Crepes can conjure up images of a stressed cook and fraught nerves. Nothing can be further from the truth. Once you make them, you will realise that they are quite simple really, and are a great way to use ordinary ingredients and convert them into a main course dish. It’s also an excellent way to use leftovers, especially bits of cheese lurking in the fridge door.
The Creperie in Hampstead London is an institution, with a queue forming outside at all times of the day. I have watched their technique several times, and their speciality is to make the basic crepes first and then cook them a second time after they are filled. I can’t get myself to use the vast amount of butter that the Hampstead Creperie does for the second round of cooking, but even with a smaller amount of butter, the results are very good. The kids love these and served with a substantial side salad makes for a filling and satisfying meal.
With respect to the batter, I’ve tried a few different recipes and finally settled on an original one by Julia child which makes light, airy crepes because it uses a combination of milk and water and whole eggs. You don’t need any special equipment other than a simple non-stick frying pan. I only possess one non-stick pan which I keep solely for this purpose.
The best part about making crêpes is that you can make a stack of them beforehand and keep them frozen for a quick yet special supper.
Here’s a short video on how to form the crepes:
Click here for the Ham & Cheese crepes recipe.
Other Savoury suggestions:
Mushroom & Cheese (and garlic)
Spinach and cheese (and garlic)
Ratatouille or any mixed cooked vegetables
You can also add an egg to any of the fillings to make it more substantial.
Lemon and sugar
Nutella (homemade of course, click here for the recipe)