Crêpes 5 Ways

I as usual apologize for not writing as frequently as I’d like, however, when I first began my blog I decided that I would cook and write whenever I felt like doing so for my own personal pleasure and not just to put something up everyday or every week. Had I not been doing so, I wouldn’t be enjoying writing or cooking all that I have as much as I have in the past months. Whenever I write a post about a particular recipe or subject, I want it to be as best as it can; and I just know that not doing it wholeheartedly and with all the passion and will I know I have will result in something I just don’t feel anybody will like (myself included). So, my not writing as constantly as I would sometimes wish to is not because I don’t want to, rather because it just hasn’t felt right and I want to provide you all with the best I know I can.

Anyway, let’s get cooking.

Life is all about trying new things from time to time and doing so hopefully as confidently as possible. If we do so with confidence, then it is much more likely that we will enjoy the experience so much more and sooner! Experiences can be big or small, and in my case, last week I had an experience of a lifetime I never thought I’d get from what I did.

Last week I decided to cook some crêpes from scratch all by myself, and I kid you all not, I was really afraid I’d put a French staple dish to shame. After all I had never really seen the magic or the reason for why this was such a beloved dish. I had once tried a crêpe nearly 9,000 km away from their place of origin and it must have been some ten years ago perhaps, and it didn’t really stand out to me in anyway. This experience of a decade ago is what I think made me never really give much thought to crêpes, up until about two weeks ago.

I was recently in the US taking care of some family members that needed my help, and one of my jobs was preparing the meals. I know, I know, it sounded perfect for me… up until you realise my aunt didn’t have a kitchen for the whole ten days I was there so we had to rely on take out. Honestly, a culinary experience I honestly don’t really want to have again, but that you know, was somewhat necessary for me. Anyway, due to this I found myself going to diverse restaurants and places to get whatever it was that we were going to have for lunch or dinner (we somehow managed to get breakfast by ourselves without having to buy it from some place). I distinctly remember going to a crêpe place to get my aunt her beloved Chicken Honey Mustard Crêpe and getting my “I-guess-I’ll-go-for-the-pizza-crêpe-cause-you-know-you-can-never-really-go-wrong-with-pizza-even-if-its-a-crêpe-and-it’s-a-slightly-confusing-concept”. Thinking back to it, it was a good crêpe; it tasted pretty decently and it left me wondering of the other about 25 types of crêpes that they sold there, and how they managed to create so many different crêpe dishes. After all, most people are familiar with the concept of sweet crêpes and not really all that familiar with savoury crêpes.

Fast-forward to when I am once more in Costa Rica and while hanging out with a friend of mine, the idea of making crêpes just pops up into my head. Although I must’ve seen slightly mental for attempting to make crêpes from scratch for the first time, I was as excited as ever. Crêpes are relatively simple to make and don’t really require as many ingredients as my naïve self once thought they did. I mean, flour, eggs, sugar, salt, milk, and butter didn’t really seem as complicated ingredients to work with.

Paring these incredibly simple crêpes with things such as chicken, vegetables, mushrooms, berry sauces, and even homemade whipped cream, now seemed a real and actual possibility for me, and truth be told, they all tasted incredible. I was now obsessed.

Below you will find not only the five different ways I ended up making my crêpes this past week, but the recipe for the crêpe batter.

Crêpe Recipe

Depending on the size of your pan, this recipe can make from 6-10 crêpes approximately.

Ingredients:

  • 1 cup of all purpose flour
  • 1 tablespoon of sugar
  • 1/4 teaspoon of salt
  • 1 1/2 cups of milk
  • 4 large eggs
  • 3 tablespoons of butter melted

Directions:

  • Combine the flour, salt, sugar, milk, eggs and melted butter. This can be done by hand, by blender, or what I recommend, a mixer. The mixture doesn’t take much to actually mix, however try to make sure that it is mixed thoroughly.
  • Once the mixture is smooth, place it in an airtight container for at least 20 minutes in the fridge. The longer it stays in the better it is for it, however, don’t leave it for more than a day in there.
  • Once this time is up, put a nonstick wide (preferably) pan in medium-low heat. Lightly coat the pan with butter for your first crêpe.
  • Once done add enough mixture to coat your pan when swirling your pan. Make sure this coating is not too thick. Let cook for a couple of minutes until you notice the edges separating from the pan (this for me is the easiest way to know my crepes are done on one side).
    • A great advice my mom once gave me is that pans tend to need to be “cured” at first. This means that usually the first crepe you make will definitely not be your best, and might even break, but that will help your other ones be much better. Remember that as you move along this will become easier and easier because of the practice you will acquire and because you will start knowing how the mixture works and which amounts are better for the size of your pan. 
  • Once the bottom is done, with a rubber spatula start lifting it up in order to flip it. Depending on how confident you feel, you can flip it with the spatula or use the spatula as a helper to use your fingers to do so. Always remember to be careful though!
  • Slide your crêpes into a plate and repeat until you run out of mixture and you are done! Get creative and enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Asian Styled Chicken and Veggies Crêpes

Ingredients:

  • 2 boneless chicken breasts cut into small pieces
  • 2 tablespoons of sesame oil
  • 1/2 a cup of carrots cut into small chunks
  • 1/2 a cup of broccoli
  • 1/2 a cup of green beans
  • 1/4 of a cup of low sodium soy sauce
  • 1 teaspoon of honey
  • 1/8 of a cup of oyster sauce
  • 2 tablespoons of water
  • Sesame seeds to garnish

Directions:

  • In a medium or large pot, boil the carrots, broccoli and green beans. Make sure the water is salted well.
  • Place a medium pan in medium-high heat. Add the sesame oil and the chicken chunks. Season with a little of salt to give it flavour. Cook until the chicken is cooked thoroughly.
  • While the chicken is cooking, check the vegetables. Make sure they are not overdone seeing as they are meant to be blanched vegetables. Once they are done, shock them in iced water to allow them to maintain their color and crunchiness and set them aside.
  • Later, add the vegetables to the chicken and mix. Add the soy and oyster sauce. Mix well and add the honey. Taste and add salt or pepper to taste if necessary. You can also add a little bit of butter to give it a creamy flavour, however this is optional.
  • Once done, add the chicken and veggies to one half of the crêpe. Fold the side that has nothing towards the other half where the contents are. Then fold once more, garnish the open side of the crêpe with sesame seeds and enjoy!

Mushroom & Cheese Crêpe

Ingredients:

  • 1 big pack of fresh mushrooms of your choice(the more the better)
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1 1/2 tablespoons of parsley
  • Salt & Pepper to taste
  • 1/3 approximately of white wine
  • 4 tablespoons of flour
  • 3-4 cups of your grated cheese (or cheeses) of preference. I used processed Mozzarella for this crêpe seeing as it was what I had available.

Directions:

  • Before you begin, make sure you wash your mushrooms thoroughly and cut them in quarters.
  • Place a medium sized pan in medium heat. Add the butter and the olive oil. After the butter has melted, add the mushrooms. Cover if possible. Once your mushrooms are almost cooked, season with salt and pepper to taste. Add the parsley and then add the wine. Let it simmer so that it reduces and the alcohol disappears. Once done check again for taste and add more salt if necessary. Slowly add a little of the flour and mix well to thicken the sauce of the mushrooms. Add more flour until your desired thickness and the mushrooms and sauce are done!
    • For these crêpes, I like to have the cheese (or cheeses) melt as the crêpe is still cooking. In order to make this happen, I add the cheese to one half of the crêpe as soon as I have flipped it in order to cook the other side. Once the crêpe is well cooked and the cheese has melted, I slide the crêpe off into a plate. 
  • After the mushrooms and the crêpe are done, add the mushrooms to the half where the cheese is and fold twice (just as with the Asian Styled Chicken and Veggies Crêpe!). Garnish with some extra mushrooms on top and enjoy!

Chicken Béchamel and Vegetables Crêpe

Ingredients:

  • 3 boneless chicken breasts cut into small pieces
  • 2 tablespoons of olive oil
  • 3/4 a cup of carrots cut into small chunks
  • 3/4 a cup of broccoli
  • 7 tablespoons of butter
  • 4 tablespoons of flour
  • 4 cups of milk
  • Salt and pepper to taste
  • 1 teaspoon of rosemary
  • 3 avocados

Directions:

  • In a medium or large pot, boil the carrots, and the broccoli . Make sure the water is salted well.
  • Place a medium pan in medium-high heat. Add the olive oil and the chicken chunks. Season with a little of salt to give it flavour. Cook until the chicken is cooked thoroughly.
  • While the chicken is cooking, check the vegetables. Make sure they are not overdone seeing as they are meant to be blanched vegetables. Once they are done, shock them in iced water to allow them to maintain their color and crunchiness and set them aside. After this, place them in a pan with two tablespoons of butter and rosemary. Sauté well and add salt and pepper to taste. Set aside.
  • Once the chicken is well cooked, place in a separate plate and add the 5 tablespoons of butter. Let it melt well and add the flour. Mix well until it is smooth and it starts changing color. Heat up the milk separately and slowly add it to the butter and flour mixture. Mix well and add the salt and pepper to taste. Add the chicken and mix.
  • Once this is done, cut up an avocado and use it as a base for the chicken and vegetables. Add the chicken to one of the halves of the crêpe and place the vegetables on top. Fold as previously instructed, add some veggies on top and enjoy!

Berry & Vanilla Cream Crêpe

Ingredients:

  • 2 cups of various berries (they can be previously frozen berries)
  • 1/4 cup of water
  • 1/8 cup of sugar
  • 1 cup of heavy cream
  • 2 teaspoons of confectioners’ sugar
  • 2 teaspoons of vanilla extract

Directions:

  • Place a Medium pot in medium heat. Add the berries and sugar. Let the berries loose some of their liquids and then add some water to help this process. Continuously (but very carefully) taste the flavour of this sauce and add either more water or sugar depending on what it needs. Let it simmer for a bit in order to let it thicken a little bit, however be careful to not leave it too much to avoid having it become a berry caramel.
  • Add the heavy cream to a mixer and slowly mix. Be careful to not over mix or the cream will break. Once the cream has mixed for some 15-20 seconds, add the sugar and the vanilla and mix until little picks form.
  • Add the berry sauce and the cream to a half of the crêpe and fold as instructed. Drizzle some of the betty sauce on top and enjoy!

 

Nutella & Vanilla Cream Crêpe

Ingredients:

  • Nutella
  • 1 cup of heavy cream
  • 3 teaspoons of confectioners’ sugar
  • 2 teaspoons of vanilla extract

Directions:

  • Add the heavy cream to a mixer and slowly mix. Be careful to not over mix or the cream will break. Once the cream has mixed for some 15-20 seconds, add the sugar and the vanilla and mix until little picks form.
  • Thinly spread your desired amount of Nutella on one half (or both even!) of the crêpe. Add the vanilla cream to the half of the crêpe and fold. Garnish with some of the cream or some of the Nutella and enjoy!

 

I hope you enjoy this dish plentifully, and always remember that if you have any comments or suggestions for what I can cook next, please let me know!

 

~AJ

Advertisements