Breakfast And Dessert Crepes
Hmm..that's a tough one! There are so many others to choose from on this page, picking a single favorite would be hard! Why don't you try a few and let me know what you like best, If you're looking for savory crepes for lunch, dinner, or a quick delicious snack, those can be found on my Savory Crepe Recipes page.
NOTE: This webpage is in the process of moving to a new online home. Please pardon any mess that may result from this move! I'll get the page tidied back up again asap. Savory dinner crepe recipes, like the Quesadilla crepe pictured here, can be found on my Savory Lunch And Dinner Crepes page. Mix all the ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand.
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. Peel and slice the apples (about 1/4 inch wide). Cook in a very small amount of water (or try cooking in apple juice) in a small pot on the stove for about 3 minutes, or until tender.
While the apples are cooking, mix all the crepe batter ingredients (except the oil) into a medium sized mixing bowl. The batter should be much thinner than for pancakes. Add additional water or frozen apple juice concentrate, a tsp or so at a time, until the batter is thin. Preheat a pan on medium heat with a very small amount of vegetable oil.
The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into the pan. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.
When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan. The second side should cook much more quickly. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color. Remove the crepe from the pan and place on a plate. Add several slices of cooked apples in a line across the center of the crepe.
Drizzle with honey. Add any of the following items that you'd like: a sprinkle of cinnamon, nuts, or raisins. Roll the crepe up, and top with additional filling items, including a sprinkling of powdered sugar on the top, if you'd like. De Buyer Pancake / Crepe Pan - Blue Steel, 20 cm - An excellent pan for making crepes!
Crepe pans need to have low, slanted sides. If they don't, it's very difficult to flip the crepes over without destroying them. They also need to be non-stick. HIC Crepe Pan, Blue Steel, Made in France, 6.5-Inch Cooking Surface, 8-Inches Rim to RimThe De Buyer Pancake / Crepe Pan is a high quality blue steel pan. It is non-stick, but without the chemicals involved in most non-stick pans. To make Chocolate Banana Dessert Crepes, prepare a batch of the basic dessert crepe recipe.
After the crepe has fully cooked on one side, flip it over and slice 5 or so pieces of bananas onto the crepe into the pan. Lay chocolate chips on top of and around the banana slices. Roll the crepe while it's in the pan (or fold it in half if you prefer), holding it closed with the spatula if necessary.
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