Suzie The Foodie

Food Writer, Photographer and Product Reviewer

Follow Suzie the Foodie

Facebooktwitterpinterestinstagramby feather
  • Home
  • Contact
  • Recipes
  • Product Reviews
  • Older Posts
  • Instant Pot
You are here: Home / back to basics / Back to Basics: Crêpes

Back to Basics: Crêpes

January 8, 2010 by Suzie the Foodie 6 Comments


Back to Basics: Crêpes

Over at the Suzie the Foodie Facebook Fan Page Melly gave me the Back to Basics suggestion to make crêpes. And I was more than happy to oblige! Crêpes are one of my favourite things to eat in the whole world. In fact, she inspired me so much I went out and purchased my very own crêpe pan! It is not necessary to have one, if you have a good non-stick pan you are good to go. It was nice to treat myself though and I make crêpes all the time, especially in the summer, but for this chilly winter’s night I needed some seafood therapy.
I turned to Alton Brown’s crêpe recipe for inspiration. It was fast, easy and had fantastic reviews. For the filling and sauce I was inspired by Canadian Living’s Seafood Crêpes with Béarnaise Sauce. For the first time, I successfully made Béarnaise sauce without it splitting apart! These seafood crêpes were so decadent and delicious, I was in heaven! If you do not like seafood, check out my chicken and mushroom crêpes tutorial.
Back to Basics: Crêpes
You make the batter in a blender, what could be easier?! Ingredients are just eggs, milk, water, flour and butter. I love that about crêpes. When you are out of almost everything they can still be made.

Back to Basics: Crêpes

Ten pulses and the batter is done and is ready to sit. This is a savory batter at this point, there is no sugar so I started with a savory crêpe first and later will add some sugar and make a dessert crêpe. The batter must sit for at least an hour in the fridge!

Back to Basics: Crêpes

Oh I love my new pan, what a treat for me. You want it liberally buttered on medium heat. I used a large ladle to add the batter then lifted up the pan and swirled it to coat the bottom.

Back to Basics: Crêpes

When the top looks dry, flip using a spatula or with the flick of the wrist if you can do that kind of thing (I can’t). Let it sit for just a second and then remove. Make all the crêpes, put them on a plate and cover with foil and keep warm in a 200F oven until everything else is ready.

Back to Basics: Crêpes

I sauteed some garlic, shallots and shrimp over just medium heat and then added some wine, spinach, imitation crab meat and a little sharp cheddar. When cooked and warmed through I put it in the oven with the crêpes to keep warm. I successfully made the Béarnaise sauce and had to move quickly since the last time I made it and left it, it separated which broke my heart.

Back to Basics: Crêpes

Look at how tender that crêpe is! I put in too much filling but could not help it, I was starving and wanted to eat and get that sauce on it as soon as possible. You put the filling down the middle and then flip one side over and roll it up and top with the sauce.
I hope you enjoyed my tutorial on how to make homemade crêpes. They are a little time consuming but you could always make a whole bunch and put them in the freezer.
A fancy meal that was actually cheap to make but tastes like a million bucks, it is worth the extra effort, I promise.
Print Friendly, PDF & Email
Share

Filed Under: back to basics, cooking, crepes, French, seafood

Comments

  1. Debra She Who Seeks says

    January 8, 2010 at 4:24 pm

    It looks delectable!

    Reply
  2. unfinishedwork says

    January 8, 2010 at 6:06 pm

    Wow, never in a million years would i thought to try and make crepes! You make it look so easy and i have some shrimp languishing in my freezer as we speak! Nice job!

    Reply
  3. AvaDJ says

    January 8, 2010 at 6:32 pm

    That filling looks sooooo good. I’ve only ever tried making crepes once and found you really need to be super patient with spreading the batter. Your crepes are perfection. I need to get me one of those pans. It’s always more fun to create when you have the right tools to work with.

    Reply
  4. Janice says

    January 8, 2010 at 10:04 pm

    Love those crepes. I’ve blogged an award for you, take it or leave it, pass it on or not. I won’t be offended, just wanted to acknowledge how much I enjoy your blog. :}

    Reply
  5. Tammy says

    January 8, 2010 at 10:11 pm

    Wow! These look SO good! (I’ll have to try the mushroom version as Mike won’t do the seafood kind.) I honestly am not sure I’ve ever eaten crepes let alone made them! I’m going to have to try!!

    Reply
  6. Tim King says

    January 8, 2010 at 11:50 pm

    OMG, my mouth is watering… And I don’t even like shrimp too much—I have to be careful about seafood, because I have a food intolerance. 🙁

    But these do look delicious. Bet I could do it with chicken, huh? …

    -TimK

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Sweet! First 2022 Holiday President's Choice Insider's Report product review is up! Olives and cheese? Yes please!

Search Suzie the Foodie

I Am Alive!

I Am Alive!

It has been over a decade and my time as Suzie The Foodie is over! Thanks for all the love and support and remember, do not NOT feed the trolls. ~ Suzie The Foodie

Save $25 On A Magical Butter Kit!

Save $25 On A Magical Butter Kit!

Not only can you save $25 on a Magical Butter Kit with this coupon you help support me and my site when you purchase one!

Want a big discount on your purchase? Use the coupon code "SUZIE” when you check out!

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Super fast and delicious soup made in the Instant Pot and saved my bacon!

My WordPress Guru

Special thanks to my WordPress Guru and long-time friend Mike D. Without your help, this website would not have been possible.

Copyright © 2023 · Metro Pro Theme on Genesis Framework · WordPress · Log in