Chocolate Crepes Recipe with Strawberries and Cream (2024)

FAQs

Is it better to make crepe batter the night before? ›

Zizka has always approached crepes as do-ahead, because the batter always cooks more evenly when it has rested overnight. Pressed for time? Let the batter sit at least one hour at room temperature for that lighter-than-air texture.

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

A batter that has not been left to rest is very difficult to roll out (viscous) and the crepe remains grey when cooked. So, it is absolutely necessary to let the batter rest. A minimum of 6 hours is considered satisfactory, and ideally 24 to 48 hours (which is what many traditional creperies do).

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

For immediate use: stack crepes as they are baked and keep covered. Store at room temperature. To refrigerate: Wrap stacked crepes well in foil or plastic wrap and store in refrigerator for no more than two or three days. Let the crepes stand at room temperature about an hour before filling or serving.

No! Just a small heavy-duty nonstick fry pan and a thin spatula and you're ready to go. Cooking the crepes so they are evenly thin and relatively round can be a bit challenging, but they'll still taste amazing even if they're not perfectly round.

Sift the Flour into the Mix Slowly

One of the dreaded outcomes of any would-be French chef is lumps in the crepe batter. This isn't necessarily due to improper mixing techniques — it's typically a result of lumpy flour that wasn't sifted properly!

Charpentier was serving the Prince of Wales, the future King Edward VII and accidentally lit the liqueurs on fire. It was served and when asked about the name he called it "Crêpes Princesse" but was asked to change it to Crepes Suzette after a woman called Suzette present at the table.

Savoury crepes (called "galettes in French) are made solely of water, salt and buckwheat flour. This variety of batter is gluten-free. They are more savory than crepes and their color is brown. Galettes are generally filled with salty ingredients, although salted butter caramel can also be used.

What is luxury crêpe? ›

Our Luxury Crepe range is a soft and drapey woven polyester dressmaking fabric with lots of movement. It is a medium weight and is not see through. It has a slightly texture surface which gives it a lovely finish. This fabric is perfect for sewing into soft and floraty tops, skirts and dresses.

Because the ingredients are so simple, a good quality egg will add a lot of flavor to the batter. Whole milk — whole milk adds richness, but you are welcome to swap in any other dairy or plant-based milk you prefer. Unsalted butter & salt — if you only have salted butter on hand, omit the added salt.

Therefore to make your crepes as light and fluffy as possible, it's important to let your batter rest. This key step relaxes the gluten and produces a better, more tender final product. But there is another reason you should refridgerate your crepe batter.

There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow.