Is anyone interested in making...

senior chef

senior chef

Senior Member
Is anyone interested in making their own crepes for meals and/or for desserts ?
If so, I'll post tips on how to do it successfully.
One of my 1st restaurant mgmt. jobs was to run Café La Crepe in the French Quarter of New Orleans.
 

I've made crepes but it's been many years. I used to love eating at the Magic Pan they had wonderful fillings and dessert crepes too. Maybe someday I'll do it again but I doubt it. It's not the cooking I don't enjoy, it's the clean up after.

What's your favorite savory crepe filling recipe?
 
1st step. Making your crepes. For dessert crepes
Recipe :
3 whole eggs
113 gram flour
11 gram sugar
dash of salt
22 gram of butter
1 1/4 cup of whole milk
Beat eggs,
add flour, and beat a bit more.
Add remaining ingredients and beat until smooth
Chill for 2 plus hours.
You may know that a real crepe pan/cooker is totally flat without any sides. You can do it in a large saute pan BUT it is a tad awkward.
Also, the tool for spreading the crepe batter is usually wooden and odd looking, BUT you can do it with the end of a spatula.
TIP: stove top heat is medium-low. AND very lightly greased or buttered.
TIP: it will take you a tip of experimenting BUT work the liquid batter around VERY QUICKLY.
TIP: try to make the crepe as thin as you can get it.

TIP: can be made ahead of time, separated by wax paper or cling wrap.aadb744bbce8d83600647a778ca4871c.jpg
 
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senior chef said:
1st step. Making your crepes. For dessert crepes
Recipe :
3 whole eggs
113 gram flour
11 gram sugar
dash of salt
22 gram of butter
1 1/4 cup of whole milk
Beat eggs,
add flour, and beat a bit more.
Add remaining ingredients and beat until smooth
Chill for 2 plus hours.
You may know that a real crepe pan/cooker is totally flat without any sides. You can do it in a large saute pan BUT it is a tad awkward.
Also, the tool for spreading the crepe batter is usually wooden and odd looking, BUT you can do it with the end of a spatula.
TIP: stove top heat is medium-low. AND very lightly greased or buttered.
TIP: it will take you a tip of experimenting BUT work the liquid batter around VERY QUICKLY.
TIP: try to make the crepe as thin as you can get it.
TIP: can be made ahead of time, separated by wax paper or cling wrap.
Click to expand...
I think you'll agree with me that the chilling part is very important.
 
Crepe recipe continued:
when crepe pan OR some other flat pan (perhaps a flat griddle) is at the right temp (about the same as for pancakes), lightly grease pan.
pour aprox 1/4 cup of batter onto griddle and MOVING VERY, VERY QUICKLY take your crepe tool OR end of spatula, and spread it out as thin as you can get it. Depending upon temp, cook 1st side aprox 90 seconds. When you lift crepe, you should see it lightly speckled brown. Flip over and cook 30 seconds more.
May take a tad of practice.
Considering posting savory filling} Beef Burgundy with mushrooms.
 
savory recipe:
Beef Burgundy with mushrooms
I strongly recommend that you buy the best quality you can afford. ie; tenderloin. lessor cuts will work BUT you will need to cook them at a slow simmer longer.
16 oz, beef tenderloin. CUT ACROSS THE GRAIN 1/3 inch thick. Then cut into bite size pieces.
3 TBLSP veg oil.
2 1/2 TBLSP flour
2 TBLSP butter
10 button mushrooms, sliced.
2 cups beef broth, canned will do just fine.
3/4 tsp ground thyme
1 lg bay leaf
1/2 cup hearty red wine
1 tsp kitchen bouquet.

Toss cut up tenderloin strips in flour to coat.
Heat oil to medium high
Working in batches, fry beef. DO NOT OVER CROWD PAN. You are frying them not boiling them. If you over crowd the pan you end up boiling and NOT FRYING.
As beef is nicely browned, remove to a bowl. Continue with remaining beef.
Toss out old oil.
Return beef to pan
add 2 cups of beef broth.
add, bay leaf, thyme, red wine and 1 tsp kitchen bouquet
Make a light golden roux with butter and flour. Add to liquid/beef.
at a very , very slow simmer cook beef for 30 minutes.
meanwhile, saute mushrooms until just barely done. set aside.
the goal here is to braise beef AND to reduce the liquid until thick.
When beef is cooked and very tender, add mushrooms.
The liquid needs to be quite thick so that it does not run out the ends of the crepes.
Place crepes on serving plates and spoon beef on top of each one.
Roll crepes up leaving ends OPEN.
Serve immediately.
Suggestion: crepes are not a very filling meal so perhaps a nice tossed salad first.
 
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Happens every time.....
Posts about food......now, where are the crepes. 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
Haven't made them in a very long time.
Usually, the dessert ones.....with fruit and heavy cream.

Great recipes.....Senior Chef
 
I would like a recipe for your best moist carrot cake recipe. I have one that's pretty good, the crushed pineapple makes it lovely and moist. Just wondering what you think.
 
mellowyellow said:
I would like a recipe for your best moist carrot cake recipe. I have one that's pretty good, the crushed pineapple makes it lovely and moist. Just wondering what you think.
Click to expand...
That is one recipe I don't have because I don't care for carrot cake. I don't immediately recall ever making it.
 
The crepe idea sounds so good especially for dessert and I've enjoyed eating them as well. My problem is having anything for dessert that requires last minute prep work in the kitchen. I know it was mentioned that they can be made ahead but it still requires last minute attention.
I like to spend as much time with my family and guests at the table.
I wonder if it is proper to bring them to the table with a choice of fillings and have guests fill them with whatever they like?
I've had the same problem with serving a soufflé.
I have a killer recipe for a chocolate soufflé and it works well but if everyone isn't seated at the exact moment it is ready it ends up to be a disaster waiting to happen.
 
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