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Crêpes You Never Knew You Needed

Crêpes You Never Knew You Needed

2020-08-27

If you’re looking for authentic crêpe recipes, you have come to the right place. Here are 10 “crêpe-errific” European recipes, including two from world-renowned crêpe master Catherine Merdy-Goasdoué’s hit, award-winning cookbook 'The Art of Crêpes.” All you need are a few inexpensive ingredients, a quality crêpe maker, and some basic kitchenware to get started. Try one recipe or try them all — you (and your customers) won’t regret it.

Buckwheat crêpes

Buckwheat Crepes

Serves: 10
Preparation time: 60 minutes (5 minutes active)
Cooking time: 20 minutes
Griddle temperature: 200 °C (395 °F)

Ingredients:

  • 500 grams buckwheat flour
  • 2 tablespoons wheat flour
  • 1 tablespoon coarse salt
  • 1 egg
  • 1 tablespoon oil
  • 1 liter water
  • 25 centiliters semi-skimmed milk

Directions:

  1. Put buckwheat flour, wheat flour, salt, egg, oil, and water in a bowl.
  2. Stir to form a compact ball.
  3. Add milk, 1/3 amount at a time, and beat until smooth with no lumps.
  4. Let stand for 1 hour.
  5. Cook using crêpe maker.

Chocolate and pistachio crêpes

Chocolate & Pistachio Crepes

Serves: 4
Preparation time: 60 minutes (15 minutes active)
Cooking time: 20 minutes
Griddle temperature: 200 °C (395 °F)

Ingredients:

  • 250 grams wheat flour
  • 1 tablespoon buckwheat flour
  • 100 to 125 grams sugar, to taste
  • 10 centiliters water
  • 2 eggs
  • 1 teaspoon coarse salt
  • 25 grams vanilla sugar (or other flavor)
  • 25 grams melted butter or tablespoon of oil
  • 500 grams dark chocolate
  • 250 grams crushed pistachios
  • ½ liter semi-skimmed milk

Directions:

  1. Put the buckwheat flour, sugar, water, eggs, salt, flavored sugar, and butter or oil in a bowl.
  2. Beat the mixture and gradually add the wheat flour and half a glass of milk until smooth with no lumps.
  3. Add the rest of the milk and combine.
  4. Let stand for 1 hour.
  5. Cook using crêpe maker.
  6. Prepare chocolate sauce by chopping dark chocolate into small pieces and melting in bain-marie.
  7. Coat and top crêpes with chocolate sauce and sprinkle with pistachios.

Palatschinken

Palatschinken

Serves: 5
Preparation time: 40 minutes (10 minutes active)
Cooking time: 20 minutes
Griddle temperature: 200 °C (395 °F)

Ingredients:

  • 250 grams all-purpose flour
  • 5 eggs, separated
  • 50 centiliters low-fat milk
  • 30 grams unsalted butter, melted
  • 1 tablespoon sugar
  • Pinch of salt
  • Topping/filling of choice (optional)
  • Mint leaves (optional)

Directions:

  1. Put the flour, 5 egg yolks, sugar, and salt into a bowl and mix.
  2. Gradually add the milk and mix until smooth.
  3. Whip 4 egg whites until stiff. Carefully mix into batter.
  4. Let rest for 30 minutes. Before cooking add the cooled melted butter.
  5. Cook using crêpe maker.
  6. Add desired topping or filling. Jam with fruit puree, custard, fresh fruit, ice cream, or sorbet make excellent choices.
  7. Top with mint leaves for decoration.

Pancakes

Pancakes

Serves: 24 pancakes
Preparation time: 35 minutes (5 minutes active)
Cooking time: 20 minutes
Griddle temperature: 180 °C (356 °F)

Ingredients:

  • 200 grams wheat flour
  • 40 centiliters semi-skimmed milk
  • 2 eggs
  • ½ packet of baker’s yeast
  • 1 tablespoon of sugar
  • Topping/garnish of choice

Directions:

  1. Dilute yeast in 15 milliliters of warm water.
  2. Mix flour, eggs, sugar, and diluted yeast in a bowl.
  3. Gradually add the milk.
  4. Let stand 30 minutes.
  5. Cook using crêpe maker.
  6. Top with maple syrup, chocolate, butter, sugar, fruits, grated coconut, or other desired topping!

Pear and chocolate crêpes

Serves: 4
Preparation time: 60 minutes (10 minutes active)
Cooking time: 20 minutes
Griddle temperature: 200 °C (395 °F)

Ingredients:

  • 250 grams wheat flour
  • 1 tablespoon buckwheat flour
  • 100 to 125 grams sugar, to taste
  • 10 centiliters water
  • 2 eggs
  • 1 teaspoon coarse salt
  • 25 grams vanilla sugar (or other flavor)
  • 25 grams melted butter or teaspoon of oil
  • 500 grams dark chocolate
  • 2 to 4 pears (depending on fruit size), sliced
  • ½ liter semi-skimmed milk

Directions:

  1. Put the buckwheat flour, sugar, water, eggs, salt, flavored sugar, and butter or oil in a bowl.
  2. Beat the mixture and gradually add the wheat flour and half a glass of milk until smooth.
  3. Add the rest of the milk and combine.
  4. Let stand for 1 hour.
  5. Cook using crêpe maker.
  6. Prepare chocolate sauce. Chop dark chocolate into small pieces and melt in bain-marie.
  7. Coat and top crêpes with chocolate sauce and arrange pears.

Spinach and goat cheese crêpes

Serves: 10
Preparation time: 70 minutes (10 minutes active)
Cooking time: 20 minutes Griddle temperature: 200 °C (395 °F)

Ingredients:

  • 500 grams buckwheat flour
  • 2 tablespoons wheat flour
  • 1 tablespoon salt
  • 1 egg
  • 1 tablespoon oil
  • 1 liter water
  • 25 centiliters semi-skimmed milk
  • 400 grams spinach
  • 2 bars of goat cheese
  • Salt and pepper
  • Butter, softened

Directions:

  1. Put buckwheat flour, wheat flour, salt, egg, oil, and water in a bowl.
  2. Stir to form a compact ball.
  3. Add milk, 1/3 amount at a time, and beat until smooth.
  4. Let stand for 1 hour.
  5. Cook using crêpe maker.
  6. Prepare the garnish. Melt softened butter in a pan, add spinach and stir over high heat.
  7. Add salt and pepper. Drain spinach. Cut goat cheese into slices.
  8. Top crêpes with spinach and 2-3 slices of goat cheese.

Sweet crêpes

Sweet Crepes

Serves: 10
Preparation time: 65 minutes (5 minutes active)
Cooking time: 20 minutes
Griddle temperature: 200 °C (395 °F)

Ingredients:

  • 500 grams wheat flour
  • 200 grams sugar
  • 3 eggs
  • Pinch of salt
  • 50 grams butter, melted
  • 1 liter semi-skimmed milk

Directions:

  1. Put sugar, eggs, salt and melted butter in a bowl.
  2. Beat the mixture and gradually add the wheat flour and half a glass of milk until smooth with no lumps.
  3. Add the rest of the milk and combine.
  4. Let stand for 1 hour.
  5. Cook using crêpe maker.

Crêpes with ham, egg and cheese

Ham, Egg & Cheese Crepes

Serves: 10
Preparation time: 60 minutes (10 minutes active)
Cooking time: 20 minutes
Griddle temperature: 200 °C (395 °F)

Ingredients:

  • 500 grams buckwheat flour
  • 2 tablespoons wheat flour
  • 1 tablespoon coarse salt
  • 1 egg
  • 1 tablespoon oil
  • 1 liter water
  • 25 centiliters semi-skimmed milk
  • Garnish: egg, ham, grated cheese, salt and pepper

Directions:

  1. Put buckwheat flour, wheat flour, salt, egg, oil, and water in a bowl.
  2. Stir to form a compact ball.
  3. Add milk, 1/3 amount at a time, and beat until smooth.
  4. Let stand for 1 hour.
  5. Cook using crêpe maker.
  6. Add cheese and ham.
  7. Add 1 egg. When the white is cooked, fold the edges of the crêpe and sprinkle with salt and pepper.

Dousik

Dousik

Serves: 4 mini cakes
Preparation time: 3 hours (60 minutes active)
Cooking time: 15 minutes
Cooling time: 3-24 hours
Oven temperature: 190 °C (375 °F)

Ingredients:

For 8 mini wheat galettes

  • 120 grams white or light whole wheat flour
  • 160 grams all-purpose flour
  • 10 grams fine salt
  • 15 grams white sugar
  • 225 grams cold unsalted butter
  • 140 milliliters ice cold water, plus more as necessary

For 4 wheat crêpes

  • 250 grams wheat flour
  • 80 grams fine white sugar
  • Pinch of fine salt
  • 3 eggs
  • 1 ½ tablespoon vegetable oil
  • ½ liter 2% milk

For 8 quarters caramelized apples

  • 5 large Golden Delicious apples
  • 40 grams semi-salted butter
  • 40 grams caster sugar
  • 5 centiliters water

For bavarois

  • 3 eggs
  • 25 centiliters milk
  • 100 grams sugar
  • 6 grams edible gelatine
  • ½ vanilla bean, split and seeded

For whipped cream

  • 25 centiliters fresh cream, 35% fat

Directions:

Mini wheat galettes*

  1. Combine flours, salt and sugar in a food processor.
  2. Add the butter, pulse to blend. Do not overmix (some flakes and lumps are good).
  3. Stir in the water a little at a time and mix, just enough until the dough comes together.
  4. Remove carefully, divide in two, flatten into thick disks.
  5. Cover in plastic wrap and chill for 2 hours.
  6. Remove from the refrigerator to a lightly floured surface.
  7. Preheat oven to 190°C (375 °F).
  8. Roll out dough to 3 millimeter (⅛ inch) thick.
  9. Cut into four 8 centimeter (3 ¼ inch) circles with a cake ring.
  10. Place circles on a silicone-lined baking sheet.
  11. Repeat with the other dough ball.
  12. Bake for 25-30 minutes until golden brown.
  13. Allow to cool on cooking sheet until safe to handle.
  14. Remove to cooling rack and allow to cool completely before assembling Dousik.

Wheat crêpes*

  1. Put sugar, eggs, salt and oil in a bowl.
  2. Beat the mixture and gradually add the flour and half a glass of milk until smooth with no lumps.
  3. Add the rest of the milk and combine.
  4. Let stand for 1 hour.
  5. Cook using crêpe maker.
  6. Let cool before assembling Dousik.

Caramelized apples

  1. Melt the butter on low heat, or in a bain-marie.
  2. Skim the surface, recover the liquid with a spoon.
  3. Throw out the whey, which is left on the bottom of the saucepan.
  4. Set the clarified butter aside in the pan.
  5. Peel the apples, cut them in two starting from the stalk, take away the core with a Parisienne scoop, cut into equal segments.
  6. Heat the pan with the clarified butter, add the apples and coat them with butter by sautéing. Cook at high heat until lightly browned. Prick with a knife. They should be firm.
  7. Reduce heat, add sugar, sauté apples so they are coated with sugar, then cover and cook for 3 minutes.
  8. Remove cover, put on high to color before reducing the heat. Deglaze with a little water, cover and cook for 3 minutes.
  9. Check the cooking. The apples should be fondant, Tatin style. If this is not the case, repeat step 8 above.

Bavarois

  1. Cook the milk with the vanilla bean over low heat.
  2. Put the gelatine to soften in cold water.
  3. Clarify the eggs. Beat the egg yolks with the sugar. Pour on the warm milk.
  4. Cook until it thickens slightly (should coat the back of a spoon). Be careful that the temperature does not exceed 85 °C (185 ℉). Stir constantly with a wooden spoon and remove the saucepan from the heat occasionally to lower the temperature.**
  5. Once cooked and removed from the heat, mix in the gelatine (strain from water before adding).
  6. Set aside to cool.

Whipped cream

  1. Whip the cold cream with whisk or mixer.
  2. Gently add it to the custard using a rubber spatula.
  3. Cool for one hour before using.

Cake

  1. Cut six rounds out of each crêpe using an 8 centimeter cake ring.
  2. Place the cake ring on a plate covered with plastic wrap.
  3. Put a mini-galette in the bottom of the cake ring. Then a little bavarois, a crêpe round, bavarois, a quarter apple, bavarois, a crêpe, bavarois, a crêpe, bavarois, a quarter apple, and so on until the top. Finish with a mini-galette.
  4. Repeat steps 1-3 for a total of 4 mini cakes.
  5. Cover with plastic wrap and let set in a cold place for a minimum of 3 hours (preferably overnight).

*Cook your crêpes and mini-galettes the day before, if possible.
**If your custard happens to break and curdle because you overcooked it, you can reverse the process by pouring it into a plastic bottle and shaking it vigorously.

Tarte sarrasine

Tarte Sarrasine

Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Oven temperature: 170 °C (138 °F)

Ingredients:

  • 4 buckwheat crêpes (see recipe above)
  • 200 grams ham end
  • 150 grams Emmental or Comté cheese
  • 4 eggs
  • 15 centiliters fresh cream
  • 15 centiliters milk
  • 50 grams butter
  • Nutmeg
  • Ground pepper
  • Fleur de sel or coarse salt
  • 1 green salad

Directions:

Garnish

  1. Wash and drain the salad.
  2. Cut the ham end into small cubes.
  3. Grate the cheese.

Cream and eggs

  1. Whisk two eggs (yolk and white), 2 egg yolks, cream and milk.
  2. Add a little grated nutmeg and season with salt and pepper.

Assemble and cook

  1. Butter the tart dish with softened butter.
  2. Put a crêpe in the dish and stick the bottom and sides to the tart dish with the help of the butter.
  3. Sprinkle with grated cheese, pour on a little of the cream. Do not put too much cream or too much cheese.
  4. Repeat steps 2 and 3 twice more, reserving 1 crêpe for the last assembly step. Use the butter to stick the edges of the crêpes together so that they do not fall inward.
  5. Pour on the rest of the cream, sprinkle with ham cubes and cover with the remaining crêpe and grated cheese.
  6. Cook for 25 minutes.
  7. Serve warm with prepared salad.

Deliver the perfect crêpe every time.

The perfect crêpe doesn’t just come down to recipe — you also need the right technique and equipment. With enough practice (and tips you’ll find in this video), you can master your crêpe-making technique in no time. However, no amount of practice will improve your crêpe equipment. Crêpe makers either give you the heat distribution and control you need to produce great quality crêpes, or they don’t. To find out how Hatco®/Krampouz® Crêpe Makers can make all the difference, check out this handy resource today!

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