Recipe for Crepes

Hi everyone, I just happened across this site and it looks very interesting. I am looking for a recipe for Crepes. Not your basic ones, I have had these when I have dined out and can't seem to duplicate. They are thicker than your average crepe but of course thinner than a pancake, with a slightly sweetend flavor. Any help would be appreciated. I have tried using vanilla, powder sugar, but can't seem to hit it. Thank you. Kathy

[Anneke]

Hi Kathy, welcome to Cheftalk! Crêpes hmmm? It's difficult to say exactly unless you describe how the taste is different from regular dessert crêpes. Adjusting the thickness is just a question of controlling how much milk/water you put in. Adjusting richness and colour can be done by controlling the amount of eggs or egg yolk you put in. Can you give us more info?

You mentioned desert crepes. Is there a difference between these and other crepes. The ones I make my kids for breakfest are the standard ones I find in all my cookbooks. The ones that I have had out, are usually for breakfest filled with fruit. Maybe these are a desert crepe. Taste wise, they are a little sweeter and you feel like you are biting into something.thanks

[Anneke]

Argh! I just types you the whole recipe Kathy, then my book hit the escape key. Give me a minute...

[Anneke]

ok, as I was saying: I use the Julia Child all-purpose recipe for mine. You can adjust to a sweet dish by adding sugar (a couple of tbsps or so) and a flavouring (vanilla, liqueur), and you can adjust for a savory dish by adding nutmeg and/or herbs such as chives. Here goes:

1 cup AP flour
2/3 c milk
2/3 c cold water
3 large eggs
1/4 tsp salt
6 tbsp melted butter (preferably clarified)
Allow your batter to rest and hour.

I should point out that for dessert crêpes, the mixture should also be thinned down to produce a lace effect, and you need maybe half the butter.. Just go with your instinct!

[mudbug]

Kathy864,

Sounds like you might want to browse here for recipes. Check out the ingredients so see if you find something that sounds like you might want to try it.

Have you tried Crepes Suzette? It tends to be a little more thick than regular crepes.

Thank you everyone, I will try a couple of them. I will certainly pass along this great website to my other cooking friends.

[bouland]

I've posted 20 tested crêpe recipes from France on my site — 9 savory, 9 sweet, and 2 none flour based. To see them click here.

[Anneke]

Bouland! Your web site is INCREDIBLE!!!!!! You must have put so much work into it! It's nice to meet someone who is truely "into" it as you are. Keep up the great work!

[bouland]

Anneke: Thanks for the kind words. I've been doing the web site for about two years now. I write a new article each month. If you go to the "update" page and insert your email addess, you'll get an email from me on the first of each month with a description of the new article.

Except for my editor — she keeps my comments tactful — it's a one person project. I do all the writing, recipe testing, photography, artwork, and programming. It's been a good way to learn about building web sites.

It also gives me some projects to complete on my twice yearly trips to France to visit and cook. BTW, the article for August is a report of the two weeks I spent in a kitchen in the Alsace.

[nancya]

Oh my, oh my. Do you need someone to taste test for you Bouland? Happy to volunteeer. The website is fabulous. Bookmarked it and sending it on to some cooking friends.

[bouland]

nancya: sure, if you're going to be in Northern California send me some mail. I'm currently testing French chicken fricassée recipes.