Crepes Recipes

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Banana and Fig Crepe Cake Recipe Recipe

Since I'm in Paris, I’ve been spoiling my little 2-year-old nephew Paul and 4-year-old niece Elise with sweets. It’s a great way to bond with them in a short period of time. Crêpes are always fun, so I made a pile for all of us to share, along with various jams, Nutella, honey and powdered sugar. In addition to the individual crêpes, I made mini crêpe cakes, filled with fig and banana jam. To repeat the flavors in the dessert, I topped the cake with freeze-dried banana chips and roasted figs.

The most fun part of the assembly was watching Elise and Paul eating the crêpes as I was making them. Lucky me, I still had enough crêpe batter to finish the dessert. I absolutely adore them! 


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Ficelle Picarde Recipe (Crepe Gratin) Recipe

Ficelle picarde, which literally translates to "Picard string" in French, sounds like a fancy dish, but really, it's just a savory crêpe gratin filled with sautéed chopped mushrooms (called duxelles). It's a specialty from the region of Picardy, located in the North of France. The authentic dish is made with ham but I replaced it with soy chorizo to make it vegetarian. First, mushroom stuffed crêpes are rolled, then placed in a casserole dish, covered with Mornay mushroom cream sauce and sprinkled with Gruyère cheese. The last step is 5 to 10 minutes in the oven until bubbly and golden.

Crêpes are a fairly frequent dish at our home. The batter can be prepared in advance and you could also store pre-cooked crêpes in the freezer for faster assembly time. Whether they are served as a savory dish or as a dessert (or both!), we always find a new way to pair them with interesting combinations of flavors.


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Blueberry Crepe Recipe  Recipe

Blueberry Crepe Recipe

03.31.11 by Jackie

As I told you yesterday, I made crêpes as an experiment to see how well they keep in the freezer. Unfortunately, the crêpes haven’t been able to make it to leftover status, and here's a big part of  the reason why. After making savory crêpes filled with beets and goat cheese, we filled the remaining crêpes with blueberries, vanilla whipped cream and guava sauce. Needless to say, they went fast!

Crêpes are a quick and easy dessert if you can manage to store some in the freezer. If you are looking for a sweet way to end dinner, just pair crêpes with fresh fruits, chocolate sauce, other fruit preserves and whipped cream (or yogurt). You just can’t go wrong.


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Beet and Goat Cheese Crepe Recipe Recipe

I love the combination of beets and goat cheese. They pair wonderfully, and I’ve used them in many recipes. I had both ingredients on hand today, so I mixed them together and stuffed them in crêpes.

Making crêpe batter is very basic. I first learned how to make crêpes in kindergarten back in France, and I haven't forgotten since then. The quantities go like so: 2 eggs, 250 grams of flour (1-3/4 cups) and ½ liter of milk (2 cups). Allow to rest for a few hours. I then adjust the quantities of liquid by eyeballing until the perfect consistency is reached (see tips).   

Our friend Carole (she is by the way the editor of PhamFatale.com) always sends me wonderful cooking tips along with the corrections of my daily recipes. Carole and her husband David recently hosted a crêpe party at their home. She told me that leftover cooked crêpes store incredibly well in the freezer, which I immediately wanted to try. I’ve made several batches of crêpes since then, but even after my third attempt, no leftovers. What can I say, I live with wolves!


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Nutella Crepes with Kiwi Recipe

Nutella Crepes with Kiwi

08.03.10 by Jackie

Chocolate and kiwi are two of my favorite flavors. When combined, they enhance one another, creating subtleties that cannot be found in either ingredient on its own. In the past I've used them in cakes and other desserts, and today I thought it would be fun to use the combo as a crepe filling.

The chocolate part of the equation is satisfied by the French mainstay Nutella. Nutella, in case you don't know, is a chocolate hazelnut spread. I wasn't sure at first how the hazelnuts would play with kiwi, but after tasting the finished product, I can't imagine it any other way!


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