I can hardly imagine anyone not loving classic French crepes. I had my first crepe in Paris from a street vendor. Way to set the bar high!
I watched while he poured the batter and swirled it onto the rimless crepe pan skillfully without spilling a drop. Then he peeled a paper-thin pastry off the pan and flipped it to cook the other side. As it cooked he added a pat of (French) butter and a sprinkle of fine sugar. On that, he sliced fresh bananas then drizzled the whole thing with Nutella. He carefully folded it in half, then in half again and slipped it into a paper sleeve and handed me what was one of the best sweets I’ve ever eaten. Since, I’ve been to many Creperies and enjoyed both sweet and savory crepes. Some good, some not as good, but none as good as in Paris.
I finally attempted to make them myself. They are not at all as difficult as you might think. Quite easy, actually. If you’re serving a crowd though be prepared to stand at the stove for a while. But, there is an easier way! A friend suggested I try Melissa’s ready-made crepes. I was, of course, a skeptic but I’m happy to say they were really good. A bonus is that they are all natural with no preservatives. They are not only tasty but easy to work with. If you are looking for them at Heinen’s you’ll find them in the produce department right next to the strawberries.
Today I made Crepes Suzette, a classic orange butter crepe with a finish of flaming Grand Marnier and Cognac. Yes Please! I also made a savory crepe with arugula, sun-dried tomatoes and creamy, delicious goat cheese.
To lighten my load I made both with Melissa’s ready-made crepes. When I set out the platter of Crepes Suzette I stood back and watched as it was emptied in less than 60 seconds. You would think I starve my people, OR they were simply THAT good. Trust me. No one starves in this house.
My favorite were the savory goat cheese crepes. They were light and tangy while the crepe was slightly sweet and warm with delicate crispy edges. Wonderful!
I am including my favorite recipe for homemade crepes if you want to give it a go. However, if you are experimenting with fillings and want a really easy, quick and delicious treat, go ahead and try Melissa’s. They are delicious!
Crepes Suzette
INGREDIENTS
- 6 tablespoons unsalted butter, softened, plus more for buttering
- 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
- 1 tablespoon finely grated orange zest
- 1/3 cup fresh orange juice
- 1/4 cup Grand Marnier
- 2 tablespoons Cognac
METHOD
- In a food processor, blend the 6 tablespoons of softened butter with 1/4 cup of the sugar and the orange zest.
- With the machine on, gradually add the orange juice until incorporated.
- If making the butter in advance, place the butter on a piece of wax paper and roll into a log. Refrigerate until ready to use. When ready to use let sit at room temperature for 20 minutes to soften.
- Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar.
- Place 2 rounded teaspoons of the orange butter in the center of each crêpe.
- Fold the crêpes in half and in half again to form triangles; So that the butter does not remain only in the center of the crepe, once you have folded it, use your hands to work the butter throughout the folded crepe evenly before placing on the baking sheet.
- Arrange each crepe on the prepared baking sheet, pointing them in the same direction and overlapping slightly.
- Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes.
- Using a long spatula, transfer the crêpes to a heatproof platter.
- Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.
How about something more savory!
Goat Cheese Arugula and Sun-Dried Tomato Crepes
INGREDIENTS
- One pack of Melissa’s Ready made crepes.
- 1 bag of baby arugula
- 8 oz crumbled soft goat cheese
- I jar of sun-dried tomatoes in Italian seasoning
- 1 lemon
- olive oil to drizzle
- 1 Tbs butter
- Sea salt
METHOD
- Carefully unpack your Melissa’s crepes.
- Dress the baby arugula in a bowl with a drizzle of olive oil, a squeeze of fresh lemon and a pinch of sea salt. Set aside.
- Chop the sun-dried tomatoes into 1/4 inch strips.
- Use a not stick frying pan on medium heat. Add just enough butter to give the pan a slight glissten. About 1 tsp.
- Working with one crepe at a time, place the crepe in the buttered pan. On one side of the crepe cover 1/4th of it with goat cheese crumbles, then a few sun-dried tomatoes, then a hand full of the dressed baby arugula.
- Gently fold the crepe in half then in half again.
- Remove from pan to a plate then repeat the process until all your crepes are made.
Enjoy!
MORE IDEAS FOR FILLINGS
Sweet crepes are made with regular wheat flour (all purpose flour), and are usually slightly sweetened with sugar. These are perfect for breakfast or dessert. These sweet crepes are typically served with sugar, syrup, fruits, chocolate (or Nutella), whipped cream, or even ice cream.
Try…
- My personal favorite – Nutella and banana
- Strawberries (or any type of berry) and cream
- Banana and caramel/butterscotch or both
- Chocolate and strawberries
- Lemon curd and whipped cream
- Ice cream, toasted nuts and chocolate sauce
Savory crepes are traditionally made with buckwheat flour. These are naturally gluten free, and have a nutty flavor because of the buckwheat flour. They are typically served for lunch or dinner, but they also work just as well for breakfast/brunch too. Savory crepes can be filled with savory fillings like ham, cheese, bacon, eggs, vegetables (like mushrooms), herbs and other types of meat filling too.
Try…
- Chicken and mushroom filling
- Shrimp with scallion cream cheese
- Ham and cheese
- Bacon and eggs
- Ham and eggs
- Omelette with herbs
- Sautéed mushrooms
CLASSIC FRENCH CREPES
INGREDIENTS
- 1 1/4 cup milk 10 fl oz
- 3 large eggs
- 2 tbsp oil or melted butter
- 2 tsp sugar for savory crepes, OR
- 2 – 3 tbsp sugar for sweet dessert crepes
- 1/2 tsp kosher salt
- 4 oz all purpose flour scant 1 cup
- 1 – 2 tbsp softened butter
METHOD
MIXING WITH A WHISK
- Place the milk and eggs in a mixing bowl. Whisk to combine.
- Add the oil or butter and whisk it in.
- Place the flour, salt and sugar in a large bowl.
- Add about 3/4 – 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
- Add the rest of the liquid and mix to form a smooth, watery batter.
- Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
MIXING WITH A BLENDER
- Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter.
- Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.
- COOKING THE CREPES
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan.
- Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
- Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
NOTE: If using a different size pan, Here is a good batter to pan ratio.
8 inch pan – about 3 tbsp of batter (about 45 – 50 mL)
10 inch pan – about 1/4 cup of batter (about 60 mL)
12 inch pan – about 1/3 cup of batter (about 75 – 80 mL)
For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
For classic crepes – cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.
Repeat until all the batter is used up
Stack the cooked crepes on a plate or wire rack.
SERVING
If the crepes are no longer warm when you’re ready to serve them, place another plate over your stack of crepes and microwave for about 30 seconds until the crepes are warm. Then remove the second plate quickly so that the crepes don’t become soggy with steam/moisture.
ENJOY!
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.
