advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

med106461_0111_how_ham_crepe.jpg
  • Overview
  • Basic Crepe Recipes
  • Crepes for Breakfast
  • Dessert Crepes

advertisement

advertisement

EVERYTHING YOU NEED TO KNOW ABOUT

Crepes

Crepes, considered French-style pancakes, can be dressed up with sweet or savory toppings and flavorful fillings. Crepes are made from one of the most versatile flour-based batters there is: A formula with a high egg to low flour ratio, thinned with liquid such as milk and beer, creates a batter resembling the thickness of heavy cream. The batter likes to rest a little to relax the vigorous beating needed to combine all the elements. Take care not to overmix, however, blending just until the batter is fully mixed. The batter does very well sitting in the refrigerator overnight, and any number of flavorings can be added to it, such as spices, extracts, and fresh herbs. Combinations of flours can be used to create a different flavor and color to your crepe.

 

Crepes can be made in a nonstick saute pan; a traditional crepe pan is made of seasoned heavy iron and has lower sides than an omelet pan, plus slightly slanted edges. While they can be made and served one at a time, crepes can be made in an assembly line, cooled, stacked, and frozen for future use, which is helpful if you plan on rolling or stuffing them.

 

In France, crepes are enthusiastically received any time of day, whether for breakfast, brunch, lunch, tea, or dinner. Crepes can make a quick breakfast and a sweet dessert alike. They are also great for leftovers when rolled and baked in a sauce for a savory preparation. For example, try rolling crepes around Thanksgiving leftovers as an alternative to sandwiches.

Crepes, considered French-style pancakes, can be dressed up with sweet or savory toppings and flavorful fillings. Crepes are made from one of the most versatile flour-based batters there is: A formula with a high egg to low flour ratio, thinned with liquid such as milk and beer, creates a batter resembling the thickness of heavy cream. The batter likes to rest a little to relax the vigorous beating needed to combine all the elements. Take care not to overmix...

Learn More

Learn More

All About Crepes

advertisement

advertisement

advertisement

advertisement

recipe

The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator. When Martha made these crepes on Cooking School episode 404, she made a half recipe and finished each serving with a fried egg.

Other Ideas To

Try