When you cannot go to your favorite French café for breakfast, create one in your home. For me that means a crêperie. Please step into mine.

I was inspired by a recent David Chang podcast where he discussed what he’s been cooking at home in this time of Coronavirus. Apparently crêpes have been a go-to in the Chang household, where he’s responsible for feeding six people daily. Occasionally I’ve been known to make pancakes, but crêpes are next level. With no formal culinary training like Chang, they are not immediately approachable given the technique involved.

But I am stuck in my Tribeca apartment – what else am I going to do? Might as well boost my culinary chops. So I listened to Chang, studied up on a few recipes, and created my own in-house crêperie. I wanted to take advantage of a crêpes inherent versatility, so I made the batter with no added sugar or salt. My goal was to have the flexibility to craft sweet and savory versions in the coming days as I pleased.

Without sugar or salt, the crêpes are a little more bland by themselves, but this gave me the freedom to choose whether I wanted them sweet with Nutella, for example, or savory with garlic, onions, and spinach. After I made all of the crêpes for breakfast one morning, I put the remainder in the refrigerator for later. You can also freeze them for longer storage, but make sure to defrost (rack or cutting board) before reheating!

Without further adieu, let’s dive into the recipe I used, the proper crêpe-making technique, and various sweet and savory concoctions you can create at your own in-house crêperie.

Crêpe Recipe

Ingredients

1 cup all-purpose flour

2 eggs

1/2 cup milk (I use nonfat or even oat milk)

1/2 cup water

3 tablespoons butter, melted

*Note – if you want to make savory or sweet crêpes from the batter, do the following: Savory – add a (i) 1/4 teaspoon of salt, and (ii) 1/4 cup of your favorite fresh herbs, spinach, or chopped greens. Sweet – add (i) 2 and 1/2 tablespoons of sugar, (ii) 1 teaspoon of vanilla extract, and *optional* (iii) 2 tablespoons of your favorite liqueur.



Directions and Technique

Mix all ingredients either in a large bowl or blender. Personally, I prefer to use our Ninja blender and pulse the contents for about 10 seconds. But you can whisk everything together manually in a bowl as well. Chill the batter for at least one hour in the refrigerator – if you start cooking any sooner, your crêpes may be more prone to tearing as the batter needs time to release carbon dioxide (or bubbles). You can also store the batter in the fridge for up to 48 hours. Heat a small skillet (I use an 8-inch one) over medium heat. Restaurants often have specialty crêpe pans or griddles, but your standard frying pan will do the trick. Add a generous amount of butter across the pan, and keep additional butter nearby – you will be adding butter to the pan between each crêpe. Pour 1 ounce of batter (1/8 of a cup or 2 tablespoons) into the center of the pan and – here’s where the technique comes in – swirl the pan in a counterclockwise motion (if you are a righty) so the batter spreads evenly across the entire pan. Hold the pan away from the heat as your pour and swirl (otherwise the batter will solidify almost immediately). You can keep the batter centered in the middle, but then you will have something that looks and tastes more like a tortilla than a crêpe. Sizzle each crêpe for about 45 seconds on the first side (but use your judgment) and then flip for another 10 to 20 seconds. I use a spatula, but if you can flip like a pro, go for it. Lay the finished product on a cutting board or plate, add more butter to the pan, and repeat steps 5 & 6 until all of the batter is gone.

Sweet Variations

Crêpes stuffed with Nutella and fresh raspberries and blueberries.

Some people like their crêpes stuffed with whipped cream, but I prefer mine with Nutella and fresh fruit. I have also used jam, along with fruit like raspberries, blueberries, and strawberries. The bottom line is – it’s hard to go wrong with how you fill a crêpe for desired sweetness. I’m sure if you poured maple syrup on it with some fruit, as if it were a pancake, that would be delicious as well. Peanut butter works too. Pick your favorite and enjoy.

Savory Variations

Crêpes with garlic, onions, and spinach (all stir-fried and seasoned prior to stuffing)

For savory styles, look no further than garlic, onions, and spinach. The combination, with proper seasoning (salt & pepper) and spices (pepper flakes), is electric. Add cheese if you are trying to go all in. Some people also enjoy sun-dried tomatoes and herbs. Any leafy green will do. You can almost treat it like a taco, although I’m not sure how delicious meat would taste in a crêpe. Stick with savory vegetarian stuffings, and you will not be disappointed.

The Main Benefit of Crêpes

Versatility. The recipe above will yield approximately 20 crêpes. If you cook for two like me, that will leave you with about 14 extra crêpes after your first serving depending on how hungry you feel. With this recipe, which allows you to choose at a later date whether you want the crêpes sweet or savory, you will be set for any upcoming breakfast, lunch, or dinner. The microwave is your friend when reheating the refrigerated versions (remember, defrost the frozen ones first). Then the world is yours. Stuff it as you please. When cooped up under Coronavirus lockdowns, there is nothing better than having easy and delicious meals waiting for you. Stay safe out there.