All lessons in the Breads, Doughs & Batters section:
Crêpes are thin, unleavened pancakes that are made from a very basic and pourable batter. They are typically cooked in a shallow pan over the stovetop.
Crêpes can be filled with an endless array of sweet or savory fillings, which makes them an extremely versatile menu item. They are quick to prepare and can be served at any time of the day. They can be served as a delicious breakfast or brunch, as an afternoon treat, or as a fancy appetizer or main course. Crêpes also make for show-stopping desserts.
In this lesson, you will learn about the basic equipment required for making crêpes and how to prepare, flavor and tweak a basic batter in order to create ultra-thin crêpes. You will learn the key steps for properly cooking crêpes and a variety of ways in which to fill, shape and serve them. Finally, you will learn how to make and store crêpes in advance so you can have quick and easy access to them.
A properly-made crêpe is well-received and much appreciated. From very simple to quite elegant, crêpes can make an appearance on your table just by following just a few basic steps.
You may also be interested to know that crêpe, is pronounced “krepp” in French, and since that is where the crêpe originated that is how we have pronounced it as well. If you try to order a “kraype” in France they may wonder what it is you are talking about. Regardless of how they are pronounced, crêpes are magical.
At the end of this cooking school lesson, you will be able to:
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In partnership with:
Northwest Culinary Academy of Vancouver
