Recipe: Amaretto Mascarpone and Blueberries Dessert Crepes

I previously posted a recipe for a Red White and Blue Amaretto Mascarpone Trifle… well… if Trifle is not your thing or you want a more elegant dessert… this recipe for Amaretto Mascarpone and Blueberries Dessert Crepes is just the ticket.

The filling is quick and easy … the same as what was used in the trifle recipe… and fresh blueberries… what could be simpler?

TIPS

You can use any crepe recipe you have or use mine… I urge you to make your own and not buy tjose pre-made ones in the grocery store… they really are easy to make and so very good. My crepe recipe is here.

I have a previous post of Crepe Making Tips.

I must warn you.. the filling is very sweet… but when paired with the tart blueberries… the combination is just perfect.

I sprinkle powdered sugar on the dessert just before serving… wait until you are ready to serve it to sprinkle the powdered sugar.. otherwise it dissolves into the crepe.. not a bad thing.. it just takes away from the presentation.

You can make these in advance. Layer them between sheets of waxed paper. Store them in the fridge in a sealed Zip Loc bag. Bring them to room temperature before assembling the dessert.

This recipe will make about 5-6 dessert crepes, depending on the size of the crepes.

These are heaven in your mouth…. I hope you try them!






Recipe: Amaretto Mascarpone and Blueberries Dessert Crepes

All you need:

Crepes
Fresh Blueberries
Powdered Sugar

For the filling:

1 pkg. (8 oz.) mascarpone, softened
1 pkg. (4 oz.) Philadelphia Cream Cheese, softened
2 tablespoons heavy cream
1 tablespoon Amaretto
¼ cup sugar

All you need to do:

To make the filling:

Place mascarpone, cream cheese, heavy cream, Amaretto and sugar in a large mixing bowl.

Using the paddle attachment beat the mixture on medium speed until completely mixed and creamy.

To assemble the crepes:

Place a generous amount of filling down the middle of the crepe.

Sprinkle generously with blueberries.

Roll the crepe up and place on a plate.

Garnish with additional blueberries and sprinkle powdered sugar over the crepe.

Celebrations

We love celebrations… what’s more fun than celebrating festive holidays and events? This week is a busy one…. with Cinco de Mayo and the Kentucky Derby… capped off by Mother’s Day…. you have plenty of excuses to celebrate.. large or small… with friends or a family affair… make it special with fabulous food.

To celebrate Cinco de Mayo we have lots of Mexican recipes to choose from … and if you’re planning to watch the Kentucky Derby this coming weekend… we have lots of traditional Derby foods for that as well…. our archives have lots of wonderful breakfasts and brunch ideas … ladies lunches… and fabulous desserts… all terrific ideas for Mom’s special day.

So take a few minutes to see what fantastic recipes we have… all with step by step instructions made easy for even the beginner cook.







Pictured above: Amazing Coconut Cupcakes with White Chocolate Cream Cheese Frosting

Recipe: Spinach Crepes

This recipe for Spinach Crepes is absolutely delicious! I know I’ve mentioned this before… there was a restaurant I loved when I was growing up… called the Magic Pan… it served all kinds of crepes… one better than the next… talk about menu anxiety… it was tough to choose…

I almost always chose the Spinach Crepe… sometimes paired with a different crepe… you got two per plate… which I think is just perfect... I loved that creamy spinach filling… little did I know it was courtesy of Stouffers… the restaurant used Stouffers Spinach Souffle for the filling…

TIPS

So with all that said… there is absolutely no reason to add more work for yourself… use the Spinach Souffle… while its heating… you can make the crepes… and the cheese sauce….

I seem to remember they served it with sprinkle cheddar cheese on the top that was melted… I altered the crepe a bit… I make cheese sauce to drizzle on top… a fantastic combination.

Make your favorite recipe for crepes… or make mine…. I also have crepe making tips you may find helpful.

You can make the crepes and cheese sauce ahead and reheat them in the microwave. I wouldn’t make the Spinach Souffle ahead… it loses it’s fluffiness when left standing…. Just pop it in to heat right before you need it… figure the time according to the package cooking directions….Assemble everything just before serving.

One package of Stouffers Spinach Souffle should fill at least 6 crepes… if you make larger crepes… figure on 4 crepes.

The recipe for Cheddar Cheese Sauce is enough for 6-8 crepes… depending on how much you want on each… leftovers are perfect for vegetables, eggs and whatever you like cheese sauce on.

Figure two crepes per person.

Pair this with a soup and salad… and you have a nice supper… skip the soup and you have a nice light lunch…







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Recipe: Spinach Crepes

All you need:

Crepes
1 pkg. frozen Stouffers Spinach Souffle
Cheddar Cheese Sauce

For the Crepes:

1 cup sifted flour
2 tablespoons sugar
4 eggs
1 cup milk
1 cup water

For the Cheddar Sauce:

2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
1 cup shredded sharp cheddar cheese
Salt to taste
Pepper to taste

All you need to do:

Prepare the Crepe Batter :

Sift together the 1 cup sifted flour and sugar.

Beat 4 eggs.

Add the dry ingredients to the eggs.

Beat the mixture until smooth.

Add gradually the 1 cup milk and the 1 cup of water, beating after each addition.

The batter will have the consistency of heavy cream.

Let the batter stand for 30 minutes.

Follow my tips on making crepes for the instructions on how to cook crepes.

Bake the Spinach Souffle:

Bake the frozen Spinach Souffle (in microwave or oven) according to package directions.

To Make the Cheese Sauce:

Over medium heat, melt 2 tablespoons butter in a sauce pan.

Add the flour and whisk well to incorporate the flour.

Add the milk, whisking constantly until all ingredients are incorporated and the sauce is smooth.

When the sauce begins to thicken, add the cheddar cheese.

Whisk constantly until the cheese has completely melted and the sauce is thick.

Add salt and pepper to taste.

Note: If you prefer a thinner sauce, add 2 tablespoons milk to thin it slightly.

To Assemble the crepes:

Fill two crepes per person by spooning the Spinach Souffle filling down the center of each crepe.

Fold the crepe over and tuck an end underneath.

Drizzle with cheddar cheese sauce.

Recipe: Cheese Blintzes

I love Cheese Blintzes… and have ever since I was a little girl. My Mom would make them periodically for supper with a bowl of soup…. The crisp outside and the warm delicious cheese filling… topped with sour cream… I was in heaven.

My Mom used the frozen variety… and as I got older and ate out with my friends or dates (specifically my husband when we were dating), we’d often go to Jewish delis.

The New York deli is unmatched… I’ve lived in numerous places and traveled enough to sample it elsewhere… but nothing comes close to a New York Jewish deli…. okay.. some have come close… put truth be told… they were usually New York transplants…. (I’m sure I’ll get some reaction from that statement)…

Anyway before I get totally off track here… a lot of these delis would have a restaurant portion of the store… and Blintzes would invariably be on the menu…. and these were not the frozen variety… these blintzes made the frozen type pale in comparison… topped with sour cream… well… just heaven on earth.

So just what are blintzes?… well ….they’re a crepe of sorts with fillings… usually cheese or a fruit type… sometimes potato (those are terrific with applesauce)… the crepe is rolled up and then fried in oil so the crepe becomes a bit crisp.

For a little history....

The English word blintz comes from the Yiddish word blintze, which in turn comes from the word blin which has Slavic origins.

According to Wikipedia…. Blins had a ritual significance for early Slavic people in pre-Christian times since they were a symbol of the sun, due to the round form (mine were never round.. but we’ll continue right along with the history)….They were traditionally prepared at the end of winter to honor the rebirth of the new sun (Butter Week… I like the name of that… Paula Deen are you listening?). This tradition was adopted by the Orthodox church and is carried on to the present day.

Blintzes were made popular in the United States by Jewish immigrants who used them in Jewish cuisine. They are traditionally served on holidays such as Chanukah (when oil played a pivotal role in the miracle of the Chanukah story) and Shavuot (when dairy dishes are traditionally served).

Blintzes are usually topped with butter, sour cream (my personal favorite), jam, honey or applesauce. A caviar filling is popular in Russian style cocktail parties.

My recipe for cheese blintzes is virtually the same as my Cheese Filled Crepes…. except they are rolled up and then fried in a bit of butter or oil until they’re a little crispy. The heat from cooking these also slightly changes the texture of the cheese filling… the filling becomes a bit smoother…

I topped these with a little blueberry pie filling and sour cream… actually… I’ll be honest… I pigged out a little… I had a couple with just sour cream too. Ahhhh… life is good.

TIPS

I made mine using my beloved crepe pan…. but… it tends to be on the large side (about 8 ½ inch)… I usually prefer making my crepes for blintzes a little smaller (about 6 inch)… but these worked fine too….

You can fill blintzes with fruit pie fillings as well…. those are yummy too!

To make the crepes....see my previous posts ….the Crepes recipe and Crepe Making Tips.

They really aren’t hard to make… and you can make the crepes and filling ahead of time and just assemble and fry them when you want to make them.

I hope you try this delicious dish!






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Recipe: Cheese Blintzes

All you need:

Crepes
Oil or butter for frying
Sour cream for topping
Pie filling for topping (optional)

Cheese Filling Ingredients:

1 pkg. (7.5 oz.) Farmer Cheese
¾ cup sour cream
¼ cup sugar
1/8 teaspoon salt

All you need to do:

Make your crepes and stack them with waxed paper between each so they won’t stick to each other.

In a medium bowl mix the filling ingredients until well incorporated.




Fill each crepe up the center with about ¼ cup filling (amount will vary with the size of the crepe) leaving a wide border on all sides.







Fold in toward the center, the top and bottom.







Then fold one side over the center.








Then fold the other side toward the center.





Heat enough butter or oil to coat a large skillet over medium high heat.

Carefully place the blintz in the heated skillet and cook over medium high heat until the bottom is browned and crispy.

Carefully flip the blintz over and cook until the other side is browned and crispy.

Remove from the pan and drain on paper towels to get off the excess grease.

Serve hot with toppings.

Recipe: Cheese Filled Crepes

This recipe for the Cheese Filling to these crepes has been in my family for … well… I guess generations… my grandmothers (both sides) made it. I was the one to start using the filling for crepes and blintzes (that will be another post).

TIPS

The recipe uses Farmer Cheese… which can be difficult to find… it usually is in most stores close to Passover. You can check the dairy section (by the sour cream and cream cheeses) or in the gourmet cheese section… if you can’t find it… ask your grocery manager about it. The only brand I have ever seen is Friendship.

Farmer cheese has zero carbs (just thought I’d note that for you carb counters)… and is sweeter and more compact than cottage cheese… it really makes this recipe as good as it is. Allow the Farmer Cheese to sit out of the fridge for about 15 minutes before mixing the filling.

To make crepes… see my Crepes post… and also Crepe Making Tips.

This recipe will make about 6 crepes… figure two per person, depending on the size of the crepe. I usually double the recipe.

These can be made in advance… make the crepes and then reheat them in a warm oven (on an oven proof plate covered in foil)or in the microwave for 30 seconds to 1 minute on HIGH or until they are warm (covered with a piece of waxed paper)...time in the microwave depends on how many you are reheating at a time... make sure they are separated by a piece of waxed paper so they don’t stick together. The filling should be brought to room temperature before filling the crepes.

This is a truly outstanding filling for crepes… makes for a wonderful breakfast.

You can serve it plain or add a topping… in the picture I used blueberry pie filling… cherry pie filling goes well too… I also like to serve it with thawed frozen strawberries in light syrup…. and a shot of whipped cream….

You won’t have leftovers… trust me on this one!






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Recipe: Cheese Filled Crepes

All you need:


Crepes
1 package (7.5 ounces) Farmer Cheese
¾ cup sour cream
¼ cup sugar
1/8 teaspoon salt
Pie filling for topping (optional)


All you need to do:

Make your crepes and stack them with waxed paper between each so they won’t stick to each other.

In a medium bowl mix the filling ingredients until well incorporated.

Fill each crepe with about ¼ cup filling (amount will vary with the size of the crepe…and how much of a cheese lover the eater is…use your judgment).

Fold the sides over the filling… and top with pie filling if desired.

Recipe: Mocha Crepes

This recipe for Mocha Crepes is so easy and …. It is sooooo decadent. If you love coffee and chocolate… then you are a mocha person and this is the dessert for you…. it’s a perfect blend of rich creamy coffee ice cream inside a crepe with the hint of vanilla flavor…drizzled with a rich chocolate sauce and topped off with a fabulous mocha whipped cream….

When I was growing up my Mom and I used to go to a fantastic restaurant called The Magic Pan…. if you’re a regular reader here… you’ve heard mention them before. My absolute favorite dessert there was their Mocha Crepe. The first time I had it… well… let’s just say it was love at first bite. I don’t think I ever ordered another kind of dessert crepe there…. I just mooched off others for taste tests of other desserts… but nothing came close to their Mocha Crepe…. it was positively orgasmic.

I’ve spent time in the kitchen perfecting my version of that wonderful crepe… the result is this recipe.

What’s also wonderful about this recipe is that it’s perfect as a show stopping dessert for guests. Simply make the crepes ahead… stack them with waxed paper in between them… reheat them until they’re just warm… so if you refrigerate them … then allow them to get to room temperature again or reheat them for 20 seconds or so on high in the micro.

The whipped cream can also be made ahead… just refrigerate it until you need it… I would make it the same day I plan to use it.

Make sure you use a good quality coffee ice cream… I used Häagen Daz… Starbucks is good too.

You can use chocolate syrup for the chocolate sauce, but the Chocolate Sauce recipe from Hershey is really wonderful and easy to make..

I would figure one crepe per person… so you can either cut the crepe recipe in half or use them for other crepe recipes…. if you need less.

I provided links to the crepe recipe and posted the chocolate sauce and mocha whipped cream recipes…. they are all very easy.

A word about the picture…. I put a lot of mocha whipped cream on that one… I ate it… I admit it… I loooove mocha whipped cream… usually a dollop would be enough …. But restraint when it comes to Mocha Whipped Cream is … well frankly out of the question…so now you know I pigged out… smiling the whole time!

Try this fabulous dessert.

Enjoy!



Recipe: Mocha Crepes

All you need:

Crepes
Coffee Ice Cream, slightly softened
Chocolate sauce (see previous post)
Mocha Whipped Cream (see previous post)

All you need to do:

Lay a crepe in the middle of a plate.

Scoop about 3 small scoops of coffee ice cream down the middle of the crepe.

Fold the crepe over the ice cream.

Drizzle the chocolate sauce or syrup over the crepe and plate.

Put a dollop or two (or three or four) of mocha whipped cream on top.

Serve and take bows for a spectacular dessert.

Recipe: Banana Crepes

This recipe for Banana Crepes is very Bananas Foster-like. I just took parts of the Banana Foster recipe and applied it to dessert crepes… the result? … sinfully good.

I used rum extract instead of the real thing…. obviously using real rum would be great…. Just be carefully when your pan ignites. I think you could leave out the rum or rum extract and it still would be good. I must warn you… this is very sweet…. so adjust the sugar to taste if you’re not into sweet things.

You may want to take a peek at my crepe making tips if you’re a novice at it.

This filling recipe will make 4 crepes … figure one crepe per person. The crepe recipe will make about 8 crepes... either make more filling... cut the crepe batter recipe in half or keep the remaining crepe batter for another use... it can be stored in the fridge for at least 3 days.

Top the crepe with Chantilly Cream.







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Recipe: Banana Crepes

All you need:

4 large bananas, sliced
3 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon rum extract

For the crepes:

1 cup sifted flour
2 tablespoons sugar
4 eggs
1 cup milk
1 cup water
1 teaspoon vanilla

For the Chantilly Cream:

1 cup heavy cream
2 tablespoons sugar
½ to 1 teaspoon vanilla (to taste)* I use 1 teaspoon

All you need to do:

Melt butter in a skillet over medium heat… do not allow butter to brown.

Add the bananas and cook until soft.

Add the brown sugar, stirring to evenly coat the bananas until all the sugar has melted.

Keep the bananas on low heat to keep warm while you make the crepes.

To make the crepes:

Sift together the 1 cup sifted flour and sugar.
Beat 4 eggs.

Add the dry ingredients to the eggs.

Beat the mixture until smooth.

Add gradually the 1 cup milk and the 1 cup of water, beating after each addition.

The batter will have the consistency of heavy cream.

Let the batter stand for 30 minutes.

Follow my tips on making crepes.

To make the Chantilly Cream:

Whip all ingredients until the cream forms soft peaks.

Recipe: Ham and Asparagus Crepes with Hollandaise Sauce

This recipe for Ham and Asparagus Crepes with Hollandaise Sauce makes for a quick dinner… add a salad or a soup and maybe a dinner roll...and you have dinner….

And its great to use up leftover ham or asparagus… and possibly hollandaise sauce…. which is exactly what happened recently. I had some deli ham that I needed to use … I had leftover asparagus and hollandaise sauce… all I had to do was reheat the leftovers and make the crepes.

Even if you have to make the asparagus and hollandaise sauce… it really is quick. Just trim the hard ends off a bunch of asparagus and rinse them. Set them in a microwaveable dish.. and about 2 tablespoons water and cover with waxed paper…. A quick nuke on high for about 7 minutes or until tender…and …. they’re done…

You can cook the asparagus in the microwave. Hollandaise is extremely easy to make as well…. see my Classic Hollandaise Sauce recipe and a Slimmed Down version if you want to cut the fat and calories.

Crepe TIPS

For this recipe… see my Crepe Recipe and Crepe Making Tips… I cut the recipe in half… the recipe divides easily in half. Do not add vanilla, since this is considered a savory crepe.

You can make them in advance layering them on a plate with wax paper between them… Before serving, just microwave them for a minute or so on high… just to get them hot.

I made these from the batter I had left from making the Romantic Dessert for Two… I just divided that batter and added a small amount of vanilla to the crepe batter I used for the dessert. I stored the leftover batter (without the vanilla) in an airtight container in the fridge and made these the next day. When you take it out of the fridge, whisk it to even out the batter again and let stand for about 10-15 minutes.

Ingredient TIPS

I used very thin deli sliced ham.. you could also use cubed leftover baked ham.
I usually figure 4-5 asparagus spears per crepe and enough deli ham to have a thin single layer of ham. Hollandaise… well… it depends on how much you like it… we all like it… my son will usually put quite a bit on.

I figure at least two crepes per person… believe it or not they can be filling…

Crepes are easy and inexpensive… and really delicious… When I was a teenager we used to go to a place called the Magic Pan… they closed suddenly years ago but have since reopened in some areas. The crepes were great… all kinds of savory and dessert crepes… just a wonderful memory. They inspired many of my recipes for both crepes and soups.

I hope you try this…






Ham and Asparagus with Hollandaise Sauce Recipe

All you need:

Crepes
Deli ham, sliced extremely thin
Asparagus, cooked
Hollandaise Sauce

All you need to do:

Prepare crepes according to my crepe recipe.

Re-heat the ham in the microwave until warm.

Either re-heat the asparagus or cook it in the microwave (see notes above).

Either re-heat or make the Hollandaise Sauce.

To assemble the crepe.. lay the crepe flat on a plate.

Lay a thin layer of ham over the crepe.

Lay 4-5 asparagus spears in the middle.

Fold over each side of the crepe.

Drizzle Hollandaise Sauce on the crepe.

Recipe: Peachy Yogurt & Granola Crepes

This recipe for peachy yogurt and granola crepes was just one of my inventions I came up with when I was fooling around in the kitchen trying to come up with a new “Springy” filling for a Sunday morning breakfast crepe. I love fruit and yogurt… and I especially like granola with it… adds just the right amount of crunch…. so I decided to start with those ingredients. I kept it simple…

I always have vanilla non-fat yogurt on hand… you can use the regular yogurt or even non-fat light if you want to save on calories.

The peaches can be fresh, canned or frozen… if you use fresh.. then you will need about 2 tablespoons of some kind of juice to add to the granola bits… I would stick to an orange juice or an orange juice mixture juice…

You can add other fruits into this… raspberries go extremely well… as does strawberries…

For my crepe recipe… you can go to my previous Crepe Recipe post. I also previously posted Tips on Crepe Making that you may want to read.

If you decide to make them the morning you use them… you can do a handy little prep ahead… I sometimes prepare the dry ingredients ahead and put it in a Zip Loc bag… saves you time by sifting the flour ahead… also makes that much less clean-up in the morning.

You can make the crepes and the filling ahead… but it really only takes about 45 minutes beginning to end to do these up… and 30 minutes of that time is for letting the batter “rest”. See my Tip of the Day about Making the Crepes Ahead.







Peachy Yogurt & Granola Crepes

All you need:

Crepes
Vanilla non-fat yogurt
Peaches (fresh, frozen or canned), sliced
Nature Valley Crunchy Granola Bars (I used Oats ‘N Honey flavor)
Honey
Orange juice (if you use fresh peaches)
Powdered sugar

All you need to do:

Prepare crepes according to my crepe recipe.

In a mini processor chop 1 package (they contain two bars) granola bars. …or place in a plastic storage bag and crumble with a mallet. 1 package should be enough for 4 crepes.

Place chopped granola bars in a small bowl…

Add 2 tablespoons honey and 2 tablespoons juice from the can of peaches to the granola… or if you used frozen… 2 tablespoons of the thawed peach juice…. or if you used fresh peaches… use 2 tablespoons orange juice. Mix with a fork.

Note: Use 2 tablespoons honey and 2 tablespoons juice per package of granola bars. If you need more bars… then up the quantities of honey and juice.

Place the crepe on a plate…. Put yogurt down the middle (about 3 tablespoons).
Place about 3 peach slices over the yogurt.

Sprinkle the granola mixture over the peaches.

Fold the sides of the crepe over.

Sprinkle with powdered sugar… and serve immediately.

Note: Make sure you sprinkle with powdered sugar just before serving… as the sugar will be absorbed into the crepe… you can always add more… but… best to do it just before serving.

Crepe Making Tips

Tip of the Day

Several things are important to making great crepes…. a good crepe pan helps. I have one I bought a number of years ago from Williams Sonoma…. I think I paid about $30- $40 (US) for it. Mine is non-stick…. the non-stick seems to be a commercial grade…. I’m lucky… they never stick. If you don’t have a crepe pan…. you can use a saute or omelet pan …. My grandmothers and my mother used whatever they had available…. their crepes came out perfect. The key is knowing your pan and your batter.

You may have a few “throw-aways” before you get the hang of it…. but believe me…. you will get the hang of it and then you will be able to do them time and time again.

Know your batter….. the consistency of the batter should be like heavy cream. If your batter seems a little runny after resting the required ½ hour… then add a tablespoon of flour and whisk it in…. repeat until you have something like heavy cream. If the batter is a little thick… and a tablespoon or two of milk.

Your pan needs to be greased… I use butter flavored cooking oil spray…. You can use melted butter or margarine … and brush it on in between crepes…. if you have a non-stick…. use the spray… now you might ask me why I use cooking spray when I have a good non-stick pan…. one for taste…. and two I think the crepe slides out even easier…. and you definitely want that.

Your pan needs to be hot…. we have a gas stove…. and I use the high setting…. I spray the pan away from the flame… and set the pan on the heat for about a minute…. you want it to sizzle slightly. DO NOT BURN THE BUTTER…. that will definitely ruin the taste… if that happens… just whip it out and start over…. no big deal.

Then I remove the pan from the heat…. and using a 1/3 or 1/2 cup measuring cup not quite filled ( depending on the size of your pan), holding the pan slightly vertically, I pour the batter into the pan…. turning the pan in a rolling motion to cover the bottom of the pan evenly.

The pan should be hot enough to have the batter cling to the pan. If you use a sauté or omelet pan… your edges are rounded ….so be careful not to coat the sides up too far.

Set the pan back on the heat. Allow plenty of time for the batter to set. You can carefully peek underneath lifting an edge with a spatula… but be careful the crepe is delicate. When the bottom is lightly brown… flip it over for about 10 seconds…. Then slide the crepe out of the pan onto a work surface or platter.

If you stack them… I place them between pieces of waxed paper. They can be refrigerated and then quickly microwaved before serving, if you are making them ahead.

I have learned just how much batter will evenly cover the bottom of my pan…. I use measuring cups to measure out my batter… so that the amounts will be consistent…. every pan will vary a bit…. it takes a little practice to figure out what works best for your pan…. hence the throwaways….. believe me, if I were to change pans…. I would have throwaways too.

Recipe: Crepes

Updated 02-14-15

Glorious crepes... so versatile and delicious... from savory to sweet.. there's something for everyone!

TIPS

You can revise it in a number of ways to suit what you plan to fill it with.

For one thing…. if the crepe will be a crepe with a sweet filling…. I add one teaspoon vanilla to the batter….

If the filling is savory…. I usually leave the batter plain. You can add subtle spice to the crepe too…. personally… I’d rather the filling be the star of the event…. The crepe just makes it that much better.

When making savory or what I call non-sweet crepes... breakfast crepes or dinner crepes... I add 1 1/2 cups of milk and omit the water.. it makes a thicker batter which makes a little firmer crepe.. better suited for a savory crepe...the water .. in my opinion makes them more delicate and better for light fillings.

Use whole milk... lower fat milks make the batter runnier.... if you want to lower the fat.. then I would suggest you use fat free half and half.

I'm updating this post ... to add... you can add 2 tablespoons melted butter to the batter... I add that sometimes to savory crepes... although it's not necessary.. and my family never did that, I recently tried it when making breakfast crepes.. and liked the slight buttery flavor.. it went well with the scrambled eggs.

Several things are important to making great crepes…. a good crepe pan helps. I have one I bought a number of years ago from Williams Sonoma…. I think I paid about $30- $40 (US) for it.

Mine pan is non-stick…. the non-stick seems to be a commercial grade…. I’m lucky… they never stick. If you don’t have a crepe pan…. you can use a saute or omelet pan …. My grandmothers and my mother used whatever they had available…. their crepes came out perfect. The key is knowing your pan and your batter.

You may have a few “throw-aways” before you get the hang of it…. but believe me…. you will get the hang of it and then you will be able to do them time and time again.

Know your batter….. the consistency of the batter should be like heavy cream. If your batter seems a little runny after resting the required ½ hour… then add a tablespoon of flour and whisk it in…. repeat until you have something like heavy cream. If the batter is a little thick… and a tablespoon or two of milk.

Your pan needs to be greased… I use butter flavored cooking oil spray…. You can use melted butter or margarine … and brush it on in between crepes…. if you have a non-stick…. use the spray… now you might ask me why I use cooking spray when I have a good non-stick pan…. one for taste…. and two I think the crepe slides out even easier…. and you definitely want that.

Your pan needs to be hot…. we have a gas stove…. and I use the high setting…. I spray the pan away from the flame… and set the pan on the heat for about a minute…. you want it to sizzle slightly. DO NOT BURN THE BUTTER…. that will definitely ruin the taste… if that happens… just whip it out and start over…. no big deal.

Then I remove the pan from the heat…. and using a 1/3 or 1/2 cup measuring cup not quite filled ( depending on the size of your pan), holding the pan slightly vertically, I pour the batter into the pan…. turning the pan in a rolling motion to cover the bottom of the pan evenly.

The pan should be hot enough to have the batter cling to the pan. If you use a sauté or omelet pan… your edges are rounded ….so be careful not to coat the sides up too far.

Set the pan back on the heat. Allow plenty of time for the batter to set. You can carefully peek underneath lifting an edge with a spatula… but be careful the crepe is delicate. When the bottom is lightly brown… flip it over for about 10 seconds…. Then slide the crepe out of the pan onto a work surface or platter.

If you stack them… I place them between pieces of waxed paper. They can be refrigerated and then quickly microwaved before serving, if you are making them ahead.

I have learned just how much batter will evenly cover the bottom of my pan…. I use measuring cups to measure out my batter… so that the amounts will be consistent…. every pan will vary a bit…. it takes a little practice to figure out what works best for your pan…. hence the throwaways….. believe me, if I were to change pans…. I would have throwaways too.

Try it.. they really are easy... you too can become a crepe-making master!







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Crepes Recipe:

All you need:

1 cup sifted flour
2 tablespoons sugar
4 eggs
1 cup milk
1 cup water *See TIPS
1 teaspoon vanilla (optional)

All you need to do:

Sift together the 1 cup sifted flour and sugar.

Beat 4 eggs.

Add the dry ingredients to the eggs.

Beat the mixture until smooth.

Add gradually the 1 cup milk and the 1 cup of water, beating after each addition.

The batter will have the consistency of heavy cream.

Let the batter stand for 30 minutes.