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French crepes are wonderful for many reasons, not the least of which is that with one basic batter recipe you can try an infinite variety of fillings, both savory and sweet. The name "crepe" refers to the sheer, light, crepe-like texture of the pancake. In France, crepes are made on a flat griddle with a wooden paddle that spreads the batter as thinly as possible. You can use a special crepe pan or a large nonstick skillet.
Crepes come from the area in northern France called Brittany, which borders the English Channel. In Brittany, Normandy (just to its east), and Paris, they're served in restaurants called creperies that specialize in just crepes. Hard apple cider from Normandy, drunk out of little bowls, is the accompanying beverage of choice. Many of the fillings below can be used individually or in combination, so use your creativity and improvise! For more, visit magicalmeltingpot.com.
Basic Crepe Recipe
(makes approximately 8-10 crepes)
1 cup all-purpose flour
3 large eggs
3/4 cup milk
3/4 cup half-and-half cream
1/4 teaspoon salt
4 tablespoons butter, plus extra to grease the skillet
1. Beat the eggs. Add the milk, cream, and salt.
2. Place the flour in a medium bowl. Gradually add the liquid, beating to eliminate the lumps. If you add the liquid all at once, it will be harder to prevent the little lumps of flour.
3. Add the melted butter and incorporate well.
4. Let the mixture rest for at least 40 minutes in the refrigerator.
5. When ready to prepare the crepes, heat a large frying pan or crepe pan over medium-high heat and lightly grease it with butter.
6. Add approximately 1/3 cup of batter to the pan and quickly swirl the batter around so it coats the bottom. If there are any small holes, you can fill them in with a little extra batter.
7. Cook for a few minutes, until the pancake no longer appears wet and it's light golden brown on the bottom. Carefully flip it over and brown it on the other side. Transfer the crepe to a plate.
8. If you have the filling ready, place it in the center of the crepe while it's still in the pan. Fold the four sides into the center and flip it over so the seams are on the bottom and the crepe is square shaped.
9. You can also prepare all the crepes ahead of time, stack them on a plate, cover, and refrigerate them until ready to use.
Sweet Fillings
Jam
Apple butter (available in grocery stores in the jam section)
Nutella (chocolate and hazelnut spread) available in many grocery stores
Chestnut cream (Creme de Marrons), available in gourmet stores
Butter and sugar
Sliced bananas with chocolate sauce and whipped cream or ice cream
A sauce made from orange juice, sugar, butter, grated orange rind and Grand Marnier or Cognac (crepes Suzette)
Fresh berries marinated with a little sugar and Grand Marnier
Savory Fillings
Grated cheese such as Gruyere or Comte
Sliced ham
Egg (broken and cooked in the crepe)
Sauteed spinach
Sauteed mushrooms in cream sauce
Mushroom and chicken in cream sauce
Shrimp and shelled mussels in cream sauce
Ratatouille (a vegetable melange made with eggplant, red peppers, zucchini, tomatoes, and onions)
Cooked sausage, sliced
Green, leafy salad with vinaigrette
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