Crepes are delicate, yet versatile vessels that can be transformed into a light meal or delicious dessert. Typically made from common household ingredients the final outcome is anything but common. Think decadent chocolate or cream-filled crepes after a romantic dinner for two, or a delightful brunch crepe option made with ham, potatoes, and onions. Sweet or savory, you can’t miss with a presentation of fluffy, filled crepes.
With the help of Escoffier Chef Instructor Stefanie Bishop, learn how to make crepes and discover some of the best fillings for this scrumptious French delight.
How to Make Crepes
Ingredients
Yield: 4 Servings
- 250g All Purpose Flour
- 31g Sugar
- 8g Salt
- 188g Eggs
- 500g Whole Milk
- 50g Oil or Clarified Butter
Method
- Sift the flour, sugar, and salt into a bowl.
- Add the eggs and just enough of the milk to make a soft paste with the flour, mix until lump free.
- Slowly add the rest of the milk and oil. The batter should be the consistency of heavy cream. If it is too thick, thin batter with a little water. If it’s lumpy, strain it.
- Let the batter rest for at least 2 hours or overnight.
- Brush a 6-8” non stick pan lightly with oil or butter and heat over medium until hot.
- Remove from the heat and pour in 3-4 tbsp. of batter and quickly swirl the pan to cover the bottom with a thin layer of batter.
- Return to the heat for about 1-1.5 minutes until the bottom is lightly browned.
- Flip crepe and brown on the other side.
Fillings for Crepes
- Nutella
- Fruit – Berries, Bananas, Apples, Citrus
- Chantilly Cream
- Pastry Cream
- Butter and Brown Sugar
- Caramel
- Chocolate Ganache
- Cheese – Goat and Ricotta (Sweet or Savory)
- Vegetables – Asparagus, Tomatoes, Peas, Potatoes, Mushrooms
Herbs - Jams and Nut Butters
Crepes are best enjoyed as soon as they are made and can be filled with an assortment of fillings, from sweet to savory. You can take a trip to the grocery store and see what is local and seasonal to incorporate into a filling.
The unused crepes can be stored in the refrigerator and wrapped for a few days. The unused batter can be stored for up to three days in the refrigerator and baked when needed using the cooking instructions above.
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