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This video guides you through creating a flawless, versatile crepe batter, then showcases its potential with three incredible variations: a decadent Mexican Hot Chocolate Hazelnut crepe, a classic and elegant Crêpes Suzette, and a hearty Savory Breakfast Crepe. This recipe proves that crepes are the superior, multi-talented sibling to the pancake.
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【Crepe Batter】Whisk together wet and dry ingredients separately, then combine and strain to create a smooth batter. → 【Cook Crepes】Cook thin layers of batter in a hot, oiled non-stick pan, flipping once, until lightly golden. → 【Mexican Chocolate Crepe】Fill crepes with a homemade chocolate-hazelnut spread, fold, and top with crème anglaise, chocolate drizzle, nuts, and a spicy cocoa powder. → 【Crêpes Suzette】Create a caramel-butter sauce, deglaze with citrus juices, flambé with Grand Marnier, and coat folded crepes in the sauce. → 【Savory Breakfast Crepe】Fill a crepe with prosciutto, Mornay sauce, and an egg. Fold into a square and bake until the egg white is set. Top with a fresh gremolata.
【Crepe Batter】Whisk together wet and dry ingredients separately, then combine and strain to create a smooth batter. → 【Cook Crepes】Cook thin layers of batter in a hot, oiled non-stick pan, flipping once, until lightly golden. → 【Mexican Chocolate Crepe】Fill crepes with a homemade chocolate-hazelnut spread, fold, and top with crème anglaise, chocolate drizzle, nuts, and a spicy cocoa powder. → 【Crêpes Suzette】Create a caramel-butter sauce, deglaze with citrus juices, flambé with Grand Marnier, and coat folded crepes in the sauce. → 【Savory Breakfast Crepe】Fill a crepe with prosciutto, Mornay sauce, and an egg. Fold into a square and bake until the egg white is set. Top with a fresh gremolata.
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The crepe batter is intentionally neutral, making it a perfect base for both sweet and savory applications.
This video is sponsored by Ghirardelli, and their chocolate chips are used in the Mexican Hot Chocolate variation, adding a rich, decadent flavor.
When cooking crepes, the first one is often a 'test' crepe to get the pan temperature and batter amount right. Don't be discouraged if it's not perfect.
The key to a good crepe is thinness. Swirl the pan quickly to spread the batter as thinly as possible.
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