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French Crêpes- Sweet Edited **

Crêpes: Sweet and Savory

Crêpes are the perfect brunch item, as they are simple to make, have an array of fillings and toppings to choose from, and are oh so exquisite to eat! You will be sure to impress anyone dining, as they will feel like they are dining at a French Crêperie.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Lunch
Cuisine French
Servings 2
Calories 941 kcal

Equipment

  • Mixing Bowls
  • Sifter
  • Whisk
  • Crêpe Pan
  • Citrus Juicer
  • Ladle

Ingredients
  

Crêpe Base

  • ¾ cup all-purpose flour
  • 1 tbs organic cane sugar can substitute for palm sugar or another another preferred sugar option
  • 1 1/4 tsp kosher salt
  • 2 eggs plus 1 egg yolk, lightly beaten
  • cup whole milk
  • ¼ cup water
  • 2 tbsp butter, melted (additional unmelted butter used for cooking the crêpes).

Macerated Berries

  • 1 lb strawberries, thinly sliced
  • 1 pint raspberries
  • 1 pint blackberries
  • ½ lemon, juiced
  • ¼ cup organic cane sugar

Smoked Salmon and Crème FraÎche

  • ½ cup crème fraîche
  • 1 ½ tbsp freshly squeezeds lemon juice
  • 2 tbsp Parmigiano Reggiano, finely grated
  • 1 1b smoked salmon, thinly sliced

Instructions
 

Crêpe Base

  • Sift flour into a bowl and add sugar and salt. 
  • Make a well incenter of flour mixture.  Add eggs and extra yolk to center of well. Using a whisk, gradually whisk all of the flour into the eggs. 
  • Combine milk withwater in a separate bowl and gradually add to the flour mixture. 
  • Add butter to flourmixture and beat until smooth.  Cover and set aside for 30 minutes.
  • Heat a pat of butter in a heavy-bottomed sauté pan or nonstick 6-inch crêpe pan.
  • Pour off any excessbutter, leaving a thin coating on the pan. Pour one ladle of batter into pan,swirling pan to create a thin layer. 
  • Cook over medium heat for 1 – 2 minutes, or until the edges are light brown. 
  • Loosen the edgeswith a small spatula and turn or flip the crêpe.  Cook on the second sidefor about 30 seconds and remove crêpe from pan.
  • Repeat this process until all the crêpe batter is used. Lightly coat the pan with a small pat of butter before each new crêpe is made.
  • Spread crêpe withfilling of choice.

Macerated Berries

  • Combine all ingredients in a mixing bowl andallow the berries to macerate for 10-15 minutes.

Smoked Salmon and Crème FraÎche

  • Combine the crème fraîche, lemon juice,Parmigiano, and dill in a mixing bowl. Season to taste with salt andpepper. 
  • Spread two tablespoons of mixture ontohalf of crêpe and top with smoked salmon. Fold and enjoy!

Nutrition

Calories: 941kcalCarbohydrates: 144gProtein: 24gFat: 35gSaturated Fat: 18gCholesterol: 235mgSodium: 531mgPotassium: 1421mgFiber: 34gSugar: 71gVitamin A: 1724IUVitamin C: 264mgCalcium: 414mgIron: 7mg
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