French Recipe for Crepes

One of our favorite street foods in Paris is the always popular, ever-versatile crepe. Crepes can be eaten time of day, served savory or sweet, eaten with a knife and fork or folded into a paper napkin to go. This particular recipe from Chef Eric of some our popular Paris cooking classes works wonderfully as breakfast or dessert.

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Ingredients:

• 1 lb (450 g) strawberries
• 4 oz (120 g) raspberries
• 1/3 C. sugar
• 6 oz (170 g) dark chocolate, 60% cocoa
• 4 oz (120 g) heavy cream
• 2 eggs at room temp.
• 1 1/4 C. warm whole milk
• 1 oz (30 g) melted butter
• 3 oz (90 g) all purpose flour
• 1 oz (30 g) sugar
• Butter for cooking the crepes
• Optional zest from one orange

Serves: 6
Prep time: 75 minutes
Cook time: 5 minutes
Cook method: Griddle

Instructions:

1. Make the crepe batter an hour before cooking. First beat together the eggs, milk, and melted butter.

2. In a separate bowl, mix the dry ingredients. Make a well, and gradually whisk in the liquids from the center of the well, keeping the mixture lump-free, but not over mixing, which results in rubbery crepes. Set aside.

3. Clean all the fruit, halving the strawberries, and then add all the berries. Also add the sugar and pulse a few times in a mixer or food processor to obtain a chunky compote.

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4. Melt the chocolate and cream in a double boiler to make simple ganache, then hold at room temperature.

5. Make the crepes one by one: Melt butter to coat a shallow skillet on medium-high heat. Add just enough batter to coat the bottom of the skillet (make the batter as thin as possible by swirling the batter around the pan). When the bottom is lightly browned (do not over cook), flip to cook the other side.

6. On each crepe, spread 1 Tbsp chocolate ganache and 2 Tbsp berries. Cream whipped with a big of sugar and vanilla is optional (but delicious!). Top with more berries and, if desired, the whipped cream.

The basic crepe recipe from Chef Eric can be adapted for savory crepes as well, or for other sweet crepes with different fillings. Feel free to experiment and let us know how it turns out!

By Peg Kern

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