Monday, January 12, 2015

A Photo Tutorial on Making Crepes!

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One of my other passions in life is cooking. I USED to entertain a lot...but since card-making and blogging became my main focus a few years ago, my time in the kitchen was cut down drastically. Thanks to our New Years Eve party with our family friends, I actually made something "nice"! 
Today's post is a simple tutorial about the crepes that I made. I had previously shared my crepe-making in my blog a while ago. I thought they are SO good that it's worth re-sharing!
To me, crepes are really just thin pancakes! The word is of French origin, derived from the Latin word crispa, meaning "curled". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe and North Africa. Since crepes are originally from France, they are that much more sophisticated and chic!

Here is the recipe from "The Joy of Cooking" that I used:

1/2 cup All-purpose flour
1/2 cup milk
1/4 lukewarm water
2 large eggs
2 tab. unsalted butter, melted
1 tab. sugar
Pinch of salt
After mixing all the ingredients, let stand for 30 minutes or refrigerate up to 2 days.

This was my filling--creamy chicken and vegetable. I then added some cooked shrimps.
 I had to make enough for 10 adults... a lot of crepes! I quadrupled the crepe batter recipe.
 Dill is the under-appreciated herb. The flavors were much enhanced thanks to dill. They are much like the "sequins/gems" for card-making!
 I love Swiss Gruyere cheese for the topping the best. But you can use mozzarella or other types of mild cheese as substitutes. My friend Alexandra suggested to me Emmental Cheese (which was what I used here). The taste was milder than Gruyere; otherwise the texture is quite similar.
I apologize that I didn't take photos after baking (in the oven for 20 min at 350 F). My guests and family devoured the crepes before I thought of taking photos!

We ended the meal with my son David's old-fashioned Lemon Meringue Pie and my friend Linda's famous chocolate cake.
 If you like to make crepe for desserts, you can use any sweet fillings, such as Lemon, jam or the good old Parisian favorite-Nutella.

Have a scrumptious day!


Taunya Butler said...

I have eaten dessert crepes a lot but NOW I want to try something like these - awesome and oh, so yummy looking!!!

Tracey McNeely said...

These look fabulous Virginia! I bet they were devoured. Love that you got a chance to do some cooking. David's meringue is always so fluffy, he has a knack!

Sharla said...

OH! MY! Those look absolutely divine! I love crepes, although I usually have the dessert kind! ;)

Judy1223 said...

OK, is there anything you can't do, Virginia? Now I'm hungry! What delicious-looking crepes and beautiful photos! I think I'm drooling...oops!

Sheila H said...

I love crepes, Virginia. Yours look wonderful. Of course, my favorites are for dessert :)

Beatrice Lawson said...

Oh they look yummy! I fill mine with diced cooked chicken, mushrooms and a creamy white sauce with a touch of wine (Québécois recipe I love). Do you have a good recipe for the lemon meringue pie? Can you share it please?

Milka Gubo said...

Your crepes look amazing, Virginia, as well as that meringue pie (mmmm). :-D

Rahmat said...

Looks delicious!

Petti said...

OMG I LOVE LOVE LOVE crepe and thank you for the recipe!

joy said...

Your crepes look delicious, especially the filling! I can tell you enjoy cooking, Virginia. I'm sure your guests savored every bite of these delectable treats!

Laura Norris said...


Shelly said...

Looks YUMMY! :)

conil said...

I'm coming to your house to eat. Be ready...I have a hearty appetite.

Harriet said...

Okay, Virginia, I am truly hungry!!

Laura B. said...

man oh man, I wish I was invited for that dinner!!! looks absolutely amazing!!!!