10+ The Best Crepes Recipes - Easy Recipes

#1. Lemon Grass Sizzling Saigon Crepes

Source: Mai Pham, Lemon Grass, Sacramento, California

Batter

2 cups rice flour
1/2 cup unsweetened coconut milk
2 1/3 cups water
1 1/2 teaspoons ground turmeric
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon curry powder, preferably Vietnamese Golden Bells brand
3 scallions, cut into thin rings

Filling

4 tablespoons vegetable oil
1/4 yellow onion, thinly sliced (1/2 cup)
4 ounces pork shoulder or chicken breast, thinly sliced
12 medium raw shrimp, peeled and deveined
4 cups bean sprouts
2 cups sliced white mushrooms, lightly sautThank's For Reading lemon grass sizzling Saigon crepes Easy Recipes rao's manicotti

#2. Rao's Manicotti

Source: Rao's Restaurant, New York City - from Rudy

Crepe Batter

2 eggs
2 cups whole milk
1 1/2 cups flour
Nonstick vegetable spray

Filling

2 cups ricotta cheese
2 egg yolks
1/2 cup grated Pecorino Romano cheese
1 cup finely diced fresh mozzarella cheese
1 teaspoon salt
1/2 teaspoon white pepper
4 cups prepared marinara sauce
12 (1-inch-thick) slices mozzarella cheese (approximately 3-inches long by 1-inch wide)

Prepare crepe batter: In a medium bowl, whisk together eggs and milk. When well combined, whisk in flour until smooth. Set aside to rest for at least one hour.

Heat a 6-inch, nonstick skillet over medium-high heat. Lightly spray pan and return to heat. Pour a scant 1/4 cup of batter into the pan, swirling to cover the bottom evenly. Cook for about 30 seconds or until it is just set and the bottom is lightly browned. Turn the crepe over carefully with the spatula. Cook for an additional 15 seconds or until set. Remove from pan and place on a piece of waxed paper. Continue cooking and stacking, placing a square of waxed paper in between each crepe, until all batter has been cooked. You may end up with 14 crepes, two are allowed for breakage.

Prepare to fill: Using a wooden spoon, combine ricotta, egg yolks, diced mozzarella, Pecorino Romano cheese, salt, and pepper until well-blended.

Lay crepes out in a single layer. Place a heaping tablespoonful of the ricotta mixture in the center at the top of the crepe, spreading out to the edges. Fold the ricotta-covered portion over onto the crepe. Fold the edges in and roll into a firm packet.

Spread marinara sauce over the bottom of a 13 x 9 x 2-inch baking pan. Lay rolled crepes on top of the sauce. Put a slice of mozzarella on top of each rolled crepe. Bake in a preheated 375 degrees F oven until filling is hot and cheese has melted for about 20 minutes. Serve, allowing 2 pieces per person.

Makes 6 servings.

Nutrition Information (per serving): Calories: 688 From fat: 332 Percentages of daily value based on a 2,000-calorie diet

Total Fat 37g 57% Saturated Fat 19g 97% Cholesterol 245mg 82% Sodium 1988mg 83% Carbohydrate 50g 17% Dietary fiber 1g 3% Sugars 6g Protein 42g Vitamin A 60% Vitamin C 37% Calcium 90% Iron 21

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#3. Fabulous Vanilla Sauce

Use this sauce instead of ice cream to enhance everyday desserts.

1/4 cup (50mL) sugar
2 teaspoons (10 mL) cornstarch
1 1/2 cups (375 mL) milk
2 eggs
1/2 teaspoon (2 mL) vanilla extract

Combine sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until the mixture boils and thickens slightly.

Stir about one-third of the hot mixture into eggs; return egg mixture to saucepan. Cook and stir over low heat for about 1 minute or until the mixture just thicken.

Remove from heat; stir in vanilla extract. Cover surface completely with plastic wrap. Cool to room temperature. Chill.

Makes 6 servings (1 3/4 cups or 425 mL each).

SERVING SUGGESTIONS WITH VANILLA SAUCE:

Fruit Cups with Vanilla Sauce

Divide 3 cups (750 mL) fruit and berries evenly among 6 cookie cups (sponge cake shells, tart shells or meringue shells may be substituted). Spread a small amount of Vanilla Sauce on each dessert plate. Place a filled cookie cup in the center of each plate. Spoon remaining sauce over each serving.

Crepes with Fruit and Vanilla Sauce

Fill crepes with seasonal fruits or berries; roll, top with Vanilla Sauce.

Raspberry Coulis with Vanilla Sauce

These two sauces can be used in compliment, side by side, to accompany cakes and desserts.

2 cups (500 mL) unsweetened fresh or frozen raspberries
2 tablespoons (30 mL) sugar
2 teaspoons (10 mL) cornstarch
2 tablespoons (30 mL) raspberry liqueur or juice

In small saucepan cook raspberries over medium heat until soft. Combine sugar and cornstarch; stir into raspberries, mixing well. Cook over medium heat for about 5 minutes or until thickened and bubbly, stirring constantly. Strain sauce through a sieve; stir in raspberry liqueur.

Makes 3/4 cup (175 mL) sauce.

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#4. Stuffed Crepes Pina Colada

2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon granulated sugar
1 cup all-purpose flour

In a blender, beat eggs until fluffy. Add remaining ingredients, except flour. Blend at medium speed 10 seconds. Add flour 1 tablespoon at a time, blending batter well after each addition. Let rest 1 hour or more. Spread the batter as thinly as possible on a hot crepe pan letting crepes brown well on one side. Yields 1 dozen crepes.

Filling

1/2 pound cream cheese, softened
4 tablespoons unsalted butter, softened
1/2 cup Coco CasaThank's For Reading stuffed crepes pina colada Easy Recipes junior's homemade cheese blintzes

#5. Junior's Homemade Cheese Blintzes

NOTE: At Junior's, they use a French crepe pan to make the thin pancake that encloses the cheese filling. If you don't have a 6-inch crepe pan, a slope-sided small skillet will work.

Crepes

1 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon cornstarch
4 extra-large eggs
1 cup water
2 tablespoons unsalted butter, melted, plus 2 to 3 tablespoons for baking the crepes and filled blintzes
1 tablespoon vegetable oil

Cheese Filling

1 pound cream cheese
1 cup large-curd cottage cheese (pot style)
2/3 cup granulated sugar
1 teaspoon vanilla extract
Applesauce, optional
Sour cream, optional

Mix the flour, sugar, and cornstarch together in a small bowl and set aside.

Using an electric mixer set on high, beat the eggs, water, butter, and oil together until light yellow. Reduce the speed to low and blend in the flour mixture all at once, just until the white disappears. Do not overbeat as this can make the crepes tough.

Preheat a crepe pan over medium-high until a droplet of water sprinkled on the pan sizzles. Brush the hot pan with butter, coating it well.

For each crepe, pour about 1/4 cup of batter into the pan and immediately tilt the pan so the batter, completely but lightly, coats the bottom (some batter may move up the pan sides a little). Cook about 30 seconds until the bottom of the crepe is golden brown (lift an edge to check). Shake pan to loosen crepe, then gently turn it over with a spatula, being careful not to tear it. Cook crepe on the underside for about 15 seconds, just until it's set. Turn the crepes, light underside-up, onto a cooling rack. Refrigerate crepes for up to 2 days or freeze up to 1 month.

Make the filling: Stir filling ingredients in a bowl until blended. To fill each crepe, spoon 3 tablespoons of filling in the center on the underside of the crepe, then fold the edges over like an envelope: first the top edge, then the left side, the right side, and finally the bottom edge. Be sure the filling is tightly enclosed.

To fry the blintzes, melt butter in a large skillet over medium heat. Place the filled blintzes in the skillet, folded ends down. Fry blintzes until golden on both sides, turning once, about 5 minutes total.

Serve hot with applesauce or sour cream.

Servings: 12

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#6. Manicotti and Shells

From the kitchen of Barbara Louise - Albuquerque, New Mexico

Shells

1 cup milk
1 cup flour
4 eggs

Combine all ingredients. Put 1 to 2 tablespoons at a time (to cover the bottom of the skillet) in a small lightly oiled skillet over low heat until set. Makes 18 shells...(like crepes).

Manicotti

15 ounces ricotta cheese
1/4 to 1/2 pound mozzarella cheese, finely chopped
3 tablespoons grated Parmesan cheese
1 lightly beaten egg
1 tablespoon minced parsley
Salt and pepper to taste
Garlic to taste

Preheat oven to 350 degrees F.

Combine all ingredients, blending and mixing well together. Fill shells using a teaspoon. Pour a little sauce into the bottom of the pan and arrange filled shells in a single layer. Add sauce to cover shells. Bake for 30 to 40 minutes.

After 40 minutes, sprinkle the top generously with Parmesan cheese, and bake an additional 5 to 10 minutes.

Thank's For Reading manicotti and shells Easy Recipes Avocado Crepes with Crab

#7. Avocado Crepes with Crab

1 large avocado
6 eggs
3/4 cup flour
Salt and pepper
3/4 cup milk
3/4 cup water
Butter
3 cups cream sauce
2/3 cup diced Gruyere cheese
1 tablespoon Worcestershire sauce
1 1/2 pounds crab meat (2 cans)
1/2 cup grated cheese

Mash avocado; add eggs, flour, and salt. Beat until smooth and gradually stir in milk and water.

Heat a 6-inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons of avocado batter. Tilt pan to cover bottom and brown pancake. Turn and cook another side. Continue to use all batter.

Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add Worcestershire sauce. Stir in crabmeat.

Put a little filling on each pancake and roll-up. Arrange pancakes in a single layer in a large buttered shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts.

Serves 6 to 8.

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#8. Almond Filled Crepes with Raspberry Sauce

1 cup almond paste
1 egg, beaten
Granulated sugar
Few drops of almond extract
Brandy
8 crepes
Butter

Sauce

1-pint raspberries
1 to 2 tablespoons confectioners' sugar
1 tablespoon raspberry or strawberry preserves
1 teaspoon balsamic vinegar, lemon juice, or framboise liqueur

Preheat oven to 375 degrees F.

Mix almond paste with egg and sugar to taste (this will depend on the type of almond paste you are using). Flavor paste with almond extract and brandy to taste. Portion mixture into the crepes, then roll or fold and arrange in a baking pan. Dot with butter and sprinkle lightly with sugar.

Bake until light golden brown.

Meanwhile, make the sauce by purThank's For Reading almond filled crepes with raspberry sauce Easy Recipes

#9. Cheese Crepes

2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs, beaten
1 cup milk
16 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
Strawberry-Banana Topping

Combine flour, salt, and eggs; beat until smooth. Gradually add milk, mixing until well blended. For each crepe, pour 1/4 cup batter into a hot, lightly greased 8-inch skillet or crepe pan, tilting skillet to cover the bottom. Cook over medium-high heat until lightly browned on both sides, turning once.

Combine cream cheese, sugar, and vanilla extract, mixing until well blended. Spread approximately 1/8 cup cheese mixture onto each crepe. Fold in thirds. Place in 13 x 9-inch baking dish. Bake at 350 degrees F for 15 to 20 minutes or until thoroughly heated. Serve with Strawberry-Banana Topping.

Strawberry-Banana Topping

1 (10 ounces) package frozen strawberries, thawed
1 tablespoon cornstarch
1 banana, sliced

Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1 1/2 cups; gradually add to cornstarch in saucepan, stirring until well blended. Bring to boil over medium heat, stirring constantly. Boil for 1 minute. Stir in fruit.

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#10. Blintzes

Prepare crepes, cooked on one side only until the top is bubbly. Place on a damp tea towel, cooked side down. For the filling, mix well:

12 ounces cottage cheese
1 egg yolk
1 teaspoon soft butter
1 teaspoon vanilla extract

Place 2 tablespoons filling on the center of each crepe. Roll edges up and over from either side. Blintzes may be cooked at once or, if not ready to serve, placed seam side down in a covered dish and chilled.

Melt 1/2 tablespoon oil and 1/2 tablespoon butter in a skillet. Put blintzes in skillet, seam side down. Fry to a golden brown, turning once. Sprinkle with sugar and cinnamon. You may pass sour cream to put on top of blintzes.

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