When traveling through northwestern France — especially in Brittany, but also in Normandy — every town or village seems to have at least one crêperie. Not the sidewalk stands as found on the streets of Paris, but a real come-in-and-sit-down restaurant. And just as one walks into a pizzeria in other parts of France and orders a basic pizza with a multitude of possible combinations of toppings — the same is true with ordering a crêpe at one of these restaurants. Whether the menu lists the possible combinations generically or with fanciful names for each possibility, the customer can choose to have a crêpe as the center of a full meal, a simple snack, a luscious dessert, or a combination of the above.

In fancier restaurants in France, a crêpe may be used to package exotic fillings with the crêpe tied with a piece of chive or leek to form purse-like bags or folded to form faux ravioli. At the three-star Restaurant Georges Blanc in Vonnas, small blini-like crêpes made of potato are served as a side dish. The preparation is purported to originate with the chef’s grandmother. (They’re quite nice for sopping up sauce.)

Crêpes come in both sweet and savory forms. A selection of each type is presented in this article. The savory crêpes can make a complete, simple meal when served with a simple salad on the side, or make great snacks. Some of the fancier savory preparations are suitable to serve as a first course in a larger meal.

The sweet crêpes are usually served for dessert, but they are often suitable for snacks.

Crêpes are usually made out of all-purpose wheat flour, buckwheat flour, or a combination of the two. Other flours are also used on occasion to achieve a certain taste or effect, but these crêpes are less common. On occasion, the term “crêpe” will be applied to other preparations served in the form of a crêpe.

Although each of the recipes presented in this article contains its own crêpe batter recipe, the preparation of the batter is essentially the same. The dry ingredients are mixed together. The egg is then thoroughly mixed, using a wooden spoon or spatula, with the dry ingredients. This creates a stiff paste. The liquid ingredients are then slowly added to this paste to first loosen it, and finally to dilute it to a batter consistency. At this point, I usually switch from a wooden spoon to a whisk to speed up the mixing. When mixed, the batter is allowed to rest so the flour swells completely. Before using, it may be necessary to dilute the batter further because sometimes it will thicken as it rests. This method of preparing a batter is in contrast to the manner of preparing a standard American pancake batter where the dry ingredients are added to the wet ingredients and everything is mixed together.

The crêpe batter recipe is only a guide. The consistency of the batter will vary with the weather, age of the flour used, and time allowed for resting. With a little experience, it is possible to judge the consistency after the batter has rested and to dilute it with a little water, milk, or cider, depending on the recipe. One way to judge the batter is to make a test crêpe to see how thick the cooked crêpe will be. This can also be helpful for the beginning crêpe chef to judge the proper heat to use for cooking the crêpe.

For the recipes presented, various size crêpes are required. These can easily be prepared in nonstick frying pans or with a pan designed specifically for crêpe preparation. These crêpe pans are available with a nonstick surface or with a plain surface that requires seasoning. If you’re lucky enough to have a real French, gas-fired crêpe stove — that’s even better. However, I would avoid the self-heating gadget-type crêpe pans popular in the 1960s because they are designed for making only one size of crêpe.

To turn a batch of batter into crêpes that are consistently the same size, I use a ladle for adding the batter to the crêpe pan. Restaurant supply stores sell inexpensive portion control ladles that make it easy to consistently create the same size crêpe. For a 6-in diameter crêpe I use a 30 ml (1 oz) ladle; for a 7-in diameter crêpe, a 60 ml (2 oz) ladle; for a 10-in diameter crêpe, a 90 ml (3 oz) ladle; and for a 12-in diameter crêpe, a 120 ml (4 oz) ladle.

If you’ve ever had a crêpe from one of the many sidewalk crêpe stands in Paris, you’ve seen the batter spread on the cooking surface with a wooden squeegee. For most home use, this device is too large. I’ve found that a plastic scraper can be used in a similar manner to produce the same effect. I use the narrow end of the scraper to spread the batter to the size of crêpe that I plan to make. This is especially helpful for larger crêpes. With small, thin crêpes it is often sufficient to tilt the pan to spread the batter. Thinner batters are easier to spread by tilting than thicker batters. The Paris vendors often use a wooden spatula for flipping the crêpe. I have found that when using a nonstick pan, it is only necessary to lift one edge of the crêpe with a plastic spatula so I can lift the whole crêpe with my fingers and flip it. The crêpe is hot, but not too hot to handle.

As I stated earlier, judging the proper heat to use for cooking the crêpes comes with experience. The telltale sign I use to know when to flip the crêpe from the first side to the second is when the edges start to crisp and brown slightly. When making a particular crêpe batter for the first time, it helps to prepare a little extra batter so the first one or two crêpes can be used for adjusting the heat.

©2001, 2014 Peter Hertzmann. All rights reserved.

Check out the crêpe menus from these
crêperies in France. Click button to display.

1⁄2 T
unsalted butter
1⁄2 T
olive oil
1 (about 200 g [7 oz])
boneless, skinless chicken breast
150 g (5 oz)
peeled, seeded, diced pear
75 ml (5 T)
dry white wine
1 t
dehydrated veal stock
120 ml (1⁄2 c)
heavy cream
1 t
paprika
salt and freshly ground black pepper
4
green stalks from green onions [or leeks], blanched, cut lengthwise into ⅛˝ wide strips
pâte lisse de crêpe:
130 g (scant 1 c)
all‑purpose flour
1 pinch
fine salt
2 extra‑large
eggs, beaten
250 ml (1 c)
whole milk
1 T
oil
1. For pâte lisse de crêpe: Mix flour and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F). Using 90‑ml (6‑T) portions of batter, make 4, 25‑cm (10‑in) diameter, crepes. Keep warm in the oven until needed.
3. Heat the butter and oil in a frying pan over medium heat. Fry chicken breast until barely cooked. A few minutes before the chicken is cooked, add the diced pear to the pan and stir. When the chicken is ready, remove from the pan and cut crosswise into thin slices. Set aside and keep warm.
4. With the pear pieces still in the pan, add the wine, increase heat to high, and cook until the wine is reduced. If the pears become too soft, remove and keep warm with the chicken. Dissolve the stock in the cream and add to the pan. Add the paprika and continue cooking until the sauce starts to thicken. Adjust seasonings. Return chicken and pears to the pan and mix well. Remove from heat.
5. Divide the mixture between the crepes and tie each into a small bundle with a piece of green onion. Serve immediately.
Yield: 2 servings.
Ref: Cuisine Actuelle, February 2000, page 13.

©2000, 2014 Peter Hertzmann. All rights reserved.

4 large
shrimp, deveined
2 T
unsalted butter
1
endive, sliced into 1‑cm (3⁄8‑in) thick rounds
1½ T + 75 ml (5 T)
Normandy‑style cider
fine salt and freshly ground black pepper
2 large
scallops
100 ml (7 T)
heavy cream
1 T
honey
pâte lisse de crêpe:
65 g (71⁄2 T)
all‑purpose flour
1 pinch
fine salt
1 extra‑large
egg, beaten
125 ml (1⁄2 c)
whole milk
1⁄2 T
oil
1. For pâte lisse de crêpe: Mix flour and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 180°C (355°F).
3. Cook shrimp in boiling water until barely cooked. Drain, peel, cut into 1‑cm (3⁄8‑in) long pieces, and keep warm.
4. Melt 1 T butter in a small frying pan over medium heat. Add endive, 11⁄2 T cider, salt, and pepper to pan and cook endive until translucent. When cooked, drain endive into a strainer, reserving the juices.
5. In the same saute pan, melt the last tablespoon butter. Fry scallops until cooked through and the surfaces browned. Remove from pan and slice scallops into 1‑cm thick pieces. Combine scallops, endive, and shrimp and keep warm.
6. In the same frying pan, add the reserved cooking juices, 75 ml (5 T) cider, heavy cream, honey, salt, and pepper. Bring to a low boil and reduce to a sauce‑like consistency.
7. In the meantime, using 90‑ml (6‑T) portions of batter, make 2, 25‑cm (10‑in) diameter, crepes. Place half the seafood mixture in the center of each crepe. Fold in the edges and roll each crepe up to enclose the filling. Place the crepes on a baking sheet and heat the filled crepes in the oven for 10 minutes.
8. Divide the sauce among heated serving plates and place a heated, filled crepe in the center of each plate. Serve immediately.
Note: The original recipe called for langoustines instead of shrimp.
Yield: 2 servings.
Ref: Cuisiner!, February 1997, page 16.

©2000, 2014 Peter Hertzmann. All rights reserved.

1 T
unsalted butter
1 medium
yellow onion, diced
50 g (13⁄4 oz)
ham, cut into 1‑cm (3⁄8‑in) pieces
50 g (13⁄4 oz)
grated Gruyère cheese
2 extra‑large
eggs
pâte lisse de crêpe:
30 g (31⁄3 T)
all‑purpose flour
40 g (41⁄2 T)
buckwheat flour
1 pinch
fine salt
1 extra‑large
egg
100 ml (63⁄4 T)
Normandy‑style cider
30+ ml (2 T)
water
1⁄2 T
oil
1. For pâte lisse de crêpe: Mix flours and salt. Add egg and mix with a wooden spoon. Slowly add cider and water, mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F).
3. Melt butter in a small frying pan over medium heat. Add onions and fry until soft and translucent. Set aside and keep warm.
4. Using 90‑ml (6‑T) portions of batter, make a 25‑cm (10‑in) diameter crepe. At the same time, cook an egg in a nonstick frying pan. When the crepe is turned to cook the second side, place the egg in the center of the crepe, surround with half the onions, ham, and cheese. Fold the edges of the crepe inward to create a square packet. Keep first crepe warm in the oven while preparing the second crepe in the same manner.
Yield: 2 servings.
Ref: Clémentine Perrin‑Chattard, Les Meilleures Crêpes et Galettes, 1996, page 18.

©2000, 2014 Peter Hertzmann. All rights reserved.

1 T
unsalted butter
1 T
olive oil
120 g (4 oz)
common mushrooms, trimmed, peeled, thinly sliced
1 T
minced flat‑leaf parsley
2 small cloves
garlic, germ removed and minced
salt and freshly ground black pepper
2 slices
bacon, diced, lightly cooked
60 g (2 oz)
grated Gruyère cheese
pâte lisse de crêpe:
30 g (31⁄3 T)
all‑purpose flour
40 g (41⁄2 T)
buckwheat flour
1 pinch
fine salt
1 extra‑large
egg
100 ml (63⁄4 T)
Normandy‑style cider
30+ ml (2 T)
water
1⁄2 T
oil
1. For pâte lisse de crêpe: Mix flours and salt. Add egg and mix with a wooden spoon. Slowly add cider and water, mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F).
3. Heat butter and oil in a small frying pan over medium heat. Add mushrooms and cook until they are cooked and the water extruded has evaporated. Add parsley and garlic and cook a bit more. Season with salt and pepper and remove from heat. Keep warm.
4. Using 90‑ml (6‑T) portions of batter, make a 25‑cm (10‑in) diameter crepe. After flipping the crepe from the first side to the second, add half the mushroom mixture, bacon, and cheese to one half of the cooking crepe. When the second side is cooked, fold the half without the cheese over the other half to form a semi‑circle. Set aside in the oven to keep warm. Prepare one more crepe in the same manner.
Yield: 2 servings.
Ref: Clémentine Perrin‑Chattard, Les Meilleures Crêpes et Galettes, 1996, page 18.

©2000, 2014 Peter Hertzmann. All rights reserved.

150 g (51⁄4 oz)
grated Gouda, Gruyère, or comté cheese
1 T
minced chives
1 T
minced parsley
1 T
minced chervil or cilantro
fine salt and freshly ground black pepper
2 T
unsalted butter
pâte lisse de crêpe:
130 g (scant 1 c)
all‑purpose flour
1 pinch
fine salt
2 extra‑large
eggs, beaten
250 ml (1 c)
whole milk
1 T
oil
1. For pâte lisse de crêpe: Mix flour and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F).
3. Combine cheese, herbs, salt, and pepper. Set aside.
4. Using 90‑ml (6‑T) portions of batter, make a 25‑cm (10‑in) diameter crepe. After flipping the crepe from the first side to the second, add one‑quarter of the cheese to mixture to one half of the cooking crepe. When the second side is cooked, fold the half without the cheese over the other half to form a semi‑circle. Fold in half again to make a quarter circle. Set aside in the oven to keep warm. Prepare three more crepes in the same manner.
5. Melt half the butter in the same crepe pan and quickly fry two of the filled crepes until slightly browned. Arrange on a serving plate. Fry the other two crepes in the same manner.
Yield: 2 servings.
Ref: Cuisiner!, February 1997, page 14.

©2000, 2014 Peter Hertzmann. All rights reserved.

2 extra‑large
eggs
leaves from 10 sprigs
fresh cilantro
4 slices
smoky bacon, fried and cut into bite‑size pieces
80 g (3 oz)
grated Gouda cheese
fine salt and freshly ground black pepper
pâte lisse de crêpe:
65 g (71⁄2 T)
all‑purpose flour
1 pinch
fine salt
1 extra‑large
egg, beaten
125 ml (1⁄2 c)
whole milk
1⁄2 T
oil
1. For pâte lisse de crêpe: Mix flour and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F). Preheat crepe pan.
3. Lightly fry the eggs on one side and place in oven until needed.
4. Using 90‑ml (6‑T) portions of batter, make a 25‑cm (10‑in) diameter crepe. As the first side is cooking, arrange half the coriander leaves around the edge of the crepe. Press the leaves lightly to flatten them against the batter. When the crepe is cooked on the first side, flip it over. Place a fried egg in the center of the crepe, arrange half the bacon around the egg, sprinkle half the cheese over the egg, season with salt and pepper, and fold the edges of the crepe inward to make a four‑sided packet. Place the crepe on a heated serving plate and set in the oven while the second crepe is being made.
5. Serve very warm.
Note: Depending on the cheese, it may only soften and not melt before serving.
Yield: 2 servings.
Ref: Cuisine Actuelle, February 2000, page 5.

©2000, 2014 Peter Hertzmann. All rights reserved.

300 g (3⁄4 lb)
small, cooked shrimp
1 small
leek
2 T
unsalted butter
1⁄2
onion, diced
fine salt
1⁄2 T
strong curry powder
75 g (21⁄2 oz)
frozen peas
75 ml (5 T)
coconut milk
1⁄2 t
dehydrated fish stock
pâte lisse de crêpe:
100 g (31⁄2 oz)
all‑purpose flour
1 pinch
fine salt
11⁄2 large
eggs, beaten
190 ml (13 T)
whole milk
1 T
oil
1. For pâte lisse de crêpe: Mix flour and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F).
3. Peel shrimp and discard shells. There should be about 200 g (1⁄2 lb) of peeled shrimp. Set aside.
4. Trim green portion of leek and blanch in boiling water. Drain, trim, and set aside for decoration. Cut white portion lengthwise to stem into 4 sections. Wash thoroughly, drain, and cut crosswise into 3‑mm (1⁄8‑in) thick sections. There should be about 60 g (2 oz) of chopped leeks. Set aside.
5. Cook 6, 18‑cm (7‑in) diameter, crepes and keep warm in the oven.
6. Melt butter in a small frying pan over medium heat. Fry onion until it starts to soften. Add curry powder and mix well. Add leek and a pinch of salt, reduce heat, cover, and cook until the leek is soft. If the contents become too dry, add a small amount of chicken stock.
7. Increase heat to medium and add peas, coconut milk, and fish stock. Cook uncovered until the sauce thickens. Add the cooked shrimp and heat through. Remove from heat.
8. Divide the shrimp mixture among the crepes. Fold each crepe into a square packet. Wrap a piece of reserved leek green around the packet and place it on a serving plate with the seam down. Place three filled crepes on each plate.
9. Serve immediately.
Yield: 2 servings.
Ref: Cuisine Actuelle, February 2000, page 7.

©2000, 2014 Peter Hertzmann. All rights reserved.

1 T
olive oil
6
scallops
salt and freshly ground white pepper
60 g (2 oz)
shallots, finely diced
1 T
butter
50 g (12⁄3 oz)
thick‑sliced bacon, cut into 6‑mm (1⁄4‑in) wide strips
2
shallots, with a small amount of root, cut lengthwise into qters
pâte lisse de crêpe:
60 g (62⁄3 T)
all‑purpose flour
40 g (41⁄2 T)
buckwheat flour
1 pinch
fine salt
1 extra‑large
egg
200 ml (7⁄8 c)
Normandy‑style cider
1 T
oil
beurre blanc:
40 g (11⁄3 oz)
minced shallots
40 g (11⁄3 oz)
peeled, cored, 3‑mm (1⁄8‑in) diced apple
100 ml (62⁄3 T)
Normandy‑style cider
1 T
heavy cream
100 g (31⁄2 oz)
chilled butter, 6‑mm (1⁄4‑in) pieces
salt and freshly ground black pepper
1. For pâte lisse de crêpe: Mix flours and salt. Add egg and mix with a wooden spoon. Slowly add cider and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 180°C (355°F).
3. Cook 6, 18‑cm (7‑in) diameter, crepes and set aside until needed.
4. Heat olive oil in a small frying pan over high heat. Fry scallops a minute or two on each side. Season with salt and pepper, drain, and set aside. Add diced shallots to the hot oil, lower heat, and cook shallots until soft, about 10 minutes. If the pan becomes too dry, wet the shallots with a small amount of cider. When cooked, season with salt and pepper and set aside.
5. In the center of each crepe, place a scallop and a portion of the cooked shallots. Fold the crepe into a square packet and place seam‑side down on a parchment paper‑lined baking sheet. Bake for 10 minutes.
6. In the meantime, melt the butter in a small frying pan over medium‑low heat. Add the bacon and the quartered shallots. Slowly cook until the bacon is wilted and the shallots are soft.
7. Also in the meantime prepare the beurre blanc: Place the quartered shallots, apple, and cider in a small saucepan and bring to a boil. Reduce the cider over high heat until the pan is almost dry. All the cream and heat through. Reduce heat to low and slowly incorporate the chilled butter. Adjust seasoning and keep warm until needed.
8. When the crepes are heated through, place three scallop‑filled crepes on each heated serving plate. Divide the bacon and quartered shallots among the serving plates. Finally, divide the sauce among the serving plates.
Yield: 2 servings.
Ref: Cuisiner!, February 2000, page 8.

©2000, 2014 Peter Hertzmann. All rights reserved.

200 g (7 oz)
crab meat
150 g (51⁄4 oz)
mixed greens
1 large
tomato, peeled, seeded, and diced
4 or 5 large
basil leaves, chiffonade
1 large
shallot, finely diced
120 ml (1⁄2 c)
extra‑virgin olive oil
60 ml (1⁄4 c)
lemon juice
fine salt and freshly ground black pepper
pâte lisse de crêpe:
35 g (4 T)
all‑purpose flour
165 g (1 c + 3 T)
buckwheat flour
1 t
fine salt
1 extra‑large
egg, beaten
250 ml (1+ c)
Normandy‑style cider
200 ml (131⁄2 T)
water
1 T
oil
1. For pâte lisse de crêpe: Mix dry ingredients together. Add egg and mix with a wooden spoon. Add cider and mix. Add water and mix thoroughly. Add additional water if necessary to produce a thin batter. Add oil, mix, and set aside for an hour before using.
2. Preheat oven to 75°C (170°F). Gently warm the crab in the oven.
3. Heat two nonstick medium frying pans over medium‑high heat. Using a 60‑mm (1⁄4‑c) ladle, spoon batter into the center of each frying pan and tilt to spread into a 12‑cm (5‑in) circle. When brown on the first side, flip and cook the opposite side of each crepe. Make 12 crepes. Keep crepes warm until needed.
4. Combine oil, lemon juice, salt, and pepper and emulsify into a sauce. Combine about half the sauce with the tomato, shallot, and basil. Combine the remaining sauce, as required, with the mixed greens. Divide the greens among the serving plates. Combine the tomato mixture with the crab. Put a tablespoon of the crab mixture in the center of a crepe, spread to cover one half, and fold the other side of the crepe over the first half. Arrange three crepes on each plate and serve immediately. Serve the greens along side.
Yield: 4 servings.
Ref: Cuisine Actuelle, February 2000, page 15.

©2000, 2014 Peter Hertzmann. All rights reserved.

3 large
pears, peeled, halved, and cored
12 halves
walnuts, slightly chopped
sirop pochant
500 ml (2 c)
water
200 g (1 c)
granulated sugar
2 T
lemon juice
1
vanilla bean, split lengthwise
1
cinnamon stick
2
cloves
1
star anise
zest from 1
orange
zest from 1
lemon
sauce à chocolat:
140 g (5 oz)
dark chocolate, 62% cocoa mass
30 g (2 T)
unsalted butter
½ t
vanilla extract
pâte lisse de crêpe:
60 g (7 T)
all‑purpose flour
17 g (4 t)
granulated sugar
1 pinch
fine salt
1 extra‑large
egg, beaten
150 ml (10 T)
whole milk
1 t
vanilla extract
1 T
oil
1. For pâte lisse de crêpe: Mix flour, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate vanilla extract and oil. Set batter aside for an hour before using.
2. For poaching the pears: Bring water and sugar to a boil in a saucepan. Add the remaining poaching ingredients and lightly boil for 5 minutes. Add pears and poach until tender. Chill pears in poaching liquid.
3. Using 30‑ml (2‑T) portions of batter, make 8, 15‑cm (6‑in) diameter, crepes. Set aside.
4. Preheat oven to 205°C (400°F).
5. Drain the pears and dice. Combine with walnuts.
6. For sauce à chocolat: Place the sauce ingredients in the top of a double boiler. Heat through until the chocolate is melted and the butter is incorporated. Keep warm.
7. Divide the pears between the crepes. Roll the crepes into coronet shapes. Place on a buttered baking sheet and heat in the oven for 4 minutes. Arrange heated, filled crepes on heated serving plates and top with chocolate sauce. Serve immediately.
Yield: 4 servings.
Ref: Guide Cuisine, February 1998, page 14.

©2000, 2014 Peter Hertzmann. All rights reserved.

100 ml (62⁄3 T)
whole milk
1⁄4 t
vanilla extract
1 extra‑large
egg yolk
25 g (2 T)
granulated sugar
7 g (2+ t)
all‑purpose flour
2 extra‑large
egg whites
powdered sugar
coulis:
280 g (one 15‑oz can)
canned apricot halves in heavy syrup
2 T
lemon juice
pâte lisse de crêpe:
55 g (61⁄3 T)
all‑purpose flour
17 g (4 t)
granulated sugar
1 pinch
fine salt
1 extra‑large
egg, beaten
135 ml (9 T)
whole milk
1 T
melted unsalted butter
1. For pâte lisse de crêpe: Mix flour, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate vanilla extract and oil. Set batter aside for an hour before using.
2. For coulis: Drain the apricots, reserving 3 T syrup. Puree apricots in a food processor and combine with reserved syrup and lemon juice. Set aside until needed.
3. Using 60‑ml (4 T) portions of batter, make 4, 15‑cm (6‑in) diameter, crepes. Set aside.
4. Combine the milk and vanilla extract in a small saucepan and scald. In the meantime, combine the egg yolk, sugar, and flour in another saucepan. When the milk is hot, combine it with the yolk mixture and bring the mixture to a boil, stirring continuously. When the mixture thickens, transfer it to a bowl, cover surface with some plastic wrap to prevent a skin from forming, and chill.
5. Preheat oven to 230°C (445°F).
6. Beat the egg whites until firm. Fold the chilled egg yolk mixture into the whites and combine thoroughly.
7. Butter a baking sheet. Divide the filling mixture over one‑half of each of the crepes, even with a spatula, and fold each crepe in half to make a turnover. Transfer the filled crepes to the baking sheet and bake for 8 minutes.
8. In the meantime, divide the coulis among the serving plates. During the last minute of baking, place the plates in the oven to heat the plate and the coulis.
9. When the crepes are baked, place each on one of the heated serving plates, sprinkle lightly with powdered sugar, and serve immediately.
Note: Other canned fruit, such as peaches or pears, can be substituted for the canned apricots.
Yield: 4 servings.
Ref: Linda Dannenberg, Paris Bistro Cooking, 1991, page 87.

©2000, 2014 Peter Hertzmann. All rights reserved.

20 g (1+ T)
unsalted butter
250 g (1⁄2 lb)
fresh pineapple chunks
20 g (1 T)
raw brown sugar
60 ml (1⁄4 c)
dark rum
60 ml (1⁄4 c)
fresh pineapple juice
1 T
grated coconut [optional]
pâte lisse de crêpe:
65 g (71⁄2 T)
all‑purpose flour
1 pinch
fine salt
1 extra‑large
egg, beaten
125 ml (1⁄2 c)
whole milk
1⁄2 T
oil
1. For pâte lisse de crêpe: Mix flour and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F). Preheat serving plates.
3. Using 90‑ml (6‑T) portions of batter, make 2, 25‑cm (10‑in) diameter, crepes. Set aside in the warm oven.
4. Melt the butter in a frying pan over high heat. Add pineapple chunks and fry until slightly browned. Add sugar and continue cooking a bit more. Add rum, ignite, and cook until the rum is mostly evaporated.
5. Fold a crepe into quarters and place on a warmed serving plate. Lift the top edge of the crepe and spoon part of the pineapple mixture into the crepe. Place the plate in the oven to keep warm while the second crepe is filled in the same manner.
6. In the meantime, deglaze the frying pan with the pineapple juice. Boil until reduced and divide over the crepes. Sprinkle the crepes with the grated coconut [optional]. Serve immediately.
Yield: 2 servings.
Ref: Cuisine Actuelle, February 2000, page 4.

©2000, 2014 Peter Hertzmann. All rights reserved.

50 g (13⁄4 oz)
flower honey
125 ml (1⁄2 c)
heavy cream
2 extra‑large
egg yolks, beaten
1⁄4 t
pastis
15 g (1⁄2 oz)
pine nuts
pâte lisse de crêpe:
90 g (10 T)
all‑purpose flour
25 g (2 T)
granulated sugar
1 pinch
fine salt
2 extra‑large
eggs, beaten
200 ml (131⁄2 T)
whole milk
1 T
brown melted unsalted butter
1. For pâte lisse de crêpe: Mix flour, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate vanilla extract and oil. Set batter aside for an hour before using.
2. Using 30‑ml (2‑T) portions of batter, make 12, 15‑cm (6‑in) diameter, crepes. Set aside.
3. Heat honey in a water bath until fluid. Whip cream until firm. Fold in egg yolks followed by the honey and pastis. Chill until needed.
4. Heat a small frying pan over medium heat. Roast pine nuts until brown, do not burn. Set aside until needed.
5. Preheat broiler.
6. Re‑mix cream sauce and put a few tablespoons in a squeeze bottle. Divide the remaining sauce among the serving plates. Fold each crepe into quarters and arrange three on each serving plate. Drizzle more sauce over crepes using the squeeze bottle. Sprinkle with pine nuts.
7. Place the plates under the broiler for 45 to 60 seconds. Serve immediately.
Yield: 4 servings.
Ref: Roger Vergé, Roger Vergé’s New Entertaining in the French Style, 1996, page 51.

©2000, 2014 Peter Hertzmann. All rights reserved.

150 ml (10 T)
heavy cream
2 T
powdered sugar
1⁄2 t
vanilla extract
40 g (22⁄3 T)
unsalted butter
50 g (1⁄4 c)
finely granulated sugar
2 large
apples
2 T
calvados
1 T
lemon juice
powdered sugar for dusting
pâte lisse de crêpe:
60 g (7 T)
all‑purpose flour
1⁄2 t
ground cinnamon
17 g (4 t)
granulated sugar
1 pinch
fine salt
1 extra‑large
egg, beaten
120 ml (1⁄2 c)
whole milk
1 T
oil
1. For pâte lisse de crêpe: Mix flour, cinnamon, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F). Preheat serving plates.
3. Using 30‑ml (2‑T) portions of batter, make 8, 15‑cm (6‑in) diameter, crepes. Set aside in oven until needed.
4. Whip cream until it starts to thicken. Add powdered sugar and vanilla extract. Continue beating until stiff. Chill until needed.
5. Heat butter and granulated sugar in a frying pan. At the same time, peel, half, and core the apples. Cut into 6‑mm (1⁄4‑in) dice. Add diced apples to melted butter. Increase heat to high and cook apples until they start to soften. Add the calvados and ignite. Add the lemon juice and mix. Divide the apple mixture between the heated serving plates.
6. Spread some of the whipped‑cream mixture over a quarter of each crepe and fold into quarters. Arrange two filled crepes on each plate and serve immediately.
Yield: 4 servings.
Ref: Guide Cuisine, February 1998, page 13.

©2000, 2014 Peter Hertzmann. All rights reserved.

2
oranges
120 g (9 T)
unsalted butter
3 T
honey
100 ml (7 T)
orange juice
2 T
Grand Marnier
pâte lisse de crêpe:
60 g (7 T)
all‑purpose flour
17 g (4 t)
granulated sugar
1 pinch
fine salt
1 extra‑large
egg, beaten
120 ml (1⁄2 c)
whole milk
30 ml (2 T)
Grand Marnier
1 T
oil
1. For pâte lisse de crêpe: Mix flour, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate Grand Marnier and oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F). Preheat serving plates.
3. Using 30‑ml (2‑T) portions of batter, make 8, 15‑cm (6‑in) diameter, crepes. Set aside in oven until needed.
4. Trim the ends from the oranges and peel by cutting skin from end‑to‑end. Using a sharp knife, separate the orange wedges from the membranes into supremes. Melt 20 g (1 T) butter in a frying pan. Add the orange wedges and the honey. Cook over medium heat for about 5 to 6 minutes. Remove from the heat and keep warm.
5. Bring the orange juice in a boil in a small saucepan. Remove from the heat and whisk in the remaining 100 g (1⁄2 c) of butter. Strain and set aside.
6. For each of the crepes, place a portion of the cooked oranges on a crepe and fold into quarters. Divide hot orange juice between the hot serving plates. Place two filled crepes on each serving plate. Heat the Grand Marnier in a small frying pan, ignite, and pour over the crepes.
Yield: 4 servings.
Ref: Guide Cuisine, February 1998, page 13.

©2000, 2014 Peter Hertzmann. All rights reserved.

finely granulated sugar
2 T
unsalted butter
zestes d’orange confit
assorted fruit preserves
pâte lisse de crêpe:
250 g (13⁄4 c)
all‑purpose flour
2 T
extra‑fine sugar
1 t
fine salt
3 extra‑large
eggs, beaten
300 ml (11⁄4 c)
whole milk
200 ml (131⁄2 T)
Normandy‑style cider
1⁄2 T
oil
1. For pâte lisse de crêpe: Mix flour, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and cider, mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Preheat oven to 75°C (170°F).
3. Heat 2 nonstick frying pans over medium heat. Use a 60‑ml (1⁄4‑c) ladle to make 18‑cm (7‑in) round crepes. As each crepe is cooked, sprinkle it lightly with sugar and stack on a heated plate in the oven.
4. Serve crepes stacked on heated plates. Spread about a half tablespoon of butter on the top of each stack and sprinkle with zests. Serve the preserves along side the crepes.
Yield: 18 to 20 crepes, 3 to 4 servings.
Ref: Cuisiner!, February 1997, page 16.

©2000, 2014 Peter Hertzmann. All rights reserved.

2 T
Grand Marnier
beurre orange:
16 g (1 T)
soft unsalted butter
12 g (12⁄3 T)
powdered sugar
2 g (about 1 t)
grated orange zest
1 T
Grand Marnier
pâte lisse de crêpe:
45 g (5 T)
all‑purpose flour
13 g
granulated sugar
1 pinch
fine salt
1 extra‑large
egg, beaten
85 ml (1⁄3 c)
whole milk
1 T
Grand Marnier
2 T
melted unsalted butter
6 g (about 1 T)
grated orange zest
1. For pâte lisse de crêpe: Mix flour, sugar, and salt. Add eggs and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate Grand Marnier, melted butter, and zest. Set batter aside for an hour before using.
2. For beurre orange: Combine ingredients with a rubber spatula and set aside.
3. Using 30‑ml (2‑T) portions of batter, make 6, 15‑cm (6‑in) diameter, crepes. Set aside.
4. Preheat oven to 205°C (400°F).
5. Choose the least attractive side of each crepe and spread about one‑sixth of the orange butter over the entire side. Fold the crepes in half and then into quarters. Arrange in groups of three on a buttered baking sheet. Bake for 4 minutes.
6. Place baked crepes on heated serving plates. Heat the last 2 T of Grand Marnier in a small saucepan, ignite, and divide among the plates. Serve immediately.
Yield: 2 servings.
Ref: adapted from A. Escoffier, Le Guide Culinaire, 1921, page 524 and Le Cordon Bleu at Home, 1991, page 483.

©2000, 2014 Peter Hertzmann. All rights reserved.

60 g (5 T)
granulated sugar
3 extra‑large
egg yolks
25 g (3 T)
cornstarch
250 ml (1+ c)
whole milk
1⁄2
vanilla bean
100 ml (7 T)
heavy cream, beaten until thick
100 g (31⁄2 oz)
candied, mixed fruit
dash
Kirsch, or other fruit‑flavored brandy
pâte lisse de crêpe:
125 g (scant 1 c)
all‑purpose flour
25 g (2 T)
granulated sugar
1 pinch
fine salt
2 extra‑large
eggs, beaten
250 ml (1+ c)
whole milk
1 T
oil
1. For pâte lisse de crêpe: Mix flour, sugar, and salt. Add egg and mix with a wooden spoon. Slowly add milk and mix until smooth. Incorporate oil. Set batter aside for an hour before using.
2. Mix sugar and egg yolks in a small saucepan. Dissolve cornstarch in a couple tablespoons milk and stir into egg‑yolk mixture. Stir in the remaining milk and the seeds scraped from the vanilla bean. Place saucepan over medium heat and, stirring continuously, bring to a boil. As soon as the mixture thickens remove from heat and continue beating until smooth. Chill.
3. Using 90‑ml (6‑T) portions of batter, make 4, 25‑cm (10‑in) diameter, crepes.
4. Combine the chilled filling with cream, fruit, and Kirsch. Spread a fourth of the mixture over three‑fourths of the surface of one crepe leaving the side edges uncovered. Fold the side edges over the filling and roll the crepe up. Alternatively the side edges can be trimmed and discarded. Set the crepe aside and fill the remaining three crepes. Chill the crepes thoroughly.
5. Slice the chilled, filled crepes on the bias and arrange on serving plates. Garnish with additional candied fruit.
Note: Soft, dried fruit, such as soft raisins, can be substituted for the candied fruit.
Yield: 4 servings.
Ref: Cuisiner!, February 1999, page 6.

©2000, 2014 Peter Hertzmann. All rights reserved.

1 medium (about 8 oz)
zucchini
fine salt
1⁄2 large
beaten egg
1 T
heavy cream
1⁄2 T
all‑purpose flour
1 clove
garlic, minced
1. Rinse zucchini and dry. Trim ends. Grate with a food processor or hand grater. Toss with a small amount of salt and place in a strainer. Drain for 30 minutes, pressing out liquid from time to time with a spatula.
2. Preheat oven to 75°C (170°F). Preheat serving plates.
3. Whisk egg and cream together. Add flour and mix thoroughly. Add garlic and zucchini. Mix well. Set aside.
4. Heat a large nonstick frying pan over medium heat. Place a heaping tablespoon of zucchini in the pan and flatten to make an even 7‑cm (3‑in) round form. Repeat with additional zucchini to fill the pan. When the first side is cooked, carefully turn each crepe over to cook the other side. Drain the cooked crepes on absorbent paper in the warm oven.
5. Divide the cooked crepes among the serving dishes and serve immediately.
Yield: 2 servings.
Ref: Patricia Wells, Bistro Cooking, 1989, page 93.

©2000, 2014 Peter Hertzmann. All rights reserved.

175 g (6 oz)
white new potatoes
2 T
whole milk
1 T
all‑purpose flour
1 extra‑large
egg
1 extra‑large
egg white
1⁄2 T
heavy cream
1. Peel the potatoes and slice into thick slices. Boil in salted water until tender. Drain well. Puree potatoes in a ricer. Measure 125 g (4+ oz) of pureed potato and combine with the milk. Chill until cold.
2. Place the potato mixture in a deep bowl and, using a wooden spoon, sequentially beat in the egg, egg white, and cream into the mixture. Set aside until needed.
3. Heat the nonstick frying pan over medium high heat. Using 1‑T portions of batter, make 7‑cm (3‑in) diameter crepes. Set aside in the warm oven.
Yield: 2 to 3 servings.
Ref: George Blanc in Philippe Lamboley (editor), Saveurs & Terroirs du Lyonnais, 1997, page 37.

©2000, 2014 Peter Hertzmann. All rights reserved.