Sweet or Savory Crepes

These two recipes outline how to make sweet or savory crêpe batter, but I’ve left the filling and topping options up to you. 

Wandering the streets of Paris, it seems as if there’s a crêpe cart on every corner. Crêpes are cooked to order on large hot plates, the batter spread out using wooden wands; it looks like magic and they taste like heaven. My favorite crêpe filling is Nutella and bananas, topped with chocolate sauce and whipped cream. Eating those crêpes on the street is one of my fondest memories of a very special vacation. And with this simple recipe and an everyday nonstick skillet, you can bring a taste of France into your own kitchen. The only difficult part of this recipe is mastering the crêpe flip – it always takes two tries (or maybe three or four) to get it right. Don’t fret if your first few aren’t perfect: The French say the first crêpe is pour les chiens, or "for the dogs," anyway!

These two recipes outline how to make sweet or savory crêpe batter, but I’ve left the filling and topping options up to you. Try pairing mascarpone cheese and fresh strawberries with sweet crêpes, or use my preferred Nutella and banana combination. Savory crêpes can be stuffed with hummus and green veggies as a healthy snack, or serve them as I do: filled with ham and Brie. If you’re making crêpes for a leisurely brunch, try pairing a ham and Brie number with local Seyval Blanc. Or if you prefer fresh fruit (think apples, pears or peaches), bacon or chicken, or cheeses such as Muenster or Gorgonzola, local Traminette wine will act as an ideal match.

Sweet or Savory Crêpes

The crêpe batter recipe calls for four whole eggs plus four egg yolks; freeze leftover whites for future use. To flavor sweet crêpe batter, add fresh citrus zest or spices such as cardamom or nutmeg. To flavor savory batter, add minced fresh herbs like chives or basil.

Although the measurements for the sweet crêpe batter differ from those for the savory batter, the preparation of both follows the same steps. To make the crêpes, you’ll need nonstick cooking oil spray.

Yields | 10 crêpes |

Sweet Crêpe Batter

  • ²⁄₃ cups unbleached, all-purpose flour
  • ¹⁄₃ cup confectioner’s sugar
  • pinch kosher salt
  • 2 large eggs
  • 2 egg yolks
  • ¼ tsp vanilla extract
  • ½ cup half and half
  • ½ cup whole milk
  • ¼ cup unsalted butter, melted

Savory Crêpe Batter

  • 1 cup unbleached, all-purpose flour
  • 1 Tbsp granulated sugar
  • 1½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ lemon, zested
  • 2 large eggs
  • 2 egg yolks
  • ½ cup half and half
  • ½ cup whole milk
  • ¼ cup unsalted butter, melted

| Preparation – Sweet or Savory Crêpe Batter | In a large mixing bowl, add all dry ingredients and stir or whisk together; transfer to the bowl of a blender. Top dry ingredients with all wet ingredients (and any additional flavorings, if desired) and blend until smooth. Refrigerate for a minimum of 3 hours or preferably overnight.

| Preparation – Crêpes | Place a cookie sheet near your stove.

Heat a nonstick skillet or crêpe pan over medium heat until warm. Lightly spray with nonstick cooking oil spray. Using a ladle or measuring cup, pour approximately 2 ounces of crêpe batter into skillet or pan and swirl to coat the bottom. Cook until crêpe is firm enough to touch, about 45 to 60 seconds, then flip it over by loosening edges with a rubber spatula and gently and quickly flipping with your fingers. Cook until just lightly golden, another 45 seconds or so; slide crêpe onto cookie sheet to cool. Repeat until you’ve used all batter.

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Christy is the owner of Pint Size Bakery in St. Louis and calls herself the baker of all things good and evil.

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