Bonjour!
Bring Paris to your kitchen in minutes with this decadent Crêpe recipe.
My mom has been talking about going to Paris for at least two months now. Her birthday was in April and while realistically, I couldn't surprise her by spontaneously taking her to Paris, I decided to bring Paris to the comfort of our home.
I started looking online ahead of time because I didn't think I'd be able to find many decorations in the stores, but surprisingly Party City had a theme called "A Day in Paris" at my local store. I was so excited for her to see everything on her birthday.
I decorated the house late at night, bought a bottle of Moët & Chandon Champagne for mimosas in the morning,
grabbed some macaroons and I also planned to bake Brie cheese in Puff Pastry as a mid-day appetizer.
( the Baked Brie recipe will be on the blog soon)
But first our day began with these yummy Crepes. I knew exactly how I wanted to make them. At first I thought crepes were difficult to make, but I'm here to tell you that they're not! They were a hit! She loved them so much that I decided to make them again for Mother's Day.
This easy crepe recipe is for classic French style crepes: thin, slightly sweet and perfect for all kinds of delicious crepe fillings. Crepes can be filled with sweet jams or a chocolate spread. Some even like their crepes savory and filled with fillings such as spinach, mushroom, cheese, etc. The options are endless. The trick is getting just the right batter thickness. My rule of thumb is using 1/4 cup of batter per crepe. The less thick the batter is, the better. But if the batter is not thick enough you'll end up with crepes that will be very hard to flip.
Get ready!
You're going to have to lay down to zip up your jeans for this one.
Ouh là là Crêpes
Ingredients
Crêpes
- 2 cups of milk 2% or whole is best
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoon granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Berry Compote
- 1 cup chopped strawberries
- 1 cup blackberries
- 1 cup blueberries
- 2 tablespoon Lemon Juice
- 1/4 cup sugar
Cream Cheese Filling
- 1/4 cup sugar
- 8 oz cream cheese
Instructions
Crêpes
- Add all the ingredients for your crepes to a blender.
- Blend ingredients for about 30 seconds on high, then turn off the blender and let it rest for about 5 minutes.
- Meanwhile, place your pan over medium heat, and add about 1/2 tablespoon of butter.
- Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges and the surface is covered with the batter.
- Cook the crepe on the first side until it easily releases when you run a spatula around all of the edges. Loosen the entire crepe with the spatula before attempting to flip
- Flip the crepe, and use the spatula to smooth it out (in case it wrinkled when you flipped). Continue to cook on the second side until golden brown spots form.
- Remove the crepe from the pan and place it on a paper towel-lined plate.
- Continue to cook the rest of the batter using 1/4 cup in the pan
- Serve the crepes with your favorite fillings or place them with paper towels in between them into a storage container or bag
Berry Compote
- Combine all of the ingredients in a sauce pan
- Bring to a simmer on medium heat for about 5 minutes
- Reduce heat to low and serve warm
Cream Cheese Filling
- In a mixing bowl, combine the cream cheese and sugar until sugar dissolves
- Refrigerate until ready to serve
To assemble spread cream cheese filling over half of the crepe. Next, spoon the berry compote on top of the cream cheese then fold or roll the crepe and serve.
Bon Appetit!
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
I'd love to know if you try this recipe! Take a pic, post it on Instagram with the hashtag #HalfPastHungry,
and tag me @halfpasthungry.
Leave a Reply