Crepes are delicate thin pancakes that are filled with either sweet or savory fillings. This gluten-free crepe recipe is made with only 7 ingredients and doesn'…
These low carb almond flour crepes remain flexible even after a few days in the fridge. Perfect for a delicious breakfast or dessert, you can stuff them with your favorite sugar-free fillings.
An easy meal to make, crêpes are versatile, quick, and can be as flamboyant as you wish it to be. We share the basic crêpe recipe, as well as great crepe recipes that are sweet or savory. For a quick breakfast, a filling brunch, or filled with sweet delights, everyone should know how to whip this up quickly.
Palačinke...hmmm. Everyone loves pancakes and crepes, and whether they are sweet or savory, they are always a winner! Croatian pancakes are a big favorite in our house. Here is an easy Croatian palačinke recipe for you to enjoy!
Bánh xèo tastes best on a cold and raining day. There's something about the cold and rain that beckon my senses to the beautiful sizzling aroma of turmeric, pork, shrimp, green scallion and bean sprouts. What could be better than enjoying a piping hot, crunchy delicious bánh xèo while listening to the falling rain from the kitchen nook on a cold crisp lazy afternoon? Maybe washing it all down with a exquisitely chilled lucky Buddha beer. Bánh xèo, literally translates to "sizzling cake", apparently named for the inviting sizzle when the batter meets the fryer. Southern-style bánh xèo contains coconut milk while certain central regions of Vietnam skip the coconut milk and sometimes the turmeric powder altogether. My girls are not too fond of the coconut milk so I usually skip it. My older daughter thinks turmeric is not only a powerful medicine that has many health benefits but also makes one smarter just by eating it once a week. I guess I need to come up with more dishes that require turmeric. Bánh xèo is traditionally made with rice flour and water but there are many methods that we can use to make it crispier. These include mixing rice flour with beer instead of water; mixing wheat flour with rice flour; grinding mung bean with rice to make the batter; mixing rice flour with baking powder. My mother usually squeezes some fresh lime juice into her rice batter to achieve this as well. A few months back, after looking at the lush mustard greens, chrysanthemum greens and varietal herbs growing in my vegetable garden, I could't resist the idea of bánh xèo. I found a couple bags of rice flour and cornstarch in the pantry. The chicken tenderloin and shrimps were in the freezer. I dug out some mango and mushrooms from the fridge. I decided to experiment a bánh xèo batter made of rice flour with cornstarch and lime juice. The result was beyond my expectation. After a few more tries to the achieve the same texture and paper thin crust, it was ready to be shared. * Recipe: Bánh Xèo printable recipe * * Ingredients for Batter 4 cups (16 oz) Rice Flour 3 tablespoons Corn Starch 4 cups Water 1 tablespoon Lime Juice 1/2 tablespoon Turmeric Powder 1/2 tablespoon Salt 1/2 cup finely cut Green Onion for Filling 1 pound of pork belly, thinly sliced 1 pound medium size Shrimp, deveined and peeled 1 teaspoon Salt 1 teaspoon Sugar 1 teaspoon Ground Pepper 1 teaspoon Garlic Powder Mushrooms (king oyster, enoki, and oyster mushrooms are my favorite) 2 bags Bean Sprout Cooking Oil For Fish Sauce Dipping 1/4 cup Fish Sauce 1/4 cup Sugar 1/8 cup fresh Lime Juice 1/2 cup Water 1 tablespoon Garlic, finely minced 1-2 Red Chili Pepper, finely minced Healthy Condiments Lettuce Leaves or Mustard Greens or Chrysanthemum Greens Cucumbers, sliced Mango or Granny Smith, cut into julienne strips, optional assorted Herbs * Directions Making Dipping Sauce Combine all the fish sauce dipping ingredients in a mixing bowl and mix well until sugar dissolves. Set aside. * Preparing Batter Combine the batter ingredients in a bowl and stir until well blended. * Preparing Filling In a skillet, add pork and cook for about 5 minutes until the fat part becomes transparent. Add shrimps and seasoning with salt, sugar, ground pepper, and garlic powder, and mix well. Cook for a couple more minutes. The meat and shrimps don't need to be cooked all the way. Remove from heat. * Frying Bánh Xèo Heat a non-stick pan over medium-low heat. Drizzle cooking oil into the pan. Add a few pieces of pork, shrimps and mushrooms, and cook until the meat and shrimps are golden brown. Spread the filling evenly on the pan. Stir batter well and ladle about 1/4 cup of the batter and quickly tilt to evenly coat the surface. The thinner the layer the better, so try to ladle less batter if the first one is too thick. Top the batter with bean sprouts. Place a lid over for about a minute. Remove the lid. I sometime drizzle a little more oil around the edges to make it extra crispy. When crepe begins to curl up on the edges and turns golden brown and crispy, fold the crepe in half. filling: chicken, shrimps, mushroom, bean sprouts vegan crepe- pan fried tofu, grilled corn, king oyster mushroom, bean sprouts vegan crepe Gently remove the crepe to a serving plate. Repeat with remaining batter and ingredients. * Presentation Bánh xèo is served wrapped in mustard leaf, lettuce leaf or rice paper and stuffed with assorted herbs, and dipped in a fish sauce dipping. It's a great way to catch up on your herbs and vegetables! Besides the basic vegetables and herbs, I also like to add some sweet, mildly tart and crunchy mango or Granny Smith apple, or try adding pickled daikon and carrot to create a different level of texture while adding more fruits or veggies. Bánh xèo will lose it crispiness if made in advance. To make bánh xèo crispy again, broil crepe on low for a few minutes. Make sure to leave the oven door open slightly open while broiling. * Eat well. Stay hungry.
Chunks of chicken in a creamy mushroom sauce with onions and peas and a hint of Rosemary topped with a delicious Mornay Sauce: this is satisfying comfort food that everyone will love. Gather your ingredients and chop your veggies. I like to measure out all of my ingredients and have them ready in bowls; then I can put the meal together easily. For this recipe, I start by cooking up a chicken a day or two ahead, as well as make the crepes a day or two ahead. You will want two batches of crepes (or about 12). Chop 1 small onion…. and 1/3 of a pound of fresh mushrooms. Cook a chicken ahead and prepare 2 cups of chopped meat. Measure out 1/2 of a 10 oz bag of frozen peas, add 1/3 of a cup of Parmesan Cheese. Crush 1/2 of a teaspoon of Rosemary leaves. Let's begin: Saute the chopped onion in half of the butter. Add the chopped mushrooms and sauté lightly, then add the remaining butter. Add 3 Tablespoons of whole wheat flour. Mix into the onion and mushroom mixture. Add the Half and Half and the Chicken broth a little at a time, stirring as your pour. Continue stir and allow the sauce to thicken. Now for the 2 cups of chicken. and 1/3 cup of Parmesan Cheese Stir together well. Add the peas. and stir some more; then finally, add the Rosemary and salt and pepper. Place 2-3 Tablespoons of the chicken filling on a crepe and roll the crepe. Repeat with all of the crepes and filling. Place in a 9X13 inch casserole pan that has been sprayed with cooking spray. Now to make the sauce. On Medium low heat, melt 3 Tablespoons of butter in a saucepan and add flour. Whisk flour into butter. Add milk and cream and whisk as you pour. Add cheese; and stir in until all is melted. Pour the cheese sauce over the top. Top with fresh chopped green onions. And a little extra cheese. Bake at 400 degrees until bubbly and beginning to brown. Enjoy! Makes 10-12 Chicken Crepes Filling: Ingredients: 2 batches of this Crepe Recipe. 5 Tablespoons butter 1 small onion, chopped 1/3 of a pound of fresh mushrooms, sliced 3 Tablespoons whole wheat flour 1 cup chicken broth 3/4 cup half and half 2 cups chicken, cooked and cubed 1/3 cup Parmesan Cheese 1/2 of a 10 oz bag of frozen peas 1/2 tsp Rosemary crushed salt and pepper to taste Instructions: Pre-heat oven to 400 degrees. Place half of the butter into a large skillet and melt. Add onion and mushrooms; sauté until tender. Add remaining butter and allow to melt. Add flour to pan; stir and mix in completely. Add chicken broth and cream; stir well as you pour to blend thoroughly. Add chicken, Parmesan Cheese and peas; stir well. Add Rosemary and a dash of salt and pepper. Stir to combine. Fill 10 to 12 crepes with the filling. Roll and place seam side down into a prepared casserole pan. Cover with sauce. Bake for 30 minutes, or until bubbly and browning on top. Mornay Sauce This sauce is basically a Mornay or white sauce with a little extra cheese…but it doesn't sound quite as good to simply call it "Cheese Sauce"; so, it is Mornay sauce. :) You will love this sauce on anything from pasta (now you have macaroni and cheese), to broccoli, cauliflower or even poached eggs. Slather it on whatever sounds good and enjoy. Ingredients: 3 Tablespoons of butter 2 Tablespoons flour 2 cups milk 1/2 cup half and half 2 1/2 cups Montery Jack, Swiss or Gruyere Cheese 1/3 cup Parmesan Cheese 3-4 Green onions chopped Salt and Pepper to taste Instructions: 1. Begin your sauce by making a roux in a good sized skillet; Melt butter, and whisk in flour. 2. Slowly add milk and half and half, mixing constantly with your whisk. 3. The sauce will bubble and thicken as you add the milk. Now add the cheese; continue stirring. 4. Pour over crepes. 5 Sprinkle with green onions.
Savory crepes are delicate, versatile, and delicious! This easy crepe recipe requires no special equipment so you can get creative and enjoy crepes anytime.
A brunch party won't be complete without a crepe station. After all, you can use crepes to make not only sweet fancy desserts but even savory and healthy crepe
Indulge in a delightful breakfast or brunch with these savory Egg and Mushroom Crepes.
For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! A gourmet meal that’s easy to prepare!
Savory Herb Cheddar Dutch Baby - Buttery, skillet pancake perfection flavored with fresh herbs and cheddar cheese and topped with prosciutto and your favorite style of eggs! From aberdeenskitchen.com #savory #herb #cheddar #dutch #baby #poachedegg #prosciutto #breakfast #brunch #castiron #skillet #blender #pancake #recipe
Easy oatmeal crêpes recipe! These tasty and healthy pancakes are made in no time with only 5 ingredients - fill with your favorite things for a delicious Sunday breakfast!
Light and fluffy bacon cheddar pancakes are the perfect combo of savory and sweet. Fry the pancakes in the reserved bacon grease to give an even more intense bacon flavor!
Simple yet delicious gluten-free French crepes recipe that delivers the same delicate texture. This blender crepe recipe is made with only 5 ingredients and no special pan required!
