Les Crepes

jennontheisland · Feb 24, 2011

Apparently most recipes for these are complicated? I've always made them with just eggs, milk, and flour, and a whisk.

I started off with a 1:1:1 (one egg, one cup milk, one cup flour) ratio, but I've gradually made adjustments over the years to get them lighter, flatter, and faster cooking.

Have you ever made them? What recipe do you use?

Here's mine:
http://www.authorskitchen.com/blog/2011/2/22/no-really-i-can-cook-urban-homestead-style.html

kikazaru · Feb 24, 2011

Somewhere in my house (or maybe my mother's garage) I have an electric crepe maker which I used to use ALL the time (it was the 80's and it was the "in" dessert!). It's like a teflon coated convex frying pan which is actually dipped into the batter, and then the crepe just falls off when it's is done), but I don't have the room to store extraneous gadgets, so I haven't made crepes in years.

The recipe that I did most often involved making a type of sabayon sauce with Grand Marnier, which was then cooled and lightened with some whipped cream. I'd slice some strawberries, toss them in sugar and a bit more Grand Marnier, stuff and roll some crepes with the berries and then drizzle the sabayon/whipped cream sauce on top - YUM!

I used to also make a version of my favourite from a restaurant in Wpg called "The Garden Crepery" which were crepes stuffed with bananas, whipped cream, chocolate and toasted almonds. These were wonderful.

jennontheisland · Feb 24, 2011

I've heard of those crepe makers! Never seen one though.

And um, Wpg?? I'm trapped there right now, but Cora's seems to be the place for crepes. She's got a banana and Nutella giant one; it must be 20 inches across when they take it off the grill.

Haggis · Feb 24, 2011

I have a crepe pan I bought just so I could occasionally make cheese blintzes. But when I went to France, they had these small stands where they made these huge blintzes in a special crepe machine. All they did was squeeze a lemon on them and sprinkle on some sugar. My Dog they were awesome. So, yes, I make those too now. I've also used them for crepes Suzette.

I've always used the recipe I first found in Joy of Cooking, but I've amended it to include Alton Brown's warning to first let the batter sit 24 hours or at least overnight to get the bubbles out of it. I think it makes a difference.

jennontheisland · Feb 24, 2011

24 hours is way too much time for me to think ahead.

I kinda like the bubbles in there. It gives them a lacy, doily-like look, particularly if you let them brown a bit.

Haggis · Feb 24, 2011

I hear you. But the more solid crepe makes a more stable container--important if you're stuffing things into it. Maybe less important if you're not.

jennontheisland · Feb 24, 2011

Okay, I see the point of that. Some of the raspberry filling started oozing out of the little bubble pores when I folded them. And I was only spreading stuff onto them and folding them in quarters. You can kinda see it in one of the pics, actually.

Haggis · Feb 24, 2011

That actually might be pretty. I'm thinking more like if you were making blintzes or some kind of stuffed, savory crepe. A fold-over sweet dessert crepe? Not much problem there, I would think.

kikazaru · Feb 24, 2011

jennontheisland said:
I've heard of those crepe makers! Never seen one though.

And um, Wpg?? I'm trapped there right now, but Cora's seems to be the place for crepes. She's got a banana and Nutella giant one; it must be 20 inches across when they take it off the grill.

I live about 200 kilometers from Wpg now, but I went to school there for about 5 years, but I haven't been to Cora's. The Crepery was on Broadway, not to far from the Legislative building.

Bloody cold today - a good day to be in the kitchen.

jennontheisland · Feb 25, 2011

kikazaru said:
I live about 200 kilometers from Wpg now, but I went to school there for about 5 years, but I haven't been to Cora's. The Crepery was on Broadway, not to far from the Legislative building.

Bloody cold today - a good day to be in the kitchen.

WTF? There are people here??

And yeah, inside of my windows are frosted from the condensation. I made Ash-e-anar, a spicy Persian soup. Just the right thing for -29.

Sarita · Feb 26, 2011

jennontheisland said:
Have you ever made them? What recipe do you use?

I've been using Celina's recipe ever since she shared it with me:

http://absolutewrite.com/forums/showthread.php?t=104068

It's fantastic, the leftovers freeze well (and reheat with a quick flip in the pan) and the crepes are so authentic to the ones I eat in France. Haggis is right, those lemon-sugar street crepes are divine. And now I want to plan a trip...

icerose · Feb 26, 2011

I use Celina's recipe too...well before I found out I was a celiac. They're fast and tasty.

My kid's favorite stuffing is sweetened cream cheese and fresh peaches sliced up, wrap it up and drizzle warm raspberry jam or syrup over the top.

backslashbaby · Feb 26, 2011

That sounds like the recipe I grew up on (without vanilla). Always with orange sauce at home. I like the bubbles, too!

In Hungary and the Czech Republic, I got into all kinds with chocolate and nuts and whipped cream, etc. Too darned good.

We just make them on the griddle. The ones in Europe are bigger than we always make them.

They are good filled with ricotta (or similar) and sour cream with powdered sugar and a fruit compote on top, too! That's the only other homemade way we did. I have no idea why we didn't have normal pancakes like most US kids (unless they are a German thing). I always thought of those 'fat pancakes' as exotic :ROFL:

Hip-Hop-a-potamus · Mar 3, 2011

If you ever get to Woodstock, Illinois, this place is FABULOUS! I love sitting outside on a lovely spring day:

http://www.lapetitecreperie.net/

We have a place here in Edmonton too. When I get some money from my new job, Mr. HH and I are finally going to get a chance to try it.

stormie · Mar 3, 2011

I haven't had a crepe in ages; I forgot about them. And you're directions are excellent. Thanks!

susiehaynes · Mar 30, 2011

thanks for the recipe.im planning to try it.

sunandshadow · Mar 31, 2011

I want my crapes to taste like french toast, so I put in sugar, vanilla, bit of cinnamon. I think cardamom or cloves might also be very nice in them.

deepprincealain · Apr 1, 2011

Sarita said:
I've been using Celina's recipe ever since she shared it with me:

http://absolutewrite.com/forums/showthread.php?t=104068

It's fantastic, the leftovers freeze well (and reheat with a quick flip in the pan) and the crepes are so authentic to the ones I eat in France. Haggis is right, those lemon-sugar street crepes are divine. And now I want to plan a trip...

I think my recipe is similar to Celina's. I haven't made these in forever, though. I tend to put strawberries and Silk yogurt in them.

Les Crepes

jennontheisland

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kikazaru

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jennontheisland

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Haggis

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jennontheisland

the world is at my command

Haggis

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jennontheisland

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Haggis

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kikazaru

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jennontheisland

the world is at my command

Sarita

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icerose

Lost in School Work

backslashbaby

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Hip-Hop-a-potamus

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stormie

storm central

susiehaynes

sunandshadow

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deepprincealain

Les Crepes

the world is at my command

Benefactor Member

the world is at my command

Evil, undead Chihuahua

the world is at my command

Evil, undead Chihuahua

the world is at my command

Evil, undead Chihuahua

Benefactor Member

the world is at my command

carpe noctem

Lost in School Work

~~~~*~~~~

My rhymes are bottomless

storm central

Impractical Fantasy Animal

*