crepe

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time – elaborate flip optional

Easy pancakes

plain flour

eggs

milk

tbsp sunflower or vegetable oil,plus a little extra for frying

lemon wedgesto serve (optional)

caster sugarto serve (optional)

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">whisk</a> to a smooth batter.

Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">medium frying pan or crêpe pan</a> over a medium heat and carefully wipe it with some oiled kitchen paper.

When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

How To Make Crêpes

all-purpose flour

unsalted butter, melted

salt

sugar

vanilla extract (optional)

Neutral oil,

Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.

Let the batter sit. Cover and let the batter sit for at least 30 minutes at room temperature or overnight in the refrigerator.

Prepare to cook the crêpes. Before cooking the crêpes, assemble everything you&#x27;ll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn&#x27;t have a pour spout, have a ladle or 1/4-cup measuring cup handy.

Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.

Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.

Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.

Continue making crêpes. Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.

Stack and store. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.

Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar

Mille Crepe Cake Recipe by Tasty

butter

flour

cocoa powder

whipped cream

heavy cream

oz chocolate

sugar,

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Tasty

Make the crepes by melting the butter and allowing it to brown slightly. Set aside.

In the same pot, warm the milk. Remove from heat.

In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.

Gradually mix in butter and warm milk. Chill.

On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.

Cool crepe. Repeat until all of the crepe batter is used.

Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.

For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.

Top with sifted powdered sugar (optional).

https://vid.tasty.co/output/16274/mp4_640x640/1480541150

Recette de Ricardo de gâteau mille-crêpes

Gâteau mille-crêpes

170 g (6 oz) de chocolat blanc, haché

500 ml (2 tasses) de crème 35 %

citron, le zeste râpé seulement

250 g (1 tasse) de mascarpone

210 g (1 1/2 tasse) de farine tout usage non blanchie

g (3 c. à soupe) de sucre

2,5 ml (1/2 c. à thé) de poudre à pâte

ml (1/4 c. à thé) de sel

oeufs

560 ml (2 1/4 tasses) de lait

2,5 ml (1/2 c. à thé) d’extrait de vanille

Sucre à glacer, au goût

Au bain-marie ou au four à micro-ondes, fondre le chocolat blanc et 125 ml (1/2 tasse) de crème. Retirer du feu. Ajouter 
le reste de la crème (375 ml/1 - 1/2 tasse) et le zeste de citron. Bien mélanger.

Couvrir et réfrigérer environ 3 heures ou jusqu’à ce que la crème soit bien froide.

Crème au mascarpone et au chocolat blanc

Entre-temps, dans un bol, mélanger la farine, le sucre, la poudre à pâte et le sel. Ajouter les oeufs, 250 ml (1 tasse) du lait et la vanille. Bien mélanger à l’aide d’un fouet jusqu’à ce que la pâte soit lisse et homogène. Ajouter le reste du lait (310 ml/1 1/4 tasse) graduellement en remuant.

Dans une poêle antiadhésive d’environ 20 cm (8 po) de diamètre, badigeonnée de beurre, à feu moyen, cuire 1 crêpe à la fois (environ 60 ml/1/4 tasse de pâte par crêpe) en la faisant dorer de chaque côté. Déposer les crêpes sur une plaque à biscuits tapissée de papier parchemin au fur et à mesure. Vous obtiendrez environ 16 crêpes. Couvrir d’une pellicule de plastique et laisser refroidir.

Crêpes

Au batteur électrique, fouetter la préparation au chocolat blanc et le mascarpone jusqu’à l’obtention de pics fermes.

Sur une assiette de service, placer une crêpe. À l’aide d’une spatule, tartiner une crêpe avec 75 ml (1/3 tasse) de crème au mascarpone et au chocolat blanc. Superposer une autre crêpe et couvrir à nouveau avec 75 ml (1/3 tasse) de crème. Répéter avec le reste des ingrédients en terminant avec une crêpe. On obtient de 12 à 14 couches de crêpes. Réfrigérer 30 minutes avant de servir.

Au moment de servir, saupoudrer le dessus du gâteau de sucre à glacer. Délicieux avec le coulis de framboises (voir recette). Le gâteau se conserve 1 journée au réfrigérateur.

Montage

Excellent gâteau!! Et oui, le coulis aux framboises est nécessaire afin d’avoir le meilleur résultat. Incontournable. 

Pour la crème, si vous avez fait comme moi, vous aurez commencé avec de la crème à cuisiner, puis vous êtes retourné à l’épicerie pour acheter de la crème à fouetter et recommencé le travail. Ça peu sembler évident pour les habitués, mais les novices apprécieront la précision dans la recette:))

Pour ceux qui se poseraient la question, j’ai testé la recette avec du chocolat mi-sucré plutôt que blanc et ça fonctionne bien! La crème a un goût de lait au chocolat! J’ai préféré l’agencer avec du zeste d’orange plutôt que de citron, et j’ai garni d’une ganache pour rehausser le goût chocolaté. Gros succès, ne vous privez pas de faire cette recette si vous n’avez pas de chocolat blanc!

Avec le coulis de framboises, oh mah gawd. La meilleure recette de mille-crêpes que j'ai eu le plaisir de mangé. Un 5 étoile qui pourrait facilement être un 6, c'est trop trop bon.

Super bien réussi au premier essai, tout le monde a adoré.

J’ai utilisé une poêle pour former le premier côté à la bonne grandeur et une deuxième poêle pour la finition.

Peux-t-on ne pas mettre le chocolat blanc dans le mélange de mascarpone!??  C’est pour une femme enceinte qui doit faire attention à sa glycémie....

Un des meilleurs desserts, sinon le meilleur! Pas trop sucré. À servir avec le coulis suggéré.

je comprend aucunement votre maniere de mesurer. 1 tasse de farine avec la méthode scoop n sweep donne en moyenne 120-125 gr. donc 1 et demi donnerais 180gr ou 190gr, pas 210. vous meme suggerez le sccop alors quici clairement cest calculé selon dip n sweep. peut on avoir un minimum de constance les recettes données en grammes sont toujours erronées, et on saiis qu'en patisserie quelques grammes de difference transforment un chef doeuvre en gachis

Je n'arrive pas à obtenir des pics. J'ai testé la recette deux fois. Une fois au bain marie et l'autre fois au micro-onde. Je suis la recette à la lettre. Rendu au fouet, j'obtiens des grumeaux. Qu'est-ce que je fais de pas correcte?

«Gâteau mille crêpes»...Oui eh bien il faudrait éviter l'exagération. Me doutant déjà que des crêpes d'un quart de tasse de volume ne donneraient pas 1000 morceaux, j'ai exécuté une petite estimation rapide. J'ai donc mesuré un deux-centième de tasse de pâte pour chaque crêpe, ce qui ne m'en finalement donné que 768. Je me sens bafoué et désillusionné. Le gâteau mesure sept pieds de hauteur pour un pouce de diamètre. Je craint qu'il ne s'écroule si je le coupe. Bon au goût, mais tout de même amèrement déçu.

https://cdn.jwplayer.com/v2/media/NuFYDfgf

Comment faire des crêpes sans grumeaux

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Classic Crêpes

whole milk

unsalted butter,melted,

Classic crêpes

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

Here's what you need: flour, eggs, milk, salt, butter, onion, garlic, spinach, mozzarella cheese, ham, fried eggs

Savory Breakfast Crepe Pockets Recipe by Tasty

½ onion, sliced

garlic,

spinach

mozzarella cheese, cheese

In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.

Add in the remaining milk and mix again until the batter is thin and smooth.

Add the butter and onions to the pan. Cook until browned.

Add garlic, spinach, and salt, and stir until spinach is wilted.

Remove the spinach mixture and clean the pan.

Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.

Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.

Using a spatula flip the crepe over and cook through, about 2 minutes.

Place one slice of cheese in the middle of a crepe.

Top the cheese with 2 slices of ham and the spinach mixture.

Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.

Bake the crepes for 5 minutes or until yolk is at the desired consistency.

https://vid.tasty.co/output/75743/landscape_480/1517352610

Take your traditional crepe cake and turn it on its side! Chocolate Crepe Cake Roll is a fun and different twist on both a cake roll and a crepe cake.

Chocolate Crepe Cake Roll

mascarpone cheese

vanilla extract

Beat the mascarpone, whipping cream, and vanilla extract...

Beat the mascarpone, whipping cream, and vanilla extract until smooth and creamy.

Add the powdered sugar 1/2 cup at a...

Add the powdered sugar 1/2 cup at a time until it begins to thicken yet still spreadable. It will be slightly heavier than a buttercream.

Refrigerate until ready to use.

Combine the eggs with the next five ingredients...

Combine the eggs with the next five ingredients (2 tablespoons melted butter through cold milk) in a blender and process until smooth.

Heat a 9.5 inch nonstick fry pan on...

Heat a 9.5 inch nonstick fry pan on medium heat. Brush with the remaining melted butter.

Pour 1/3 cup of the crepe batter into...

Pour 1/3 cup of the crepe batter into the pan and slowly rotate the pan in a counter clockwise motion allowing the batter to slowly fill the pan. Fill any gaps with additional drops of batter.

Cook 2 to 3 minutes or until slightly...

Cook 2 to 3 minutes or until slightly browned around the edges. Carefully flip the crepe over and cook an additional 1 to 2 minutes or until slightly browned on the other side.

Remove from the pan and keep moist with...

Remove from the pan and keep moist with a damp paper towel on top.

Repeat with the remaining batter and butter until...

Repeat with the remaining batter and butter until all the crepes have been made.

Spread enough filling to just cover one crepe. Top...

Spread enough filling to just cover one crepe. Top with another crepe and cover with just enough filling to cover.

Place the edge of the next crepe in...

Place the edge of the next crepe in the center of the first two stacked crepes and spread with enough filling just to cover. Place another crepe on top and cover enough filling to cover the crepe.

Continue placing and topping crepes with filling until...

Continue placing and topping crepes with filling until you run out of room on your work surface.

Carefully begin rolling the stack of crepes, making...

Carefully begin rolling the stack of crepes, making sure to press them together as much as you can.

You can then shift the crepe cake roll...

You can then shift the crepe cake roll down and continue topping and stacking crepes until you either tired or have used as many crepes as you want.

Place two pieces of plastic wrap on your...

Place two pieces of plastic wrap on your work surface, overlapping. Carefully roll the crepe cake roll in the plastic wrap and twist the ends to tighten the cake roll. Refrigerate until you’re ready to slice and serve.

Slice the rough edges off of each end...

Slice the rough edges off of each end with a serrated knife. Slice the chocolate crepe cake roll into 6 to 8 slices. Top with whipped cream, sprinkle with powdered sugar, or drizzle with sauce (chocolate, raspberry, strawberry, coffee, etc.) and serve.

Matcha Mille Crepe Cake is made of thin layers of green tea crepes stacked together with fresh whipped cream in-between.&nbsp; This elegant and decadent cake will wow your guests when they see the rich green layers!

Matcha Mille Crepe Cake

¾ cup whole milk

Tbsp sugar

eggs (50 g each w/o shell)

½ Tbsp melted unsalted butter ((25 g))

cake flour

Tbsp matcha (green tea powder) ((12 g))

½ tsp baking powder

neutral-flavored oil (vegetable, canola, etc) ((for cooking crepes))

heavy (whipping) cream ((240 ml))

tsp matcha (green tea powder) ((for dusting))

whipped cream ((optional: please double

Gather all the ingredients. Please use cake flour only! It’s important not to use flour with a high gluten content such as bread flour or all-purpose/plain flour for this recipe. Otherwise, you will end up with a rubbery cake.

Add the milk and sugar in a small sauce pan and combine well. Heat on medium heat until the milk is warm to touch.

Beat the eggs in a large bowl. Then slowly add small amount (½ cup at a time) of warm milk while whisking. While whisking, slowly add the melted butter to the mixture.

Set up a fine-mesh sieve over the bowl and add cake flour, matcha powder, and baking powder. Sift half of the dry ingredients into the batter and whisk to combine the dry and wet ingredients together.

Sift the rest of dry ingredients and mix until there is no lump in the batter. IMPORTANT: Do not overmix; mixing and stirring increases gluten formation in the batter, which causes a rubbery texture.

Set the fine-mesh sieve over a large bowl and pour the batter.  This will remove any lumps and get a smooth texture. Cover with plastic wrap to refrigerate for at least 1 hour (DO NOT SKIP!). Tip: If you overmix the batter, you may want to rest the batter for longer hours. Resting the batter is important because it allows the gluten to relax. If you don&#039;t rest long enough the crepes will be more rubbery due to gluten development.

To make crepe batter

Set a 12-inch non-stick frying pan on low heat.  Once the pan is hot, brush the oil and remove excess oil with a paper towel (don’t worry, oil is applied thinly). Gently stir the batter right before scooping with a ladle (otherwise, the batter will be too thick toward the end). Pour the batter just enough to cover the bottom of the frying pan, about 1/3 cup for my pan. After trying the first crepe and if you want to make a thinner crepe, gradually add milk to adjust the batter.

Cook for 2 minutes without touching.  By now you’d see the outside edge of the crepe gets tiny bit crispier.  Using a chopstick, spatula or hand, flip the crepe.

Cook the other side for 30 seconds and transfer to a working surface lined with parchment paper.

Set a 10-inch non-stick frying pan on low heat.  Once the pan is hot*, brush the oil and remove excess oil with a paper towel. Pour the batter just enough to cover the bottom of the frying pan, about ¼ cup for my pan. *The hot pan helps the water in eggs and milk turn into steam and the crepe will puff up and become softer. But it can&#039;t be too hot, which ends up cooking the crepe too fast and you can&#039;t swirl the batter into a thin layer.

Continue this process until all the batter is used. Make sure to stir the batter EVERY TIME before you make a new batch (otherwise, the batter will be too thick toward the end). With this batter, I could make 1 large one that goes on top, and 13 crepes.

To cook the crepes

Prepare ice bath by adding ice cubes and water in a larger bowl and set a smaller bowl on top.  Add the heavy whipping cream and start whisking on lower speed.  Once you see bubbles, slowly add granulated sugar.

Whip the cream until stiff, not hard stiff (like 90%).

To make whipped cream

Prepare two long parchment paper strips on a working surface or a rotating cake stand (I used IKEA's lazy susan).&nbsp; These strips will go under the first layer of crepe (this is for easy transportation).

First place the larger crepe.  This will be the top layer when we flip.  Put the freshly whipped cream in the middle and spread evenly, leaving outer 2 inch.

Place another crepe on top and spread whip cream evenly, leaving outer ½ inch.

Continue this process until the last crepe is placed on top.

Prepare a round curved shallow dish (mine is from IKEA) and place a large piece of plastic wrap on top.  Make sure to remove any air pockets and smooth out.  Transfer the mille crepe to the shallow dish by holding the strips you made.   Once you place nicely in the middle of the bowl, remove the strips.

Wrap the mille crepe with plastic wrap from one corner to clockwise.  This will make the final cake evenly round, instead of wrap randomly.  Secure the end with clip (I use one from IKEA).  Refrigerate at least 2 hours until the cake is set.

To assemble the mille crepe cake

Once chilled, remove the plastic wrap and flip onto the serving platter.

Dust more matcha powder over the cake.  Make the fresh whipped cream if you plan to serve with the cake.  Serve and enjoy within a few days as we are using fresh cream.

To serve

This Dutch baby pancake, sometimes called a German pancake, is a not-too-sweet, crepe-like popover that makes the perfect breakfast or brunch.

Dutch Baby Pancake

all-purpose flour, sifted

milk,

unsalted butter, melted, divided

Powdered sugar (for dusting)

Pancake syrup (for serving)

Preheat oven to 475 degrees F.

In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter. Blend until smooth with no lumps, 20 to 30 seconds.

In a 10-inch cast iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color, 17 to 18 minutes.

Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.

This makes a lot of crepes. You can halve the recipe if that makes more sense for you, or keep it as is and have crepes two days in a row.

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