Crepe with fruit and tea for Mother's Day

A good friend of mine told me that some years ago, a crêpe obsession took hold of her sister.  Her family ended up requesting and eating them regularly for months. Now, a similar obsession grips me.

Along my recent crêpe journey I have had my moments. During one of my earliest attempts, I decided to go rogue and develop my own recipe without understanding the basics. I had to chuck a bunch of ingredients because I added too much buckwheat to the batter. The crêpes ended up having the flexibility and appeal of cardboard. And there were many more such attempts. But that is behind me now. I am satisfied with the taste and texture of the crêpes I am making these days. I make, then carefully stack crêpes on a plate.  I cut up fruit, add granola, apply my chocolate sauce and icing sugar to the neatly fastened fruit crepe. I use a few of the crepes for the photos you see here and a bunch of others that you don’t. I cover the stack of crêpes carefully with a bowl.

crepes in a bowl

I turn my attention to running some errands. The bank will close soon and I have some business I’d rather do in person there.  I return to the house after about forty five minutes. I pick up the digital camera and begin examining the shots I took not more than an hour ago. I glance up and I see something out of the corner of my eye.

The big white dog, seeing the expression on my face, presses his ears back and wedges his tail between his legs. On the floor lay only a white plate and spatula. My dog ate my homework (and our dessert)!

fruit crepe served with blackberries and banana garnishes

 

Basic Crêpe Recipe & My Favourite Sweet Fillings
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Recipe type: Dessert
Author: savagecabbage.org
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 8
This recipe is my adaptation of a basic crêpe recipe I found at the online cooking school http://rouxbe.com/recipes. My adaptation calls for soy instead of milk, olive oil instead of butter, egg replacer or eggs and 1/4 cup buckwheat flour to 3/4 cup all purpose flour. It also calls for fine kosher salt rather than sea salt. I like the simple proportions and the lightness of the resulting crêpe. A few tips to remember in particular: Do sift the flour. It makes a difference. Believe me, I tried it without sifting and the crepes ended up heavy and dense. Getting the temperature right is also critical. During my first attempt, I tried it with the pan too hot. The crepes can’t take the heat. They stick to the pan and easily become dry and brittle. Adjusting the heat to medium is much better. This is a great recipe to serve with tea as a leisurely treat for say – Mother’s Day which is coming up. You can make this ahead of time and store it covered in the fridge. It keeps up to 3 days. It makes roughly 1.5-2 dozen 8-10 inch crepes. Let the batter sit out for an hour or until it is room temperature before pouring the batter on the pan. I use the measurements in the ingredients list fill the 1/3 of the crepes with 1/3 Banana Blackberry, granola crepe; 1/3 with Jam and 1/3 of the crepes with the apple brown sugar. Of course you can modify to suit your tastes.
Ingredients
  • 3 tsp Ener-G Egg Replacer (or equivalent of two eggs. Those who eat eggs can use eggs if you prefer.)
  • 2 cups of soy milk
  • 3/4 cup all purpose flour
  • 1/4 cup buckwheat flour
  • 1/2 tsp kosher salt
  • 10 tbsp of extra virgin olive oil
  • 2 bananas
  • 250 grams black berries
  • 1/2 cup of granola
  • 4.5 tsp chia seeds
  • 1 cup Rhubarb/Strawberry Jam
  • 2 apples
  • 1/4 cup of brown sugar
  • chocolate sauce
Method
  1. Combine the buckwheat flour, all purpose flour and salt into a bowl.
  2. In a second bowl, combine the soy, egg replacer (or egg) and 4 tbsp extra virgin olive oil
  3. Beat the wet ingredients with a whisk. Sift the dry ingredients into the bowl containing the wet ingredients. Mix together until smooth.
  4. Put a non stick pan on the stove using medium heat. This depends on the stove and so you may want to try slightly above and below medium heat on your stove. But remember that this recipe calls for extra virgin olive oil and so it should not be much above medium heat. If the oil starts to smoke throw it out. Clean the pan and start again at a lower temperature.
  5. Add 2 tbsp of extra virgin olive oil. Coat the surface using a basting brush. Pour the batter in the middle of the pan. Tilt the pan to spread the batter into a thin even covering on the surface of the pan.
  6. After a few minutes, cautiously lift the edges with a spatula to see how firm the crêpe has become. You should be able to lift the edge easily before flipping the crêpe. Wait for bubbles to form, pushing the batter up from the pan, then try to gently lift the edge of the crêpe and flip. If you have not done this before, you may need to experiment on a few crêpes before you get the hang of it, but this is normal.
  7. Once slightly browned on both sides, remove from heat.
  8. Repeat the previous steps until batter is used. For subsequent crêpes use only 1 tbsp or so of olive oil if the pan surface requires it.
  9. Fill one third of the crêpes with banana, blackberries, granola, chia seeds, chocolate sauce and icing sugar.
  10. Fill one third of the crêpes with Rhubarb/Strawberry Jam and a sprinkling of chia seeds.
  11. Core and cut each apple into sixteenths. Using a bit of oil brown them in a covered pan until golden and soft. Fill one third of the crêpes with the cooked apples, brown sugar and chocolate sauce.
  12. Gather the edges of the filled crêpes and tie with twine. Garnish with fruit, icing sugar and chocolate sauce. Serve.
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open crepe with berries, banana, granola, chia seeds and chocolate sauce Crepes