Crepe Batter Recipes

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Mandarin Chocolate Mousse Filled Crepe Recipe Recipe

Last night was our first formal dinner party since the New Year and I wanted to add a little wow factor to the end of the meal. I prepared a mandarin-flavored dark chocolate mousse and enclosed it in the cutest little crêpe purses. 

The decadence didn’t stop there, as I garnished the purses with chocolate puffed rice "hung" up high on a spun sugar stick. A little drizzle of coffee-liqueur chocolate sauce finished off the dessert and guaranteed that it would satisfy even the biggest chocoholic's cravings.

I'm starting to plan out what could amaze my Valentine in a few weeks and I know for sure my husband Lulu would be more than delighted that we end our Valentine's Day romantic dinner feeding each other chocolate! Check back for more ideas.


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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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French Buckwheat Crepe Recipe (Galette de Sarrasin ou Galette de Ble Noir) Recipe

Galettes de sarrasin, also known as galettes de blé noir, are savory crêpes made from buckwheat flour. They're also called crêpes bretonnes (Breton-style) as the dish originated in Brittany, France. The lacy crêpes are made in a very similar manner to sweet crêpes, but the difference is that buckwheat crêpes are cooked only one one side.

Originally, the "true" galettes were supposed to be served plain with salted butter, but these days, they're usually garnished with charcuterie meat, smoked fish, cheese or vegetables. The most popular version is called La complète which is composed of ham, emmenthal cheese and a cracked egg cooked directly on top of the galette. Another common one, La soubise, is filled with caramelized onions and salted butter. I filled mine with sautéed button mushrooms, red bell peppers and raclette cheese.

If you're only familiar with sweet crêpes, it's definitely worth giving these buckwheat crêpes a try. C'est absolument délicieux!

 


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Crepe Party: La Chandeleur Recipe

Crepe Party: La Chandeleur

02.02.10 by Jackie
Today (February 2nd) is La Chandeleur and crêpes are part of the French celebration. For those who don't know, a crêpe is a very thin pancake. The legend says that if you catch the crêpe flat (without it being wrinkled) with a pan after tossing it in the air with your left hand while holding a coin in your right hand, you will have a prosperous year until the next Chandeleur.



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How to make a perfect sweet French crepe batter Recipe

There is almost nothing as quintessentially French as crêpes. For those who don't know, a crêpe is a very thin pancake.  It is perfect for a quick dessert, or for a savory meal. I make them whenever I'm missing France. 

Today I was in the mood for something sweet. If, like me, you're craving for something sweet, make some crêpes. Generously stuff the crêpe with fruits (blueberries, strawberries, canned peaches), jam and whipped cream, just sprinkle some plain sugar or spread Nutella inside the crêpe. Yum!


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