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Building the Best Crepe Ever!

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About a month ago I spent part of the day making crepes. I always thought a special crepe pan was needed to make this thin, little pancake, but it is not. My small, nonstick pan worked perfectly and I quickly turned out crepe after crepe after crepe. One of my favorite desserts is actually a crepe cake with amaretto flavored chocolate buttercream and chocolate ganache. After tackling that creation I now can make crepes with my eyes closed! Anyway, they are a favorite with the kids so one Saturday I defrosted a stack and I made two kinds: a sweet crepe and a savory crepe. I don’t think I need to tell you which kind my children liked best!

For the sweet crepe (the batter is a little different as it uses a bit of sugar whereas the savory crepe does not) I purchased a jar of Nugati or Nutella. The boys lived on Nugati while we were in Norway. It is especially good on pancakes or just to eat straight out of the jar. So, a thin layer of nugati goes on first, then sweetened whipped cream and finally Lingonberries. The kids thought they were divine (as did I).

[frame align=”center”]sweet_crepes[/frame]

The rule was that before they could eat a sweet crepe, they had to have a savory crepe. The savory crepe was filled with scrambled eggs, green peppers from our garden, tomatoes (also from the garden), cheese and ham. Two of the boys are rather fussy so the peppers and tomatoes did not make it into their crepe, no surprise there!

[frame align=”center”]savory_crepe[/frame]

One thing I would change about how I froze the crepes: I froze an entire stack with wax paper between each crepe, then wrapped them up in saran wrap and foil. I had to defrost the entire stack to get them apart when I really only wanted about 5 crepes from the sweet pack and 5 from the savory pack. So for sure, next time I’ll freeze them in smaller quantities.

[frame align=”center”]crepe_stack[/frame]

As I’ve found with many French foods, the sound of it is much more daunting than the making of it. One usually envisions a French pastry chef in some high end restaurant as the only person who could possibly make pastries, crepes, and light desserts on fire, but I happen to know this not to be true. In fact, I can remember several Christmases where my mom had flaming desserts (Baked Alaska!) at the table and just two summers ago I conquered a pistachio dacquoise! It CAN be done- give it a try and your family won’t be disappointed!