Lately, I've been inspired to make crêpes at home. They feel both special and comforting, with endless ways to enjoy them. The possibilities for filling them are endless…from classic Nutella and fresh strawberries to lemon and sugar, salted butter and jam, sautéed apples with cinnamon, ham and Gruyère, or even a scoop of vanilla ice cream tucked inside a warm crêpe. In honor of Bastille Day (July 14th), we’re embracing our inner French cook. Please enjoy this simple crêpe recipe from my kitchen to yours...
Ingredients:
Crêpes:
• 1 ½ cups of flour
• 3 eggs
• 2 cups of milk
• 3 ½ Tbsp unsalted butter
• Pinch of salt
Sweet Fillings:
• Lemon and sugar (the quintessential French crêpe)
• Nutella
• Butter and sugar
• Salted butter caramel (caramel au beurre salé)
• Fresh berries and whipped cream
• Strawberries and crème fraîche
Savory Fillings:
• Brie with sliced pear and walnuts
• Goat cheese, honey, and thyme
• Ham, Gruyère, and a fried egg (the classic complète)
Instructions:
Step 1: In a large mixing bowl, add the flour and create a well in the center. Add salt and beaten eggs into the well and whisk together.
Step 2: Gradually add the milk a little bit at a time until the batter is smooth (strain if necessary).
Step 3: Place the batter in the fridge to rest for 30 minutes or overnight.
Step 4: Heat your crepe pan, spread some butter or grapeseed oil all over the cooking surface, use a ladle to pour some of the batter into the pan, and spread it around to form a thin layer all over the cooking surface.
Step 5: When the batter starts to lift at the edges, flip the crepe to cook the other side.
Step 6: Assemble your crepes with your preferred sweet or savory fillings.
Tip: You can also combine your choice of berries with some sugar and a squeeze of lemon juice. Simmer in your saucepan until the mixture is reduced to your preferred consistency.