Crepes are my passion, since I owned a small Crepes Bistro in Paris in the past. These are two of my preferred classics, perfect simple crepes, made a’ la francaise, meaning super thin, super light pancakes. Why? As French think, the spotlights and the real taste should come from the filling, so that you can give to any crepe party your personal touch and flavors. Make the filling with what you have in the kitchen or in the pantry, follow the mood of your day and you will have a grand breakfast, lunch or dinner, with a little effort and great results.
Once again, some culinary tips and secrets will help you to make it right.
Use a non flavored batter and whisk it often, (this one is a fantastic simple recipe from Alton Brown, so easy to make). Use a flat not stick, small to medium size skillet (about 12 inches), that you will keep warm, during the crepes making and constantly keep it greased, (a butter cooking spray here is the best tool). Make the batter ahead of time, at least 2 hours up to one night. Refrigerate covered for as long as possible. Whisk it well before cooking the first crepe. Use a long flat metallic spatula to flip it.
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Cooking spray or melted butter and brus for coating
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add cooking spray to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
- Cook for 1 minute or 2. When the underside of the crepe is golden brown, loose the edges, using a flat metallic spatula. Cook for another minute and slide or remove the crepe to a round large plate.
- Continue till all batter has been used and lay crepes, stacking them lightly to cool. After cooling cover with a plastic wrap at let them out at room temperature or in the refrigerator. Yo can freeze in individual plastic bags.
How to prepare crepes with filling:
La Complete with Ham, egg and cheese, made easy:
1 crepe per serving, 1 to 2 thin slices of ham,1 egg per serving, grated gruyere or other cheese, few thin slices of butter.
Heat and slightly butter the skillet for 1 minute over medium heat. Gently break one egg into center trying to keep the yolk intact, or spread the egg over the all crepe sligtly with the spatula, add salt and pepper. Cook the crepe and egg just until the white is set. Top with one slice of ham and and sprinkle generously with grated cheese, Gently fold one side to the middle of the crepe and slide it one each plate to serve immediately with some more cheese.
Tip : to keep the egg yolk intact you can also cook the egg sunny side, than add it on one side of the crepe before folding it. Serve it hot with a side of salad or french fries.
The Scandinavian :
- 1 crepe per serving
- One slice of smoked salmon per serving
- Butter for the skillet
- 1 dollop of yogurt or creme fraiche per crepe
- salt and pepper
- slices of lemon and lemon juice.
- 1 or 2 slices of butter
Preheat and butter skillet for one minute over medium heat. When skillet is warm, add crepe, heat for 30 seconds, add salmon slice, grated gruyere (optional) drop one small slice of butter in the center. when salmon start to change color fold crepe and serve with a dollop of cream or plain yogurt, sprinkle with lemon juice. Serve warm.