Similar to extra-thin pancakes, crepes are a European-style delicacy that can be stuffed with either savoury or sweet ingredients. However you fill them, they’re the perfect way to enjoy rich flavours without overindulging.
Basic Crepe Batter
Makes: Around 20 crepes
Prep Time: 10 minutes
Chill Time: 1 hour to overnight
Cook Time: About 2 minutes per crepe
325 mL (1 1/3) cups whole milk, room temperature
250 mL (1 cup) flour
45 mL (3 tbsp) unsalted butter, melted
1 mL (1/4 tsp) salt
- In a blender or food processor, combine all ingredients and process until smooth
- Pour mixture into a large bowl, cover and chill for at least 1 hour (or let sit overnight)
- Coat or spray a small 15-20 centrimetre (6- to 8-inch) non-stick skillet with olive oil or cooking spray, and then set over medium heat
- Add 30 mL (2 tbsp) batter, swirling the pan several times to coat the entire surface
- Cook about 1 minute, flip with a spatula and cook an additional 30 seconds
- Transfer to a plate and continue process with remaining batter
Tip: Crepes can be made ahead of time and refrigerated for several days or frozen for a month. To store them, stack between sheets of wax paper and place in a zip-top bag. Thaw them at room temperature, and then assemble and bake just before serving.
Ham & Cheese Crepe with Coleslaw
Step 1: Lay your warm crepe flat on a clean work surface, and then place 3-4 slices of deli ham, 50 mL (1/4 cup) shredded white cheese and one handful of prepared coleslaw in the centre.
Step 2: Lift one side of the crepe and fold it in half to create a half-moon shape.
Tip: Toss 15 mL (1 tbs) of mustard with 1 handful prepared coleslaw. Adjust the heat level of your slaw by trying different mustards, like Dijon, spicy brown or coarse-grain.
Cocoa Crepe with Cherries & Chocolate Whipped Cream
Step 1: Add 45 mL (3 tbsp) of cocoa to our basic crepe batter recipe, and then prepare as instructed.
Step 2: Lay your warm crepe flat on a clean work surface, and then place 125 mL (1/2 cup) thawed, sweetened cherries or cherry pie filling in the centre.
Step 3: Lift one side of the crepe and fold it in half. Garnish with a generous dollop of whipped cream accented with a few teaspoons of cocoa, and then serve.