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Recipes's for Crepe's and filling

Analisas mom Mar 25, 2008 06:06 AM

I just got back from Paris and we loved eating the crepe's on the street. Doesa anyone have any great recipes for crepes.

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  1. sarah galvin RE: Analisas mom Mar 25, 2008 01:07 PM

    I posted the same question just a few days ago. Check out http://www.chowhound.com/topics/501145 There weren't a lot of responses - not a huge interest in crepes, I guess.

    1. c
      charlesbois RE: Analisas mom Mar 25, 2008 01:23 PM

      Beware of any recipe that does not tell you to refrigerate the batter overnight. That is one set-in-stone rule of crepe batter.

      As for the fillings, the sky is the limit. Sweet or savory? Use your imagination.

      the family I stayed with in Brittany (arguably the birthplace of crepes) served them sprinkled with granulated sugar only. A whole meal of sugary crepes, washed down with alcoholic cider. Parfait!

      5 Replies
      1. re: charlesbois
        Ruth Lafler RE: charlesbois Mar 27, 2008 12:32 PM

        Set in stone? I've made crepes on the spur of the moment many times, and you certainly can do it with freshly made batter. I don't know if there's a qualitative difference, but it's not absolutely necessary to refrigerate the batter.

        1. re: Ruth Lafler
          Nettie RE: Ruth Lafler Mar 27, 2008 05:31 PM

          My understanding is that the rest period is to relax the gluten--if you don't do it your crepes will be tougher.

          1. re: Nettie
            sarah galvin RE: Nettie Mar 27, 2008 05:32 PM

            Makes sense.

            1. re: sarah galvin
              Nettie RE: sarah galvin Mar 27, 2008 08:07 PM

              OK, now I'm home and can consult Harold McGee's _On Food and Cooking_: "Their delicacy comes from their thinness. The batter is carefully mixed to minimize gluten formation, allowed to stand for an hour or more to allow the proteins and damaged starch to absorb water and air bubbles to rise and escape, and cooked for just a couple of minutes per side."

          2. re: Ruth Lafler
            emilief RE: Ruth Lafler Mar 28, 2008 08:48 AM

            Years ago I had an au pair from France living at our house for a year. She and her friends from France made crepes at our house constantly and taught me to make them. They never made the batter ahead of time and neither do I. They always turn out great. I think sometimes people make things more difficult than they are.

        2. k
          karykat RE: Analisas mom Mar 25, 2008 01:52 PM

          We've all been thinking along the same lines. Here are some great responses I got to an inquiry a couple days ago about dessert crepe fillings:


          Also look for the responses to my post a bit ago entitled "Inadvertent good dessert discovery" for more great thoughts.

          I used the epicurious recipe for "Easy Crepes" and it was easy. You do need to make the batter in advance, as noted by charlesbois. There are many crepes recipes but this one worked fine for me.

          1 Reply
          1. re: karykat
            Analisas mom RE: karykat Mar 25, 2008 01:59 PM

            ok so I got creative, I am going with smoked duck organic sharp white cheddar I made my crepes with some blue corn meal and I did a smoked chipole cream sauce. Then I will do a basic Brie with prosciutto and avacado for the kids.

          2. s
            Stuffed Monkey RE: Analisas mom Mar 25, 2008 01:59 PM

            For fillings nothing beats Nutella straight out of the jar, though raspberry jam is good too. I grew up eating jam filled crepes that my father made for weekend breakfasts. We call them rolly-rollies as he rolled them up like cigars.

            1. a
              Analisas mom RE: Analisas mom Mar 26, 2008 01:41 PM

              just wanted to let you crepe fans know I used the recipe for the crepe from the French Laundry cook book except I left out the chives anyway it was the best crepe I have ever tasted. Great recipe.

              3 Replies
              1. re: Analisas mom
                karykat RE: Analisas mom Mar 26, 2008 01:50 PM

                How involved is that one? I have the book tucked away somewhere in storage and maybe I should pull it out now that I am on a crepes kick. I expect it might be a little different from the recipe for "Easy Crepes" that I made in a blender!

                1. re: karykat
                  Analisas mom RE: karykat Mar 26, 2008 01:58 PM

                  It's really easy just flour milk butter eggs then I cchilled it for about 3 hours It was really smooth and delish

                  1. re: Analisas mom
                    upstate girl RE: Analisas mom Mar 26, 2008 02:23 PM

                    A couple good recipes in the New Vegetarian Cookbook for crepe filling including one for potatoes and mushrooms. The consistency is very smooth. After making them at a crepe party, I had 2 requests for the recipe from other people at the party. I'm sure the cookbook is available at the library or the recipe may be found online.

                    Greens are also good in savory crepes.

                    I feel like anything goes for dessert crepes, I didn't look at the other posts but I love strawberries and chocolate, pears and brie, nutella and banana, and believe it or not, ice cream is delicious in a crepe.

              2. kimchee RE: Analisas mom Mar 26, 2008 07:31 PM

                sautee some sliced mushrooms, sliced shallots, garlic (& herbs if you have some on hand) in a little butter or olive oil. shred gruyere cheese onto your crepe & top with spinach, then add the hot sauteed mushroom mixture on top & fold over. wait a minute or two to heat cheese & spinach leaves & voila! my favorite crepe :)

                2 Replies
                1. re: kimchee
                  sarah galvin RE: kimchee Mar 26, 2008 08:32 PM

                  Num. Love the flavours. So all goes inside. Do you use any sauce?

                  1. re: sarah galvin
                    kimchee RE: sarah galvin Mar 27, 2008 08:41 PM

                    no sauce. also, cave aged gruyere is the best.

                2. toodie jane RE: Analisas mom Mar 27, 2008 10:00 AM

                  try a ricotta/onion/egg filling seasoned with Mediterranean herbs. Nap with a red sauce or Mornay. Great supper dish.

                  I agree the sugar crepe is pretty iconical. u-m-m-m.

                  1. w
                    wellfedred RE: Analisas mom Mar 27, 2008 06:07 PM

                    Somewhat veering from the main subject...but had a 19-layer crepe cake last week at a restaurant....oh, it was heaven

                    2 Replies
                    1. re: wellfedred
                      sarah galvin RE: wellfedred Mar 27, 2008 06:13 PM

                      What was the filling/flavour? How high was it? How was it presented?

                      1. re: sarah galvin
                        wellfedred RE: sarah galvin Mar 29, 2008 01:14 PM

                        It had just a classic custard cream filling, was about 5 or 6 inches high and was a wedge cut like out of a big cake with just a little whipped cream on the side. It was wonderful.

                    2. MeffaBabe RE: Analisas mom Mar 28, 2008 04:45 AM

                      I fill mine with the ricotta/mozzarella filling I make for my lasagna and serve them as manicotti. You will never make lasagna again after trying these. Make your fav marinara sauce a great wedge of Romano cheese and some crusty bread and I am in heaven!

                      1 Reply
                      1. re: MeffaBabe
                        toodie jane RE: MeffaBabe Mar 28, 2008 09:05 AM

                        I do the same but roll them as blintz shapes, and brown in butter, then sauce them. Fun presentation.

                      2. azhotdish RE: Analisas mom May 1, 2008 12:38 AM

                        I wanted to do a savory crepe with ham and found this recipe on epicurious this week:

                        The cornmeal made it unexpected and the flavors were really nice (the pepper jelly is a must). Left the batter on the counter for 30 mins as suggested and stirred before each and had no problems rolling and filling these crepes. A good brunch dish.

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