Crepes – Crème da la Crème - Chef's Choice

(Image courtesy Google)


Pronounced with a short e, as in bed, crêpe is French for pancake. They originated in Brittany, a northwest region of France. They rarely had fillings and were primarily used for bread – originally made from buckwheat flour. Today they are still made from buckwheat, if served as a main dish and wheat flour if made for desserts.

Creperies specializing in dessert crepes are found throughout France and traditionally offered on Candlemas and Shrove Tuesday to celebrate renewal, family life, and hope for good fortune and happiness.

Crêpes are popular not only throughout France, but Europe in general and where they are known by other names – Italian Cespelle, Jewish Blintzes, Greek Kreps, Hungarian Palacsintas (my mother used to call them Palatchinken) and Scandinavian Plattars.

Although usually made in 8" pans, I like making them slightly on the large size - a 10" crepe, with a batter portion of about 1/3 cup. I cook them at a higher heat, so that the batter sizzles, almost "frying" them. As guests sit at the table, I served them hot from the pan, one at a time. There is usually no waiting, but if someone does, it makes them all the more tantalizing.

My favorite fillings are usually fruit preserves - blueberry, raspberry, strawberry. But be creative; fill them with your heart's desire. Eat slowly, savor the flavor. After one hour of proper digestion, exercise by walking about 3 miles within an hour. Feel the energy and rejuvenation. Your heart will be pleased.

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Guten Appetit…!

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Ingredients:
Serves 6

• 3 large eggs
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 tablespoons butter, plus extra to grease the skillet

Prepare the Batter Mix:

• In a bowl, with a whisk or fork, beat the eggs
• Add milk, cream, salt - blend

Mix the Batter & Flour:

• Place flour in a medium bowl, gradually add the batter mix, while whisking to eliminate the lumps
• Add the melted butter and incorporate well.
• Put batter in a blender and blend until silky smooth – 15 to 20 seconds

Finish the Batter:

• Seal the bowl with a cellophane wrap. Let the batter rest for I hour in the refrigerator.

Make the Crepes:

• Heat a large, 16” non-stick skillet (will make a crepe approximately 10 Inches) over medium-high heat and add one tablespoon of pure canola oil, per crepe (butter will brown and burn too quickly, but grease lightly with butter if you prefer, for each crepe)
• Each crepe should be paper thin – less than 1/16”…!
• Add approximately 1/3 cup of batter or less to the center of the pan and swirl the batter around so that it spreads and coats the complete bottom of the skillet. If there are any small holes, you can fill them in with a little extra batter, but not necessary.
• Fry for a minutes on medium-high heat (the crepe will sizzle in the oil)
• Lift the skillet from the burner and shake the crepe loose from the bottom of the pan.
• Continue to fry until the pancake no longer appears wet on top and becomes slightly crisp and light golden brown on the bottom.
• Carefully flip it over and brown it on the other side.
• Transfer the crepe to a plate.
• Immediately spread a layer of filling of choice on the crepe. Prick the crepe at the outside diameter with a tong of the fork and roll closed. Dust the with a slight amount of confectioner’s sugar. Serve hot!

Sweet Fillings:

• Jam, Apple, fruit preserves, Nutella (chocolate and hazelnut spread)
• Fresh berries marinated with a little sugar and Grand Marnier Chestnut cream (Crème de Marrons) – from gourmet stores
• A sauce made of orange juice, sugar, butter, grated orange rind and Grand Marnier or Cognac (like crepes Suzette)

Guten Appetit...!