Crêpes are thin, delicate pancakes that originated in Brittany, France. They may seem fancy, but they are easy to prepare and can be made in advance which makes them perfect for when you have guests. Just keep a stack of crêpes wrapped tightly in plastic wrap overnight, then reheat the next day for easy entertaining.
Follow these simple steps for the perfect Buckwheat Crêpes, and soon you’ll be a crêpe-making pro! You can fill them with just about anything, savory or sweet, and with the right accompaniments they are the perfect fit any time of day.
Crêpes For Any Meal:
• Spread your crêpes with hazelnut chocolate spread and sliced bananas.
• Try a drizzle of honey, some Greek yogurt and strawberries.
• Melt Gruyère cheese and toss some diced ham inside your crêpes. A green salad on the side rounds out this perfect afternoon nibble.
• Try sautéing mushrooms and garlic in a little olive oil, then adding spinach. Cook until wilted, then fill your crêpes.
• Gently sauté thinly sliced onions in butter or olive oil until caramelized. Add a handful of freshly chopped herbs such as tarragon or thyme, and fill crêpes with the hot onion mixture. Add some crumbled goat cheese and roll. Serve with steamed string beans tossed with a little lemon juice and olive oil.
• Or try stuffing with my Chicken with White Wine and Mushrooms.
• Make decadent Rocky Road Crêpes by filling a hot crêpe with marshmallow cream, chocolate chips, and chopped almonds.
• For something a bit lighter, combine in a mini-chopper: lowfat ricotta cheese, lemon zest, and a touch of powdered sugar. Process until smooth, then fill crêpes with riccotta mixture and fresh blueberries.