Category Archives: Crêpes

Making Crêpes

What’s the difference between crêpes, blintzes, blini and just plain ol’ skinny pancakes? Don’t answer that. I don’t want to know. Probably much less than the French, Slavs, Russians or English would ever want to admit.

Ultimately the only difference between all of them is context. Blintzes go with applesauce, blini with caviar, pancakes with sugar and lemon (or syrup) and crêpes…well, with just about anything. For indeed in France a crêpe is a medium…for sweet things, savory things and anything in between. Sort of like sandwich bread, it becomes what it contains.

Another distinct thing about crêpes: they’re the only pancakes I know that are served in different shapes depending on what’s in them. Above you see what crêpes often look like when they’re served as a sweet: folded into quarters. In savory applications they’re typically rolled into tubes.

But I’m getting ahead of myself. We need to make them first. So then, with all the ingredients from recipe post below arrayed before you, place them into a blender in order: milk, water, eggs, flour, etc…

Pulse the blender until a batter forms (about 30 -45 seconds of blending in total). Scrape down the sides of the blender with a spatula to make sure there aren’t any lumps…

…then blend another 15 seconds or so until the batter is smooth. Put the lid on the jar/pitcher (whatever you call that thing) and put it into the refrigerator for at least an hour and up to 48 hours if you wish. This allows the bubbles to rise out of the batter, which is a good thing, because bubbles will make the pancakes rigid (no good).

When you’re ready to make the crêpes, have a look to see if the batter has separated. If so, give it a gentle stir with a spoon.

Meanwhile heat a 9″ nonstick skillet or crêpe pan over medium-high heat. When it’s hot, quickly brush on a little melted butter.

Pour in about a 1//4 cup of the batter.

Quickly tilt the pan one way…

…then the other, to get fairly even coverage. Try to keep the layer thin all the way around.

Cook the crêpe for about 30 seconds. You’ll see steam pockets here and there, and the very edges will start to rise off the surface of the pan.

At that point you should be able to slide your turner underneath. If not, try lifting up the edge with your fingers first (that’s not technically cheating).

And in one smooth motion flip the crêpe over. It isn’t difficult, just don’t show fear, which crêpes can smell. You don’t want them too dark — just a few brown spots. That way they stay supple and roll-able.

Cook another 20 seconds or so until the second side is lightly browned. Then simply slide the crêpe onto one of the four waiting “cooling plates” you have set up on the counter near the stove.

When you’ve made four, slide the three coolest crêpes onto a fifth plate, which contains your stack:

When you’ve made all ten, let the stack cool while you tidy up the dishes (or ask your spouse and/or children to do it for you), then wrap the stack in plastic wrap until you’re ready to serve them. They’ll keep for several days in the refrigerator or several weeks, even months, in the freezer. Just be sure, if you store them, to warm the chilled and/or thawed crêpes before you attempt to fold or roll them. Otherwise they’ll probably crack. Crêpes can be re-warmed either in a pan or with a 5-7 second zap of high microwave heat.

Oh and I promised to show you what savory crêpes typically look like when they’re plated. About like this, though savory crêpes tend to be made with a buckwheat batter:

No I’m not going to tell you what’s inside. This photo was taken solely for the purposes of demonstration. But suffice to say there isn’t much of whatever-it-is inside. About three tablespoons.

And that’s all you want to put inside a crêpe, trust me. Sure, some people will stuff a crêpe like a Denver omelet, but when you do that you mostly lose the simple, eggy flavor and gentle chew that crêpes add to your dinner or dessert.

Think of the crêpes themselves as the main attraction and the filling/topping as the condiment. That’s the best way to experience a good crêpe. Now go forth and do like the French do — eat!

Filed under:  Crêpes, Pastry | 15 Comments

Crêpe Recipe

Crêpes create irrational fear among many non-French cooks. It’s understandable…they’re thin and can tear if they aren’t handled with delicacy. It’s also common to have the first one or two stick or tear while they’re in pan. An under-heated pan is frequently the cause, but so is operator error. Just be patient and after a few tries you’ll be a pro.

Are there any tricks to crêpes? Just make sure to let batter rest as directed to let the bubbles rise out — for bubbles create rigid crêpes and rigid crêpes break when you try to flip or roll them. This recipe is adapted from The Bonne Femme Cookbook by Wini Moranville.

6 ounces (3/4 cup) 2% or whole milk
4 ounces (1/2 cup) water
2 large eggs
1 cup all-purpose flour
3 tablespoons unsalted butter, melted
pinch salt

Place the ingredients in a blender in the order listed. Pulse until blended, scraping the sides of the blender once. Refrigerate the batter for a minimum of an hour and up to 48 hours. If the batter separates during its rest, stir it gently to re-blend.

Prepare for cooking by laying out four plates at least 7 inches across on your counter. Brush the bottom of 6- to 7-inch nonstick skillet with melted butter. Heat the pan over medium-high heat. Remove the pan from the heat and pour a scant 1/4 cup of the batter into the pan and promptly swirl it around to coat. Return the pan to the heat and cook until the crêpe is lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook another 30 seconds. Slide the finished crêpe off the pan and onto one of the plates.

Repeat with the remaining batter, buttering the pan only if absolutely necessary. When you’ve made four crêpes, you can start stacking the ones that are completely cooled.

Crêpes can be stored in a stack in the refrigerator, covered in plastic wrap, for up to two days. To reheat, warm them back up in the pan or microwave them individually for about 15 seconds on high (each). They also freeze well. Thaw them in the refrigerator and, again, warm them before rolling and serving.

Filed under:  Crêpes, Pastry | 10 Comments