatula and invert it onto a piece of waxed paper.
Repeat with the remaining batter, buttering the pan as necessary. (the crepes can be stacked between sheets of waxed paper, wrapped airtight, and stored in the refrigerator for up to 2 days.)
To assemble the crepes: Place a slightly rounded tablespoon of cheese below the center of the brown side of a crepe.
Shape the cheese into a cigar about 3.5 inches/10 cm long.
Then roll up the crepes, as you would a rug, around the cheese.
Place the filled crepe, seam side down on a wax-paper lined tray.
Repeat with all of the crepes.
Cover tightly with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
To saute the crepes: Heat a large skillet over medium-high heat.
When the pan is hot, add 1 tablespoon butter and swirl to coat the pan.
Sprinkle 2 to 3 teaspoons sugar over the butter, and add only as many crepes to the pan as will fit comfortably.
Cook seam side down only until just browned on the first side, about 30 seconds.
Sprinkle the crepes with sugar, turn then carefully, and brown the bottoms.
Place on a warm serving plate. Repeat with the remaining crepes.
Serve immediately, with a dollop of sour cream or whipped cream, if you like.
* I made these with cottage cheese and fromage blanc, I loved them both. If you are using an especially tart cheese, you might want to add a tiny bit of sugar to even things out.
'via Blog this'
Caramelized Crepes Filled with Fresh Cheese (from Pure Dessert by Alice Medrich)
Difference Between Crepes and Pancakes.
Pancakes start as a batter that you pour into rounds on a skillet, griddle, or pan, cooked over high heat.
They can be thick and fluffy, which is the American-style breakfast pancake, or wafer-thin and delicate, which is the French-style crêpe.
The American version is also called a hotcake, griddlecake, or flapjack.
In Korea, they're jeon, in Hungary, they're called palacsinta, and in Russia, blini, which includes blintzes.
Jews have potato pancakes called latkes, and the Irish, boxties.
1 3/4 cups whole milk
2 tablespoons butter, melted
3 large eggs
1 cup all-purpose flour
1/8 teaspoon salt
Butter for cooking crepes and sauteing filled crepes
1 pound slightly tangy fresh cheese, such as cottage cheese, fromage blanc, mild goat cheese, paneer, or yogurt cheese
Sugar for sprinkling
Sour cream or whipped cream for serving (optional)
To make the crepes: Combine the milk, melted butter, and eggs in a pitcher or measuring cup with a pouring spout.
Put the flour and salt in a blender or food processor.
With the motor running, pour the milk mixture through the feed tube and blend for 5 seconds.
Set a medium mesh strainer over a bowl and strain the mixture into the bowl.
Press any lumps through the strainer and stir them into the batter.
Cover and refrigerate for at least 1 hour, or up to 1 day.
Heat crepe pan or 6-inch/15 centimetres skillet over medium-high heat.
Brush the pan lightly with butter.
Pour 2 tablespoons of the batter into the pan and immediately tilt the pan to coat the entire surface evenly.
Cook, on one side only, until the crepe is uniformly translucent and the surface no longer looks wet, 45 seconds to 1 minute.
Loosen the edges of the crepe with a spatula and invert it onto a piece of waxed paper.
Repeat with the remaining batter, buttering the pan as necessary. (the crepes can be stacked between sheets of waxed paper, wrapped airtight, and stored in the refrigerator for up to 2 days.)
To assemble the crepes: Place a slightly rounded tablespoon of cheese below the center of the brown side of a crepe.
Shape the cheese into a cigar about 3.5 inches/10 cm long.
Then roll up the crepes, as you would a rug, around the cheese.
Place the filled crepe, seam side down on a wax-paper lined tray.
Repeat with all of the crepes.
Cover tightly with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
To saute the crepes: Heat a large skillet over medium-high heat.
When the pan is hot, add 1 tablespoon butter and swirl to coat the pan.
Sprinkle 2 to 3 teaspoons sugar over the butter, and add only as many crepes to the pan as will fit comfortably.
Cook seam side down only until just browned on the first side, about 30 seconds.
Sprinkle the crepes with sugar, turn then carefully, and brown the bottoms.
Place on a warm serving plate. Repeat with the remaining crepes.
Serve immediately, with a dollop of sour cream or whipped cream, if you like.
* I made these with cottage cheese and fromage blanc, I loved them both. If you are using an especially tart cheese, you might want to add a tiny bit of sugar to even things out.
'via Blog this'
Thursday, 21 February 2013
Monday, 10 September 2012
Buckwheat crêpe.
from David
18-20 crêpes
It’s best to let the batter chill overnight, but let it come to room temperature prior to frying them up. And keep stirring the batter as you go while frying since the flour tends to sink to the bottom.
2 cups (500 ml) whole milk
1 tablespoon sugar
1/4 teaspoon sea salt
3 tablespoons (80 gr) butter, salted or unsalted, melted
1/2 cup (70 gr) buckwheat flour
3/4 cup (105 gr) all-purpose flour (In France, I use type 65)
3 large eggs
It’s best to let the batter chill overnight, but let it come to room temperature prior to frying them up. And keep stirring the batter as you go while frying since the flour tends to sink to the bottom.
2 cups (500 ml) whole milk
1 tablespoon sugar
1/4 teaspoon sea salt
3 tablespoons (80 gr) butter, salted or unsalted, melted
1/2 cup (70 gr) buckwheat flour
3/4 cup (105 gr) all-purpose flour (In France, I use type 65)
3 large eggs
Saturday, 18 February 2012
The Basic Crepe Recipe.
The Basic Crepe Recipe.
This is the standard batter that can be used for both sweet and savoury crepes.
Wrapped in cling film they will keep i n the fridge for Three days.
To freeze, interlace each crepe with greaseproof paper and store in a zip lock freezer bag for up to Three months.
Makes 15-18
Ingredients:
(convert if needed)
420ml whole milk (roughly 1 cup and 1 3/4 respectively)
4 large eggs
½ tsp sea salt
190g plain flour (12 table spoon)
85g melted butter +extra for the pan. (5 table spoon)
This is the standard batter that can be used for both sweet and savoury crepes.
Wrapped in cling film they will keep i n the fridge for Three days.
To freeze, interlace each crepe with greaseproof paper and store in a zip lock freezer bag for up to Three months.
Makes 15-18
Ingredients:
(convert if needed)
420ml whole milk (roughly 1 cup and 1 3/4 respectively)
4 large eggs
½ tsp sea salt
190g plain flour (12 table spoon)
85g melted butter +extra for the pan. (5 table spoon)
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