crepe recipes

Blueberry Blintzes

milk

water

eggs

all-purpose flour

salt

sugar

unsalted butter, melted,

Cheese Filling, recipe follows

Blueberry Sauce, recipe follows

ricotta cheese

cream cheese

confectioners' sugar

lemon,

butter

blueberries

cornstarch

lemon, juiced

unsalted butter,

Confectioners' sugar,

Food Network Tyler Florence Blueberry Blintzes

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.

Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

I’ve made savory crepes many times over the years, but this was my first time making blintzes, really wonderful. My husband gets to choose what he wants for breakfast on the weekends, and he’s always joking and coming up with fancier breakfast fare than the usual eggs and bacon or sausage. He’s said “blintzes” a few times so I thought I’d surprise him, he loved them!  I’m just glad I mixed the batter and the filling last night, would have been an even longer morning in the kitchen, lol. 

Made 'em, loved 'em.  Family said "More more more please"!

My husband made these for Brunch!  With two people the work didn't seem so much!  We had left overs so I put them in fridge to re heat in a day or so. BONUS. I will definitely make these again maybe around the Holidays   

I am the chef at Log Spirit B and B and receive many compiments and request for this recipe. Thanks for another wonderful recipe! 

i haven't had a blintz this good since... well... EVER! i made a double batch of these for mother's day brunch and we didn't have a single one left! they were simply amazing. worth every second of work and i'll be making them again!

When making crepes, I make two or three batches at a time, then freeze them, flat with parchment paper between each, then stacked into freezer bags (about a dozen fit per gallon sized bag).  When I want to make anything with crepes, especially Tyler's Blintzes, I remove the quantity of crepes I'm going to use, and either let thaw at room temp, or zap them for 30 seconds (individually) on high in the microwave.  Doing the crepes ahead like this cuts your prep time for breakfast down to not much more than it takes to make the coffee!.  Thanks Tyler, I've used more Tyler Florence Ultimate recipes than any other Food Network Chef (Ina is a close second).  For those who really love Tyler's recipes, check out his Ultimate Beef Wellington.  It is VERY labor intensive, but the results are SOOOO worth it.  The first time I made the Wellington, as I cut the most perfectly cooked piece if meat and put it in my mouth, even I let out a groan of pleasure from the taste and texture.  The recipe sounds complicated, and it is not for the absolute novice home chef, but just mastering a few techniques and results you'll acheive will give you tremendous confidence in the kitchen.  The meat is expensive - for those who own a business, you may be able to join your local restaurant supply outlet (where many small restaurants buy their food).  There I was able to purchase an entire 7lb beef loin for $30.  The same cut, in the grocery store was over $80.

I have tried many receipes for blintzes. Tyler's tip on letting the batter rest for an hour so it isn't rubbery really made a difference. The blueberry sauce is really great--not oversweet like pie filling. I make the filling the night before. My husband noticed it was a different receipe without my telling him!

I did not see a recipe for the cheese filling nor the blueberry sauce 

Go French with Alton Brown's foolproof Crepes recipe from Good Eats on Food Network. Add veggies for a savory version; use chocolate and berries for dessert.

Crepes

flour

Butter,

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

No need for a blender. A whisk is perfectly adequate and easier to clean. I use two dedicated steel crepe pans to crank them out. Used to swing three pans back in my restaurant days! The timing is fun and challenging. I like them thin and will add water if required. I use a palette knife and my fingers to help turn them. The key is adjusting the heat of the pan. This can be done by adjusting the flame, but more easily by leaving the pan off the flame for a moment before adding the next ladle of batter. It should provide a bit of sizzle when your batter goes in and allow just enough time for you to make one or two circular motions with the pan to spread the batter. Don't fuss with small holes. The flip side requires only a moment of heat. I set them out overlapping on wax paper in sets of six. They keep fine in the fridge and also freeze well. They're a wonderful thing to have ready at a moment's notice for an easy but impressive dessert or a savory meal stretching those leftovers.

Delicious, light and perfect for stuffing (I made savory with chopped parsley to go with chicken/ricotta/spinach filling); Just a note of advice if making them the first time, make sure you have a couple big cookie sheets lined w/parchment to put the finished crepes on to cool; they cook really quick so need a little space to cool before stacking to put away (I also put a small parchment piece between each one since was going to sit in fridge a couple hours before using).  Yum!!!

This is my go-to recipe for crepes. I’ve made this recipe twice, and I would highly recommend these. This recipe is good for savory crêpés, but if you are craving a sweet breakfast, I would suggest adding 2tbsp of granulated sugar and 1/2 tsp of vanilla powder or 1 tsp vanilla extract. The original recipe is good, but adding 1/2 tsp salt might be good to add the flavor. If you have salted butter, drop the salt. Just use the melted butter to substitute salt. Some fillings that are really good are Nutella and banana or strawberry, egg cheese and bacon, and my fave, a recipe I created myself, strawberries whipped cream blueberries and a sauce. Instructions follow for the sauce:
1/2 cup maple syrup 
1 cup raspberries
2 tbsp Lemon juice
Mix all ingredients in saucepan. Let boil for one min. Then push through strainer into bowl, and then brush on plate for dipping. The sauce is tart and sweet, and you can use the leftover raspberry kernels for jam! 

Mix together equal portions of cream cheese and powdered sugar to make a frosting.  Roll choice of fruit and frosting into crepes and dust with powdered sugar.  This recipe makes about 8 crepes (I have no idea why it says 17-22).<br />

Hands down THE BEST crepe recipe. My crepes never fail with this one. And if you use whole wheat flour, you don't have to worry about sifting it since it is always clump-free.

This is a very nice simple recipe, but a few steps have been left out. The only thing I would like to add to this is putting the flour and batter through a sift first, it gets rid of the clumps of flour leaving you with an extremely smooth product. If you're making plain crepes, I suggest adding a pinch of salt to the batter as well.

Excellent and easy crepe recipe. I’ve tried to make crepes many times before and was never successful. So, I’m pretty ecstatic as well as my French husband, that this recipe finally yielded us some delicious crepes. I don’t have a blender so I used my Kitchen Aud stand mixer with the whip attachment on speed 5 for a few minutes, scraping the sides of the bowl only once and did refrigerate the batter afterwards for about 2 hours. The consistency of the crepe is perfect. I was able to successfully flip them with a crepe spatula and they didn’t fall all over. I like crepes with a little vanilla extract but was out when I made these so instead I used a teaspoon of butter extract and it gave them a little boost of butter flavor. Which works great for a sweet or savory crepe, depending on your taste. Bon appetit! 

Followed the sweet version of the recipe - these are fabulous. And easy! And there's no way I could flip them Alton-style to save my life (see vid). Using a big, wide spatula worked just fine, though.<div>My favorite way to eat these is to butter them lightly, drizzle fresh lemon juice on them, and then sprinkle a bit of white sugar across on them before rolling them. This, and straight Godiva White Chocolate Liqueur poured over are my favorite crepe toppings.</div><div>You won't be let down with this recipe!!!</div>

https://www.foodnetwork.com/videos/crepes-three-ways-0169274

Alton makes delicate, delicious crepes three ways: basic, savory and sweet.

Crepes Three Ways

Hungarian Crepes: Palacsinta

carbonated water

Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.

Stir in the carbonated water at the last moment, just before cooking the pancakes.

Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.

Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.

Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

This was my first time making palacsinta. The final result was very good, but the pancakes were eggier in flavor than I expected.

Reminds me of my youth.  Lekvar was the only filling back then. Great recipe!

Turned out perfectly! Just as a remembered as a child in Hungary. My kids are canadian, they filled them with fresh strawberries and maple syrup! 

This recipe is very authentic, but a little 'fancier' than I make. With a nice soup starter, these pancakes can make a delicious (and special) main course. Other ways to serve them are to allow everyone to choose their own fillings—cinnamon sugar; icing mixture and fresh lemon juice; tart pitted cherries; sweetened cottage (or cream) cheese...truly versatile!  <br />

the genuine article here....try with cottage cheese and apricot butter or jam!

  I use only one egg which allows for a more delicate and crispier crepe on the edges.  I add a teaspoon of melted butter into the batter.  Makes about 12 crepes for me.

I live with two Hungarians and they love these, so they're at least as good as what they'd eaten at home!<br /><br />Make sure you've let the palacsinta cook for long enough on one side before flipping- makes flipping easier!

This as good as it gets ,I put Poppy seed ,or grounded down walnuts that you can get in a can here in the States ,made by SOLO

the ingredients make a great crepe, but its not anything special when you eat it. make sure you've got a crepe pan, though - its alot of hassle to try to flip the crepes in a normal pan.

Crepes Suzette

milk,

eggs,

(pulp-free) orange juice

unsalted butter

oranges, 1 zested in long strips

liqueur,

cognac

Whipped Crème Fraîche, recipe follows,

(8 ounces) crème fraîche

vanilla paste

Geoffrey Zakarian makes his Crȇpe Suzette, as seen on The Kitchen, season 30.

For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour.

Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.)

For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes.

Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crème Fraîche. Repeat the process with the remaining ingredients to make 2 more servings.

Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Chill until ready to use.

https://www.foodnetwork.com/videos/geoffreys-crepes-suzette-12244375

Geoffrey flambees an orange sauce with cognac for this French classic.

Geoffrey's Crepes Suzette

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

The Best Crepes

4 large eggs,

1 1/4 cup all-purpose flour (see Cook's Note)

2 tablespoons sugar

teaspoons pure vanilla extract

1 1/2 teaspoons kosher salt

tablespoon unsalted butter, melted

Vegetable oil, for the pan

Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.

Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot. 

Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling. 

For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes. 

So easy! So light! They came out paper thin. Filled with a whipped cream cheese and mixed fruit filling for dessert. Also made a few with ham and Swiss cheese for a savory dish for breakfast. Whole family loves them.

A crepe is a very thin pancake that originates from France. Ree uses pancake mix as a crepe shortcut — adding more liquid thins out the batter.

Pancake Mix Dessert Crepes

pancake mix

vanilla extract

egg,

cream cheese (store bought)

berry preserves

berries (raspberries, strawberries, blueberries)

chocolate syrup

cream,

mint

Close-up of Pancake Mix Dessert Crepes, as seen on The Pioneer Woman, season 31.

For the crepes: In a bowl, whisk together the pancake mix and sugar. Combine the milk, vanilla and egg in a pitcher. While whisking, slowly add the wet ingredients to the dry ingredients, mix until smooth.

Heat a 10-inch non-stick skillet over medium-low heat. Add a teaspoon of the melted butter and swirl the pan so the butter covers the bottom of the pan. Add 2 ounces of the batter to the skillet, swirling the pan again to distribute the batter into a thin and even layer. Cook until golden on the first side, 2 to 2 1/2 minutes. Then carefully flip and cook for 1 more minute on the second side. Remove the cooked crepe from the skillet to a cutting board or plate. Repeat with the remaining crepes and butter, stacking the finished crepes in a single layer to cool.

To serve: Lay a crepe onto a clean surface. Add a tablespoon of the whipped cream cheese to the center then top with 1 tablespoon of the preserves and spread. Fold in half, then in half again to create a triangle, and set aside. Repeat with the remaining crepes. Top with berries, a drizzle of chocolate syrup, a little whipped cream and a mint leaf to finish.

Buckwheat Crepes

buckwheat flour

parsley

Sweet Onion Crepe Filling, recipe follows

Sauteed Spinach Crepe Filling, recipe follows

Creamy Mushroom Crepe Filling, recipe follows

Citrus Shrimp Crepe Filling, recipe follows

Crepe Stuffed with Spinach, and Mushrooms on a Plain White Plate

Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.

Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate. 

Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes. 

Heat 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces spinach and cook until just wilted, about 4 minutes. Season with salt and pepper.

Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.

Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.

Great recipe! I was looking for a buckwheat crepes recipe and this one was perfect. I filled crepes with smoked salmon and capers, delicious!

I'm a French woman living in the US and even though I wasn't fond of those galettes de sarrazin as a kid, as an adult I crave their taste... I just wanted an American recipe using ingredients readily available in the US. I've made this recipe countless times over the past 5 years or more, and it hits the spot. I usually cook the first side, flip it over and crack an egg in the middle, sometimes I add a few thin slices of ham, sprinkle with shredded gruyere/swiss type cheese, add fresh spinach, fold the sides so that only the egg shows (with some bits and pieces of other ingredients) and will flip it to cook the yolk if necessary (for those folks who are a bit more weary of runny eggs). Super yum. Serve with sour cream and tapatio depending on taste, and a green salad!

Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin 


Chicken and Asparagus Crepes

chicken

cheese,

herbs

salt and pepper

store-bought crepes (about 9 inches each)

shallot, sliced

asparagus,

chicken broth

lemon zest

Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Excellent recipe, made it several times<br />

I’ve made this recipe a lot. I made the recipe as written the first time but felt it needed a more substantial sauce on top (much like other posters). So we make a mornay sauce for the top, adding the asparagus separately on the top or even the side. It’s really good!  Highly recommend. 

I have made this quite a few times, I make the crepes, (Alton Brown's recipe) store bought tastes like the package they're in, roast chicken breasts, rotisserie can be dry. I also make the ricotta (Ina Garten's recipe) . I know, I made a quick dinner into a little longer one, but it's great.

Too much filling for not enough crepes and bland tasting.  Sauce was okay, thin and runny on top of crepes and made them soggy.  Wouldn’t make again.  Too many other good ways to use rotisserie chicken.  

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/03/030/0303/0303368

Rotisserie chicken and asparagus combine in these simple, savory crepe roll-ups.

Crepe Quiche Lorraine

onion

bacon,

whole milk (3/4 cup)

cheddar cheese, shredded (about 1/4 cup)

Make the crepes: In a blender, combine all of the crepe ingredients (except the butter for coating the pan) and 1/4 cup water. Pulse 10 seconds. Place the crepe batter in the refrigerator for 1 hour; this allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in the refrigerator. 

Heat a small (about 6-inch) nonstick skillet over medium-low heat. Add butter to coat. Pour a scant 1/4 cup batter into the center of the pan and swirl to spread evenly. Cook 30 seconds and flip. Cook 10 more seconds and remove to a cutting board. Repeat until all of the batter is gone, laying the crepes out flat so they can cool. After they have cooled, you can stack them and refrigerate in sealed plastic bags for several days or freeze for up to 2 months. 

Make the quiches: Preheat the oven to 325 degrees F. In a small saute pan, melt the butter and sweat the onion until translucent. In a small bowl, mix the onion and crumbled bacon together. In a separate bowl, whisk the eggs with the milk and season with salt and pepper. 

In a nonstick 6-cup muffin tin, place one crepe in each cup. Make sure the edges of the crepes are slightly pleated and overlap the edges of the cups slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly among the cups. Pour the egg mixture into the cups so all the quiches are the same size. Transfer to the oven; bake 25 to 30 minutes, or until the egg mixture is completely set. Let rest 5 minutes before serving. 

Just made this for breakfast.  It was delicious, but a little too much time:  So...next time, I will prepare everything the day before and assemble and bake in the morning.  Looking forward to making this for Christmas morning.  I repeat, this is delicious!

<div>While I love omelets and any and all things frittata I absolutely despise anything quiche because of the pastry crust. This on the other hand is absolutely perfect and I can eat a whole pan myself (and I have). The tender crepe batter crust is absolutely perfect and sheer genius and as a bonus these are still rather easy to make. </div><div>    This has become a permanent addition to my families recipe collection and just looking at the photo and thinking of them has me craving some right now.</div>

I haven't made this yet, but my guests at my next brunch will be in awe!

Perfection! Alton Brown is part Baker/Cook &amp; Scientist.Finally a recipe for Quiche Lorraine that included ALL items I knew were in this Lovely,Tummy satisfying Breakfast,Lunch or Dinner.A New "Spin" of Crepe batter creates a lightness &amp; helps the Ingredients come to the front.Lack a crust laden dryness,never! Really believe this is Alton Brown's Best.A New Quiche Lorraine,rest are History!

This chickpea-flour crepe is amenable to many Mediterranean- or Middle Eastern-inspired toppings, including a simple yogurt sauce: Try mixing Greek yogurt with lemon zest and a touch of lemon juice (shown above) or, for something with a little spice to it, a bit of harissa.

Food Network Kitchen
French Louie Socca
Healthy Eats
Food Network

Chickpea Socca

chickpea flour

cumin

teaspon salt

olive oil

Cooking oil (canola

Extra-virgin olive oil and sea salt, to finish

Desired toppings (e.g., Greek yogurt with lemon zest

Mix the chickpea flour, water, cumin and salt together until smooth. Whisk in the olive oil. Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.) 

Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking. Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly. 

Flip the socca onto a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve with toppings and cut into wedges.

Brooke Williamson’s Creamy Mushroom Filled Crepes, as seen on Guy's Ranch Kitchen Season 6.

Creamy Mushroom Filled Crepes

unsalted butter, melted

oil,

wild mushrooms (morel, porcini, maitake), torn into 1- to 1 1/2-inch pieces

shallot,

garlic,

thyme

salt and black pepper

white wine

heavy cream

For the crepe batter: Blend the milk, butter, sugar, salt, eggs and 1/4 cup water in a high-powered blender until fully incorporated, 2 to 3 minutes. Add the flour and blend again for an additional minute. Let the batter rest for 20 minutes before cooking.

For the mushroom filling: Meanwhile, place a large cast-iron pan over medium-high heat and coat the bottom with neutral oil. Once the pan is hot, add the mushrooms so that they lay in a single layer. Leave the mushrooms undisturbed until fully browned on one side, 5 to 7 minutes. Flip the mushrooms over to their uncooked sides. Add the shallots and shake the pan to distribute. Turn the heat down to medium and stir until the shallots have softened slightly, 2 to 3 minutes. Add the garlic and thyme sprigs to the pan, stirring to combine, then season with salt and pepper. Deglaze with the white wine, shaking the pan to remove any browned bits, until it has almost evaporated. Add the heavy cream and stir. Cook until the cream reduces, the mushrooms are coated and glossy and a rich sauce remains, about 5 minutes. Season with salt and pepper. Reserve the mushroom filling until the crepes are ready to be filled.

For the crepe cooking method: Place a large nonstick or crepe pan over medium heat. Using care, pour enough batter to thinly coat the bottom of the pan, about 1/4 cup, swirling as needed to cover any areas. Cook lightly on each side until very lightly golden brown, 30 seconds to 1 minute, before flipping the crepe to cook on the remaining side. Remove the crepe and hold until ready to be filled. Repeat with the remaining crepe batter.

Fill the crepes with the mushroom filling and fold into squares or rectangles. Serve immediately.

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Blueberry Blintzes

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Top Tags

Blueberry Blintzes

Crepes

Hungarian Crepes: Palacsinta

Crepes Suzette

The Best Crepes

Pancake Mix Dessert Crepes

Buckwheat Crepes

Chicken and Asparagus Crepes

Crepe Quiche Lorraine

Chickpea Socca

Creamy Mushroom Filled Crepes

Crepes Suzette

Savory Crepes

Chicken and Mushroom Crepes

Sweet Crepes

The most viewed crepe recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine