Recipes Using Crepes

Weight Watchers Crepe Recipe Simple Nourished Living

WebMar 12, 2018 · Instructions. In a medium bowl, whisk together the flour, nutmeg and salt until well combined. In a small bowl (affiliate …

Rating: 4.5/5(76)
1. In a medium bowl, whisk together the flour, nutmeg and salt until well combined. In a small bowl, beat together the milk and eggs. Add the milk mixture to the flour mixture and whisk until smooth. You can also just whiz everything together in a blender if you prefer. Let the mixture stand at least 1 hour and up to overnight. (Batter should be the consistency of heavy cream - thin it with a little water if it is too thick.)
2. When you are ready to make your crepes, spray an 8-inch nonstick skillet with nonstick cooking spray set over medium heat. When a drop of water sizzles in the pan, it's ready. Give the batter another good stir and pour a scant 1/4 cup of the batter into the skillet, tilting the pan to coat the bottom completely. Cook until the top is set and the underside is gold brown, about 1-1/2 minutes.
3. With a spatula, loosen the edge of the crepe and carefully flip it over. Cook until the second side is lightly browned, about 1 minute. Remove the crepe to a plate.
4. Repeat with the remaining batter, lightly spraying the skillet with nonstick spray before adding more batter and making a total of 8 crepes.

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Crepes with Greek Yogurt Cream Natasha's Kitchen

WebJul 29, 2014 · Repeat with the remaining batter. In the bowl of your mixer, cream together 6 oz cream cheese and 1/3 cup granulated sugar. Mix in …

Rating: 5/5(23)
1. Place all of your ingredients for the crepes batter into your blender in the order they are listed: 1/2 cup water, 1 cup milk, 4 eggs, 4 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar and a pinch of salt. Blend together for 1 minute or until smooth and well combined.
2. Melt a small dot of butter in a good non-stick skillet over medium heat. Add about 3 Tbsp of crepes batter and swirl the pan right away to distribute the batter evenly and form a thin crepe. Cook until golden on the first side (about 1 min) then rotate and cook another 15 seconds on the second side. Repeat with the remaining batter.
3. In the bowl of your mixer, cream together 6 oz cream cheese and 1/3 cup granulated sugar. Mix in 1 cup Greek Yogurt and beat on medium/high speed with the whisk attachment, or until smooth and creamy. Set aside until ready to use. Refrigerate if not using right away.
4. Spread a thin layer of Greek Yogurt cream over the top of your crepe and roll the crepe or fold each crepe into quarters with the cream on the inside. Top with apricot raspberry sauce and serve with fresh berries.

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