Crêpes, Sweet or Savory

Crêpes are a versatile and delicious dish that can be enjoyed at any time of the day. Whether you prefer them for breakfast, brunch, lunch, a light supper, or even dessert, they are sure to satisfy your cravings. The best part is that you can customize the flavor of the crêpe itself by substituting different types of flour or adding a splash of flavored brandy, amaretto, Kirsch, or rose water to the batter.

So let’s dive into the recipe and explore the possibilities of these delectable crêpes!

MAKES: 12 to 16 crêpes (4 to 8 servings)

TIME: 40 minutes

INGREDIENTS:

• 1 cup all-purpose flour
• Pinch of salt
• 1 tablespoon sugar (optional)
• 1 1/2 cups milk, plus more if needed
• 2 eggs
• 2 tablespoons butter, melted and cooled, plus unmelted butter for cooking

INSTRUCTIONS:

1. Whisk together all the ingredients except the unmelted butter until smooth. If you prefer, you can also use a blender for this step. If the mixture is too thick, add a little more milk until it reaches a pourable consistency. For optimal results, allow the batter to rest in the refrigerator for at least an hour, up to 24 hours.
2. Preheat the oven to 200°F to keep the cooked crêpes warm. Place a nonstick or well-seasoned 8- or 10-inch skillet over medium heat and let it heat for a couple of minutes. Add a small pat of butter to the skillet.
3. Stir the batter with a large spoon or ladle. Add a couple of tablespoons of the batter to the skillet, swirling it around so that it forms a thin layer on the bottom of the pan. Pour any excess batter back into the bowl.
4. When the top of the crêpe appears dry after about a minute, carefully flip it over using a spatula. Cook the other side for 15 to 30 seconds. The crêpe should only slightly brown and should not become crispy. Keep in mind that the first crêpe might not turn out perfectly, so feel free to discard it. There is plenty of batter to work with.
5. Repeat the process, adding butter to the skillet as needed, until all the batter is used. As you finish cooking the crêpes, stack them on a plate in the oven to keep them warm.
6. Now it’s time to fill and fold the crêpes. There are a few options for folding and filling:
7. Lift the bottom edge of the crêpe and roll it up. Spoon your desired filling across the lower third of the crêpe, and continue rolling it up.
8. Alternatively, you can fold the bottom third of the crêpe over the filling, then fold in the sides, and finally fold the crêpe from the bottom up.
9. If you prefer, you can fill and fold the crêpes while they’re still in the pan. This allows you to serve them immediately. If you want the filling to be warmed, keep the pan over low heat for a few minutes.
10. For lighter and fluffier crêpes, separate the eggs. Add the yolks to the batter as directed, and beat the whites until stiff but not dry. Gently fold the beaten egg whites into the batter. Cook the crêpes as usual. Once they finish cooking, sprinkle each crêpe with about 1 teaspoon sugar (or to taste) and 1/8 teaspoon ground cinnamon. Run them under a heated broiler for about 1 minute, or until the sugar melts. Serve them immediately with butter or freshly squeezed lemon juice.

VARIATIONS:

If you want to try different variations, here are a few ideas:

• Buckwheat Crêpes: Substitute buckwheat flour for the white flour, add 1/4 cup white flour, reduce the milk to 1/2 cup, and add 1 cup water. Let the batter rest for at least an hour before cooking the crêpes.
• Almond Crêpes: Substitute almond or other nut flour for half of the white flour, use almond milk instead of regular milk, and add 2 tablespoons of amaretto if desired. Use the sugar as instructed.
• Chocolate Crêpes: Add 1/4 cup cocoa powder to the batter and use the sugar as instructed. These crêpes are perfect for pairing with bananas cooked in butter and brown sugar.

FILLINGS FOR SWEET CRÊPES:

• Any jam, jelly, marmalade, or macerated fruit
• Nutella, any nut butter, or peanut butter
• Any peeled, seeded, or cored fresh fruit, briefly cooked with sugar, butter, and a little rum or cinnamon
• Crème fraîche, sour cream, or yogurt (sweetened, if desired)
• Sweet Compound Butter or Brown Butter, sprinkled with cinnamon, cardamom, and/or cloves
• Creamy Caramel Sauce (in moderation)

FILLINGS FOR SAVORY CRÊPES:

• Any grated or thinly sliced cheese, such as Gruyère, Brie, goat cheese, mozzarella, cheddar, or fresh cheese
• Cooked, drained, and chopped vegetables reheated in butter or oil
• Thin slices of ham and grated Gruyère or other cheese
• Any thick stew of vegetables, meat, chicken, or seafood
• Baked Mushroom Custard, baked and then spooned into the crêpe
• Cooked beans or lentils

Enjoy experimenting with different flavors and fillings to create your perfect crêpe experience!