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Recipes's for Crepe's and filling

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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. Hi,
    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. 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

        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

          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

            Makes sense.

            1. re: sarah galvin

              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

            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. 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:

          http://www.chowhound.com/topics/501821

          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

            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. 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. 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

                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

                  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

                    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. 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

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

                  1. re: sarah galvin

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

                2. 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. 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

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

                      1. re: sarah galvin

                        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. 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

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

                      2. I wanted to do a savory crepe with ham and found this recipe on epicurious this week:
                        http://www.epicurious.com/recipes/foo...

                        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.