Over the years, on every social media, I was asked for so many different recipes, but there was one recipe that was asked over and over again – French crepes.
I am sure that many of you enjoy the process of making the crepes. I am sure that the kids are very passionate about this recipe.
Today, I will share one perfect recipe for crispy and aromatic crepes.
Be sure to watch this video until the end, so you can see not one, not two, but three different fillings
for this popular recipe.
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Ingredients:
2 cups all-purpose flour
1 cup whole milk
1 cup soda water/ sparking water
pinch of baking powder
pinch of salt
2 teaspoons of vanilla extract
2 tablespoons sugar
3 eggs
½ – ¾ cup melted butter
For the fillings:
Chocolate ganache with diced hazelnuts
Apricot jam
Whipped heavy cream with quince preserve
First thing you are about to do is prepare the crepe batter.
In a large mixing bowl add the flour and pinch of each salt and baking powder. Mix well all of the dry ingredients with the help of a wire whisk.
In the same bowl crack in the eggs, add in the whole milk, sparkling water, vanilla extract and granulated sugar.
Whisk all of the ingredients until fully combined and mixed through. Stir in the melted butter.
Now it’s time to heat the crepe pan where you are going to fry the crepes. I am using this pan that is specialized in crepe making, and which is part of new pots and pans Enamelie. One of the things I love the most is that it has modern look and prevents any sticking of the crepes, and can you imagine EVEN the first one. I really recommend this pan for all of those who like to make delicious crepes and who are not such fans in frying crepes. I have bought this crepe pan on coupon sale in Vero Supermarkets which is on 50 % sale. The price is perfect for this kind of pan where the crepes are cooked evenly and really fast.
When the pan will heat well on medium heat, add some of the crepe batter. Cook on each side for about 2-3 minutes.
You will know that the crepe is ready when on the sides it will start to loosen up from the bottom of the pan and it will become golden brown in color. This pan will help you to flip a crepe like a pro. You can flip the crepe throwing in the air because of the handle of the pan that is designed for that work. My trick for always delicious and aromatic crepes is to keep them on a wooden board and to cover the top one with a paper towel. That way the steam will go into the paper towel and it will prevent the crepe from getting too saggy from the condensation.
In the end I want to give you three different filling variations for serving these crepes.
Firstly, I will use one traditional classic that will always work out – homemade apricot jam.
Spread the jam all over the crepe and fold the crepe in a triangle shape.
Next, I want to use chocolate hazelnut spread and chopped hazelnuts. One perfect combination where you will feel the strong chocolate flavor from the chocolate spread and the crunchy bites from the chopped hazelnuts.
Last but not least, I am using something that is a little bit unusual but very delicious. With the help of a wire whisk beat the heavy whipping cream into soft peaks. Spread the crepe with the whipped cream and add dollops of quince preserve. So yummy.
Have fun cooking!