Crepes are delicate, yet versatile vessels that can be transformed into a light meal or delicious dessert. Typically made from common household ingredients the final outcome is anything but common. Think decadent chocolate or cream-filled crepes after a romantic dinner for two, or a delightful brunch crepe option made with ham, potatoes, and onions. Sweet or savory, you can’t miss with a presentation of fluffy, filled crepes.
With the help of Escoffier Chef Instructor Stefanie Bishop-Schmidt, learn how to make crepes and discover some of the best fillings for this scrumptious French delight.
How to Make Crepes
Ingredients
Yield: 4 Servings
- 250g All Purpose Flour
- 31g Sugar
- 8g Salt
- 188g Eggs
- 500g Whole Milk
- 50g Oil or Clarified Butter
Method
- Sift the flour, sugar, and salt into a bowl.
- Add the eggs and just enough of the milk to make a soft paste with the flour, mix until lump free.
- Slowly add the rest of the milk and oil. The batter should be the consistency of heavy cream. If it is too thick, thin batter with a little water. If it’s lumpy, strain it.
- Let the batter rest for at least 2 hours or overnight.
- Brush a 6-8” non stick pan lightly with oil or butter and heat over medium until hot.
- Remove from the heat and pour in 3-4 tbsp. of batter and quickly swirl the pan to cover the bottom with a thin layer of batter.
- Return to the heat for about 1-1.5 minutes until the bottom is lightly browned.
- Flip crepe and brown on the other side.
Fillings for Crepes
- Nutella
- Fruit – Berries, Bananas, Apples, Citrus
- Chantilly Cream
- Pastry Cream
- Butter and Brown Sugar
- Caramel
- Chocolate Ganache
- Cheese – Goat and Ricotta (Sweet or Savory)
- Vegetables – Asparagus, Tomatoes, Peas, Potatoes, Mushrooms
Herbs - Jams and Nut Butters
Crepes are best enjoyed as soon as they are made and can be filled with an assortment of fillings, from sweet to savory. You can take a trip to the grocery store and see what is local and seasonal to incorporate into a filling.
The unused crepes can be stored in the refrigerator and wrapped for a few days. The unused batter can be stored for up to three days in the refrigerator and baked when needed using the cooking instructions above.
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