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.
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.
- 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
- Mise en place ~ Gather ingredients
- 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.
- 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.
- Refrigerate 1 hour or up to 48 hours – bubbles need to settle so the crêpes are less likely to tear during cooking.
- Stir gently if separated before adding to pan.
- Brush the bottom of a 6- to 7-inch nonstick skillet with butter to coat it lightly.
- Heat over medium-high heat – it is important that the pan is hot.
- Lift pan from heat to pour and swirl a scant ¼ cup batter.
- 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.
- Slide crêpe out of pan onto one of the plates to cool.
- Repeat with remaining batter, buttering pan only if necessary.
- (Reduce heat to medium if crêpes brown too quickly.)
- 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.
- Place wax paper between each if you are freezing them.
- 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.
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