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Crepe Recipes for a Crepe Maker


Easy Crepes and Fillings Recipes


Don’t let the French cuisine intimidate you as you encounter crepes in your meals.

Let these crepes fill in your tummy in minutes and have another to indulge yourself with.


Crepe is a versatile choice for diners who wanted to try something new, light and delicious.


Crepes vary according to their fillings. Fillings may be a dessert-like treat glazed with caramel, chocolate, or your choice of sauce or a sumptuous savoury with protein-rich meat and vegetables.

Crepes are almost similar to pancakes. Sometimes, crepes are also called “thin pancakes” especially if these wraps are served as desserts. The difference is the thickness of the crust and the sweetness of the batter. Some of the diners would not be convince how these batter-based dish can be filling.

Why not try these suggested recipes for now and be creative with this wrapped meals afterwards.


Basic Crepe Batter:

Ingredients;
3 large whole eggs
1 1/3 cups full cream milk
1/2 cup unbleached, all-purpose flour
1 teaspoon salt
5 tablespoons melted unsalted butter (optional: brushed on the skillet)

Procedure:

Combine all ingredients in a large mixing bowl and blend until a smooth consistency is achieved. Pour  about 1/2 a cup of the batter at a time into a 8″ skillet or a nonstick pan on an fairly hot temperature.. Turn the crepe when the edges are crispy. Be careful in turning the crepe since it can be torn easily. Use a spatula to lift the edges of the crepe, slowly working to the center then smoothly turn the crepe. Cook the crepe until you achieve a light golden brown colour.

The crepe should be soft and not crunchy. Serve straight away.



Dessert: Chocolate-Banana Crepe Recipe


Ingredients:
4 crepes
2 bananas
1 cup Nutella (a chocolate hazelnut spread available in most supermarkets)
1/2 cup walnuts or any nuts, chopped (optional)

Procedure:

Spread approximately 1/2 cup Nutella on each crepe. Peel and cut bananas lengthwise, using a half for each crepe. Sprinkle the bananas with walnuts and roll the crepe.



Dessert: Crepes Normandy Style


Ingredients:
12 crepes
1 kg Apples, 150ml Calvados (brandy)

100g butter, 300g of sugar
250g Creme fraiche, Cinnamon.

Procedure:

Peel the apples and then cut them into thin slices. Roast the apples in a pan with the butter and the sugar. Sprinkle with cinnamon. Add the Calvados and the creme fraiche and blend every thing well.

Spread the apple composition over the crepe, fold and serve.



Savoury Crepe: Mushroom and Sausage Crepe Recipe

Ingredients:

4 crepes
500 grams sausage of your choice
2 tablespoons butter
250 grams sliced mushrooms (if canned, drain the water)
1 tablespoon chopped green onions
Parmesan Cheese

Procedure:

Cook the sausage and set aside. Melt 2 tablespoons butter in a large pan over low heat to prevent it from burning easily and add the sliced mushrooms and chopped green onions.

Increase the heat to medium and cook it for 2 minutes or until vegetables are crisp-tender.

Drain the excess oil and stir in 1/2 cup of Parmesan cheese, add the cooked sausage and wrap your desired amount of filling in the crepe.



Savoury Crepe: Ham and Egg

Ingredients:

12 crepes
12 slice of ham, 12 hard boiled eggs (sliced)
150g grated Parmesan cheese

salt and pepper


Procedure:

Spread the ham, egg slices and a little Parmesan on the crepe (galette), fold and serve.




Savoury Crepe: Galettes with Smoked Salmon

Ingredients:

12 crepes
500 grams  Smoked salmon, sliced

250ml Creme fraiche

2 Lemons

Procedure:

Garnish the Crepe (galette) with slice of smoked salmon, a thin slice of lemon and some creme fraiche

Fold and serve.

CREPE MAKING RECIPES

Wedding Food Ideas, Crepe Cart,

Pancake fillings, Crepe ingredients,

Bagshot, Camberley, Frimley, Central London, Englefield Green,  Maidenhead, Reading, Slough, Staines, West London, Windsor.

Berkshire, Buckinghamshire, Middlesex, Surrey. Hamps.

Berks. Hants. Hampshire