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I love crepes and I am the designated crepe creator in our family and extended family! When in Canada, I get up extra early to assemble everyone’s favourite fillings, toppings, etc. Having said that, I did not know that you had to cool each crepe separately, and the water, in addition to the milk, is very interesting, indeed, (must be a French secret)! I will definitely try your recipe Madonna, as I totally trust your opinion and taste!
Have a scrumptious week!
Poppy
Please try it and let me know your thoughts. I think the water gives them a better texture. You only need to cool them if you are going to freeze them – or if you are storing them in the frig.
I have made crêpes at home, or at least attempted to. They were a bit rubbery and my wonderful fillings didn’t help. Now that I have these tips my next batch should be better. Thank you, and thanks for visiting my blog today.
I am not totally sure, but I really think it is the water. Thanks for stopping by.
Ooh La La! Sounds so fantastic. Thanks for the tip about the water, I will try that. I always add a bit of water to my scrambled eggs, seems to make them fluffier.
Blessings, Ginger
Let me know if I am right about the water. That is the only thing I did differently and I am very happy. I also add water to my scrabbled eggs, but did not equate that to crêpes. I think I learned that from Ina Garten, but not sure. Hope all is well with you.
Great tips, Madonna! I never thought about adding water to crepes. I do add water to my scrambled eggs, however, which was a tip I heard years ago, to make them fluffier. I loved your photo, too.
I don’t know why I did not think of it since I know it works for scrabbled eggs, but I didn’t. Thanks to Wini I feel like I upped my game. Thanks Kitty for stopping by.
Ha! I’ve been thinking about doing a crepe post as well Madonna, so don’t be surprised. I love crepes. So versatile. Breakfast to dessert. Mine will be GF with coconut, almond and other GF flours. And I may try coconut oil versus butter. I think crepes are a bit of a forgotten classic that need revival! Nice post.
We can’t have too many. I am anxious to see what you have done. I love your food. Oh, and if you have any good tips please let me know.
I’m gushing too…over those luscious looking crepes! I’ve never tried making them but your tips sound like it really isn’t such a daunting task as I imagined. Thanks for sharing what you’ve learned about doing them.
Wanted to tell you I LOVED the little pink plate you used under your Ozark pudding, too! GORGEOUS!!!
Please give the crêpes a try. I am pretty happy with them.
Each Christmas my niece gifted me the dessert plate, cup and saucer of different pattern of Royal Albert. I love mixing of patterns and each guest always has their favorite and will sit at their favorite plate. Although I love them all, my favorite is the green one that has my apricot coffee cake, but like I said, I love them all.
Thank you for stopping by; I love hearing from you.
Yum! I love crepes! Perfect holiday treat. Thanks for sharing with the ‘Creating Christmas’ party.
hugs,
Jann
Glad you enjoyed the crêpes! They’re classic….And remember, you can make them in advance. Just cool them individually then stack them up. Keep them at room temperature up to 2 hours; or refrigerate them up to 24 hours. If you refrigerate them, I suggest reheating them in the pan just to soften and bring to room temp.
Thanks again! You’ll be getting my pasta book as soon as it’s ready….
Wini, I am so delighted with this recipe. I have made 2 more batches since this post. They are in the freezer now. These were so good that now I want to make something savory to go in them like your creamed chicken suggestion. You never know who will drop in over the holidays.
What a lovely presentation for your awesome crepes. Thanks so much for sharing with Full Plate Thursday and enjoy your weekend!
Miz Helen
I love crepes but never had them with creme fraiche before, definitely going to have to try. Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
Oh yum!! I love crepes but haven’t made them in ages, thanks for the inspiration. I know they were amazing with your wonderful crème fraîche!
Thanks Chris.
These look amazing! I also add water to my scrambled eggs and they do make them fluffier! Thanks for sharing at TTF!
I never thought about freezing them before. I will definitely remember that one! Thanks for linking up to Gingerly Made’s Show & Tell.
I’m wishing I had a plate of these right now for a midnight snack.
Thanks for dropping by Barbara. I’ll trade you a plate of crêpes for some of your lemon pull-apart bread.
Oh my these sound decadent and I would love them. Thanks for the recipe and Thanks tons for linking to Inspire Me. Hugs, Marty