The crepe dish is a beloved classic enjoyed around the world, renowned for its versatility and irresistible flavor. Its global popularity is largely due to its simplicity and the delightful taste it offers. Whether savory, sweet, or spicy, crepes can be adapted to suit any palate by simply changing the filling, while often using the same basic dough recipe.
Crepe pies come in a variety of styles, each catering to different flavor preferences, from rich and savory to sweet and indulgent. The crepe dough itself can also be customized, allowing for different textures and tastes, whether you prefer a lighter, thinner crepe or something a bit more hearty. This dish is incredibly quick and easy to prepare at home, making it a great option for any meal of the day. It can be enjoyed as a light snack, a comforting breakfast, or even as a delectable dessert, depending on the filling. Its adaptability makes crepes a perfect choice for any occasion or craving.
sweet crepe
Ingredients:
- 1 cup of milk
- 1 cup of flour
- ½ cup of vegetable oil (or butter if you prefer)
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- A pinch of salt
preparation :
- Mix the milk and sugar: In a deep bowl (like a salad bowl), combine the milk and sugar. Stir well until the sugar dissolves completely.
- Prepare the batter: In another bowl, place the flour. Add the milk and sugar mixture to the flour. Next, add the ghee, salt, and vanilla extract. Using a manual eggbeater, stir everything together until the batter is smooth and lump-free.
- Prepare the pan: Heat a non-stick frying pan over low heat and lightly grease it with a small amount of oil. Make sure the oil is evenly spread to prevent the crepes from sticking.
- Cook the crepes: Using a medium-sized ladle, pour a portion of the batter into the center of the pan. Immediately, tilt and swirl the pan in a circular motion to spread the batter evenly into a thin layer, forming a circle.
- Flip the crepe: Once the first side of the crepe is cooked and golden brown (about 1-2 minutes), gently flip it over and cook the other side for a minute or two until it’s slightly browned.
- Remove the crepe: Once both sides are cooked, remove the crepe from the pan and set it aside. Continue repeating this step with the remaining batter.
- Fill the crepes: Once all the crepes are cooked, you can fill them with your choice of fillings. Options include a variety of jams, chocolate spread, shredded coconut, or fresh bananas with melted chocolate drizzled on top.
- Fold and serve: After adding the filling, fold the crepe into a triangle shape. Serve it on a plate, and feel free to garnish with pieces of fresh fruit or simply enjoy it with a cup of coffee for the perfect treat.
chicken crepe
Ingredients :
- 2 large eggs
- 1 cup of all-purpose white flour
- 1 cup of creamy yogurt
- Salt, to taste, for seasoning
- Boneless chicken breasts, chopped into small pieces
- 1 bell pepper, finely chopped (choose your preferred color)
- A generous amount of melting cheese (such as mozzarella or cheddar), shredded
- 2 tablespoons of vegetable oil for cooking
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of chicken seasoning or poultry seasoning for added flavor
- 1 garlic clove, minced or finely chopped
preparing crepe dough:
Begin by combining the eggs, flour, yogurt, vegetable oil, and salt in a mixing bowl. Use a hand blender to thoroughly blend all the ingredients together until smooth and well incorporated. Once the mixture is fully combined, strain it through a fine sieve to remove any lumps, ensuring a silky texture. After straining, cover the mixture and let it rest in the refrigerator for about an hour to allow the flavors to meld and the batter to thicken slightly.
While the batter rests, prepare a non-stick frying pan by lightly greasing it with a small amount of butter. Heat the pan over low to medium heat, ensuring it’s hot but not too intense. Once the pan is ready, take a medium-sized scoop of the crepe batter and pour it into the pan. Swirl the pan gently to spread the batter in a circular shape, creating a thin, even layer.
Cook the crepe for about 1-2 minutes on the first side until it turns golden brown. Then, carefully flip it over and cook the other side until lightly browned as well. Continue this process, repeating the steps with the remaining batter until all the crepes are cooked. Enjoy these perfectly golden, delicious crepes once they’re ready!
Preparation of the chicken crepe filling:
Start by cutting the boneless chicken into small, bite-sized pieces. In a bowl, season the chicken with salt, freshly ground black pepper, paprika, ground coriander, and finely minced garlic. Mix the ingredients thoroughly to ensure the chicken is evenly coated with the spices and seasonings. Once mixed, cover the bowl and set the marinated chicken aside, allowing it to rest for at least two hours in the refrigerator. This will give the flavors time to meld together and infuse into the chicken.
After the marination period, heat a tablespoon of vegetable oil in a pan over medium heat. Once the oil is hot, add the marinated chicken and sauté it for about 10 minutes, stirring occasionally, until it’s fully cooked through and lightly browned. After the chicken is cooked, add the shredded cheese to the pan and stir it into the mixture. Let it cook on low heat for an additional 5 minutes, allowing the cheese to melt and create a creamy texture that will perfectly complement the chicken. Once the mixture is ready, remove it from the heat, and it’s now ready to be used as a delicious filling for your freshly made crepes.
Instructions :
Take one of the cooked crepes and spoon a portion of the chicken filling onto the center. Spread the filling evenly across the crepe in a crosswise direction. To keep the filling from leaking, fold the sides of the crepe over the filling, ensuring it’s well sealed. Repeat this process with each of the remaining crepes, making sure the filling is evenly distributed and the crepes are securely folded.
Next, heat a little vegetable oil, ghee, or butter in a frying pan over medium heat. Once the pan is hot, carefully place the stuffed crepes into the pan. Fry them on all sides until they are golden brown and crispy, allowing the edges to crisp up nicely while the filling stays warm and delicious.
Once the crepes are fried to perfection, remove them from the pan and place them on a serving dish. To accompany the crepes, serve them with a refreshing side of salad and pickled vegetables for an extra burst of flavor. Enjoy this savory, crispy treat with all the delightful flavors that complement each other perfectly!
How to make crepe without eggs (For vegetarian)
Ingredients :
- 2 cups of water
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of sugar
- ½ teaspoon of salt
- 3 tablespoons of vegetable oil (or your preferred oil)
- ¼ teaspoon of vanilla extract
How to :
Making crepes without eggs involves a slightly different method. Begin by sifting the dry ingredients—such as flour, sugar, salt, and baking powder—through a fine sieve or a large strainer into a salad bowl. This ensures that the ingredients are evenly distributed and free of lumps.
Next, pour the water, oil, and vanilla extract over the sifted dry ingredients. Using a hand mixer, combine everything until the mixture becomes smooth and well-blended. Once the batter is mixed, allow it to rest for about 15 minutes. This resting period helps the ingredients fully integrate and the batter to thicken slightly, ensuring that the crepes will be light and easy to cook.
How to cook crepes without eggs:
Cooking crepes without eggs follows the same basic method as traditional crepes. Begin by heating a non-stick pan over medium heat and lightly greasing it with a small amount of oil, butter, or ghee, depending on your preference.
Next, pour a small amount of the batter into the pan, swirling it in a circular motion to spread it evenly and form a thin layer. Let the crepe cook for about 1-2 minutes on the first side, until it turns golden brown. Then, carefully flip it over and cook the other side until it’s also lightly browned and crispy.
For the filling, the choice is entirely up to you. Whether you prefer a sweet filling, such as chocolate, fruit, or jam, or a savory option like cheese, vegetables, or meats, you can customize your crepes to suit your taste. Once the crepe is cooked, add your desired filling, fold, and serve for a delicious meal or snack!
How to make salty crepes
Ingredients:
- 1 cup of all-purpose flour
- ¼ teaspoon of salt
- 3 large eggs
- 1¼ cups of full-fat milk (or semi-skimmed milk, depending on your preference)
- 2 tablespoons of melted butter
Ingredients for salty crepe filling:
- 5 tablespoons of butter
- 4 garlic cloves, finely crushed
- 2 teaspoons of freshly chopped thyme
- 2½ cups of boiled and chopped chicken (or you can substitute with any other type of meat, such as beef or lamb, or even fish for a different twist)
- ⅓ cup of soft cheese (such as cream cheese, ricotta, or a herb-flavored cheese like garlic and herb spread)
- 2 tablespoons of freshly chopped parsley for garnish
How to make salty crepes:
Start by combining the flour and salt in a bowl, stirring them together to ensure an even distribution of the salt.
In a separate bowl, whisk the eggs with the milk and melted butter until smooth and fully incorporated.
Next, use a hand mixer to blend both the wet and dry ingredients together, making sure the batter is lump-free and well-mixed. Once thoroughly combined, cover the bowl and refrigerate the batter for about an hour. This resting time helps to improve the texture of the crepes.
After the batter has rested, strain it through a fine sieve to ensure a silky-smooth consistency.
Now, heat a non-stick pan or a crepe skillet over medium heat. Lightly grease it with a bit of oil or butter. Once the pan is hot, pour in a scoop or about a quarter cup of the crepe batter, swirling the pan in a circular motion to spread the batter thinly and evenly.
Cook the crepe for about 30 seconds on the first side, until it’s lightly golden and set, then flip it over and cook the other side for another 30 seconds.
Continue this process, repeating with the remaining batter until all the crepes are cooked. Enjoy your perfectly made crepes, ready to be filled with your favorite sweet or savory ingredients!
How to make salty crepe filling:
Start by melting 3 tablespoons of butter in a pan over medium heat. Once melted, add the freshly chopped thyme and crushed garlic, stirring them gently to release their flavors. Allow the thyme and garlic to infuse the butter for a minute or so, then add the chopped chicken to the pan. Let the chicken cook for about 5 minutes without stirring, allowing it to brown slightly. After the chicken takes on a nice color, stir it well and cook until it’s fully browned and tender.
Once the chicken is cooked, add the soft cheese to the pan, stirring until the cheese melts and combines with the chicken, creating a creamy, flavorful filling. Once the cheese has melted and the mixture is well combined, remove the pan from the heat.
Now, take your prepared crepe slices and place a generous amount of the chicken filling in the center of each. Fold the crepes into your desired shape—triangles, squares, or rolls—ensuring the filling is securely enclosed.
Next, use the remaining melted butter to brush the surface of each filled crepe. Arrange the crepes in a suitable baking dish. If you prefer a crispier, golden finish, preheat the oven to 175°C (350°F) and bake the crepes for 10 minutes, or until they take on a golden color and are slightly crisp.
Once out of the oven, allow the crepes to cool for a few minutes. Finally, garnish with freshly chopped parsley for a burst of color and a touch of freshness. Enjoy these savory, golden-brown crepes filled with rich, creamy chicken!
