BEER BATTER CREPES II
Easy and tasty crepes that use beer as the leavening agent.
Provided by SWIZZLESTICKS
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Number Of Ingredients 6
- In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk.
- Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 10.5 g, Cholesterol 55.8 mg, Fat 2.7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 0.1 g
BEER BATTER CREPES WITH BANANA CREAM CHEESE FILLING
Easy Sunday brunch. Kids love the caramel flavoring. Serve with additional whipped topping and a dash of nutmeg.
Provided by Ronn Brown
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Number Of Ingredients 17
- Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.
- Toss bananas with enough lemon juice to coat in a separate bowl.
- Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.
- Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.
- Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.
- Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.
- Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 61.3 g, Cholesterol 135.2 mg, Fat 27 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 13 g, Sodium 230.9 mg, Sugar 38.4 g
THE BEST CREPES
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.
Provided by Food Network Kitchen
Yield 15 crepes
Number Of Ingredients 8
- 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.
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Provided by Good Food team
Yield Makes 12
Number Of Ingredients 4
- 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.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.06 milligram of sodium
This is a Rachael Ray recipe that I found in Everyday with Rachael Ray magazine. The batter must rest for at least an hour before they should be cooked, so keep that in mind! It can be used with both sweet and savory fillings such as sauteed spinach, shredded cheese and chopped deli ham, basil ricotta, sauteed mushrooms, nutella and sugar, or any flavored cream cheese. You can also substitute a nonalcoholic beer in place of the lager if you'd like.
Provided by the_cookie_lady
Yield 24 crepes, 24 serving(s)
Number Of Ingredients 6
- Melt 4 tbl butter. Whisk together eggs, milk, beer, and melted butter. Scatter the flour and salt over the mixture and whisk until smooth, about 2 minutes (batter should be the consistency of heavy cream). Cover the bowl and let the batter rest at room temperature for 1 hour at room temperature or refrigerate overnight.
- In a small nonstick skillet, melt the remaining 1/2 tsp butter. Using a ladle, stir the batter and pour a scant 1/3 c into the pan, quickly rotating and tilting the pan to form a thin crepe. Cook the crepe until golden on the bottom, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 30 to 60 seconds more. Remove from pan and place crepe on a plate. Cover the crepe with a towel to keep warm.
- Repeat with remaining batter, each time stacking the crepes on the plate and covering them back up. After you have cooked the first few, you should only need to cook each crepe for about 30 seconds on each side.
- When crepes are cooked, you can fill them with any number of fillings and roll them up jelly-roll style, burrito-style, or just fold them in half and then in half again so that they form a triangle.
Nutrition Facts : Calories 125.3, Fat 4.3, SaturatedFat 2.2, Cholesterol 61.5, Sodium 41.8, Carbohydrate 15.7, Fiber 0.5, Sugar 0.1, Protein 4.2
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- . Melt the butter in a small saucepan over low heat then set aside. Put the flour in a mixing bowl and make a well in the center. Gradually whisk in the milk and beer into the bowl (you can use a whisk, a hand mixer or a blender) and mix until fully incorporated. Repeat this process with the eggs and then melted butter. The batter should be as thin as heavy cream. You can sieve the batter into another mixing bowl with a strainer to get rid of any lumps. Cover the bowl with plastic wrap and leave the batter to rest in the fridge for at least 30 min.
- . Whisk the batter again for a few seconds and pour it into a big enough measuring cup/jug. I prefer not to use a ladle to pour batter into the pan as it takes too many precious seconds to add more batter if needed to cover the base of the pan. Crêpes batter cooks rapidly and I find it easier and quicker to pour it from a jug. Use whatever makes you feel more in control; whether it’s a measuring jug or a ladle.
- . Melt 1 tbsp of butter in a small saucepan over low heat. Heat a crêpes pan (or a nonstick frying pan with low sides) over medium-high heat for a few minutes. To cook great crêpes the pan shouldn’t be smoking hot, but still pretty hot (like for a steak). Brush the pan with melted butter. Now holding the pan with one hand and the jug with the other, pour enough batter into the center of the pan to cover ¾ of its base. Then swirl the pan around, tilting it until the batter covers the whole base of the pan. A crêpe should be very thin.
- . Cook the crêpe for 2 to 3 min, until the edges start to crisp up and brown and the center has set and turned golden. You can check the color of the crêpe by gently lifting the edge with a spatula and having a quick look. Turn the crêpe over with a spatula. You can do the whole ‘flipping’ with the pan method but the outcome is less predictable. Sometimes I just grab the crêpes and turn it using my hands because I can’t be bothered. As long as you wait for the crêpe to have set enough before turning, you’ll be fine. Cook the other side for less long, about 30 seconds to 1 min.
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Top Asked Questions
How to make crepe batter?Heat a skillet over medium heat (or crepe pan if you have one) with some butter. Add about four tablespoons (~¼ cup | 60ml) of the batter. If you have the feeling of how much ¼ cup is, you can pour the crepe batter directly from your blender container into the pan. Whisk until the pan is covered with the batter.
Why do crêpes need beer?Beer adds a slight flavor, and carbonation, keeping the crêpe batter tender and loose. This ingredient keeps the crêpes lacy, with lots of air bubbles (which Jehnee says are a good thing!) while they’re cooking. The bubbles and small holes leave lovely pockets for sauces and fillings to ooze through. 2. The right pan.
Can you make crêpes the night before?4. Let the batter rest. If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.
What are Blender crepes?Okay, if you’re wondering what in the world, allow me to explain. Blender crepes are crepes where the batter is made entirely in a blender as in press one button and you’ve instantly got crepe batter that you just need to pour into a hot skillet!