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Crepe recipe

Anyone have an outstanding crepe recipe?

What shall I do with the crepes when they are made?

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  1. I don't think there many variations in the basic crepe batter - eggs, flour, milk, pinch of salt.

    No sugar if using a savory filling, a bit of sugar for sweet. And buckwheat flour is used for savory Breton crepes.

    You can also make a crepe like bread with chickpea flour. In southern France and Italy these are flavored with olive oil and blackpepper.

    1. My favorite way to enjoy crepes is to bring them to the table with butter and loads of lemon wedges. Powdered sugar optional. Couldn't be any easier and it's absolutely delicious.

      5 Replies
        1. re: Mistral

          I'm sure it would be nice but I don't have one and make them fairly often. I just use a smallish non-stick skillet. Let us know what you do!

          1. re: bon oeuf

            Thanks for the info! Odd but I have never made these..

          2. re: Mistral

            I certainly like my French carbon steel crepe pan. The low edges make it easy to slide a spatula under to turn them. I like to use a long narrow offset spatula. But I have made them in other pans.

            Professionals use dedicated crepe griddles, and spread the batter with a little T shaped stick.

            1. re: paulj

              I agree with the carbon steel pan and the offset spatula. You can get a carbon steel crepe pan for about $ 25.00. Seasoning takes about 20 minutes.

        2. mmmm crepes!!!

          I just put tons of sugar on mine. There's something so good about the somewhat crunchy sugar granuales, and the melted sugar dripping off the crepes!

          I've got a recipe at home... i'll try to rememeber to login when i get home and post it.

          I don't use a crepe pan... i just pour a few drops in a non-stick pan, swirl the pan around to make it really thin and there you go! After a few seconds the edges brown and you can almost flip them with just your hands. (that's what i do anyway)...

          I wonder though - can you make crepes in a stainless steel pan?

          2 Replies
          1. re: rchlst

            Yes you can, child. Nonsticks weren't invented during my youth, and mom made them every Sunday in a stainless pan. I think she didn't use the cast iron one because it was permeated with bacon flavor from decades of bacon and egg breakfasts.

            1. re: rchlst

              Just made my first batch of crepes ever, and our little 8-inch stainless steel skillet (All-Clad) worked brilliantly. Swirled a little dab of butter around before making the first crepe, and never needed any more.

            2. I like the blender crepe recipe-- you can find it on cooks.com
              I think the most important part is letting the batter rest in the fridge for 2-4 hours

              Do you want sweet or savory?

              2 Replies
              1. re: madisoneats

                Found that recipe. Looks good!

                I see you can use crepes for Cannelloni.

                What else can we do with them? How about apple and cream??

                1. re: Mistral

                  Anything you want, as long as it's not too liquid. Bananas heated with apricot jam or brown sugar are nice, with whipped cream and/or caramel on top. Any cooked fruit, really, or preserves. For savory purposes, the same fillings as omelets. Creamed chicken and seafood newburg are classics. Ratatouille with cheese. Creamed anything...chipped beef, chicken livers, stroganoff.....

              2. I usually make crepes using plain seltzer water instead of milk. I've seen some recipes using beer as the leavener. Savory crepes are great for lunch or brunch or a potluck dish. Add cooked, chopped, squeezed spinach to the batter and fill with shrimp or crab salad. Curry crepes filled with creamy chicken and peas or cauliflower and spinach. Chive crepes with a smoked salmon cream (for these you might want to fold the crepe in half, make a cone shape, and pipe in the filling).

                You can do the quarter fold for individual plating, or roll, put in a casserole dish, sauce a little more on top, heat in the oven.

                3 Replies
                1. re: nemo

                  I also do the quarter fold with extra sauce-- it just looks nicer! (unless it's for the kids who insist on the jelly roll look)

                  1. re: madisoneats

                    I read someplace that in France, folding is for sweet crepes, and rolling for savory fillings.

                    1. re: paulj

                      That wasn't my experience. At restaurants and creperies in France, both savory (which are always buckwheat) and sweet were folded. Didn't see any rolled.