The recipes of our Executive Culinary Director, Jacques Pépin, always celebrate tradition. The dishes are filled with style, but yet are comforting and familiar. In his book, Essential Pépin, Jacques tells how he and his brother would sit and watch his mother prepare crepes, eating them as soon as they came out of the pan. He liked butter and jam, as well as chocolate sprinkles on occasion. So with this dish, we are recreating Jacques’ French childhood and those cozy afternoons in the kitchen!
3/4 cup flour
2 large eggs
½ teaspoon sugar
¾ cup milk
3 tablespoons melted butter
1 tablespoon clarified butter or canola oil
Jam or preserves (strawberry, apricot, quince, blackberry, plum)
FOR THE CREPES: Combine the flour, eggs, sugar and a ¼ cup of the milk in a bowl (or blender) and whisk until smooth. Add the remaining milk, along with the butter, and mix until smooth. If using a blender, be certain not to over mix! Check that batter is the consistency of cream, and pour into a creamer for easy pouring into the pan.
Heat a nonstick 10-inch sauté pan or crepe pan over high heat. Brush the pan with just enough clarified butter or oil to lightly coat the pan. Pour about ¼ cup of crepe batter into the hot pan, quickly tilt the pan and swirl with your wrist to thinly and evenly distribute the crepe. When the crepe is lightly browned on one side, flip the crepe and brown the other side. Total cooking time will be about 30 seconds to one minute. Transfer the crepe to a plate and hold in a warm oven. Add more batter to the pan and repeat the process until all the crepes are finished, brushing the pan with more butter as needed.
TO SERVE: Fill the crepes with 2 teaspoons of jam or sprinkle with 1 teaspoon of sugar and 2 teaspoons grated chocolate. Fold the crepes in half and then in half again to form triangles. If you wish, garnish with powdered sugar.
Join our special Pépin class at The Culinary Center to celebrate our Master Chef’s 80th birthday and learn more recipes like this one!