Ohh la la! Crepes are delicious and French. Which of course, gives one permission to speak in a horrible (or not so horrible, as the case may be) “Frunch” accent.
Crepes are super easy, relatively healthy, can be made gluten free, and can house just about any filling you would be willing to eat. Crepes can be savory or sweet, can be used as an appetizer, main entree or dessert. They can be gussied up to be “Fancy Nancy”-esque or can be (dare we say it) pedestrian- and eaten as street food.
What’s the recipe you say? Serve some up – you say? Well if you have an immersion blender (or a whisk if not), flour (corn starch for gluten free), water, eggs, and approximately 5 minutes, you can have crepes. (Other ingredients are optional – see below)
Basic Recipe (makes 6-8 crepes):
- 3 large eggs
- 1 cup of water
- 1 cup of flour (or substitute cornstarch, if you would like)
- 1/2 teaspoon salt (optional)
- 1 teaspoon – 1 tablespoon sugar (optional)
- Blend all 3 ingredients together. Add salt and sugar, if using and blend. The amount of sugar depends on whether or not you are making sweet (more sugar) or savory (less) crepes. The salt and sugar enhance the flavor of the crepe – so I typically add them. (Most recipes say to “rest” the batter to prevent bubbles. If you have an extra hour – go ahead and rest your batter, otherwise, I just start making the crepes right away).
- Heat up a saute pan – if it’s nonstick you do not even need to add a cooking spray -however, to hedge your bets, you can spray the pan. The size of the saute pan will determine the size of your crepes – the smaller the pan – the smaller the crepes.
- Pour approximately 1/4 cup of the batter (or as much or as little as you need to cover the bottom of the pan in a thin coat). Turn the heat down to medium and cook until the edges of the crepe pull away from the sides. The crepe should look dry.
- Briefly flip the crepe- so that the other side touches the heat, but should not brown.
- Take the crepe out of the saute pan (you can use your fingers if you dare – or a spatula, or a quick flick of the wrist) and start your stack!
- Make as many crepes as you have batter. This recipe doubles and triples nicely.
- After you make all of your crepes, if you would like a warm crepe- add your chosen filling to the crepe and roll your crepe like a burrito or fold in half and then half again so it looks like an open fan and then pop back into the saute pan on medium heat to warm or melt your filling.
Additional ingredients (to be added prior to blending):
- 1 teaspoon dried herbs (or 1 tablespoon fresh)
- 1 tablespoon thawed frozen spinach (will turn your crepe greenish- I’ve added beet juice to crepes- but it made the crepe an unappetizing bologna color)
- Substitute coconut milk for the water, or fruit juice (if fruit juice – if it’s colored fruit juice your crepes will turn color as well -which might make for a exciting presentation)
- Nutella (yum!)
- Your favorite Jam
- Bananas and chocolate chips
- Chicken with a wine mushroom sauce (crepes are a great way to use up leftovers -extra meat or chicken? Add a wine sauce and you’re in for a tasty meal)
- Ice cream
- Green onions, chives, or strips of orange peel (blanched) to tie the crepe if you would like to make a crepe purse (pictured)
- Sprinkle powdered sugar on top
- Drizzle Chocolate sauce or caramel sauce or any sauce on top
- Sprigs of mint or parsley
Bracha Shor is owner of Sweet and Good Catering and can be reached at [email protected] – where she will very enthusiastically respond to any query.
My mother in law makes puts her chicken and a little vegetables from her soup into crepes. They freeze really well if you heat them up well. Put a mushroom sauce on top and you’re all set!