Easy Crepe Recipe

making you fall in love with crepes… one easy crepe recipe at a time!

Green Crepes of Awesomeness!

It has been already a few weeks since I started my journey of finding easy crepe recipe. Obviously, I haven’t started with an easiest of them all… I can still remember how my wife clapped with joy when crepes were lighted up on fire. Then, next time, I was amazed myself of how good red crepes turned out to be. Therefore, this sunday morning, I had a cunning plan… a plan of making green crepes!

Spinach Crepes with Brie Cheese, Prosciutto de Parma and Fig filling

crepe fillings

Ingredients

for the batter

  • 4 eggs
  • 1/4 teaspoon salt
  • 240 gr of plain flour
  • 480 ml of milk
  • 60 gr of melted butter
  • 60 gr of frozen spinach

for crepe filling

  • 12 slices of prosciutto
  • 200 gr of brie cheese
  • 6 ripe figs

Recipe

Break eggs into the bowl and add salt. Whisk for a few minutes. Add flour. Whisk again (don’t worry, it will look lumpy, but that’s how it should be). Add milk (bit by bit) and whisk well. Once milk is finished, add melted butter and whisk everything again (now, you shouldn’t have any lumps left). Heat a little bit of water and frozen spinash. Add to the batter and blend everything for a minute. Put in the fridge for at least 30 minutes.

crepe fillings

Heat oven up to 40 C. Cook your crepes one by one (adding cooked ones into the oven, for them to stay warm). Once all crepes are cooked, it’s time to fill them up. Lay a piece of prosciutto on the crepe, put a few slices of cheese on top, and add two lines of sliced figs.

crepe fillings

Roll your crepes and serve!

Suggestions

  • These green crepes goes really well with a glass of cold white wine – for example, Alsace Hugel Gentil 2009

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Recipe to try: Nutella Crepes

Last weekend I went to Belgium, Netherlands and Germany (yes, three countries in 3 days!), so I did not have a chance to try a new easy crepe recipe yet. However, I am pretty sure the next recipe I will try will have nutella as a crepe filling. I watched a few videos of this kind of recipe and I can hardly believe how easy it looks to make.

Can’t wait for the weekend now!

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Beetroot crepes with goat’s cheese, basil and roasted walnuts

french crepe recipe

Only three weeks ago I have embarked on a journey of finding an easy crepe recipe. Before that, I have never tried making crepes at home, but I have started with a few quite fearful recipes: crepes with Dijon mustard and mushrooms source, and Crepe Suzette. Last weekend, I wanted to try something a little bit easier… but then again, I found a recipe where you needed to make red crepes. RRRRREEEEDDDD crepes! How awesome is that! I couldn’t miss this opportunity, therefore when my wife went to work (she does some volunteering on Saturday mornings), I jumped into the kitchen and spend there half a day. To be fair, most of that half a day was spent watching anime and waiting for “crepes” to rest…

Beetroot crepes with goat’s cheese, basil and roasted walnuts

Ingredients

french crepe recipe

  • 2 small beetroots, cooked, sliced
  • 2 clove of garlic, sliced
  • 125 g flour
  • 2 eggs
  • 375 ml milk
  • 30 g melted butter, at room temperature
  • 100 g walnut kernels, roasted and chopped
  • 200 g spreadable goat cheese
  • fresh basil leaves
  • butter for greasing

Recipe

french crepe recipe french crepe recipe

  1. Put flour in a bowl and make a well in the cetre. Add eggs, milk and butter and mix well until combined. Add sliced beetroots, garlic and a pinch of salt. Blend really well with blender. Crepe batter will most likely look too watery, but don’t worry. Put it in the fridge to rest for at least 30 minutes (you can leave it there for up to a day, if you want to, however I was hungry, so it was only 30 minutes for me).
  2. While crepe batter is resting in the fridge, prepare crepe fillings. Cut or crumble goats cheese into small bits. Add a handful of sliced basil leaves. Add roasted walnuts (I bought wet walnuts in the local market and roasted them myself! So much fun… but a pinch of spices, and roast them in the hot pan for 2-3 minutes). Mix well for a few minutes, until goats cheese becomes creamy. Leave to rest for 30 minutes in the room temperature (you don’t want to put crepe filling in to the fridge for it to stay creamy).
  3. Cook crepes by pouring a ladle of batter in the pan and cooking for 1-2 minutes until bubbles start to appear on the top of the crepe. Turn over carefully and cook for another minute. If you can’t turn the crepe (if it breaks – oh my god, I was so angry on myself, on recipe, on the pan, on everyone – when the first one turned out to be rubbish… but I didn’t give up… and tried again, and again… util it worked well), cook several seconds longer (I found that 1 minute was not enough, but 1 minute and 15 seconds was the right amount of time for me to be able to turn the crepes).
  4. Once crepes cool down, spread a spoon of crepe filling, add fresh basil leaves and roll up the crepes. I know that you will not be able to resist and will try and eat a few of the crepes once they are made. However, if you will refrigerate the crepes for one more hour, they will taste amazingly! It’s worth additional waiting time…

Suggestions

  • Once crepes are made, please do wait wait wait for 1 hour (put these crepes in the fridge and go for a walk). It will taste so much more better! It’s an easy crepe recipe, but the hardest bit is, of course, waiting!

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Crepe Suzette Recipe

Because of the roaring success with an easy crepe recipe last weekend, I decided to try my luck again. This time, I have chosen Crepe Suzette (or to be more precise, my wife has chosen it). And believe me – it looks harder on the paper – it still can be considered as an easy crepe recipe.

Crepe Suzette Recipe

From: (Le Cordon Bleu At Home)
Serves: 6 (as dessert) or 2 (we – that is me and my wife – could not believe that the recipe was supposed to be for 6 people!)

Who has never heard of crepes Suzette? It is the archetype of the flaming crepe dessert that was once the emblem of grande cuisine around the world. Some say the dish was created by Escoffier, who served crepes with an orange-flavoured butter around the turn of the century, but the dessert truly gained popularity when a French chef working in America had the crepes flaming as they were brought to the table.

Ingredients

french crepe recipe

FOR CREPE BATTER

  • 135 g flour
  • 5 ml (1 tsp) sugar
  • 2.5 ml (1/2 tsp) salt
  • grated zest of 1 orange
  • 2 eggs, beaten
  • 225 ml milk
  • 45 g butter, melted
  • few drops of vanilla essence

FOR ORANGE BUTTER

  • 60 g butter, softened
  • finely grated zest of 1 orange
  • 90 g icing sugar
  • 45 ml Cointreau
FOR FINISHING UP
  • 45 ml Cointreau
  • 45 ml cognac
  • butter, melted, for platter and cooking crepes

Recipe

french crepe recipe

  1. Melt the butter. Grate 1 orange zest. Beat eggs. Sift flour to a bowl, add salt, orange zest. Make well in the flour and put in beaten eggs, a few drops of vanilla extract and 70 ml of milk. Whisk well. Then gradually whisk remaining milk.
  2. Leave crepe batter to rest for 30 minutes in room temperature
  3. Make crepe butter (while crepe batter is resting). Combine the softened butter, grated orange zest, icing sugar (at first it will seem that there are too much icing sugar) and Cointreau (2-3 tbsp).
  4. Preheat the oven to 180 C. Brush the oven-proof serving platter with melted butter. Cook the crepes. Put 5 ml (1 tsp) of orange butter in the center of each crepe. Fold the crepes in half, then into quarters. Arrange crepes overlapping on the platter. Brush with the remaining orange butter. Warm in the over until hot (about 7 minutes).
  5. To serve, heat the cognac and Cointreau in a small saucepan over low heat. Then at the table, light it and pour it, flaming, over the crepes.

Suggestions

  • When making orange butter, we have used 3 tbsp of Cointreau, which was a little bit too much.
  • Don’t think about the recipe too much, just follow the steps. At first, it looks daunting, but actually it is an easy crepe recipe.

Other Interesting Recipes

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How Hard Can It Be? Easy Crepe Recipe!

So, what do you know about crepes? Have you ever tried at least one easy crepe recipe? Why should anyone listen to you? Well… to be fair, just a week ago, I didn’t know anything about crepes. Nothing at all! Yes, my lovely wife sometimes would have some of these crepes when we would go out, however, I would usually go for a more meatier option.

Nevertheless, everything has its own beginning. Last weekend (after usual trip through local charity shops – to look for cooking books), we came back home. Once we settled in the kitchen, I felt strange urge to try making crepes myself. I must admit, in restaurants they do look fancy, maybe too fancy, maybe it’s not something I should try? I had my own doubts and I didn’t know if I should try it at all… However there it was – an easy crepe recipe – in front of me. I found one recipe in an old cookery book “LeCordonBleu At Home”.

Well, what the hell… if French can do this, so can I! How hard can it be? All we need to do… is to follow a few simple steps:

  1. start with making crepe batter
  2. then, once crepes are ready, proceed with making crepe filling
  3. finally, finish up by mixing these together

Making crepe batter

Strangely, you need only a few ingredients. Didn’t I say that crepes in restaurants look quite fancy? Well, not anymore… crepes consist of simple things like:

  • 115 g flour
  • pinch of salt
  • 2 eggs
  • 225 ml milk
  • 45 g butter, melted and cooled

Prepare the crepe batter: put the flour and salt into a bowl. Make a well in the centre of the flour mixture and break eggs into the well. Add one-third of the milk and gradually whisk the flour mixture into the wet ingredients until very smooth. Then whisk in the butter and the remaining milk. Leave the batter to rest for 30 minutes at room temperature.

Of course, above ingredients are required only for savoury crepe recipe – the most basic of all of them. In the future, we will be able to go through more complex crepe recipes – have you ever seen a red crepe? a green one? a white one? Well… neither have I (at least, not in real life), but we will have plenty of opportunities to try and see how far we can get.

Making crepe filling

Going further to a crepe filling recipe – just open your strawberry jam jar, and help yourself. What can be easier than simple jam? Or cheese and ham? Or anything you would like… For your first recipe, I would definitely recommend to start with jam (or even nutella!). But, if you are like me – you say that I can’t? well, watch me! – You might want to try delicious mushroom and Dijon sauce crepe filling.

Take a few spoons of Dijon mustard, a few handfuls of golden chanterelles and a few tablespoons of crème fraiche. Mix all of these ingredients and cook for 7 minutes on medium heat.

Finishing up

Once again, I couldn’t resist of going a little bit on my own way… and after putting a spoon of tasty Dijon sauce on the crepe, I rolled them, put them into baking tray and roasted for another 7 minutes under the grill. Perfectisimo! The final result is something restaurants could envy you… deliciously melting mouth-full with each bite. I can’t wait for the next weekend – to try another recipe. Didn’t I tell you yet? It’s our new family tradition – to try an easy crepe recipe on Sunday afternoons!

See you next week.

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