Crepes recipes are quick and easy to make which makes them a versatile and tasty lunch or quick snack that won't take too much of your time.
Crepes also satisfy a dual function, being capable of providing both savory and dessert dishes.
A savory pancake dish that is rich and served piping hot.
One of the most popular and a savory pancake is the Ficelle Picarde which is a popular French pancake filled with ham and mushrooms in a creamy sauce.
Serve very hot for a most delectable dish.
A satisfying alternative to conventional savory pancakes this traditional French pancake is often filled with savory fillings of meats, cheeses and sometimes vegetables.
A tasty savory blend of ham and cheese that is so versatile frequently garnished with egg, meat, fish, cheese, cut vegetables, mushrooms, apple slices, berries, or similar ingredients.
Crepes Suzettes are the long-established dessert treatment of crepes that are the simplest yet amazingly delicious little French pancakes for you to make any time for your family or friends.
Crêpes Suzettes is a dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or Benedictine liqueur on top, served flambé.
A French toast recipe, known in France as Pain Perdu.
Authentic, delicious and so easy to make at home.
This is why we love French food!
1. Use a wire whisk to stir the batter. Crepe and galette batter should be stirred until smooth.
2. All batter types should stand (or rest) for at least an hour, so plan ahead.
This resting period will allow your pancakes to be lighter and fluffier.
3. As always having the right tools will result in a better product, so that is why it is very important to use a good skillet or fry pan.
What makes a good skillet for crepes and galettes?
A heavy-bottomed stainless steel pan or a good quality non-stick pan with rounded corners that the batter can be swirled around in, will produce a thin, evenly browned, fluted edged crepe.
4. Heat you pan slowly until it reaches a hot temperature around 200°C /400°F. Butter and then quickly pour in your batter. Crepes especially need to be cooked hot and quick or they may turn out rubbery if cooked too slow.
5. Flipping the pancake.
It is ready to flip when the edges start to lift.
Gently take your spatula and slip it under the galette taking it underneath and across your galette to lift it so that it can be turned.
6. Any leftover crepes can be frozen and reheated at another time.
Or make them intentionally with the idea to freeze them for later use.
Layer cooled crepes with clear wrap between them, then place the stack of pancakes in a plastic bag or wrap in foil, then it can be placed in the freezer as is or in a container to keep them from getting damaged in the shuffle.
Voila! Superbly made crepes.