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Posts tagged ‘crepes’

The Versatile Crepe


Does anyone remember Magic Pan Creperie? I don’t know if they are still around but it was always one of my favorite places to eat. Crepes are such a wonderful food you can have them at any meal, they can be a lovely breakfast either sweet or savory and make an amazing dessert, think Crepe Suzette. They are light and paper thin pancakes, more egg than flour, a very runny batter swirled in a crepe pan. They take only minutes to cook and are so delicious. I have used this recipe for many years, it’s from Julia Child and it never fails to produce a perfect crepe.

Fill with ricotta or farmers cheese and serve with a mound of berries, they are delicious served as shown in my photo at the top of the page, very simple, folded, topped with blackberries macerated in orange or tangerine syrup and a squeeze of orange or tangerine juice and dust with some confectioners sugar, or a savory breakfast crepe can be filled with scrambled eggs, chives, cheese  and if you like bacon. ham or sausage. A dinner crepe can be filled with meat or vegetables or make manicotti . For dessert you can serve Crepe Suzette or simply fill with vanilla ice cream and add roasted apples or pears. The possibilities are endless, and it’s all good.

I am bringing the manicotti to Fiesta Friday #114,  steadfast Angie has this party every week without fail and this week her co host, yep co host this week is the lovely Jhuls @ The Not So Creative Cook 

I am also bringing Mr. Percy I hope it’s a pet friendly party, maybe there will be some other dogs for Percy to play with and I got him an assortment of bow ties just for the occasion. Which one should Percy wear to the party, they are all so festive. Percy is part of a pug pack on Instagram and you will see many of the pugs wearing these adorable bow ties. I got these ties from Mollys Pawtique in case anyone wants a super cute bow tie for their fur kid.



Makes 10 8 inch crepes

1 cup all purpose flour

2/3 cup cold milk

2/3 cup cold water

3 large eggs

1/4 tsp salt

3 tbs melted unsalted butter

Put all ingredients in a blender and blend until it’s all combined and there is no trace of lumps or flour. Refrigerate at least 1/2 hour or more before making the crepes.

Heat your pan (I recommend non stick)  until drops of water dance on the surface. Brush pan with butter and pour approximatly 3 or 4 tbs of batter into the pan swirling the pan in all directions until the bottom is covered. Cook  on medium high until the edges start to come away from the sides of the pan, gently flip with spatula the crepe will be lightly browned, let the other side brown, stack on rack with parchment in between each crepe. If serving immediately you can keep them in the oven with the temperature on warm. They freeze beautifully as well separated by parchment and place in zip lock bag.




Makes 4

1-1 1/2 cup whole milk ricotta

1 egg lightly beaten

small handfull Italian flat leaf parsley chopped

1/4 cup grated parmesan or romano cheese, plus more to sprinkle on top

salt and pepper

your favorite marinara sauce

Coat the bottom of a baking dish with some of the marinara. Place a crepe on work surface and add a few tbs of the ricotta filling, roll the crepe and place seam side down in baking dish. Spoon more of the marinara on top of the manicotti and sprinkle with some grated cheese. Bake in 350 degree oven for approximately 20-30 minutes. Serve immediately with some more sauce and grated cheese.



A Guest Post, Light French Crepes


Crepes Suzette courtesy Elsa La Pintade Aixouse

Crepes Suzette courtesy Elsa La Pintade Aixouse

This beautiful recipe comes all the way from France from the beautiful Elsa of La Pintade Aixoise.  Now anyone who has read my blog on a fairly consistent basis knows I am a big fan of Julia child. I have used her recipe for crepes for much longer than I care to admit and it’s perfect, I love it, but I am always excited to try a new recipe especially one that is “light. Elsa’s crepes contain no butter in the batter and I was skeptical but you know what, it really produces a wonderfully light crepe. Who knew. I always trust the French when it comes to the culinary arts, they know their stuff.  This post was actually supposed to be a part of my basics series a few months ago but Elsa had a baby and was away from blogging for a while.  I am so happy she is back and posting again. I do love her blog, there are several fantastic blogs that I follow from France and they are all amazing. Look at her post for the classic Crepe Suzette or her gorgeous Macaron or her Apple Cardamom Tarts

I had to try her recipe and it was easy to make and the crepes are perfect. Be sure to let your batter sit in the refrigerator for at least an hour. Have melted butter and brush ready to brush onto your crepe pan and make sure the pan is hot enough before adding the batter and swirl and swirl so that you have a thin coating on the entire pan. It’s really easy and crepes are always impressive and I love that they can be breakfast or an elegant dinner or dessert. The recipe makes a lot of crepes, I like to freeze them with a sheet of parchment in between each crepe and slipped into a ziplock bag.  Remove what you need let come to room temperature and heat in the oven or quickly in a fry pan.

Breakfast crepes

Breakfast crepes

Light french crêpes

Unlike pancakes, the french crêpes are very thin. The light can be seen through.
For 20 items of 8 inches diameter :

Pastry flour: 8.8 ounce
Salt: 2 pinch
Eggs: 4 large
Half fat milk: 2 US cups
A flavor of your choice:
1tsp of rhum or triple sec (orange alcool),
1tsp of orange flower water,
1 packet of vanilla sugar,
a grated citrus peel…
Butter or shortening for cooking

Pour pastry flour and salt in a bowl. Dig a well and put eggs into it.
Stir with a whisk. Keep carefully stirring in the center of the bowl, flour and eggs will stir together and lumps will be avoided.

Add 1/3 milk and the flavor of your choice, keep stirring at the center. Then add little by little the rest of the milk till the batter be completely homogeneous.
Whisk firmly two or three time perfectly scrubbing the edges of the bowl.Let the batter rest during an hour before cooking.

Stir the batter.
In a hot 8 inches diameter frying pan, let melt a 1/2 tsp of butter and drop the excendent with absorbing paper. Stir on the frying pan a 1/4 cup of the batter.
Turn quickly the frying pan to spread the batter very thinly all over it.
When edges of the crêpe get golden and move away from the frying pan, flip the crêpe with a wooden spatula and get the other side golden.