Raspberry Crêpes

October 22, 2010

While nothing much can beat fluffy pancakes cooked to perfection in the morning, crêpes offer a delicious alternative for breakfast. Crêpes are tasty with so many different kinds of fillings such as sliced fruit, fruit spreads, Nutella or even drizzled chocolate for the sweet variety.

A great thing about these thin little foldable French treats is that they actually move well beyond breakfast and make delicious desserts as well as savory dishes for lunch or dinner. Just decrease the amount of sugar in the batter for savory crêpes and fill them with sliced chicken or deli meats and seasoned vegetables like steamed or grilled slices of bell peppers, for example.

Either way you want them, sweet or savory, crêpes are very easy to make at home. When you go to a café that specializes in crêpes (crêperie) you may notice that they cook them on a large flat griddle using a handy T-shaped crêpe spreader. That set up looks really cute, but it’s not at all necessary to make thin crêpes in your own kitchen using a non-stick skillet.

As long as your batter is thin enough and you pour lightly with a steady hand, and then tilt the pan back and forth to evenly coat the bottom of the skillet, you’ll have nicely shaped crêpes at just the right thickness. Making a fruit filling isn’t hard either. I simply blended a handful of raspberries with a little maple syrup for my crêpe filling. After spreading the filling over half of an open crêpe and then folding it a few times followed by a light dusting of powdered sugar, I was ready to enjoy … in my own cozy crêperie at home.

Sweet Crêpes

1/2 cup unbleached all-purpose flour
1/2 cup organic milk
2 large organic eggs
3 tablespoons lukewarm water
1/2 tablespoon organic butter, melted
1-1/2 tablespoons cane sugar
2 dashes ground cinnamon
1 pinch kosher salt

In a small blender or food processor, blend together all ingredients, then set aside for 30 minutes. After allowing the mixture to sit, heat an 8″ – 12″ non-stick skillet on medium and spray lightly with cooking spray or melt 1/2 tablespoon butter in the pan.

Cook crêpes one by one, by pouring in just enough batter to thinly coat the bottom of the pan. Cook on one side for about 2 minutes or until the bottom starts to brown and the crêpe is set.

Using a silicone spatula, flip the crêpe over delicately (this takes some finesse) and cook for another minute or two on the opposite side until half of the crêpe browns slightly on that side. Then remove the cooked crêpe and set aside.

Use the rest of your batter to cook the remaining 4 – 8 crêpes. Be sure not to let the crêpe over cook or they will get a little crisp and be hard to fold.

When you’re ready to fill the crêpes, spread the fruit filling on half of one side of a crêpe. Then, fold the crêpe in half and  fold in half again. Prepare the rest of your crêpes and dust with powdered sugar. Serve with real maple syrup.

Raspberry Filling

1 pint fresh raspberries
2 tablespoons maple syrup

Blend raspberries and maple syrup together using a small food processor or simply mash ingredients together well in a small bowl. Serve with crêpes.

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