In Brittany, crepes are traditionally served with cider. They can be sweet or savory. The ones that are sweet are generally made from wheat flour, and the other lot can be made from wheat flour or buckwheat flour.
Making crepes is easy. The best thing is that, it is made with ingredients readily available at home. Here is a very simple recipe for making crepes.
Basic Crepe Recipe
This a a simple to make plain crepe, open to be complimented with any filling or topping.
- 1 cup wheat flour/all-purpose flour
- 2 eggs ½ cup milk
- ¼ teaspoon salt
- ½ cup water
- 2 tablespoons butter (melted)
- In a blender, add the flour, milk, salt, water and butter. Crack the eggs in a separate bowl and add them to the blender. Blend them into a smooth batter.
- Pour the batter in a large bowl and cover it. Let it rest in the refrigerator for at least an hour to up to a day.
- Heat a 9" flat pan slightly greased with butter. When hot, pour ¼ cup of batter into the pan, and swirl the pan so that the batter is uniformly and thinly spread all around the pan.
- Cook it for 2 minutes. When the bottom turns golden brown, flip it over with a spatula and cook the other side for about a minute.
- Place it on a plate and continue the same with rest of the batter. You can stack the crepes with squares of wax paper in between.
- Serve warm with the filling of your choice.
- If you are making this crepe for a savory filling, you can substitute the all-purpose flour with buckwheat flour.
- If you are making a sweet crepe, you can also add a tablespoon of sugar and vanilla extract to the batter.
- You can even make crepe batter out of ready-to-use pancake mix. The only difference between pancake batter and crepe batter is that crepe batter is thinner. Ideally, crepe batter should be smooth and thin but not watery.
- Instead of a blender, you can also whisk the ingredients using a hand blender or a manual whisk. Just check that there are no lumps. If needed, sieve the batter before using.
- Don't panic if your first crepe doesn't come out perfect. With practice, you'll get a hang of it.
Now that you've learnt to make crepes, let's make some savory and sweet fillings for it.
- 4 crepes
- 2 tablespoons butter
- 4 oz. mushrooms
- 1 tablespoon cream
- 4 oz. gruyere cheese, grated
- 3 oz. ham, chopped
- Preheat the oven to 350ºF. Heat the butter in a frying pan, add the mushrooms and sautè for a couple of minutes.
- Make sure that the liquid from the mushrooms evaporates. Add the cream, cheese and ham and stir. Season with salt and pepper.
- Lay a crepe on the work surface. Fill the crepe with ¼th of the filling and fold it in quarters. Do the same with the rest of the crepes. Place them on a baking sheet and then bake for 5 minutes. Serve immediately.
- 4 crepes
- ½ cup thinly sliced shallots
- 15 oz. fresh baby spinach leaves
- 1 cup cherry tomatoes, halved Salt and pepper to taste
- 3 oz. feta cheese, cut into small cubes
- 3 oz. cheese
- 2 teaspoon olive oil
- Heat oil in a large pan over medium heat. Add shallots and sautè for 2 minutes.
- Add spinach and sautè till they are wilted. Add the tomatoes and heat till the tomatoes are soft.
- Add the feta cheese cubes and stir.
- Season with salt and pepper to taste. Set aside.
- Place a crepe on the working board. Spoon ¼th of the mixture in the center of the crepe. Top it up with grated cheese and fold the sides over the filling.
- Bake it in a preheated oven at 350ºF for 5 minutes. Serve immediately.
Creamy Strawberry Crepes
This filling makes for a perfect dessert. Thin crepes, creamy filling with fresh strawberries, drizzled with chocolate sauce, makes for a decadent dessert.
- 4 crepes
- 2 oz. cream cheese
- ¼ cup whipped cream
- 4 tablespoons confectioner's sugar
- A few drops of lemon juice
- ½ teaspoon vanilla extract, optional
- 1 cup of sliced strawberries, sliced, divided
- In a bowl, beat the cream cheese, sugar, lemon juice and vanilla, until smooth. Fold in the whipped cream and half of the sliced strawberries.
- Place the crepe on a plate and spoon ¼th of the mixture on to it. Fold it. Do the same with the rest of the crepes.
- Garnish with the remaining berries. Drizzle chocolate sauce and serve immediately.
Crepes with Ricotta Cheese and Blueberry Sauce
Here is another recipe for a sweet filling. The blueberry sauce, paired with ricotta filled crepes, is so delicious that you will polish off the plate!
- 4 crepes
- ½ cup ricotta cheese
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ½ cup blueberries
- 1 teaspoon lemon juice
- 2 tablespoons sugar
- In a pan, add the blueberries, sugar and lemon juice. Heat it over medium heat, till the blueberries leave out their juices and are soft and mushy. Set aside.
- In another bowl, add the ricotta cheese, sugar and vanilla and mash it till smooth.
- To assemble, place the crepe on a plate and put ¼th of the ricotta filling in the center. Fold it and drizzle it with the blueberry sauce. Repeat the same with all the crepes and serve immediately.