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Crepes--Cook-Off 23

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205 replies to this topic

#181 Abra

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Posted 29 January 2008 - 09:22 AM

I'm bumping this up because, now that I'm living in France, it's come to my attention that Saturday Feb. 1 is La Fête de la Chandeleur, a day when everyone in France is supposed to eat lots of crepes! And since I didn't bring my crepe pan with me, I'll have to get accustomed to the nonstick one here in the house.

I'm having a birthday guest, and want to make about 5 different kinds. So if you have some favorites that haven't been mentioned here, pipe up! And in any case, Saturday's the day when you have total permission to make those crepes you've been thinking about trying.

#182 Chris Amirault

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Posted 29 January 2008 - 01:44 PM

Abra, what sort of options do you want your guest to have?

I think Sat is February 2, btw!
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#183 miladyinsanity

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Posted 30 January 2008 - 04:48 PM

Tuesday is Pancake Tuesday. I have plans involving cheese and broccoli and chocolate--but not together.
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#184 Abra

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Posted 03 February 2008 - 10:41 AM

In the end I used the buckwheat galette recipe from Anna Thomas that Chufi linked to above, and slkinsey's recipe for the sweet crepes, and did a whole bunch of fillings, the details and pictures of which are to be found right here.

Crepes are just about the best thing ever when it comes to versatility and making people happy for mere pennies, or centimes in my case.

#185 snowangel

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Posted 24 November 2008 - 07:06 PM

Anyone see any problems with making crepe batter on Thursday morning, but not making the crepes until Friday?
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#186 Ce'nedra

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Posted 24 November 2008 - 10:51 PM

I'm so excited -I just bought a crepe pan (my first!) two days ago so expect to see me posting some time! :)

Any particular favourite savoury crepe recipes?
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#187 Mistinguett

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Posted 25 November 2008 - 01:29 PM

Anyone see any problems with making crepe batter on Thursday morning, but not making the crepes until Friday?

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It should be totally fine. I've kept batter for a couple of days in the fridge.
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#188 pat_00

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Posted 25 November 2008 - 09:20 PM

I'm so excited -I just bought a crepe pan (my first!) two days ago so expect to see me posting some time! :)

Any particular favourite savoury crepe recipes?

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Rattatouille and goats cheese is my fave, with a glass of breton apple cider.

Smoked salmon is good too.

#189 Ce'nedra

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Posted 27 November 2008 - 12:19 AM

I'm so excited -I just bought a crepe pan (my first!) two days ago so expect to see me posting some time! :)

Any particular favourite savoury crepe recipes?

View Post

Rattatouille and goats cheese is my fave, with a glass of breton apple cider.

Smoked salmon is good too.

View Post


Thanks for the suggestion :)

About the smoked salmon, what would you have it with? I was doing some 'research' and plenty of people served it along with caramelised onions, spinach, cream cheese, etc.
Also, do I just fold it inside the crepe? Not sure whether I should add it during the cooking process or after...
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#190 FrogPrincesse

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Posted 03 February 2012 - 02:28 PM

Yesterday was La Chandeleur so I made crêpes. For savory crêpes, I use a batter that is half buckwheat half wheat. For sweet crêpes, I use a much lighter batter that is 100% wheat. I like to add a touch of orange blossom water to the sweet batter. Other than this minor modification, I use the recipes from The Country Cooking of France by Anne Willan (which are very traditional - see the end of this post for a link).

The batters.
The buckwheat batter (on the left) rests before it is further diluted.

Posted Image

Breton buckwheat galettes (Galettes bretonnes au sarrasin)
For the filling, we went traditional with a backyard egg from our friends, ham, and cheese.

Posted Image

Crêpe with chocolate ganache. Posted Image

I also had one with plain crystallized sugar, which is actually my favorite. There is something about the light crunch of sugar that is irresistible.


Galette recipe

Crêpe recipe

#191 LindaK

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Posted 03 February 2012 - 08:48 PM

FrogPrincesse, those look lovely. Are you happy with your buckwheat crepe recipe? I've tried several and while they're okay, they're always heavier and not as as tasty as those I get in France. So I'm still searching for my perfect galette recipe.


 


#192 FrogPrincesse

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Posted 04 February 2012 - 12:15 AM

FrogPrincesse, those look lovely. Are you happy with your buckwheat crepe recipe? I've tried several and while they're okay, they're always heavier and not as as tasty as those I get in France. So I'm still searching for my perfect galette recipe.


Thanks Linda! :smile:
I am happy with the recipe. They come out a little thicker than the sweet crêpes (which is normal), but still quite thin. They have a great nutty flavor from the buckwheat.

Let me know if you are having a problem seeing the online recipe; I can send it to you.

I am sure that there are already some good tips on this thread. For me the key is to use a hot pan (I just use a large T-fal skillet); once you ladle the batter in the middle of the pan, you need to immediately tip the pan in all directions to spread the batter and form the crêpe, which should happen almost instantly (if not, the pan is not hot enough). That way the crêpes are never too thick. That's how my mom taught me to make them and it works great.

#193 Margaret Pilgrim

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Posted 06 February 2012 - 03:14 PM

...For me the key is to use a hot pan (I just use a large T-fal skillet); once you ladle the batter in the middle of the pan, you need to immediately tip the pan in all directions to spread the batter and form the crêpe, which should happen almost instantly (if not, the pan is not hot enough)....

Exactly. THEN, immediately tip any excess batter OUT of the pan (into a waste bowl). Ever notice in France how there is often a kind of ear on the crepe? That's from the pour off.
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#194 FrogPrincesse

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Posted 20 February 2012 - 12:57 PM

I made more crêpes last week for a mardi-gras party at my daughter's school. And I will be making more again tonight...

This was a triple batch (9 eggs!). Using a couple of large non stick pans, my yield was 24 crêpes. The kids all wanted nutella.

Posted Image

Posted Image

#195 FrogPrincesse

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Posted 04 March 2014 - 10:14 AM

Time to revive this thread. Who is making crepes tonight for Mardi Gras? What is your favorite topping?



#196 Plantes Vertes

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Posted 04 March 2014 - 11:10 AM

We are! I think we'll make some with ratatouille and some with caramelised apples.



#197 FrogPrincesse

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Posted 04 March 2014 - 11:43 AM

I started early and made buckwheat crepes last week with the traditional jambon - oeuf - fromage filling (ham, egg, cheese).

The first one is always a miss but that's ok. It's the cook's treat.

 

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The buckwheat crepes are very delicate and break easily due to the lower gluten content. I had to be careful not to turn them too soon.

 

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Assembly

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I also made nutella and sugar crepes a couple of weeks ago, but not enough to satisfy my craving. Only a half batch (about 8 crepes) and they were gone in a few seconds. I only got to eat one.

 

The plan is to make more crêpes de froment (wheat) tonight.


Edited by FrogPrincesse, 04 March 2014 - 11:44 AM.

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#198 Franci

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Posted 04 March 2014 - 12:39 PM

Hi FrogPrincesse. I make crepes so often for my son's breakfast that I'm not going to make them today.

You know I always make the crepe you linked from Anne Wilson? But the traditional buckwheat crepe I always regret. I did last year and I almost ended up ruining the seasoning on the debuyer  crepiere (also when I tried to make socca in it!). But I used for many years a recipe that I think is Vongerichten's where there is a small percentage of wheat, which helps.

Last year I got a this book from the library. So many thick French crepes with regional variations. Maybe I should have copied some and try a different crepe for the occasion.



#199 lapin d'or

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Posted 04 March 2014 - 02:03 PM

Basic crepes served with mango chunks that had been sizzled in a pan with maple butter. Good way to use an unripe mango.

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  • served fin.jpg


#200 FrogPrincesse

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Posted 04 March 2014 - 02:20 PM

Hi FrogPrincesse. I make crepes so often for my son's breakfast that I'm not going to make them today.

You know I always make the crepe you linked from Anne Wilson? But the traditional buckwheat crepe I always regret. I did last year and I almost ended up ruining the seasoning on the debuyer  crepiere (also when I tried to make socca in it!). But I used for many years a recipe that I think is Vongerichten's where there is a small percentage of wheat, which helps.

 

Hi Franci,

Regarding Anne Willan's recipe, that's the one I still make too, with the addition of a little bit of orange flower water (my secret ingredient). Some people add a touch of honey.

 

Regarding buckwheat, her recipe is 50:50 buckwheat and wheat which helps a lot. 100% buckwheat must be very hard to handle. I believe that they are not flipped, just garnished and folded in the pan.



#201 Plantes Vertes

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Posted 05 March 2014 - 02:08 PM

I did end up making the ratatouille and the caramelised apples:

 

Served the vegetables with some pesto

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And the apples with cream

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#202 FrogPrincesse

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Posted 05 March 2014 - 02:30 PM

Beautiful. I can just envision a version of the caramelized apple crepes flambéed with calvados...



#203 Plantes Vertes

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Posted 05 March 2014 - 03:28 PM

You might have mentioned this before I made them :biggrin:

 

There's always next year.



#204 FrogPrincesse

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Posted 05 March 2014 - 04:10 PM

Sorry... It came to me as I was daydreaming while looking at your photos.

I may give it a try tonight; I have a few crepes left from last night.

 

Speaking of last night, I made a double batch of crepes de froment (wheat flour) (6 eggs, 250 g flour, 600 mL milk, 60 g butter, teaspoon salt, half teaspoon orange flower water; yield 16 crepes).

They were consumed with crystallized sugar, Nutella, and a homemade chocolate sauce.

 

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A correction:

 Only a half batch* (about 8 crepes) and they were gone in a few seconds. I only got to eat one.

 

*I was actually a full batch. Eight crepes is never enough, so I would always recommend doubling Anne Willan's recipe.


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#205 FrogPrincesse

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Posted 06 March 2014 - 11:15 AM

This idea of caramelized apple crêpes with calvados was stuck in my head, so I made a caramel last night.

 

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I cooked a couple of Granny Smith apples in the caramel (this is similar to making a tarte tatin).

 

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I reheated the crepe in a pan, moistened with a tablespoon of calvados, and added the apples and caramel

 

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Voila

 

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What was missing was a little dollop of crème fraiche (Isigny of course) and a glass of Norman cider, but still it was delightful.

Thanks PV for the inspiration!


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#206 huiray

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Posted 06 March 2014 - 12:30 PM

The only crepes I am nostalgic for are Crêpes Suzette.  Everything else is nice, but not something I hanker for. Unfortunately here in the USA this dish is a rare one and seems to be increasingly so. I still remember an occasion in Golder's Green, London, when I was living there many many years ago, in a restaurant known for its Crêpes Suzette when the waiter/server might have used too much brandy and the resultant flambè was a little, um, VIGOROUS.  Fortunately, no one was hurt and the ceiling escaped relatively unscathed.







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