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 Submitted by Floydm on June 26, 2005 - 9:15pm. Crepes of Wrath
We've been reading a ton of Petzi books to our son. All of the drawings of Petzi eating crepes forced me to make crepes this weekend (yes, forced me... my life is so tough). These were good in the morning, but the best part has been having extras in the fridge. I pull one out, spread on some Nutella, and zap it in the microwave for 20 seconds and they are as good as new. I've used a few different recipes in the past, but I really like this one from Beth Hensberger's Bread Bible. It is extremely simple.
Makes 15 to 20 crepes 3 eggs Mix everything together with a blender, hand mixer, or whisk until it is smooth and the consistency of cream. Cover with plastic and refrigerate. Lightly grease a skillet or crepe pan and heat over medium heat. Pour a scoop of batter onto the pan and tilt the pan to spread the batter around (or use a plastic scraper to do so). After a minute or so flip the crepe over and bake until the other side is slightly browned, 30 seconds or so. Serve with whatever filling you like. We did Nutella and black current jam. Both were excellent. As I mentioned, leftover crepes can be wrapped in plastic and stored in the fridge for a good long while. We actually didn't have any left over, but I made a second batch the next morning because we enjoyed them so much. It is almost time for me to make a third batch!
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Re: Crepes of Wrath
If you want to try and interesting variation, try putting vanilla into the mixture and then use brown sugar, cinnamon, and finely chopped walnuts as the filling. HEAVEN!!!!
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Crepes without butter
There is a family tradition at my house involving crepes. We make it for birthdays and for some reason never make it until another birthday (maybe because it just wouldn't seem right?). Anyhow, the recipe I use is from "The Joy of Cooking" and it doesn't have butter in it. I really like the way it comes out, and it has a pale color (unless you keep it on longer, then it's golden brown to burnt!). I have never seen another crepe recipe without butter before and was wondering why most have it. Is it just a taste thing?
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...butter
What kind of pan are you using Christina?
If I make crepes without a little butter, they always tend to stick to the pan... the other option is to butter the pan everytime I make another crepe, which isn't very convenient. I think the butter makes the crepes a bit more tender and they also keep longer than without it. And ohh... that buttery taste! :D
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sourdough crepes
If you enjoy sourdough, you might like to try these, http://www.recipezaar.com/136074
I like these spread with a good jam.
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Crepes of wrath
i have been making crepes a lot these days for my cafe. I use pure olive oil for the fat component of the batter and canola spray for the pan I add the batter to the pan at the first fine waft of visible smoke. The most popular filling just now is smoked chicken in a sour creamy wine sauce (plus chicken stock,spring onion, garlic and dijon mustard and seasonings). We place a little cranberry sauce on the filling, then slices of camembert and topped with mashed kumara flavoured with tangelo zest; and then the crepe is rolled up and heated in the microwave if ordered. i sell heaps!
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crepes
We made them again this weekend with a raspberry sauce and nutella. Soooo goood! Messy though:
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WOO HOO!!
What an awesome picture! Worth a thousand words!!
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Crepes of wrath
Floydm,Your photo depicts sheer ecstacy. I love it.Some of my grandkids are coming down for Christmas, so I will try Nutella and (we're coming into summer here) and mashed fresh raspberries and probably ice cream. Yum! They love pancakes and are Nutella fans. And your crepes look light and velvetty too!
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10 Best Sweet Crepe Fillings...
MHO...
These 4 are standard offerings in San Francisco where I used to live. Most of the crepe bars will make them...
Nutella and Strawberries
Nutella and Banana (YUM!)
Peaches, Vanilla Ice Cream and Almonds
Baked Apples with Brown Sugar and Cinnamon
And my 6 personal "inventions..."
Pumpkin Butter and just a little Maple Syrup w/walnuts
Fresh Pears and Dark Chocolate Syrup (To DIE for)
Blackberry Jam and Almond Butter (Kid friendly, best inside cold left over ones, rolled.)
Blueberries and Whipped Creme
Mandarin Oranges whipped with Whipped Creme, sprinkled with a tiny bit of candied ginger, drizzled with melted Dark Chocolate
Pistachio Ice Creme, Fresh Mint Chopped, Dark Chocolate Fudge Melted
Last two I made up for crepe parties I gave, for a "fancy" dessert kinda thing...
Also I will quite often add in cocoa, for chocolate crepes, a bit of dried ginger, some cinnamon, or various extracts into the batter, depending upon how "gourmet" I want to get.
I also have several savory non-dessert ones I do, but I'll post those seperately.
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10 Best Savory Crepe Fillings
These ten are all my own thing, made mostly for crepe parties, dinner entrees, or for personal breakfasts.
I love warm crepes in the morning and serving them to guests! I also like to make the following in small batches and serve them with crepes a la carte on a "crepe bar" as it were. Some of thebest, easiest, and most popular dinner parties I ever gave involved nothing but making a batch of crepes and these fillings.
Baked Ham, Smoked Gruyere Cheese with a dash of cracked pepper.
Boar's Head Rosemary and Sundried Tomato Ham with, Cheddar, Scrambled Eggs and Rosemary
Maple Sausage with Scrambled Eggs and shredded hash browns. (Yes, IN the crepe.)
Sliced Rare Roast Beef, and Melted Cheddar with sauted carmelized thinly sliced onions
Shrimp, Garlic Butter Sauce, Andoulle Sausage and a dash of Cajun Spice
Carrots and potatos sliced thin mixed into a bit of crushed ginger, crushed garlic, paprika, orange zest and butter
Potatoes and carrots diced with curry butter sauceand peas
Venison with portadello or cap mushrooms in a wine sauce (Note, you could use thinly sliced beef, but venison sure is tasty in season!)
Chicken, melted swiss cheese, and ham with a bit of rosemary.
Meatballs with Mozarella, sundried tomato sauce, garlic, oregano, basil. (Sounds weird, I know, but it's LOVELY. So's chili and cheddar on a cold day.)
Actually you can throw just about ANYTHING into a crepe except maybe pasta and it will taste good. The thing to remember is to keep the fillings thinly sliced if they involve meat or veggies., and go LIGHT on the spices, otherwise they will overwhelm the crepes.
I'm actually thinking about writing a crepe cookbook with these actually, so give me credit if you publish them elsewhere for some reason, will ya?
I'm Sana offline, so if you see "Crepes by Sana" in the next few years out there, that's moi. I probably have about 50 great recipes in my head for them, ones made up by me, and I have often thought that they'd make a great cookbook if I can get a publisher. I've sent out a few book queries with the 50 recipes, so far nada, but I'm hopeful...
:)
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crepes
Our best selling crepes just now are smoked chicken in a creamy white wine sauce (with other ingreients) wrapped with Brie and cranberry sauce. The range of new ideas also submitted here are interesting and innovative but in some cases mind-boggling!
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I'm not sure if you're
I'm not sure if you're talking about my suggestions above, but if you are?
Well, have fun trying them out!
:)
I firmly believe in playing with my food! Out of self-preservation I taught myself to cook out of books when I was a kid and I've been experimenting ever since. I'm serious about wanting to do a crepe cookbook. Soups, good breads, and crepes, I could cheerfully live on, and I often do!
The above are only a few of the ones I've tried over the years.
I started out doing the traditional kind of filling, but being an ethnic food fan I soon decided to try filling them with some non-traditional fillings.
It's not only been fun, but it's worked amazingly well.
My suggestion?
Take some of your favorite dishes and improvise with crepes in place of rice, potatoes, etc.
Some things likely won't work, but you might just be surprised at how many delicious combinations you can devise.
Crepes are very versatile lil things...
:)
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fantasy crepes!
Actually, i was. But then I live in another part of the world than you. I understand your point of view though; and that one doesn't have to rely on published recipes for great crepe fillings. One which I am going to introduce in my cafe is viz. 2 flat crepes on which will be placed a fruit salad of mangoes (tinned), fresh pineapple and kiwifruit, maple syrup and topped with grilledsmoky bacon. It tastes really nice because I have pinched the idea fron another cafe miles away from mine!
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How long?
How long is the Dough meant to be refrigerate-ing?
couse all that stands is "Cover with plastic and refrigerate." :x
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However long you've got.
However long you've got. When I plan ahead I refrigerate the batter overnight, but other times I've only done it for 15 minutes until the griddle got hot and didn't notice any difference.
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Ah thanks for the info ^.^
Ah thanks for the info ^.^
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My favorite crepes are
My favorite crepes are banana nutella. And I love the pictures. I wasn't able to find that many crepe recipes: http://www.fasteasyrecipe.com/dishes/recipes/crepes
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