This week In The Kitchen, we’re getting fancy with a French classic: the crepe.
Crepes are versatile French pancakes that can be used for anything from a sweet treat to a savory meal. Stuff them with things like eggs, cheese, meats and veggies to serve at any mealtime or lay them out flat and top with fruits, honey and whipped cream for a delectable dessert.
You’ll find that when whipping up a batch of these thin pancakes, a few might end up in the trash on your first attempt. Don’t let this stop you. While I wouldn’t recommend asking for a critique from a French chef on your first round of crepe-making, you can still enjoy everything that crepes have to offer on your first try.
The key to the perfect crepe is keeping the heat at a medium level. Be sure not to let it get too hot, or the batter will burn and won’t spread out enough. Too cold, and it won’t get browned to golden perfection. Adjusting the heat is key.
Another tip: Always spray the pan with cooking oil before each crepe. This will ensure the crepe won’t stick to the pan.
One more helpful hint: Remove the pan from the heat when you pour the batter. This helps to give room for swirling of the pan to spread out the batter evenly, giving you the perfect, round crepe.
Now it’s time to talk about fillings and toppings! Choose whether you want to keep it simple or go all-out. Personally, I prefer savory crepes, stuffing them with veggies and cheese and then serving them up as an appetizer or even a main course. They can also easily be adapted for breakfast (just add eggs!) or as a quick lunch.
If you have a sweet tooth, I would suggest sprinkling in a tablespoon of sugar to your batter and layering your crepes with whipped cream and fruit of your choosing. Drizzle with honey or chocolate sauce and you have a masterpiece dessert to brag about for days.
Keep in mind, crepes can easily be gluten-free (I know there are a bunch of you doing a happy dance right now.) Just replace the standard flour with buckwheat flour and you’re good to go.
Spinach and Mushroom stuffed Crepes (Serves 4)
Filling:
16 oz mushrooms, Cremini or white, sliced
8 oz bag baby spinach, roughly chopped
2-3 T. Olive Oil
1/4 cup Mascarpone cheese
Salt and pepper to taste
- In a large skillet on medium high heat, heat 1 tablespoon of oil. Add half of the mushrooms. Spread out evenly and allow to cook until golden brown, about 2-3 minutes on each side.
- Remove the mushrooms from the pan and add to a small bowl. Sauté the second half of the mushrooms. Add to bowl.
- Add the remaining tablespoon of oil to the pan and add the chopped spinach, salt and pepper to taste. Cook until wilted, about 2-3 minutes.
- As soon as all of the spinach is cooked add the mushrooms back into the pan. Remove from heat and stir in the mascarpone cheese. Add salt and pepper to taste. Cover and set aside.
Crepe Batter:
1 cup plain or buckwheat flour
1 3/4 cup whole milk
2 eggs
1 tsp. salt
1 T. sugar (if making sweet crepes)
Cooking spray or olive oil
- Sift the flour into a large bowl, add the salt and sugar if using. In a separate bowl whisk together the eggs and milk. Pour the egg mixture into the flour and whisk until well combined. If using a blender, first blend together the wet ingredients, then add the dry and pulse until combined. Let rest a few minutes before using.
- Heat a 7-9 inch round pan on medium to medium-low heat. Spray the pan with cooking spray or thinly coat with oil. Remove the pan from the heat, pour 2 ounces of batter onto the center of the pan, using a ladle or a 1/4 cup measuring cup. The pan should be hot enough to hear a sizzle. Swirl the pan so the batter spreads out to the edge and forms a this circle. Place pan back on burner. Allow to cook until the crepe begins to get golden brown, 1-2 minutes. Carefully lift the crepe using a wide thin spatula and flip. Allow the other side to brown, 1-2 minutes.
- After the crepes are made, serve layered with filling or rolled up with filling inside. enjoy hot or cold and for breakfast, lunch or dinner.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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