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Pancake Day: French Pancakes Recipe (Crêpes)
Tuesday 21st February 2012 | Osh
Crepes are French pancakes that came to America with English settlers. Over the years, thin crepes lost out to the thicker pancakes we know today. In the 1930’s, the French reintroduced the United States to crepes, mainly through the famous dessert, crepes Suzette. Crepe recipes are popular in Europe and America and are simple, classic and versatile.
French crepes are not hard to make. Mix up the thin batter for about 30 minutes ahead of cooking so that the flour can absorb all of the liquid. Use a 7½ inch crepe pan or skillet. New pans need to be seasoned with oil and wiped. After that, don’t wash your crepe pan after using it. Just wipe it clean with a paper towel.
This basic crepe recipe can be used in many ways. For main dishes, omit sugar and increase salt to ½ teaspoon. The crepe recipe makes 12 pan- size crepes.
For this crepe recipe you will need:
½ cup all purpose flour
½ cup milk
¼ cup lukewarm water
2 large eggs
2 tablespoons of melted, unsalted butter
1½ tablespoons of sugar
pinch of salt
Use a blender or food processor to combine all the ingredients. Alternately, mix the wet ingredients with a whisk, then slowly add the dry ingredients, mixing well. Pour batter into a container and let it sit for at least 10 minutes. Stir the batter before cooking.
Oil the skillet for each crepe, using the end of a stick of butter rubbed over the surface. Use a cup or ladle to pour 2 to 3 tablespoons of batter into the pan. Lift, tilt and rotate the skillet so that the batter coats the pan evenly. Cook on one side until the edges set and the surface bubbles (about 2 minutes). Use a spatula to loosen the edges and turn the crepe. Finish cooking so that the second side is lightly browned. When the crepe is done put it aside and make another one until all crepes are cooked. You should oil the pan after each one or two pancakes you make.
Crepes can be used right away or wrapped in plastic wrap and refrigerated or frozen for up to a month.
Crepes can be served for breakfast, as a main dish or as dessert. Filling and sauce combinations are endless.
Crepes for breakfast
Here are a few ideas for breakfast crepe recipes:
- Fill crepes with scrambled eggs, bacon bits and cheese. Top with salsa.
- Serve breakfast crepes filled with cream cheese and jam, topped with fresh fruit and cream.
- Fill crepes with chopped apple cooked with cinnamon, brown sugar and butter. This way crepes can double as a breakfast or dessert crepe recipe with cream or ice cream.
Crepes as an entrée
- Crepes can be filled with seafood or chicken, bound with a cream or cheese sauce.
- Spinach and white sauce results in Crepes Florentine.
Crepes as desserts
Crepes shine when served as desserts.
- Fill crepes with ice cream and top with chocolate sauce, whipped cream and nuts.
- Make a filling from cream cheese and jam, topped with fresh fruit or powdered sugar.
These are just a few ideas of what to do with crepes. Crepes are a versatile way to add to your recipe repertoire and impress your guests. Enjoy!
