Crêpes Two Ways
Make the best crêpes with two of Chef Jacques Pépin favorite recipes!
INGREDIENTS
Crêpe Suzette Serves 4
Crêpes
· 2 large eggs
· 3/4 cup all-purpose flour
· 1/2 cup milk
· 1/8 teaspoon salt
· 1/2 teaspoon sugar
· 1/3 cup cold water
· 1 tablespoon canola oil
· 1 tablespoon melted unsalted butter, plus more butter for the skillet
Orange Butter
· 6 tablespoons unsalted butter, softened, plus more for buttering
· 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
· 1 tablespoon finely grated orange zest
· 1/3 cup fresh orange juice
· 1/4 cup Grand Marnier
· 2 tablespoons Cognac
Savory Crêpe
· leftover chicken pot pie mixture
· grated parmesan
For the crêpes: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
For the orange butter: In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter. Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.
MEAT CREPE ROLLS | Rolled Meat Crepes / Meat Stuffed Crepes. Recipe by Always Yummy!
Cook tender crepes stuffed with meat – mouth-watering and tasty for your breakfast, dinner or supper.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• milk – 7 fl oz | 200 ml
• 2 eggs
• wheat flour – 5,5 oz | 160 g
• sugar – 1,5 oz | 40 g
• vegetable oil – 3,5 oz | 100 ml
• salt – 1,5 tsp | 4 g
• water – 7 fl oz | 200 ml
• meat mince – 14 oz | 400 g
• bulb onion – 8 oz | 230 g
• dried garlic – ½ tsp
• ground black pepper – ½ tsp
• salt – 1 tsp
• dried coriander – ½ tsp
✔︎ You will need:
• bowl
• pan
• whisk
• carving board
???? Preparation:
1. Whisk the eggs, sugar and salt until smooth.
2. Add the milk and wheat flour, whisk well until smooth.
3. Add the water and vegetable oil, whisk well and leave for an hour.
4. Chop the bulb onion and fry in the pan with 1 tbsp of vegetable oil over medium heat for 3 minutes.
5. Add the meat mince, salt, dried garlic and coriander and ground black pepper. Fry until readiness over medium heat for 6-7 minutes.
6. Bake crepes on a hot pan on each side for about a minute until golden.
7. Lay 1 tbsp of the fried meat mince onto a crepe and roll as an envelope. Make the same with all the crepes.
8. When serving fry the stuffed crepes in a hot pan until golden for about 30 seconds on each side.
❗️Advices:
1. Add mushrooms, parsley or goat cheese into meat mince to your taste.
Crab Stuffed Manicotti Recipe- Laura Vitale - Laura in the Kitchen Episode 693
To get this complete recipe with instructions and measurements, check out my website:
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SEAFOOD CREPES - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making SEAFOOD CREPES. See recipe posted below!
Our oldest son Brad helped us make these tasty basic crepes, thank you son love mom and dad!
To view & download the full recipe, please view it here on our website:
Our cookbooks link:
Ingredients:
12 to 22 shrimp 12 scallops
½ to 1 cup crab, fresh or canned 2 tbsp butter
1 small onion, peeled and chopped ½ tsp sea salt
½ tsp white pepper 1½ cups cream or milk
1½ cups shredded white cheese 1 clove garlic
1 shredded carrot 8 sliced mushrooms
1 chopped slick celery and leaves 1 tbsp olive oil
1 tsp parsley
Extra cheese is you bake the seafood crepes….
Recipe for Crepes
12 crepes
1½ cups all purpose flour 3 large eggs
3/4 cup fresh or evaporated milk ½ cup water
3 tbsp butter or margarine ½ tsp sea salt
1 tbsp cooking oil for frying crepes
Method for Seafood Filling:
In a pan on a medium heat, add butter, olive oil, chopped onion, chopped celery and shredded carrot and fry until cooked. Then add sea salt, pepper and milk or cream, mix in together.
Continue cooking until creamy, then top with shredded cheese, pressed garlic and all seafood.
Fold together and let cook for five minutes and coat with the tasty cream sauce. Lower the heat to warm and make your crepes…..
Method for Crepes:
In a bowl add large eggs and whisk together, add in water, milk and flour; whisking until combined. Continue to stir together until smooth.
Add room temperature melted butter or margarine and sea salt; continue mixing until smooth.
In a medium frying pan or pan of choice on a medium to high heat, add just a drop of cooking oil or spray oil.
Then pour about ¼ cup of crepe batter in hot pan, tilting the pan and rolling the batter in a circular motion to coat all around pan.
Start cooking crepes until it starts to brown and the batter on top is no longer wet, about 30 seconds to 1 minutes or more if needed.
Take a spatula and run around the edge of the crepe to left it a little, when it looks like it’s ready. Flip crepe over with big spatula or flip it over by tossing in the air.
Fry about another 30 seconds to a minute on the other side using more oil if needed.
Then flip out on plate, putting a piece of paper towel between each one and continue making all the crepe before adding the seafood filling to the crepe and no liquid; serve hot.
If you like to make a casserole, layer the rolled crepes in your pan and top with the leftover liquid from the seafood sauce. Top with cheese of choice, bake in a preheated oven of 350ºf for 20 or 30 minutes. serve hot and top with parmesan cheese….
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Jacques Pépin Makes a Seafood Omelet | American Masters: At Home with Jacques Pépin | PBS
Official website:
Jacques loves omelets in any form, but the seafood omelet is one that is a bit more rich and sophisticated than most. It’s a very elegant dish for a light supper. Happy cooking!
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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.
Super Unique Crepe and Salt Bake Crab in Local Street Food in Night Market Malaysia, Kepong Baru
Explore different type of unique Malaysia street food making on the spot. With lots of different food varieties to choose from. A street food heaven!
Take a walk down to one of the popular night market in Kuala Lumpur Malaysia, a place where many locals enjoy visiting once every week!
This episode you get to see unique crepe making, deep fried baby crabs, Taiwanese style fried chicken chop, 40 years old ancient pan fried bread, salt baked crabs, fried flat noodles (aka fried kuey teow), pastry, salted egg chicken cutlets, a variety of fried dumplings, crowd's favourite savory sticky rice chicken, and many more!
Found at Kepong Baru Night Market. This location is strategically located around expatriate hotspots.
10mins away from Desa Park City
15mins away from Mont Kiara
20 mins away from KLCC
Hope you enjoy the video.
Please subscribe to our channel Street Food Girl if you like our video
0:00 Intro
0:46 Unique Crispy Crepe
5:35 Taiwanese Fried Crispy Baby Crabs and Chicken Chop
10:22 Pan Fried Bun
11:37 Lime Juice
11:58 Salt Baked Crab
13:48 Fried Flat Noodle (Char Kuey Teow)
15:52 Bakery Cake
16:43 Salted Egg Chicken
17:43 Fried Cilantro Bun
18:57 Chee Cheong Fun
19:10 Sticky Chicken Rice (Loh Mai Gai)
20:33 Cartoon Cake
21:30 Peanut Mochi
22:55 Taiwan Sausages
Extreme Noodle Cooking - Happy Garden Night Market