Hamdi Saidani Bobby Flay Crepes combines simple ingredients: whole milk, all-purpose flour, sugar, coarse salt, large eggs, and melted unsalted butter. This recipe takes 30 minutes to prepare and cook, yielding 4 servings.
More Bobby Flay Recipe:
- Bobby Flay Pumpkin Bread Pudding
- Bobby Flay Caramel Apple Cheesecake
- Bobby Flay Chocolate Chip Cookies
🧡 Why You’ll Love This Crepes Recipe:
- Light and Delicious: Soft, tender texture with a subtle flavor.
- Impressive Presentation: Elegant and suitable for breakfast, brunch, or dessert.
- Customizable: Easily adapt the recipe to include your favorite ingredients.
❓What Is Bobby Flay Crepes Recipe?
Bobby Flay Crepes are made with whole milk, all-purpose flour, sugar, coarse salt, large eggs, and melted butter, blended and cooked in a skillet.
🥚 Bobby Flay Crepes Ingredients
- 1 1/2 cups whole milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- 4 large eggs
- 4 tablespoons unsalted butter, melted and cooled
🥞 How To Make Bobby Flay Crepes
- Combine milk, flour, sugar, salt, eggs, and 2 tablespoons of melted butter in a blender, and blend until smooth for 20 seconds.
- Let the batter rest at room temperature for 15 minutes or refrigerate for up to 1 day.
- Heat a 10-inch nonstick skillet over medium heat and lightly brush with melted butter.
- Pour 3-4 tablespoons of batter into the skillet, swirl to cover the bottom, and cook until golden brown, 2-3 minutes.
- Flip the crepe, cook for 1 more minute, then slide it out and repeat with the remaining batter, buttering the skillet as needed.
💭Recipe Tips
- Ensure all ingredients are at room temperature for smoother blending and better texture.
- Use a blender for a consistently smooth batter, or whisk vigorously by hand.
- Let the batter rest to allow the flour to hydrate, resulting in lighter crepes.
🍫 What To Serve With Crepes?
Crepes can be served with fresh fruits, whipped cream, chocolate spread, maple syrup, Pomegranate Sangria, Peach Sangria, Cranberry Chutney, Cranberry Martini, and Red Sangria.
🎚 How To Store Leftovers Crepes?
- In the fridge: Store leftovers crepes in an airtight container for 2 days.
- In the freezer: Layer leftovers crepes with wax paper and freeze in a sealed bag for 1 months.
🥵 How To Reheat Leftovers Crepes?
- In the oven: Heat leftovers crepes for 5 minutes at 350°F in the oven.
- In the microwave: Heat leftovers crepes on high for 20 seconds.
- On the stove: Warm leftovers crepesover medium heat for 1 minute per side.
FAQ’S:
How Do I Prevent The Crepes From Sticking To The Skillet?
Use a nonstick skillet and lightly brush it with melted butter before adding the batter. Ensure the skillet is properly heated to medium temperature.
How Do I Avoid Lumps In The Crepe Batter?
Blend the milk, flour, sugar, salt, eggs, and melted butter in a blender for 20 seconds until smooth. If mixing by hand, whisk thoroughly until there are no lumps.
How Do I Keep Crepes Soft?
Stack the crepes directly on top of each other as you cook them, and cover them with a clean towel or lid to retain moisture and keep them soft.
How Do I Know If My Crepe Batter Is Too Thick?
The crepe batter should be smooth and slightly runny. If it’s too thick, add a little more milk and blend or whisk again until it reaches the desired consistency.
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Bobby Flay Crepes Nutrition Facts
- Calories: 106
- Total Fat: 5.3g
- Saturated Fat: 2.9g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 1.5g
- Cholesterol: 66mg
- Sodium: 117mg
- Total Carbohydrates: 10g
- Dietary Fiber: 0.3g
- Sugars: 0.1g
- Protein: 3.8g
- Calcium: 32mg
- Iron: 0.4mg
- Potassium: 61.6mg
Bobby Flay Crepes
Description
Bobby Flay Crepes combines simple ingredients: whole milk, all-purpose flour, sugar, coarse salt, large eggs, and melted unsalted butter. This recipe takes 30 minutes to prepare and cook, yielding 4 servings.
Ingredients
Instructions
- Combine milk, flour, sugar, salt, eggs, and 2 tablespoons of melted butter in a blender, and blend until smooth for 20 seconds.
- Let the batter rest at room temperature for 15 minutes or refrigerate for up to 1 day.
- Heat a 10-inch nonstick skillet over medium heat and lightly brush with melted butter.
- Pour 3-4 tablespoons of batter into the skillet, swirl to cover the bottom, and cook until golden brown, 2-3 minutes.
- Flip the crepe, cook for 1 more minute, then slide it out and repeat with the remaining batter, buttering the skillet as needed.
Notes
- Ensure all ingredients are at room temperature for smoother blending and better texture.
Use a blender for a consistently smooth batter, or whisk vigorously by hand.
Let the batter rest to allow the flour to hydrate, resulting in lighter crepes.