Crepe Filling Recipe (2024)

FAQs

What is crepe filling made of? ›

Crêpe Filling Ideas

Popular choices include whipped cream, fresh fruit, fruit sauce, cream cheese, and chocolate-hazelnut spread (such as Nutella). You can also make savory crepes with cheese, meats, and veggies.

In France, a majority of the population enjoys eating crepes with various types of fillings: sugar, jam, salted butter caramel, and Nutella, etc. We can however identify sugar and spreads (such as Nutella) as the true French favorite fillings.

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

Measure and sift flour in a large bowl. Mix eggs, milk, parsley, salt, pepper, and nutmeg in a separate bowl and whisk well. Add the egg mixture into the flour, whisking constantly to mix well.

Typical toppings for crêpes sucrées include: Nutella, chocolate sauce, caramel, sugar, lemon and many more. Restaurant menus for galettes vary, but you'll most likely see the complète, with ham, cheese and an over-easy egg.

In Bavaria, crepes are called palatschinke. While similar to a French crepe, the Bavarian crepe batter doesn't need to rest before using. Both types of crepes lend themselves to delicious desserts and fresh breakfast settings. They even make for a light brunch with a savory touch.

A French Crepe is about 1mm thick and only cooked on one side, a British pancake is 2–3mm thick and cooked on both sides. British (English) pancakes are flat just like crepes, on pancake day (Tuesday), we typically make lots of them and serve them rolled up with sugar and lemon juice.

These differences can be explained by the manufacturing process. Block cream cheese is made by adding a cheese culture to milk and cream, which causes the proteins to coagulate slowly and produces a rich, smooth mass. Whipped cream cheese is coagulated with lactic acid, a process that is quicker (and less expensive).

Should crepes be rolled or folded? ›

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

A crepe is a classic French dish made from a simple batter of flour, eggs, and milk. Crepes are similar to pancakes, but they are not made with a leavener—like the baking powder and baking soda used in pancakes—which results in a thinner batter and delicate crepes.

French crêpe batter typically consists of flour, eggs and milk or water, with butter, sugar and salt as optional ingredients.

To make crepes:

In a blender or food processor, combine flour, eggs, salt, milk, and oil. Process until smooth. Cover and refrigerate for 1 hour. In a 10″ non-stick skillet, melt butter over medium heat and allow it to coat the bottom of the pan.