ALL YOU NEED TO KNOW ABOUT CREPES

Perfect for any occasion, crêpes can be served with either a sweet or a savory topping! The best part about it is they are super easy to prepare and are great for breakfast and dessert too!

CREPE RECIPE

Serves 4 | Prep. Time 5 mins | Cooking Time 5 mins

You can customize them with all your favorite toppings and go savory or sweet.

SWEET

• Nutella or melted chocolate
• Nutella, bananas, berries and whipped cream
• Bananas, Nutella and peanut butter
• Butter and sugar
• Jam (option: strawberry jam, fresh strawberries and powdered sugar)
• Cream cheese filling and chopped strawberries
• Ricotta or mascarpone with fresh berries
• Whipped cream, fresh berries and powdered sugar
• Maple syrup and cinnamon pancake syrup
• Crêpe suzette (sugar, oranges and Grand Marnier or Cointreau)

SAVORY

• Ham and cheese
• Scrambled eggs (bacon optional)
• Caprese (mozzarella, tomato and basil)
• Spinach, mushroom and parmesan
• Pesto, chicken and mozzarella
• Sausage and apples or apple butter

• THE FOLD-OVER: A classic crêpe fold

Place the crêpe with the best side facing down. Put the filling in a line down the center of the crêpe. Fold the right side just past the middle and then do the same with the left.

• FOLD IN HALF: Make triangles: Simple and elegant,  use this fold to create a showstopping triangle

Place the crêpe with the best side facing down, if using, spoon the filling into the center of the crêpe, fold in half, fold in half again forming a triangle four layers thick.

• THE ROLL: Rolled crêpes are super simple to eat and make a very fun snack or dessert

Place the crêpe with the best side facing down. Spread filling evenly over the side facing up, leaving a slight edge. Starting at one end, roll the crêpe.

• THE POCKET FOLD: It’s the traditional fold for a cheese blintz

Place the crêpe with the best side facing down. Spoon the filling into the center of the crêpe. Fold both sides over the filling, then fold bottom and top. Turn the folded crêpe over and set it on the serving dish.

1. Refrigerate the batter for at least one hour, for light and airy crêpes.
2. Use a heavy bottomed stainless steel pan. Your pan needs to heat evenly, so it’s important that it has a thick bottom that will achieve this (preferably pan without non-stick coating).
3. Slowly heat the pan to the desired temperature and make sure the pan is hot enough before pouring the dough otherwise your crêpe will stick to the pan.
4. Over butter the first crêpe, it will be a bit crisp and buttery but your following crêpes should come out perfect. You shouldn’t need to re-butter the pan for at least 5-6 crêpes and you’ll only need a quick swipe.
5. Don’t flip it too early, wait until the surface of your crêpe is no longer shiny and the edges are starting to brown before you try and flip your crêpe. If you flip it too early it will tear.

• To keep your cooked crêpes warm place them on a baking sheet in the oven at 80°C until ready to serve.
• If you want to eat them later, place your crêpes in the fridge after covering them with cling film.
• You can freeze your crêpes for about 1-2 months.