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Good Crepe Recipe?

post #1 of 6
Thread Starter 

I would like to add french crepes to my menu and wondered if anyone has an amazing recipe?  Much like the ones in Paris?

Also any info on the Best Crepe makers to use?  Thanks!

post #2 of 6

 

Hi there Suzi,

 

Crêpes de France offers two types of styles on their site . To give you some ideas :

salty crêpes

 

 

sweet crêpes

 

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 6

This is how I've always made them: about 100g flour per egg, add milk until desired thickness. Rest at least 1/2hr, more if possible, and add more milk to adjust consistency. 

 

Put flour in mixing bowl, make a hole in the middle, break your eggs, add a pinch of salt per egg, and a TB sugar or two depending on how the crepes will be used, start mixing the eggs, incorporating some of the flour around. Add a bit of milk before all the flour is incorporated to keep the dough liquidish. Continue until all flour is absorbed, and continue adding milk until you reach the desired consistency. Rest. Adjust consistency. 

 

You can add carbonated water, beer, lemon zest, vanilla extract, melted butter etc etc... but personally I usually don't bother. Although lemon zest is very nice - even for savory crepes. 

 

Note that most recipes you'll find suggest you use more egg than that, I suggest you try and see which crepes you like best. I've stuck to my recipe for the past.... 30 years or so. 

 

I don't use a crepe maker, but a large carbon steel pan (not one of those tiny thin carbon steel crepe pans, they make crepes that are too small for my taste). 

 

If you were looking for a way to "stuff" the crepes... then the classic crepe we used to eat out of the crepe trucks in Paris was:

 

1) Pour batter into pan and spread. 

2) When cooked, turn over and immediately break an egg on top of the crepe. Add grated cheese and diced ham, salt, pepper and nutmeg. Cook slowly until egg is set. 

3) Fold the two sides of the crepe over the yolk in the center, and serve. 

 

If you're looking for something a little fancier that they'd serve in a crepe restaurant, you could make a bechamel, divide it in 2 or 3 bowls and add in each bowl: 

- sauteed mushroom, shredded poached chicken and fresh ground black pepper. 

- grated cheese and diced ham. 

- etc etc...

 

Then fully cook the crepe on both sides, and add the hot spread in the center and fold. 

 

For sweet crepes, my favorite is still sugar and a squeeze of lemon. Melted butter is a great addition to that one. Nutella is also great, and don't get me started on chestnut spread (LOVE that stuff). 

 

When I was a kid I came up with a crepe that meant true bliss for me: spread half the crepe with Nutella, the other half with Chestnut spread, and slice a banana on top. Fold, eat, repeat until stuffed. lol.gif


Edited by French Fries - 11/1/11 at 2:30pm
post #4 of 6
Thread Starter 

Thank you for the info!  It looks like a great resource..but I think the crepes themselves are from a mix?

The serving ideas are awesome but I still would like a good recipe for a great basic crepe..

post #5 of 6
Thread Starter 

Thank you for the specifics!  I am definitely going to try this!!  Sound great!  Also any suggestion on a great crepe griddle?

I was looking at Kampouz..thoughts?

post #6 of 6

Crepes made for volume...

Make your mix, vege spray a sheet pan thoroughly, put pan under broiler let it get hot, pour in batter swirl pan side to side pour excess out  place under broiler a minute take out sprinkle corn meal on table top bang pan upside down on corn meal table top . You now have a large rectangle crepe that can be cut into 24 squares . Therefore  24 crepes at a time. Have done this for years works great.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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