Crepe, originated in France, is a type of thin pancake, and can be served either with savory or sweet fillings. You don't have to buy a crepe pan, unless you don't mind crowding up your kitchen. (today I just packed 4 skillets/pans away....yes, they have to go to the cellar). So if you have a non-stick pan, it would be just fine.
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angiesrecipes- Combine the flour and salt together in a bowl. In another mixing bowl, whip oil, milk and carrot honey juice together. Sift the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
- Grease an 8-inch nonstick pan lightly and heat over medium-high heat. Pour 2 tablespoons of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
- Fill crepes with desired filling and seasonal fruit or stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.
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58 comments:
Hi Angie, thanks for the recipe, these crepes are look very delicious!
Thank you, Kenny, for the kind comment.
The flavoured crepe sounds amazing! Wonderful flavours. I want some with ice-cream!
Oh my God, I love crepes, and so many fillings you can put in. I'll have to try your idea of adding fruit juice to the batter. Sounds really interesting. My husband's favourites are Nutella filled crepes
@pigpigscorner
I trusted your taste....they go wonderful too with ice cream.
@Dajana
Nutella seems just the right filling for the men. My husband loves toast atop with thick layer of Nutella as a breakfast.
I just had my lunch, but seeing these pancakes i am hungry to have them.
Looks so so yumm.
Angie.. what absolutely gorgeous crepes. They look perfect. I bet they taste absolutely delicious!!
We have talked about this, I love the idea of carrot in those crepes!!! I would love to have some right now!
Looks scrumptious! Hope to try this recipe but using orange juice as I love the tangy taste..
I love the carrot...so different! I bet they are really tasty :D
@Happy cook,Donna-FFW, ChefE, MamaFaMi, girlichef
I believe they were good....otherwise my husband wouldn't have finished them. :-)))
Thank you, for each of you, taking time to reply.
Crepes are so light and delicious. I love these with the carrot juice flavoring them! What a lovely treat!! We have a whole box of extra pans stored in our cellar, too, Angie and a huge metal shelf full!
Yum, that first photo is a winner! I also like how your recipe photos pop out...very neat!
Also, thanks for letting me know I don't need a special pan to make these!
~ingrid
This is a different and healthy way of flavoring crepes..love it!!
I bet your pancake must taste really good with carrot honey juice!! I notice you use alot of german flour..I didn't see any German flour in US..hmmmm how come?
@Reeni♥,
Now I believe we all need a bigger kitchen!
@♥peachkins♥,Ingrid
:-)) thanks !
@Beachlover's Kitchen
German flour can be found in a German grocery market, like ALDI, or LIDL. They are usually categorized by different types. #405 is the most popular household flour in Germany. You can use it like cake flour. #550 is good for baking white bread, like AP flour.
These look great! A carrot-flavored crepe has got to be very interesting. It takes great advantage of carrot's natural sweetness and adds some beta-carotene to boot!
wow..they look dam gud..is there an alternative to German flour? I am not too sure if we get it here
great idea of flavoring crepe angie.. healthy and delish for breakfast :) btw excellent shots!!
cheers!
I love crepes and these look delicious!
--- Hummingbird Appetite
It's funny. I LOVE savory crepes and have probably tried all sorts of different kinds available out there, but have yet to try dessert crepes. Yours are more masterpieces of art than food! AMAZING!
Your crepes look perfect! The raspberries look delicious too.
Delicious! I love crepes of all kinds! I also put vanilla in my dessert crepe batter but never tried the carrot juice, sounds wonderful!
Thanks for passing from my blog even if I haven't been around lately. Those crepes look delicious. The addition of carrot honey juice and orange juice is new to me, so I might try it next time I make them.
Delicious as always Angie!
These crepes look amazing. I love crepes, so I am very interested in making these.
hi angie,
is it ok to use all purpose flour? i dont think they have german flour here..
thanks!
@mei
#German #405 is a household flour here, it has 9-11% protein content, so it's slightly lower than the AP flour in the states. It won't be a problem to use AP flour in the recipe, but if you bake a chiffon cake, then a pastry or cake flour would be more suitable.
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!