culinary review

Simple French Crepes

Last Modified: 02/07/12
First Published: 04/24/07
Views: 3157
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General Info
Servings: 4
Total Cost: $1.09
Cost Per Serving: $0.27
Total Calories: 1,111
Calories/Serving: 278
Eggs, Chicken (2 eggs) * 100.00 Grams $0.33 156
Milk, Whole 2 Cups 480.00 Grams $0.48 300
Flour, White Unbleached All Purpose 1 Cup 4.25 Ounces $0.14 455
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Butter, Unsalted (for frying) 2 Tablespoons 28.00 Grams $0.13 200

When I grew up, crepes were the default dish when nothing else came to mind. We usually ate each crepe directly as it came from the pan as nobody wanted to wait around until a large stack was prepared. They were best that way: crispy on the edges, light and fluffy.

Many people have the perception that crepes are difficult to make. While it's true that before you get the hang of it, it can be a little tricky to turn a crepe or "flip it." Although once you get it figured out, it's really easy and your crepes will be cooked in no time.

If you have the time, it's nice to make the batter in advance to work out any lumps, however it you don't, they'll be just fine.

There are various ways to serve crepes: with fresh fruit and whipped cream; with feta cheese and smoked ham; with cottege cheese and fruit jam. Or, for a more elaborate meal, fill your crepes with a mushroom sauce, top with cheese and bake in the oven. The possibilites are endless!

Here is a recipe for a basic crepe batter:


  • 2 large eggs
  • 2 cups milk
  • 1 cup flour
  • 1/2 tsp salt
  • Butter, for coating the pan


First crack the eggs, add the flour, the salt and half the amount of milk in a bowl. Whisk well until most lumps are gone. Now add the rest of the milk, and whisk together. Let sit for 20 minutes or so if you have the time, otherwise no worries. The batter will keep for up to 48 hours in the fridge.

Heat a small crepe pan, or a flat cast iron pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove from pan. Either serve directly, or stack the crepes on a plate, cover with foil and keep warm in the oven until ready to serve.

Tip! After the crepes have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation
Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Savory Crêpe Tart with Ham, Swiss & Creamed Spinach

Last Modified: 09/05/11
First Published: 09/05/11
Views: 1187

This savory ham, swiss and creamed spinach crêpe tart turned out to be oh so delicious. Crepe cakes (or tarts) are probably more popular in a sweeter version; crepe cake with cream and strawberries come to mind for example. However, we have never before seen a savory crepe tart, but we thought it was a rather intriguing idea and decided to give it a try.

We decided to go on the classic combination ham, swiss and creamed spinach. Why? Because it's always good and it seemed as if it would go well with crepes. And guess what - it did! Try this dish next time you're serving a brunch, or use it for a light lunch with a nice salad on the side. Of course once you have started to think in these terms, so many possibilities are presenting themselves. Why not try an Italian version for example with pesto, thin slices of tomato and mozzarella cheese? Or how about a pear, walnut and blue cheese, perhaps even with a layer of smooth mascarpone? There are so many different possibilities here, but overall this is a nice technique - it's simple to prepare ahead and it looks and tastes rather impressive.

  • Make a batch of crepes for 4 people (double this crepe recipe for example)- about 10 crepes or so in all
  • 1/2 pound of thinly sliced ham
  • Spicy or Dijon Mustard
  • Swiss Cheese
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • about 3 oz frozen, chopped spinach
  • 1 lemon
  • salt & pepper
  • fresh parsley

Have the crepes ready at hand. Make the béchamel sauce for the creamed spinach by melting butter, adding flour and cooking for a minute. Then whisk in milk and let come to a simmer. Let simmer for a few minutes, taste with salt and pepper and add the frozen spinach. Add a squirt or two of fresh lemon and some freshly chopped parsley.

Now assemble the cake:

Start with putting down a crepe on a sheet pan. Next, spread about a tablespoon of mustard and then put two thin layers of ham. Next put another crepe and cover the crepe with thin slices of swiss chess (you could also use grated cheese). Next put another crepe and put about two or three tablespoons of the creamed spinach, not too much, just to cover it. Then repeat until you run out of crepes. Make sure the very last and final crepe has a topping of creamed spinach and then swiss cheese on top of that.

Cook in a 350 degree oven for about 30 minutes, or until bubbly and browned on top. Cut with a knife into pie wedges and enjoy with a green salad on the side.

Crepes with Ham & Feta

Last Modified: 05/17/10
First Published: 05/12/10
Views: 484
This is one of our favorite ways to enjoy crepes. It's such a classic combination: feta and ham and it works really well with freshly made crepes. The ham becomes so much tastier if you saute it and de glaze it with some sweet vermouth. We also like to serve some green vegetables along with this meal such as broccoli to balance it out and get some color.

4 servings

  • 1 batch of crepes (about 12 crepes)
  • 2 tablespoons butter
  • about 1.5 lb cooked thickly cut ham
  • 2 tablespoons sweet vermouth
  • pepper
  • 1 pack of feta

Make the crepes and keep them warm in the oven while you prepare the ham. Cut the ham in bite size pieces. Heat up a pan, add the butter and saute the ham until browned on both sides. Deglaze the pan with sweet vermouth and add some black pepper. Cut the feta in chunks.

Assemble each crepe by adding some feta, ham and rolling it up – or let everybody assemble their own and simply place the crepes, the pan with ham and the feta on the table.


Baked Crepes with Mushroom Sauce

Last Modified: 05/15/10
First Published: 05/12/10
Views: 652

To bake crepes with a filling not only makes for a very taste dish, it's also great if you want to prepare in advance. You can make a whole bunch of crepes hours before eating, make a filling, roll them up and save them in the fridge. Then you simply bake the dish for about 30 minutes before eating. This is great if you're having company, or if you just want to plan ahead.

If you haven't tried filling and baking crepes, then it's certainly about time since they are so delicious. You can really experiment with various fillings depending on what you have on hand, our favorites include mushroom sauce, shrimp sauce, and spicy sauteed beef (of course not together). But, the sky's the limit, crepes is such a versatile dish, it goes well with most flavors and ingredients such as fish, meat, chicken and vegetables. We like to make a basic bechamel sauce and fill it with various ingredients.

4 servings


  • enough crepes for 4 people (about 12)
  • 2 tablespoons butter
  • 1 onion, sliced
  • 1 pack of mushrooms (button or a combination)
  • 2 tablespoons flour
  • 4 cups milk
  • salt and pepper
  • grated cheese (mozzarella, cheddar or Monterrey Jack works well)


Put the oven at 375 degrees.

Saute the sliced onion and the mushrooms in the butter for about 10 minutes, or until the mushrooms are starting to brown. At this point sprinkle over the flour, cook for an extra minute or two, then slowly add the milk, a little at at time and stir constantly to avoid and lumps. Let come to a simmer and let the sauce thicken up. Taste with salt and pepper.

Butter a Pyrex dish, Place some of the filling on each crepe, then roll it up, place it in the dish. Repeat with all the remaining crepes, and try to distribute out the filling evenly. Top the rolled up crepes with grated cheese and bake in the oven for about30 minutes or until the cheese start to brown. Serve with a green salad on the side.

Steak on Cornmeal Pancakes with Avocado & Salsa

Last Modified: 05/13/10
First Published: 05/12/10
Views: 808
cornmeal pancake
This is a very simple, yet delicious meal which would work great as a main dish, or as an appetizer if you make smaller bites. Either cook up a steak for this occasion, or used some marinated meat leftover from yesterday. Cornmeal pancakes are so easy and quick to make, they are nice for breakfast, lunch or dinner – any meal of the day in fact. When you top them with a nice piece of steak along with salsa and sour cream you really get a great meal, however in a pinch just salsa and sour cream works too!

Make a batch of cornmeal pancakes.

Grill a piece of meat (strip steak, flank steak, tenderloin etc..), make sure to not overcook it, you want some pink in the middle! Let it rest, then slice very thinly.

Assemble the meal with a pancake, some slices of steak, a generous serving of avocado and salsa as well as some sour cream.

This recipe is of course very easy to vary depending on what you have on hand. Pulled pork as well as cooked chicken in barbeque sauce also happen to be winners here, as do sauteed shrimp or smoked salmon. It's nice with something creamy such as avocado and sour cream to go along with this as well as something acidic like salsa, but feel free to experiment!

Yellow Cornmeal Pancakes

Last Modified: 03/29/09
First Published: 03/25/09
Views: 1076
yellow corn meal pancakes
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General Info
Servings: 2
Total Cost: $0.62
Cost Per Serving: $0.31
Total Calories: 612
Calories/Serving: 306
Corn Meal, Yellow 1/4 Cup 40.00 Grams $0.04 147
Flour, White Unbleached All Purpose 1/4 Cup 1.06 Ounces $0.03 114
Baking Powder, Clabber Girl 1/2 Teaspoon 2.40 Grams $0.02 0
Milk, Whole 1/3 Cup 79.20 Grams $0.08 50
Salt, Kosher 1/2 Teaspoon 2.40 Grams $0.01 0
Cheese, Monterey Jack (diced or shredded) * 2.00 Ounces $0.38 203
Butter, Unsalted 1 Tablespoon 14.00 Grams $0.06 100

We recently wrote about all sorts of recipes for different types of pancakes and this one for corn meal pancakes is the most unusual we came up with.

When we first tried it we just added the corn meal, flour, baking powder, salt and milk to a bowl, gave it a stir and then added the diced cheese.

This is a small amount of batter and we simply divided it in two and then heated up a non-stick pan with about 1/2 tablespoon of butter and fried it for about 2-3 minutes on each side.

At first we thought the corn meal was a little crunchy. So next time we tried the recipe we let the milk and corn meal soak for about 10 minutes before we added the other ingredients. There was very little difference in the corn meal, but by then we ended up liking the crunchiness of the corn meal so it did not matter.

If you are looking for a little less crunchiness then we suggest soaking the corn meal in milk for about 30 minutes.

In terms of the cheese we used, we like the mild flavor of jack, as well as the fact that it melts very easily. You could really use any kind of cheese.

We topped our pancakes with 1/2 an avocado, sour cream and some salsa. We think some cottage cheese, bacon bits or even syrup would be great choices.


  • 1/4 cup yellow corn meal
  • 1/4 cup white flour
  • 2 ounces diced monterey jack cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Buttermilk waffles

Last Modified: 02/11/08
First Published: 11/27/07
Views: 3018
This is a great waffle recipe with buttermilk - crispy exterior and moist and fluffywaffles interior. We separate the egg and whisk the egg white in order to get very light waffles. The batter is quite thick so spoon it over the waffle iron. Serve with jam, whipped cream or syrup. Or why not with fresh fruit and cottage cheese!
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General Info
Servings: 4
Total Cost: $0.87
Cost Per Serving: $0.22
Total Calories: 901
Calories/Serving: 225
Flour, White Unbleached All Purpose 1 Cup 4.25 Ounces $0.14 455
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Sugar, White Granulated 1 Tablespoon 12.50 Grams $0.02 48
Baking Powder, Clabber Girl 1/2 Teaspoon 2.40 Grams $0.02 0
Eggs, Chicken (1 egg) * 50.00 Grams $0.17 78
Buttermilk 1 Cup 240.00 Grams $0.40 120
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200


  • 1 cup (5 oz) unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1 egg, separated
  • 1 cup buttermilk
  • 2 tablespoon melted butter


Whisk together the dry ingredients. In a separate bowl, whisk together the yolk, the buttermilk and the butter.

In a separate bowl, beat the egg whites until the peaks are stiff.

Slowly start to incorporate the liquid into the dry ingredients. When both they dry as well as the liquid ingredients are well incorporated and the batter is smooth, gently fold in the egg whites.

Spread the batter on a very hot waffle iron. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Baked Crepes with Creamy, Cheesy Ham Filling

Last Modified: 01/01/08
First Published: 01/01/08
Views: 1811
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General Info
Servings: 4
Total Cost: $5.20
Cost Per Serving: $1.30
Total Calories: 3,493
Calories/Serving: 873
Eggs, Chicken * 100.00 Grams $0.33 156
Milk, Whole 2 Cups 480.00 Grams $0.48 300
Flour, White Unbleached All Purpose 1 Cup 4.25 Ounces $0.14 455
Butter, Unsalted 3 Tablespoons 42.00 Grams $0.19 300
Onion, Yellow Diced 1/2 Cup 80.00 Grams $0.18 34
Ham, Smoked (Butt) * 1.50 Pounds $2.55 1,701
Flour, White Unbleached All Purpose 2 Tablespoons 0.53 Ounce $0.02 57
Milk, Whole 1 Cup 240.00 Grams $0.24 150
Mozzarella, Whole Milk Cheese 1 Cup 112.00 Grams $1.00 336
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Nutmeg, Ground 1/8 Teaspoon 0.29 Gram $0.06 2
Filled and baked crepes make a nice meal anytime. Simply prepare the crepes, make a filling andcrepes distribute on the crepes, roll up and bake in a hot oven topped with extra cheese. This recipe is quite nice and the ham sauce is savory and tasty. This meal is nice since you can prepare everything in advance and simply bake a casserole when you’re ready to heat. Then make sure to increase the cooking time slightly if you’re starting with a cold dish.

2 large eggs
2 cups milk
1 cup flour
3 tablespoon butter
½ onion
1.5 pound ham
2 tablespoons flour
1 cup milk
1 cup shredded cheese
½ teaspoon salt
½ teaspoon pepper
1/8 teaspoon grated nutmeg

Baked Crepes with Creamy, Cheesy Ham Filling

First prepare the crepes: whisk the eggs, the milk and the flour together. Let sit for a while (preferably a couple of hours). Heat a small non-stick pan, or a flat cast iron pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove from pan. Lay the crepe on a cutting board and stack.

Make the ham filling: sauté the onion and the ham in butter. After about 10 minutes, add the flour, cook it a few minutes more, add the milk. Let come to a simmer and cook until the sauce has thickened. Add the salt, pepper and the nutmeg. Take the sauce off the heat and add ½ cup of cheese.

Fill each crepe with the ham sauce, roll it together and place in an oven safe dish. Repeat with the rest of the crepes, and place all the crepes next to each other, rolled up. Top with shredded cheese and bake in a 350 degree oven for about 10 minutes, until nice and browned.