Main Food Garden Home Celebrations Appearances Questions About Us

print page

close window

Once allowed to rest, the crepe batter is poured by small amounts into a hot skillet and cooked on one side until golden brown.  By using a small 8 to 9 inch, nonstick skillet and a ¼ cup ladle, quick work can be made on these very versatile treats that go great with berries, cream, cheeses, seafood, vegetables and much more.


Sweet or savory, crepes continue to be popular throughout France and Europe and they seem to be coming back into vogue in the United States – just like our favorite clothing designs from the seventies.

Obviously French in origin, crepes or the idea of thin pancakes rolled or folded around a filling are popular as far east as India as manifested in their potato and lentil based masala dosa.

Made of a thin batter of flour (usually wheat) with milk, eggs and melted butter, crepes can also be slightly sweetened by the addition of a small amount of sugar. 

Crepe Batter – yields approximately 12 crepes
4 large eggs
1 tbs sugar (optional)
2 cups milk
2 cups all-purpose flour
¼ tsp salt
4 tbs butter, melted

Melt the butter and allow to cool slightly while preparing the rest of the batter.  Whisk together in a medium-sized bowl, the eggs, sugar and milk. Sift in the flour and salt and stir until smooth.  Laslty, stir in the melted butter until combined.  Allow to rest approximately 30-45 minutes at room temperature.

To keep the crepes warm, pre-heat an oven to 175-200 degrees and line a baking sheet with parchment paper and pre-cut parchment paper squares to layer between the crepes so they do not stick together.

To cook, preheat a skillet over medium-high heat.  Take a cold pat of butter and rub down the skillet lightly.  Using a ¼ cup sized measuring cup or a ¼ cup sized ladle, pour batter into center of the pan and swirl.  Cook until edges appear dry and center is set – only browning on one side.  Remove with a thin spatula to the prepared baking sheet.

More than likely, the first one will not be that pretty – but it makes for a good snack while you’re cooking the others!

We served ours with a smear of Nutella (chocolate hazelnut spread) and fresh strawberries.

For a couple of seafood options try these:

Seafood Sauce/Filling - I
2, 4 oz cans of crab meat, drained
1 tbs butter
Zest of 1 lemon
¼ cup white wine
¼ cup green onion, finely sliced
2-3 tbs fresh tarragon
Salt and pepper to taste
¼ cup heavy cream
¼ to ½ cup fresh grated Romano cheese
8 crepes

Lightly sauté crab meat in the butter and lemon zest.  Add the ¼ cup of white wine and allow to come to a simmer. Add the green onion, tarragon and salt and pepper to taste.  Finish sauce with cream until in comes to a simmer; remove from heat and add Romano cheese to flavor and thicken the sauce.  Serve in a warmed crepe, folded in half.

Serves 4

Seafood Sauce/Filling - II
½ lb sea scallops
2 tbs butter
¼ cup minced shallots
¼ cup white wine
Salt and pepper to taste
1 tbs fresh thyme leaves (plus more to garnish if desired)
Caviar and sour cream to garnish
8 crepes

Melt 1 tbs. butter in a skillet over medium-high heat and sear scallops until brown on one side and remove from pan, seared side up.  Saute shallots in the same skillet (adding a pinch more butter if needed) until translucent. Add white wine, season with salt and pepper, and return scallops to pan, seared side-up. Sprinkle over the thyme leaves and cover and allow to cook about 4-5 minutes (keeping an eye on the sauce to make sure it doesn’t dry out and adding more wine if needed). Remove from heat and finish sauce by stirring in remaining butter.

Fold crepes in to fourths creating fantails and place on plate with points meeting in the middle. Top center with 5-6 scallops per plate, a bit of the butter and shallot sauce, a small dollop of sour cream and a scant ½ tsp of caviar (found in the canned seafood section of the grocery store). 

Serves 4

Copyright 2007.