We’ve been having a love affair with crêpes for quite some time now – both sweet and savoury… simple classics like ham and cheese or lemon and sugar, as well as more decadent ones like scallop and shrimp in a zesty bechamel sauce or banana flambé with dulche de léche and chantilly crême.
They are easy to make, have endless possibilities for the fillings and if you happen to have some on hand already, make a deliciously quick week-night dinner!
Since sweet and savoury crêpes are two different beasts, I’ll only deal with the sweet ones right now… I am still searching for a good recipe for the sarrasin (buckwheat) crêpes. You can use the same batter as below, omitting the sugar and rhum, but I’m still trying to find a traditional sarrasin recipe that yields the same crispy results that I love at the crêperies in France (maybe they just use more butter than I care to know about!)
Sweet Crêpes
The key to a great dessert is the crêpe itself. I’ve been using the same recipe for the batter I learned in France about four years ago with consistently good results. It yields a lovely, thin crêpe and works best if you chill it for at least half an hour before making the crêpes.
Sweet Crêpe with Banana Flambé and caramel ice cream, topped with toasted nuts and a rhum chantilly cream … mmm
Sweet Crêpe Recipe:
- 250 g of flour
- pinch of salt
- 1 sachet of sucre de vanilla (this is a little packet of vanilla and sugar – Dr. Oetker makes one. Substitute 1 tablespoon of sugar and a dash of vanilla extract if you don’t have these)
- 4 eggs
- 500 ml of milk
- 1 tablespoon of rhum
Combine dry ingredients in a large bowl. Stir wet ingredients together and then slowly add them to the dry ingredients whisking vigorously until you have a smooth batter. Refrigerate for at least 30 mins and whisk again before frying as the batter will have separated a little during the resting period.
Crêpe ready to be taken off the pan
Use a dot of butter on your crêpe pan, swirling around to coat the entire pan. Spoon a ladleful of batter onto the pan. Lift the pan off the heat and work quickly tilting it around so that the batter is spread evenly, then return it to the burner. Cook for a few minutes – when the crêpe is ready, it should come off easily with a spatula – turn it over and cook the other side briefly. Most stoves heat differently, but I typically use a medium heat for this.
They are delicious with Nuttela, fresh lemon juice and brown sugar or stewed seasonal fruit and a dollop of ice cream on the side. The combination of warm crêpe and melty ice cream can’t be beat!
Filled with Nutella, topped with a scoop of caramel ice cream, toasted hazelnuts and cashews and a Belgian chocolate & Baileys cream (yes, maybe the cream was over the top … !)
Tips:
- Rhum is the classic alcohol used in the recipe – try substituting other liquers depending on your intentions
- ex: Cointreau would be a great choice for a crêpe destined for a fruit filling!
- I like to prepare my stack of crêpes ahead of time and then quickly reheat it in the pan before filling and serving … this way everyone gets to eat at the same time!
- If you want to use the batter for savoury crêpes, omit the sugar and rhum
- Crêpes keep well in the fridge or freezer if wrapped tightly. Reheat before eating
Get creative and fill your crêpes with whatever tickles your fancy … Enjoy!
Preview of savoury crêpes:
Sarrasin (buckwheat) crêpes with spinach, cheese and mushroom
sucrésalédeluxe 