I am going to be teaching a fun class on Crepes. I thought all of you might also enjoy learning all about these delightful creations. From very light and sweet crepes used to make Crepes Suzette to sturdier and nuttier Buckwheat crepes that you would use in a full-flavored savory dish, there is so much to learn. That is the subject of this Cooking Tip.
Although you will find crepes used in other cuisines, they are French in origin. The word crêpe is French for pancake. They originated in Brittany in the northwest of France. At that time, they were not typically filled but rather eaten as bread. Buckwheat flour was the preferred flour up until about 100 years ago. A sidenote is that in some parts of France, the heartier Buckwheat crepe, normally containing a savory filling, is called a galette. The word “crepe” is reserved for the lighter and more likely sweet version.
February 2nd is known in France as Le Jour des Crêpes (the day of crepes). According to The Institute of Culinary Education, this celebration is “believed to have begun in the year 472 when crêpes were offered to French Catholic pilgrims visiting Rome for Candlemas by Pope Gelasio I. Now, Le Jour des Crêpes and Candlemas are synonymous occasions in France and Belgium, where crêpes take on additional meaning, their circular nature symbolizing either a coin or the sun.”
The ingredient list for crepes is small – flour, eggs, butter, milk and/or water. Other ingredients such as salt, sugar and vanilla are optional depending on the type of crepe you are making.
Flour – most standard crepes use just all-purpose flour. For a heartier crepe, buckwheat flour can be used. This is a very strong tasting flour, which can be tamed by using a combination of buckwheat and all-purpose flour. One advantage of using all buckwheat is that it is gluten-free. Rice flour can also be used for gluten-free crepes and is better suited when you want a lighter and/or sweet crepe. Other flours that can be used are garbanzo flour, chestnut flour and whole-wheat flour. Even cornmeal is sometimes used.
Liquid – some recipes may call only for water but this does lead to a bland crepe that lacks some structure. Milk gives you a richer crepe. There are those that feel all milk is too heavy and will use a mixture of milk and water.
Seasoning – for a savory crepe, just add a pinch of salt. For more variety, you can add finely chopped herbs, minced sun-dried tomatoes or other spices. For sweet crepes, add a touch of sugar and vanilla extract.
How to make crepes
Start by melting your butter and allowing it to cool just a bit so it doesn’t scramble the eggs. Browning your butter before using it adds a delightful nuttiness to the crepe. The easiest and best method for combining all these ingredients is by using a blender although you can do it by hand with a whisk. Just make sure everything is thoroughly incorporated and realize that your crepes might end up a bit denser than they would if you used a blender.
Some recipes will have you just add all the ingredients to the blender or bowl and then combine. Others will have you do it in steps. Those recipes have you start by first blending the liquid and eggs. This is followed by adding the flour and again blending. Finally, pour in the melted butter as the blender is running.
Most sources will tell you it is very important to rest your crepe batter for 30-60 minutes before cooking the crepes. You can even refrigerate it overnight. This allows the flour to fully hydrate, for bubbles to disappear and for the flavor to develop. There are those such as J. Kenji López-Alt of Serious Eats who feel the resting stage is not that important.
To cook them, you do not need any special equipment – only a small nonstick skillet. I have a special nonstick crepe pan that I love. It has a slightly larger surface area and shorter and straighter sides than a nonstick skillet. It looks something like this one. You can even purchase the type of crepe maker that you see experts using in crepe shops. The diameter of these is much larger and requires a bit of practice to learn how to twirl the batter to get a good result. I bought one for my husband and every time I get it out, I have to re-learn how to do it.
There are a few important tips on how to cook them. First, you want to add melted butter or oil to your hot pan. Add a small amount and wipe out the excess with a paper towel. Since you want a thin crepe, it is critical to only add enough batter to get this result. How much you add will depend on the size of your pan but for an 8-inch pan, you will want to try about 3 tablespoons. Add the batter to the center of the pan and quickly tilt and rotate the pan so the batter flows out and covers the bottom. As you cook a few, you will soon find the best amount of batter for your pan. For a scientific explanation of the best method, see this article from Physics.
Some recommend the “pour out” method in which you pour in more batter than you need, swirl the pan once to get an even coating followed quickly by pouring the excess batter back into your bowl. Try both methods and see which you prefer.
Cook them only until the bottom is set. This shouldn’t be more than 15-30 seconds. Carefully flip the crepe and finish cooking the other side for an additional 30 seconds or until set. If you cook them too long, they could get rubbery. Realize that crepes are similar to pancakes in that the first one often does not turn out. You will get better results as you do additional crepes.
Crepes are best eaten just after cooking. However, you can store them in the refrigerator in an airtight container for three days. Gently reheat them in a skillet before serving. They can be frozen up to a month. Be sure to place either wax paper or parchment between each crepe before placing in an airtight freezer bag.
Crepes are delicious but they are really just a type of envelope to hold the filling. This could be nothing more than my husband’s favorite of a sprinkling of lemon juice and sugar. It could also be whipped cream/berries, chocolate sauce, Nutella or the classic Crepes Suzette.
For savory fillings, a couple I like are Chicken, Corn and Red Pepper as well as a Beef Picadillo with a Chipotle Crema. One of the best meals we had in Paris was an unbelievably delicious but so simple Ham and Egg crepe.
The French way to fill a crepe is to place the filling on the crepe and then fold it into quarters. You can also just roll them like an enchilada, fold them into a square or do a simple fold-over. Here is a link to a nice description of some of the most common folds.
Once you learn the basics and practice just a bit, you will be able to easily impress your friends and family with these delectable creations!
Culinary Journeys, LLC 