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Mini Vietnamese crepes
- 30 cooked prawns, peeled, deveined, halved lengthways
- 50g (1/2 cup) bean sprouts, trimmed
- 1 long fresh red chilli, sliced
- 1/3 cup fresh coriander leaves, plus extra, to serve
- Sweet chilli sauce or Vietnamese dipping sauce, to serve
- Lime wedges, to serve
- 175g (1 cup) rice flour
- 1 tablespoon cornflour
- 2 teaspoons caster sugar
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 270ml can coconut milk
- 80ml (1/3 cup) rice wine vinegar
- 55g (1/4 cup) caster sugar
- 1/2 teaspoon salt
- 1 (about 150g) carrot, julienned
- Step 1For the crepes, combine the rice flour, cornflour, sugar, salt and turmeric in a bowl. Slowly whisk in the coconut milk and 250ml (1 cup) water. Cover with plastic wrap and place in the fridge for 4 hours or overnight to rest.
- Step 2Meanwhile, for the pickled carrot, combine the vinegar, sugar, salt and 80ml (1/3 cup) water in a small saucepan over medium heat. Cook, stirring, for 1-2 minutes or until the sugar dissolves. Place the carrot in a heatproof bowl and pour over the vinegar mixture. Set aside to cool. Place in the fridge for 30 minutes or until required.
- Step 3Drain the carrot, discarding the liquid. Place the carrot in a bowl. Add the prawns, sprouts, chilli and coriander. Toss to combine. Cover with plastic wrap and store in the fridge until required.
- Step 4Heat a large non-stick frying pan over medium-high heat until hot. Spray with oil. Give the crepe mixture a good stir. Carefully drop 1 tablespoonful of the batter into the pan. Cook for 1-2 minutes or until bubbles appear on the surface. Carefully turn and cook for a further minute. Transfer to a wire rack. Continue with the remaining batter, reheating the pan between batches and stirring the batter often.
- Step 5Spoon some prawn mixture into the centre of each crepe. Serve with sweet chilli or dipping sauce and lime wedges.
- 1 cup plain flour
- 2 cups milk
- 3 eggs
- Olive oil cooking spray
- 50g butter
- 3/4 cup caster sugar
- 1/4 cup orange juice
- 3 oranges, peeled, thinly sliced
- Step 1Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
- Step 2Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
- Step 3Place butter and sugar in a saucepan over medium-high heat. Cook, stirring for 3 to 5 minutes or until sugar dissolves and mixture is golden. Remove from heat.
- Step 4Add orange juice. Return pan to heat. Cook, stirring, for 2 to 3 minutes or until sauce is smooth.
- Step 5Fold crepes in half. Top with orange slices. Fold in half again to enclose filling. Serve with sauce.
- 1 1/2 cups plain flour
- 2 cups milk
- 1 egg
- 40g butter, melted
- 1 tablespoon olive oil
- 400g button mushrooms, sliced
- 200g Swiss brown mushrooms, sliced
- 4 green onions, thinly sliced
- 1 tablespoon Worcestershire sauce
- 2 cups grated tasty cheese
- Step 1Process flour, milk and egg in a food processor until smooth. Pour into a jug. Heat a frying pan over medium heat. Lightly grease with butter.
- Step 2Pour 1/4 cup of batter into hot pan. Tilt to cover base with mixture. Cook for 2 minutes or until underside is golden. Turn. Cook for 1 minute. Remove to a plate. Repeat with remaining batter.
- Step 3Preheat oven to 200°C. Heat oil in a frying pan over high heat. Add mushrooms. Cook, stirring, for 5 minutes or until liquid has evaporated. Add onions and sauce. Cook for 1 minute. Season.
- Step 4Spoon mushroom mixture onto crepes. Top each with 1 tablespoon cheese. Roll crepes. Place into an ovenproof dish.
- Step 5Sprinkle crepes with remaining cheese. Bake for 15 minutes or until hot.