GORDON RAMSAY RECIPES INGREDIENTS: gordon ramsay crepe recipe

Ingredients:

1 cup Gluten Free all purpose-Cup 4 Cup flour

2 eggs

3/4 cup milk

1 cup water

2 Tablespoons melted butter

pinch salt

Directions:
Whisk all the above together. Heat a lightly buttered crepe pan over medium high heat. Scoop the batter on using a drop more than a 1/4 cup for each crepe. Tilt the pan to even and thin it out and cook about 2-3 minutes on each side. Remove to a plate. Top with 2 tablespoons nutella, sliced bananas, strawberries and whipped cream and fold in half. Top with more cream and berries! Dig in! Makes about 6-8 crepes.

****This recipe will work with regular flour too but ad the water slowly as you may not need a full cup!

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My dad stopped in for a visit this weekend, and every time I have him around I make one request. Crepes!

He’s mastered the art of crepe making over the years and has attempted teaching his method to me… and while I am sure that I could make them myself… it’s far more comforting when he makes them.

Among the chatter this morning and trying to decide what to do with the day, I asked if he had ever made a savory crepe.

Generally my dad offers up breakfast and dessert crepes in an array of flavors. My favorite was always strawberry and cream cheese. I have, however, stumbled across a few ideas that he hasn’t tried or thought of though. Savory crepes being one of them.

We made a plan and dashed off to the store.

We wanted something light and savory for lunch, and that’s exactly what we got with these fantastic crepes!

I think we both agreed that they came out near perfectly.

The only thing we said we might do different the next time would be the addition of some sautéed mushrooms to the filling.

Skinny Blue Cheese Dressing
TheSkinnyFork.com

The Skinny:
Servings: 3 • Size: 2 Crepes • Calories: 305.4 • Fat: 9.4 g • Carb: 35.3 g • Fiber: 0.9 g • Protein: 21.6 g • Sugar: 3.9 g • Sodium: 1019.4 mg

Ingredients:
Crepe Batter:
1 Large Egg
3 Large Egg Whites
1/2 C. Fat Free Milk
1/2 C. Heart Healthy Bisquick
1 C. Fresh Baby Spinach, Chopped

Crepe Filling:
1/2 C. Fat Free Mozzarella, Shredded Finely
1/2 C. Reduced Fat Parmesan, Shredded Finely
1 C. Fresh Baby Spinach, Chopped
Salt & Pepper to Taste

Directions:
Toss together the egg, egg whites, milk, and bisquick into a large bowl.

Combine until well blended.

You’ll want to be sure that the most of the lumps from the bisquick are gone.

My dad sometimes will use the back of a spoon to help accomplish this by pressing the lumps out against the sides of the bowl.

Add in the chopped spinach and stir until just combined. Set aside.

You don’t want your batter to turn green! so don’t over-mix the spinach in!

In a small bowl, mix the filling ingredients together. Set aside.

Give a light spray of non-stick cooking spray to a 10″ skillet and heat over medium-high.

Place about 6 tbsp. (1/3 c.) of the batter to the pan. Gently roll the batter around to coat the bottom of the skillet evenly and allow to cook. This won’t take long! The crepe batter will be in the pan for a minute or less to cook through.

Once the batter is nearly cooked, add about 1/4 c. filling.

Fold the edge of the crepe over the filling.

Roll the filling up in the crepe carefully.

Remove from heat and repeat for the remaining crepes.

Serve warm and enjoy!

Chef Gordon Ramsay Recipes

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STRAWBERRY AND NUTELLA BANANA CREPES WITH WHIPPED CREAM

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Skinny Spinach & Cheese Crepes