Crêpes With Crème Fraîche

©MakeMineLemon - Crêpes

©MakeMineLemon – Crêpes

I promised you crêpes and here they are.  If you want an all-purpose meal, breakfast, snack, brunch, dinner, make crêpes.  I wanted something that felt like holiday, something special and festive yet easy.  I decided on Crêpes With Crème Fraîche   because to me they are good for any meal.  You can have them for the main course or for dessert – that’s all-purpose to me.  The trick is to make ahead, freeze between wax paper.  When you need them they will thaw quickly, then give a quick warm-up; then top with some fruit and a dollop of that crème fraîche that I showed you last week.

I was looking for a good great crêpe recipe when I found Wini Moranville’s site, Chez Bonne Femme.  She says Chez Bonne Femme translates as the “good wife”.  I guess good food does = good wife; makes sense to me.  Wini is a food writer and a cookbook author.  She summers in France.  Doesn’t that sound like a perfect dream? She has a new ebook coming out, and was giving one away.  Guess who won?  I made her crêpes today and if they are any indication of what I have in store from her new book we will be eating well.

©MakeMineLemon - Crêpe in a pan

©MakeMineLemon – Crêpe in a pan

Now we have all made crêpes at some time, but have you made great crêpes?  She gave a few tips that will up your game.  No more sacrificial crêpes.  From her video she mentions that you should use a hot nonstick pan – make sure it is hot not just warm, brush with butter, you’ll know when the crêpe is ready to turn, it will look dry.  Run a thin spatula around the edge and then flip it.  The second side is done when you can you shake the pan and the crêpe will shake loose, use 4 plates to allow cooling before storing, and the best tip of all in my opinion, the use of part water. Now if all of you already know this about the water, don’t laugh, I am just happy to have found it.  Oh, and don’t forget to let the batter rest.  It gives it time for the flour to absorb the moisture and the bubbles to dissipate.   The consistency of the batter should look like whipping cream.  Sometimes the little details just make the difference.

I previously had bought frozen fruit for my mini blueberry tarts at the market.  While there, I also picked up some frozen cherries.  I had plans for ice cream like my raspberry cheesecake only I wanted to use cherries.  Instead I used them for these crêpe’s.

The next time I make this recipe I will make half plain and then add in a little cocoa and a little sugar for those chocolate people in my life.  I have plans for these for both savory and sweet.  Maybe some cooked apples, or caramelized pears, blueberries, or lemon curd, or …..  The possibilities seem endless.  I am also excited to make the cream chicken topped with some cheese and browned in the oven.  I will make some great manicotti using crêpes instead of pasta.  As soon as I can get better photos I will post about them.  I seem to pick delicious recipes, but maybe not so photogenic; then again it may be the photographer.

But for now, a little homemade crème fraîche and cherries became breakfast and I dreamed of Paris.

In the meantime thank you Wini Moranville for a great recipe and I am very anxious for my new book.  She did not ask me to gush; I just tend to do that about food.

5.0 from 1 reviews
Crêpes With Crème Fraîche
Author: 
 
Ingredients
  • ¾ cup 2% or whole milk
  • ½ cup water
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3 tablespoons unsalted butter, melted, plus additional melted butter for the pan
  • Pinch salt
Instructions
  1. Mise en place ~ Gather ingredients
  2. Set four plates (7 inches in diameter or larger) next to stove – these are to cool just-made crêpes - each crêpe needs to cool individually on a plate.
  3. In a blender add milk, water, eggs, flour, melted butter, and salt in the order given. Pulse smooth; Scrape sides of the blender container once.
  4. Refrigerate 1 hour or up to 48 hours - bubbles need to settle so the crêpes are less likely to tear during cooking.
  5. Stir gently if separated before adding to pan.
  6. Brush the bottom of a 6- to 7-inch nonstick skillet with butter to coat it lightly.
  7. Heat over medium-high heat – it is important that the pan is hot.
  8. Lift pan from heat to pour and swirl a scant ¼ cup batter.
  9. Return to heat; cook until lightly browned on bottom and crêpe moves easily, about 30 seconds. Use a thin pancake turner or heatproof spatula, flip crêpe; cook about 30 seconds more.
  10. Slide crêpe out of pan onto one of the plates to cool.
  11. Repeat with remaining batter, buttering pan only if necessary.
  12. (Reduce heat to medium if crêpes brown too quickly.)
  13. Once you’ve made four crêpes, you can start stacking the cooled crêpes, freeing up a plate for stacking the next one hot out of the pan.
  14. Place wax paper between each if you are freezing them.
  15. For savory crêpes, place about ¼ cup of the filling in the bottom third of a flat crêpe, then roll up. Place on plates seam-side down.
Notes
For sweet, add any fruit of your choice. I used frozen fruit. I microwaved half with a little sugar to taste and a little cornstarch. I then stirred in the balance of the fruit.

For savory, add a spoon or two of creamed chicken or turkey. You can roll or fold over each side. Add cheese of your choice and heat in the oven until melted and browned. Serve with a light salad.

I am taking these to

Susan’s at Metamorphosis Monday 
Sarah’s at Make The Scene Monday 
Jane’s at Melt In Your Mouth 
Chandra’s at Show Me Your Plaid Monday’s! 
Kayla at Sweet Sharing Monday
Ali’s at Recipe Sharing Monday
Kathryn’s at Make It Pretty Monday
Debbie’s at Confessions of a Plate Addict
Megin’s at Brag About It 
Krista’s at Heavenly Achievements
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday 
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Alice’s at Empty Your Archive 
Kim’s at Wow Us Wednesday
Sherry’s at Open House Party 
Ashley’s at What’s In The Kitchen 
Yvonne’s at TUTORIALS TIPS AND TIDBITS 
Dana’s at Two Girls and A Party 
Sherry’s at Home Sweet Home
Lindsay’s at Show And Share
The Style Sister’s Centerpiece Wednesdays
Laura’s at Work It Wednesday
Jann’s at Share Your Cup 
Leslie’s at Create It Thursday 
Miz Helen’s at Miz Helen’s Country Cottage
Liz at The Brambleberry Cottage
Nici at All Things Thursday
Debra’s at Be Inspired Friday 
Cindy’s at Show and Tell Friday 
Michael’s at Foodie Friday 
Courtney’s at Feathered Nest Friday
Becca’s at  Friday’s Five Features
Diann’s at Thrifty Things Friday
Jen’s at Fabulously Creative Friday
Jenny’s at Fridays Flash Blog
Diane’s at Pin Me Party
Ruthie’s at Show and Tell
Leigh Anne’s at Finding the Pretty and Delicious 
Linda’s at What To Do Weekend 
Paula’s at Saturday Dishes 
Shauna’s at The Weekend re-Treat
Ms. Scaper’s at The Tablescaper 
Aimee’s at Twigg Studios
Vanessa’s at NiftyThrifty 
Carole’s at Carole’s Chatter 
Chrystal’s at Ladies Only 
Jamie’s at Social Sunday 

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24 Responses to Crêpes With Crème Fraîche

  1. Poppy says:

    I love crepes and I am the designated crepe creator in our family and extended family! When in Canada, I get up extra early to assemble everyone’s favourite fillings, toppings, etc. Having said that, I did not know that you had to cool each crepe separately, and the water, in addition to the milk, is very interesting, indeed, (must be a French secret)! I will definitely try your recipe Madonna, as I totally trust your opinion and taste!

    Have a scrumptious week!

    Poppy

    • Ms. Lemon says:

      Please try it and let me know your thoughts. I think the water gives them a better texture. You only need to cool them if you are going to freeze them – or if you are storing them in the frig.

  2. Sandra says:

    I have made crêpes at home, or at least attempted to. They were a bit rubbery and my wonderful fillings didn’t help. Now that I have these tips my next batch should be better. Thank you, and thanks for visiting my blog today.

  3. Ooh La La! Sounds so fantastic. Thanks for the tip about the water, I will try that. I always add a bit of water to my scrambled eggs, seems to make them fluffier.
    Blessings, Ginger

    • Ms. Lemon says:

      Let me know if I am right about the water. That is the only thing I did differently and I am very happy. I also add water to my scrabbled eggs, but did not equate that to crêpes. I think I learned that from Ina Garten, but not sure. Hope all is well with you.

  4. Kitty says:

    Great tips, Madonna! I never thought about adding water to crepes. I do add water to my scrambled eggs, however, which was a tip I heard years ago, to make them fluffier. I loved your photo, too.

    • Ms. Lemon says:

      I don’t know why I did not think of it since I know it works for scrabbled eggs, but I didn’t. Thanks to Wini I feel like I upped my game. Thanks Kitty for stopping by.

  5. sally says:

    Ha! I’ve been thinking about doing a crepe post as well Madonna, so don’t be surprised. I love crepes. So versatile. Breakfast to dessert. Mine will be GF with coconut, almond and other GF flours. And I may try coconut oil versus butter. I think crepes are a bit of a forgotten classic that need revival! Nice post.

    • Ms. Lemon says:

      We can’t have too many. I am anxious to see what you have done. I love your food. Oh, and if you have any good tips please let me know.

  6. Rettabug says:

    I’m gushing too…over those luscious looking crepes! I’ve never tried making them but your tips sound like it really isn’t such a daunting task as I imagined. Thanks for sharing what you’ve learned about doing them.

    Wanted to tell you I LOVED the little pink plate you used under your Ozark pudding, too! GORGEOUS!!!

    • Ms. Lemon says:

      Please give the crêpes a try. I am pretty happy with them.

      Each Christmas my niece gifted me the dessert plate, cup and saucer of different pattern of Royal Albert. I love mixing of patterns and each guest always has their favorite and will sit at their favorite plate. Although I love them all, my favorite is the green one that has my apricot coffee cake, but like I said, I love them all.

      Thank you for stopping by; I love hearing from you.

  7. Jann Olson says:

    Yum! I love crepes! Perfect holiday treat. Thanks for sharing with the ‘Creating Christmas’ party.
    hugs,
    Jann

  8. Glad you enjoyed the crêpes! They’re classic….And remember, you can make them in advance. Just cool them individually then stack them up. Keep them at room temperature up to 2 hours; or refrigerate them up to 24 hours. If you refrigerate them, I suggest reheating them in the pan just to soften and bring to room temp.

    Thanks again! You’ll be getting my pasta book as soon as it’s ready….

    • Ms. Lemon says:

      Wini, I am so delighted with this recipe. I have made 2 more batches since this post. They are in the freezer now. These were so good that now I want to make something savory to go in them like your creamed chicken suggestion. You never know who will drop in over the holidays.

  9. Miz Helen says:

    What a lovely presentation for your awesome crepes. Thanks so much for sharing with Full Plate Thursday and enjoy your weekend!
    Miz Helen

  10. Britni says:

    I love crepes but never had them with creme fraiche before, definitely going to have to try. Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

  11. Oh yum!! I love crepes but haven’t made them in ages, thanks for the inspiration. I know they were amazing with your wonderful crème fraîche!

  12. These look amazing! I also add water to my scrambled eggs and they do make them fluffier! Thanks for sharing at TTF!

  13. Ginger says:

    I never thought about freezing them before. I will definitely remember that one! Thanks for linking up to Gingerly Made’s Show & Tell.

  14. I’m wishing I had a plate of these right now for a midnight snack.

  15. Oh my these sound decadent and I would love them. Thanks for the recipe and Thanks tons for linking to Inspire Me. Hugs, Marty

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