I'd love to find recipes to use them, both savory and sweet. A long time ago, (1964), I lived in NYC and there was a fab restaurant in the East 40's (I think) that served just crepes. Maybe called La Creppe? Anyone else remember? Wish I could find some recipes for the kind they made...very French, so tasty. Any thoughts? Thanks a bunch!
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ISO: ISO Crepe recipes. Hooray, I learned how to make crepes today, They were so easy and wonderful!
- Thread starter marianne
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florisandy
Well-known member
How about Cr
problem I had was igniting the crêpes the first time round but they were just awesome and I have fond memories. They also kept well in the fridge for rewarming.
Just remember that the batter has to be "just so" and the crêpes very thin. I actually practiced making them before attempting the real recipe. To practice them is a very inexpensive endeavor.
I'll give you the recipe I made from The Odyssey Cookbook (a cruise ship recipe book from way back) if you want but I'm sure there are many classic recipes for same out there in cyberspace. Let me know if you want the recipe.
Enjoy your fun!
problem I had was igniting the crêpes the first time round but they were just awesome and I have fond memories. They also kept well in the fridge for rewarming.
Just remember that the batter has to be "just so" and the crêpes very thin. I actually practiced making them before attempting the real recipe. To practice them is a very inexpensive endeavor.
I'll give you the recipe I made from The Odyssey Cookbook (a cruise ship recipe book from way back) if you want but I'm sure there are many classic recipes for same out there in cyberspace. Let me know if you want the recipe.
Enjoy your fun!
Here is a crepe thread from a while back. Also, fill fresh crepes, still hot, with a handful of baby
spinach and a big pinch of feta cheese. Let it wilt a bit. TDF.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12059
spinach and a big pinch of feta cheese. Let it wilt a bit. TDF.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12059
And here is Julia's recipe for chicken and mushroom roulades. I have never ever had leftovers.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=24536
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=24536
florisandy
Well-known member
Marianne, I meant to tell you that I frequented The Magic Pan in the late 70's/early 80's when I
worked in downtown Philly for lunch once in a while. There was one on Walnut Street about a block's walk away and it was a bit pricey but oh-so-good and very popular. I almost cried when they closed!
I've noticed that crêperies are making a comeback and there's one near me that I've been wanting to check out.
Crêpes are so versatile and so delicious.
http://en.wikipedia.org/wiki/Magic_Pan
worked in downtown Philly for lunch once in a while. There was one on Walnut Street about a block's walk away and it was a bit pricey but oh-so-good and very popular. I almost cried when they closed!
I've noticed that crêperies are making a comeback and there's one near me that I've been wanting to check out.
Crêpes are so versatile and so delicious.
http://en.wikipedia.org/wiki/Magic_Pan
THat'll be breakfast. Strawberries and whip cream. I use 2 pans to make the crepes and save a lot
of time. My favourite fruit filling is fresh pears, lightly poached, with a touch of cinnamon & maple syrup plus the whipped cream and maple syrup on top.
We always heat whatever fruit, and always use whipped cream and maple syrup.
And I just use the blender to make them. So easy.
of time. My favourite fruit filling is fresh pears, lightly poached, with a touch of cinnamon & maple syrup plus the whipped cream and maple syrup on top.
We always heat whatever fruit, and always use whipped cream and maple syrup.
And I just use the blender to make them. So easy.
Crepes Florentine. Another old one from my archives. I was always asked to bring this to company
dinner meetings. IT's a perfect dish for vegetarians, as well.
Crêpes Florentine
2 lb. Fresh baby spinach
4 T. Butter
1 med. Onion
6 T. Flour
3 c. milk
1 t. salt
1/4 t. Tabasco
1 c. shredded gruyère cheese
½ lb. Chopped mushrooms
3 t. butter
1/4 c. whipped cream
Sautéed whole mushrooms for garnish.
1. Steam spinach lightly, chop well.
2. Sauté onion in 4 T. Butter for 10 minutes. Stire in salt, flour and cook 1 minute, stirring. Add milk gradually. Cook until thickened, about 1 minute. Remove from heat, add Tabasco and cheese. Reserve ½ c. sauce for top.
3. Sauté mushrooms. Stir in cheese sauce and spinach.
4. Spread 1/4 c. filling on each crêpe. Roll up. Place in lightly buttered, shallow baking dish. Refrigerate until one hour before serving.
5. Bake, covered at 350 for 30 minutes.
6. Fold whipped cream into reserved sauce. Spoon over crêpes. Glaze under broiler 3 to 4 minutes. Garnish.
Serves 8
dinner meetings. IT's a perfect dish for vegetarians, as well.
Crêpes Florentine
2 lb. Fresh baby spinach
4 T. Butter
1 med. Onion
6 T. Flour
3 c. milk
1 t. salt
1/4 t. Tabasco
1 c. shredded gruyère cheese
½ lb. Chopped mushrooms
3 t. butter
1/4 c. whipped cream
Sautéed whole mushrooms for garnish.
1. Steam spinach lightly, chop well.
2. Sauté onion in 4 T. Butter for 10 minutes. Stire in salt, flour and cook 1 minute, stirring. Add milk gradually. Cook until thickened, about 1 minute. Remove from heat, add Tabasco and cheese. Reserve ½ c. sauce for top.
3. Sauté mushrooms. Stir in cheese sauce and spinach.
4. Spread 1/4 c. filling on each crêpe. Roll up. Place in lightly buttered, shallow baking dish. Refrigerate until one hour before serving.
5. Bake, covered at 350 for 30 minutes.
6. Fold whipped cream into reserved sauce. Spoon over crêpes. Glaze under broiler 3 to 4 minutes. Garnish.
Serves 8
Here's an authentic REC for Les Crepes! I lived w/ a French family during the summer
of 1967 (in Bretagne, i.e., Brittany), and this is the recipe for crepes Maman always used.
LES CREPES -- from Madame Le Net of 15 Rue Philibert Delorme in Saint-Brieuc, France.
2 cups flour
1/2 teaspoon real vanilla extract
4 or 5 eggs
1 Tablespoon Wesson oil
1/2 cup granulated sugar
2 cups whole milk (may need a bit more)
Pinch of salt (about 1/8 teaspoon)
Mix flour with small amount of milk, (stirring in by hand); then add eggs and the rest of the ingredients. (I mix all together with my electric hand mixer.)
Let batter stand 2 hours. (The French would just let it sit at room temp, but you can also put it in the refrigerator.)
Cook over a medium-high flame in a medium-sized skillet using butter to grease pan. (Ladle about 1/8 to 1/4 cup of batter into hot, buttered skillet, tilting and rotating skillet so batter reaches all edges and forms a circle. Cook until edges of crepe are slightly brown. Turn and cook second side (second side won't take as long to get done as first side so watch carefully.)
Sprinkle sugar over flat crepe (or spread with your favorite jam) and then fold or roll.
NOTE: Everything in parentheses was added by yours truly to clarify. Bon appetit! Wigs
PS: I never saw or ate any of the savory type crepes in France that I've since run across in the United States; the French people in Brittany enjoyed this sweetened version for dessert that was always sprinkled with sugar before being wrapped and served. I will sometimes slather a bit of homemade strawberry jam inside instead of sprinkling with sugar.
of 1967 (in Bretagne, i.e., Brittany), and this is the recipe for crepes Maman always used.
LES CREPES -- from Madame Le Net of 15 Rue Philibert Delorme in Saint-Brieuc, France.
2 cups flour
1/2 teaspoon real vanilla extract
4 or 5 eggs
1 Tablespoon Wesson oil
1/2 cup granulated sugar
2 cups whole milk (may need a bit more)
Pinch of salt (about 1/8 teaspoon)
Mix flour with small amount of milk, (stirring in by hand); then add eggs and the rest of the ingredients. (I mix all together with my electric hand mixer.)
Let batter stand 2 hours. (The French would just let it sit at room temp, but you can also put it in the refrigerator.)
Cook over a medium-high flame in a medium-sized skillet using butter to grease pan. (Ladle about 1/8 to 1/4 cup of batter into hot, buttered skillet, tilting and rotating skillet so batter reaches all edges and forms a circle. Cook until edges of crepe are slightly brown. Turn and cook second side (second side won't take as long to get done as first side so watch carefully.)
Sprinkle sugar over flat crepe (or spread with your favorite jam) and then fold or roll.
NOTE: Everything in parentheses was added by yours truly to clarify. Bon appetit! Wigs
PS: I never saw or ate any of the savory type crepes in France that I've since run across in the United States; the French people in Brittany enjoyed this sweetened version for dessert that was always sprinkled with sugar before being wrapped and served. I will sometimes slather a bit of homemade strawberry jam inside instead of sprinkling with sugar.
Two i make a lot- one breakfast sweet and one dinner savory
These are more methods than recipes- I made them up as I went and have sort of done them the same way for many years:
Breakfast crepes- I fry good breakfast links (Jimmy Dean is a favorite with me), drain, roll each in a crepe, put on a plate and serve with good maple syrup.
Dinner crepes- using leftover cooked chicken. I make a good thick white sauce (sometimes I add a little cheese), add herbs (thyme or oregano, pepper, little salt, fresh parsley) then mix some of the white sauce with the chicken just to bind it. Sometimes I add cooked broccoli or other veggies and always I add onion. Then I thin out the rest of the white sauce. Place some of the chicken/veg mixture on a crepe and roll up- do several and put in a baking pan. Pour the thinned sauce over the top, sprinkle parmesan on it and bake for about 15-20 minutes at 350. Delicious.
These are more methods than recipes- I made them up as I went and have sort of done them the same way for many years:
Breakfast crepes- I fry good breakfast links (Jimmy Dean is a favorite with me), drain, roll each in a crepe, put on a plate and serve with good maple syrup.
Dinner crepes- using leftover cooked chicken. I make a good thick white sauce (sometimes I add a little cheese), add herbs (thyme or oregano, pepper, little salt, fresh parsley) then mix some of the white sauce with the chicken just to bind it. Sometimes I add cooked broccoli or other veggies and always I add onion. Then I thin out the rest of the white sauce. Place some of the chicken/veg mixture on a crepe and roll up- do several and put in a baking pan. Pour the thinned sauce over the top, sprinkle parmesan on it and bake for about 15-20 minutes at 350. Delicious.
tis Julia Child recipe for chicken crepes is terrific, from Joe. I made some with shrimp too
http://eat.at/swap/forum1/24536_For_Randi__REC_Creamed_Chicken_and_Mushroom_Crepes__Link_is_for_crepe_batter_
http://eat.at/swap/forum1/24536_For_Randi__REC_Creamed_Chicken_and_Mushroom_Crepes__Link_is_for_crepe_batter_