I’ll preface this recipe by saying if you’ve never made crepes, now is the time to start. I think it’s one of the best recipes to master because not only are they fun to make (my opinion) there are many different uses for these thin pancakes.
I have a base recipe that I’ve found works well for many different flour varieties but the best thing you can do is pay attention to consistency. If the batter is too thick, the crepe is too thick. The crepe should be really light and thin. If the batter is too thin, it won’t properly cook/adhere to the pan for solid swirling. It might take a few tries but it’s worth it.
So what can you do with a crepe? Well, for starters, you can eat them like you would pancakes (as in the recipe below). You can fill them with something sweet (ice cream is my husband’s preference) or you can load them up with vegetables (like here or in this GF version!) Top them with an egg or a big wedge of cheese. I’ve also been known to roll them up and pack them in my kids lunch.
1 recipe for crepes, with rye flour
1 red pear
¼ cup butter
¼ cup maple syrup, divided
½ cup heavy cream
½ cup toasted crushed walnuts
- Make the crepes according to the directions. The flour swap is 1:1 with the main goal reaching a batter consistency that is on the thin side but is not so thin that it feels like water. It should swirl around the pan with ease.
- While making the crepes, quarter the pear and remove the core. Cut the pears into ¼” thick slices. Heat a large pan and add the butter. Melt, then add the pears and cook for a couple minutes, just to warm them. Add the maple syrup and continue to cook until the pears are slightly soft.
- Finally, whip the cream (by hand or with a mixer) until the cream has thickened. Serve the crepes with a dollop of the cream, a few pears, some of the maple butter, and a sprinkle of toasted walnuts.
Feel free to swap the pears for another in-season fruit.