Just a few days ago, two of my neighbors and I hosted another party featuring crepes. We talked about crepes in different cuisines all over the world, what are the differences and similarities, how ingredients affect the taste, everybody practised making crepes, and finally three small plates with stuffed crepes were served.

Crêpe aux Pommes de Terre  et Champignons
Crêpe aux Pommes de Terre et Champignons

Crêpe aux Pommes de Terre et Champignons
potatoes puree + caramelized onions + baby bella mushrooms
+ tomato and smoked sweet paprika yogurt sauce
+ grilled bell and peppadew piquant peppers topping
Crêpe aux Poulet Grillé
Crêpe aux Poulet Grillé

Crêpe aux Poulet Grillé
rotisserie chicken + caramelized onions + dill sour cream sauce
+ scallions and crispy onions topping
French Crepes: Dessert, Pear
French Crepes: Dessert, Pear

Crêpe aux Pommes Caramélisées
honeycrisp apples + raisins + baked milk + cinnamon + vanilla + chantilly cream
+ feuilletine and praline toppings

Variation with pears: Pear, Apricot, and Almond Crepes

I was asked to share the recipe. There it is.

Crêpes, Crespelle, Bliny, Mlyntsi...

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Dessert, Main Dish
Cuisine: Eastern European, European, French
Keyword: crepe, crespelle, dessert, lycooking, lyukum cooking lab, recipe
Servings: 20 crepes
Calories: 112kcal

Ingredients

  • 6 eggs large
  • 300 ml milk whole
  • 160 ml heavy whipping cream
  • 240 ml water cold
  • 280 g wheat flour all purpose
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 2 tbsp brandy

Instructions

  • Blend all ingredients in a blender on the lowest speed.
  • Keep the batter for 1 hour at room temperature, or refrigerate overnight before cooking crepes.

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 65mg | Sodium: 29mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 2g

French Wheat Crepes