The word Crêpes originates from the Latin crispa meaning "curled." When crêpes are cooked, the way the batter reacts on a hot surface, curling at the edges, means this word makes perfect sense. This particular recipe is low in carbohydrates and fat. At fifty calories a crêpe that's pretty a good filling, but light on the tummy breakfast.
Crêpes and Crêpe Dishes
Crêpes are thought to have originated in Brittany (Northern France) though today they are considered a national dish of France.
Like Pancakes, but Not
Crêpes can be cooked and served the very much the way pancakes are cooked and served. They can be stacked (Mille crêpe) to form a cake, or used as a wrapper for other food items. A popular variation on the standard crêpe is to serve them with flaming Grand Mariner and vanilla ice-cream; A.K.A. Crêpes Suzette.
There are both sweet and savory crêpes. Sweet crêpes are made with wheat flour while savory crêpes are typically made with buckwheat. This particular recipe is for sweet crêpes.
Prep time: 15 min
Cook time: 5 min
Ready in: 20 min
- 1 Cup Non-fat milk
- 1/3 Cup Water
- 4 Egg whites
- 1 teaspoon Vanilla extract
- 1 Cup All purpose flour
- 1 Tablespoons Sugar
- 1 Tablespoon
- Canola oil
- Preheat a griddle, fry, or crêpe pan over medium heat. The pan is ready when water sprinkled on it "dances" as it evaporates.
- In a large bowl whisk together the milk, egg whites, water, and vanilla.
- Add the flour and sugar and mix until well blended.
- Take the pan from the heat and using a serving spoon (1/4 Cup) pour the batter into the center of the pan. Rapidly rotate the pan around until the batter reaches the edges. Pour off any excess batter.
- Return the pan to the heat. The batter should become firm and start to curl away from the pan in fifteen (15) to thirty (30) seconds. When the entire circumference of the crêpe has curled away from the pan flip it to the uncooked side....about thirty (30) seconds.
- Cook until the flip side reaches a golden brown; maybe an additional twenty (20) to thirty (30) seconds
- Keep the cooked crêpe in an oven set to "warm" until all the crêpes are cooked. It helps to fold the crêpe into a quarter wedge so it retains the heat.
Rather than eat your crêpes individually, try this.
Place your first crêpe on a plate and top with your favorite jam or fruit condiment. Place another crêpe atop the first and repeat a thin layer of fruit jam. Continue this process until you have a stack of crêpe with fruit compote layers. Dust the top with powdered sugar.
Once you've created your "cake" slice as you would any baked desert and enjoy a wedge with your favorite drink. This makes an interesting breakfast dish or an impressive dessert.
Crêpes and Cheese Roll-ups
Now that you have a stack of crêpes to work with try this.
On a flat work surface lay out one crêpe, in the center add some crumbled Fontina and/or mozzarella cheese in the center. Sprinkle a bit of crumbled basil or oregano on top. Roll the crêpe into a tube shape and place this on a baking sheet (oiled or non-stick sprayed) seam side down. Repeat until you have the desired number. Top with your favorite marinara and bake at 350° F for fifteen minutes.
Hazelnut Chocolate Crêpe
Spread a thin layer of chocolate/hazelnut spread on a finished crêpe. Place a banana segment in the middle of the crêpe and roll the crêpe around the banana. Top with your favorite whipped topping just before serving.
You can also substitute fudge or peanut butter (my personal favorite) for chocolate hazelnut spread.
Apple Cinnamon Crêpe
Acquire one can of apple pie filling. Give this a taste; if it needs cinnamon add 1/4 teaspoon and enough sugar to taste.
Lay out one crêpe and place 1/4 Cup of your apple filling in the center. Roll up the crêpe and place on a prepared baking sheet seam side down. Bake for 15 to 20 minutes at 350° or until the tops are golden brown. Serve and top with vanilla ice-cream or whipped topping.
For this you'll need about a 1/2 pound of butter, Grand Marnier, enough Vanilla ice-cream for four scoops, and some four tablespoons of sugar.
Take a completed crêpe and fold it into a triangle. In a skillet or large pan at medium heat, melt about two tablespoons of the butter, When the butter is fully melted and foamy take the pan off of the heat add two ounces of the Grand Marnier and two tablespoons of sugar.
Return the pan to the heat and lay the folded crêpe into the mixture turning to coat evenly on both sides. Repeat this, adding butter, sugar, and Grand Marnier as necessary until all the crêpe are coated.
Plate and serve with a scoop of vanilla ice cream on top. Finally, drizzle the remaining sauce from the pan over the ice cream.