This quick and easy French style recipe is a fine way to elevate the humble pancake into a smart dessert. These crepes are amazing when they accompanied by a creme filling, fresh blueberries, and chocolate sauce.
I decided to share my favorite Crêpes recipe, which I have been using for many years. One my dear friend shared this recipe with me when I was a child. Unfortunately, he is no longer with us, he passed away a few years ago. Every time when I cook these crepes for weekend breakfast, I thank my friend for this wonderful recipe.
This recipe is very versatile and will work with different types of flour. But I have a few tips which I`d like to share with you.
Tip 1: Use Cast Iron Skillet
I fell in love with my old-school cast iron skillet.This is absolutely must-have kitchen tool. Finally, I got perfect quality crepes. Quick and easy.
I tried to use different pans for crepes. Good quality non-stick pan works well and prevents the sticking. But there are some problems. If you cook on high heat, you have a chance to burn a crepe, if you cook on a slow medium heat, then this is very long.
Hot cast-iron skillet gives to a crepe a beautifully browned crust and amazing taste. Preheat cast iron skillet on low to medium heat about 5 minutes. The process of cooking goes faster if you use two frying pans.
Tip 2: Oil
Grape seed oil in the batter is optional. But this helps the pancake to keep the shape and elasticity better.
Do I need to grease the skillet? I recommend using a canola cooking spray, it gives a thin layer and works perfectly.
Tip 3: Buckwheat Flour
Buckwheat flour has a unique nutty flavor and makes these crepes not only hearty and filling but much more interesting than plain white flour. Buckwheat flour is a protein and nutrient powerhouse. A naturally gluten-free and low-glycemic food, buckwheat flour is a healthy alternative to traditional flour. It’s surprising that buckwheat is not a grain. It’s actually a seed of an unrelated plant, meaning it fits perfectly into a gluten-free diet. This kind of flour does not contain gluten and starch and therefore can’t be the main flour in the baking. So I combine it with a gluten-free mix, but it could be brown rice flour, plain flour or whole wheat flour.
About 10 Crepes
- 3 Free range eggs (Size 7), room temperature
- 700 ml lukewarm Milk (or light Coconut milk)
- Pinch of Himalayan salt
- 2 Tbsp Brown sugar
- 1 Tbsp Grapeseed oil
- 1/2 Teaspoon baking soda
- 100 g Buckwheat flour (3,5 oz)
- 100 g Gluten free flour mix. I used gluten- free plain flour from Edmonds brand (maize, tapioca, rice flour, vegetable gum)
- Oil for frying or Canola cooking spray
- 1 Cup clotted cream, whipped cream, coconut whipped cream or cream cheese.
- 1 Punnet fresh blueberry
- Icing sugar for dusting
- Fresh mint leaves for garnish
For the chocolate sauce:
- 50g Chocolate chips
- 2-3 Tbsp Coconut oil or coconut milk
- Sift the flour with salt and baking soda, set aside. In the big bowl whisk together eggs, sugar, lukewarm milk, and oil. Add dry ingredients, whisking until smooth. The batter should be very pourable. Add more milk if batter too thick, or more flour if it too runny.
- Heat 20 cm (8 inches) cast iron frying pan over medium heat. Brush with a small amount of oil or use cooking spray. Pour 2-3 tablespoons of batter into the center of the pan and tilt the pan to cover the bottom evenly. Cook about 1 minute. Turn and cook on the other side until the crepe is a light, golden brown. Stack cooked crepes on a plate or baking dish.
- For Chocolate sauce. Melt chocolate chips using a double boiler. I used no sugar added Dark Chocolate sweetened with Stevia. Add coconut oil or coconut milk and mix well with a whisk. Serve warm. Keep refrigerated up to 7 days.
- To assemble crepes, fill each crepe with cream filling and blueberry, wrap. Drizzle with chocolate sauce and dust with powdered sugar. Enjoy!