Sweet & Savory Crepes
Yesterday I shared a fabulous valentine-themed mimosa and today's group of recipes from the Valentine's Day Brunch come in the form of crepes. Meghan created a fantasy spread of toppings, fillings, and even both sweet and savory crepes. It's basically a dream come true. Because the crepes and fillings can be made ahead of time, it's a pretty and easy array to serve to your favorite girlfriends or family! Every desire is satisfied... and that mousse. Enjoy! - Annette.
Basic Crepes
Yield: 12 to 15 crepes, 4-6 servings
You will need:
- 1 ½ cups whole milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted- 1 cup all purpose flour- ½ teaspoon kosher saltadditional unsalted butter, for coating the pan
Variations:
For Vanilla Crepes:
Add 2 tablespoons granulated sugar and 1 teaspoon vanilla extract, to the egg mixture.
For Herbed Crepes:
Add an additional 1/4 teaspoon kosher salt and 1/4 cup chopped fresh herbs such as thyme, rosemary, or sage (or a combination thereof) to the egg mixture.Combine the milk, eggs and melted butter in a blender and puree for 10 seconds. Add the flour and salt and blend again until smooth.
Make ahead!*
Refrigerate the batter for at least 2 hours or overnight.Remove the crepe batter from the fridge about 30 minutes before you plan to cook the crepes.
To cook
Heat a small non-stick pan over medium heat. Add about a teaspoon of butter to the pan and swirl the melting butter around the pan into a thin, even coat. Pour two tablespoons of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until the edges begin to dry and flip. Cook for another 10 seconds and remove to a warm oven if serving immediately or to a plate to cool completely for storing. Continue cooking the batter as above – coating the pan with butter every after every 2 or 3 crepes.*Note: Cooled crepes can be stacked, and stored in zip-top bag in the fridge for up to 3 days or in the freezer for 2 weeks. Thaw frozen crepes at room temperature at least an hour before reheating. Reheat stored crepes in warm oven or a microwave just before serving.**Note: Lore holds that the first crepe is always a flop. Think of it as a test of your pans heat and adjust the heat accordingly.
Serve vanilla crepes with Easy Chocolate mousse and sliced strawberries or go classic and top with powdered sugar or fresh whipped cream and a squeeze of fresh lemon juice.
Serve savory crepes with thinly sliced smoked salmon, Herbed Crème Fraiche, capers and thinly sliced red onion.
Easy Chocolate Mousse
Yield: 8 servings
You will need:
- 8 ounces semi-sweet chocolate, finely chopped- 1/2 teaspoon espresso powder- 2 cups chilled heavy cream
Method:
Fill a small saucepan half full with water and bring to a simmer over medium high heat. Meanwhile find a small heat-proof bowl that will fit inside the saucepan without touching the water. Melt the chocolate in the small bowl over the simmering water, stirring frequently with a spatula. Once melted add the espresso powder and stir until dissolved. Remove the chocolate from the heat to cool while the cream is whipped.In a large bowl, whip the heavy cream with a hand mixer on medium speed until slightly thickened, approximately 1 minute. Add the warm chocolate to the lightly whipped cream and continue whipping on medium speed until the cream achieves soft peak – approximately 1 minute longer.Cover the mousse with plastic wrap and chill for at least 2 hours before serving.
Herbed Crème Fraiche
Yield: 8 servings
You will need:
- 8 ounces crème fraiche- 3 tablespoons chopped fresh herbs – such as thyme or dill or parsley- 1 tablespoon freshly squeezed lemon juice- 1 teaspoon kosher saltCombine whisk ingredients together until smooth. Allow the flavors to meld at room temperature for 1 hour or in the fridge overnight. This dip can be made and stored up to 2 days ahead.
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