Delightful Gourmet Crepes
Unlock the culinary treat of these Delightful Gourmet Crepes, a versatile dish that has been a staple in kitchens for generations. Originating from an old cherished cookbook, this straightforward recipe is perfect for anyone looking to impress with minimal effort. From a sweet breakfast topped with fresh fruits and maple syrup, to a savory main dish filled with seasoned chicken and melted cheese, or a delightful dessert dressed with powdered sugar and chocolate sauce, these crepes can truly be tailored to any palate. Easy to whip up and delightful to enjoy, they also store beautifully, making them a convenient choice for busy days.
N/A
Servings
150
Calories
5
Ingredients
Ingredients
Eggs
4 (beaten lightly)
Milk
1 1/3 cups (combined with eggs and melted butter)
Margarine or Butter
2 tablespoons (melted)
Unbleached Flour
1 cup (sifted into the mixture)
Salt
1/2 teaspoon (optional for flavor enhancement)
Instructions
1
In a medium-sized mixing bowl, beat the eggs lightly until they are frothy.
2
Stir in the milk and melted margarine or butter, mixing well until combined.
3
Gradually add the unbleached flour and salt (if using), whisking until the batter is smooth and free of lumps. Cover and refrigerate for up to 2 hours for best results, or you can cook immediately if desired.
4
Preheat a crepe pan or a 7 to 8-inch skillet over medium-high heat (approximately 375°F). To test if the pan is ready, sprinkle a few drops of water onto the surface; they should sizzle and bounce.
5
Lightly grease the pan with non-stick spray or a small amount of butter to prevent sticking.
6
Pour about 3 tablespoons of the crepe batter into the center of the pan, immediately tilting and swirling the pan to evenly coat the bottom in a thin layer.
7
Cook the crepe until the edges begin to lift and the surface appears set, approximately 1-2 minutes. Once lightly browned, use a spatula to flip the crepe and cook for an additional 30 seconds to 1 minute on the other side.
8
Remove the cooked crepe from the pan and stack it on a plate. Continue this process with the remaining batter until you have approximately 14 crepes.
9
Fill each crepe with your desired fillings or allow them to cool, then wrap in plastic wrap and refrigerate for up to 2 days.
10
For a delicious dessert variation, stir in 2 tablespoons of sugar to the batter before cooking.
11
To freeze, place waxed paper between layers of uncooked crepes, wrap tightly, and store in the freezer for up to 3 months.
Nutrition Information
4g
Fat
22g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Delightful Gourmet Crepes recipe?
The recipe originates from an old cherished cookbook and has been a staple in kitchens for generations.
How many ingredients are required for this recipe?
There are 5 main ingredients: eggs, milk, margarine or butter, unbleached flour, and salt.
How many eggs do I need to make these crepes?
The recipe calls for 4 eggs, beaten lightly until frothy.
What type of flour is recommended?
The recipe specifies 1 cup of unbleached flour, sifted into the mixture.
Can I use margarine instead of butter?
Yes, you can use either 2 tablespoons of melted margarine or melted butter.
How much milk is needed for the batter?
You will need 1 1/3 cups of milk to combine with the eggs and melted butter.
Is salt required in the crepe batter?
Salt is optional and can be added for flavor enhancement; the recipe suggests 1/2 teaspoon.
Should the batter be refrigerated before cooking?
For best results, cover and refrigerate the batter for up to 2 hours, though you can cook it immediately if desired.
What temperature should the pan be set to?
The pan should be preheated over medium-high heat, approximately 375°F.
How can I tell if my pan is ready for the batter?
Sprinkle a few drops of water onto the surface; if they sizzle and bounce, the pan is ready.
What size skillet should I use?
A crepe pan or a 7 to 8-inch skillet is ideal for this recipe.
How do I prevent the crepes from sticking to the pan?
Lightly grease the pan with non-stick spray or a small amount of butter.
How much batter should I pour for each crepe?
Pour about 3 tablespoons of the crepe batter into the center of the pan.
What is the technique for spreading the batter in the pan?
Immediately tilt and swirl the pan to evenly coat the bottom in a thin layer once the batter is poured.
How long does the first side of the crepe take to cook?
Cook for approximately 1-2 minutes until the edges begin to lift and the surface appears set.
How long should I cook the second side of the crepe?
After flipping with a spatula, cook the other side for an additional 30 seconds to 1 minute.
How many crepes does this recipe produce?
The recipe makes approximately 14 crepes.
How can I make a dessert version of these crepes?
Stir 2 tablespoons of sugar into the batter before cooking for a delicious dessert variation.
Can these crepes be used for savory dishes?
Yes, they can be filled with savory ingredients like seasoned chicken and melted cheese.
How should I store cooked crepes in the refrigerator?
Allow them to cool, then wrap them in plastic wrap and refrigerate for up to 2 days.
Can I freeze these crepes for later use?
Yes, place waxed paper between layers of crepes, wrap tightly, and store in the freezer for up to 3 months.
How many calories are in a serving of these crepes?
Each serving contains 150 calories.
What is the fat content per serving?
There are 4 grams of fat in each serving.
How many carbohydrates are in these crepes?
There are 22 grams of carbohydrates per serving.
How much protein do these crepes provide?
Each serving provides 6 grams of protein.
Are these crepes suitable for a busy schedule?
Yes, they are easy to whip up and store beautifully, making them a convenient choice for busy days.
What are some recommended sweet toppings?
They can be topped with fresh fruits, maple syrup, powdered sugar, or chocolate sauce.
Is this recipe family-friendly?
Yes, it is tagged as a family-friendly and easy recipe perfect for impressing guests.
What texture should the batter have?
The batter should be whisked until it is smooth and free of lumps.
Can I use these for a make-ahead breakfast?
Absolutely, as they can be refrigerated for 2 days or frozen for up to 3 months.