How to Make Crêpes

Edible Exercises

Your first task is to make a double batch of crêpe batter following the method in the lesson (recipe below). Once the batter has rested, practice swirling the batter in a cold pan to get a feeling for the motion of moving the batter around. When you are comfortable, proceed to make crêpes according to the lesson. Don’t worry if they are not perfect. Making perfectly thin and even crêpes takes plenty of practice. They will still taste great regardless.

Start by filling the crêpes with simple ingredients and practicing the different types of rolls and folds. Fillings could be as simple as your favorite jam, Nutella, dulce de leche or sliced fruit and whipped cream. The options are endless. Freeze any leftover crêpes and store any leftover batter in the refrigerator.

If you have leftover batter (if not, make another batch), plan to make one of the egg crêpes (recipes below) for breakfast the next day.

Crêpes, whether sweet or savory, can be filled with just about anything. Try the following combinations:

* Fill the crêpe with pastry cream and drizzle with warm chocolate sauce and toasted nuts.
* Build a stacked crêpe cake with Nutella, thinly-sliced bananas and toasted nuts.
* Try the Lemon Sugar Crêpes (recipe below).
* Make some caramelized apples and serve the crêpes with vanilla ice cream.
* Fill crêpes with caramelized onions, sautéed mushrooms and goat cheese. Wrap them into parcels and warm in the oven before serving.
* For a show-stopping dessert, make the Crêpe Suzette (recipe below) and wow your guests. Just remember to be extremely careful when you flambé!

Practice Recipes