Stuffed Crepes with lemon, sugar and yogurt were on the menu this past week since it was Shrove Tuesday and it was a fresh change to the savoury meal we are used to at dinner time. I’m sure many of you though don’t mind having breakfast for dinner or lunch as long as it looks and tastes good. As mentioned in my previous post about pancake day, which is what we call crepes back home in the UK. I’ve been making them for years now and it’s a recipe you can easily teach your kids as it has very few ingredients which I think is great to start out with. Our pancakes are traditional and different from the North American pancake which fluffs up and has a cake-like texture. We also tend to flavour ours with lemon and a bit of sugar and not the maple syrup I’ve found many to use in Canada on both pancakes and crepes.
A crepe which simple means, curled and of the Latin term “crispa” yet originates in Northwest Brittany in France where they are typically served with a cider on February 2, a day called Candlemas (Le Chandeleur). The French use a wheat flour to make the sweet crepes and a buckwheat to make savoury crepes although I used an all-purpose flour for mine. Crepes are very light and is similar to a pancake batter but is very thin. When you pour the batter into a hot skillet with a knob of butter it is almost like a thin layer similar to that of a plain egg omelette. Crepes have very few ingredients such as eggs, flour, salt, milk and butter. If you are looking for the gluten-free version of crepes just switch up your flour to a gluten-free product such as buckwheat. There are crêpe pans or crêpe makers you can purchase to make the perfect crêpe but I don’t have one of those fancy “thingamajiggers”. Maybe we should have put that on our wedding registry, I mean not everyone wants to get the traditional toaster wedding gift. On second thought, cash works just as well. For my stuffed crepes I used a flat skillet which didn’t yield the perfect round crêpe but it did the trick. If I had a kitchen big enough to house every type of kitchen tool or gadget I’d be in business.
Crepes Around The World
You can eat crepes any time of the day breakfast, lunch and dinner or heck even for a snack. Crepes are simple to make and easy to eat, especially if you want a quick pick me up like the romantic flambéed crêpe Suzette a term most people have heard which is a French and Belgian crêpe. I’d likely have this after a lovely meal or before a meal, heck why not who said you can’t have dessert first, right? This crêpe is typically made with a grated orange peel and liqueur similar to the crêpe I created but with lemon peel and no liqueur blasting ceremony here I’m afraid.
Countries all around the world make their version of the crêpe such as in Sweden, Spain, Portugal, Italy, Hungary and the list goes on and on. One of our mates who is from Spain said her mother makes them for festivals and carnivals in the town square or when they have large gatherings. She says she likes to add a thick layer of Nutella, roll it and top it with whipped cream.
Even Japan is on board with the fast food local creperie stands which I think is great. Nothing like hanging on the street in a stand flipping out crepes for the public, how cool is that. I can see the desire for good street eats especially in highly populated areas like Japan, Vancouver, Toronto and the like. When the food bell or belly bell tolls so many people flock to these stands and trucks and the owners if successful can make a hefty profit. Just look at the success of many chip and ice-cream trucks in local cities, people crave different and will jump at the opportunity for affordable good eats that are convenient. The Jewish have something comparable called the “blintz” which you might even see on a menu at a local restaurant. If you really think about food every culture has similarities in what we eat it’s how we prepare it, the flavours and in some cases how we eat it that differ but are essentially then same when you peel back the layers.
Fillings For Crepes
You can stuff a crêpe with just about anything your heart desires. Crepes come as savoury crepes and sweet crepes filled with everything from yogurt, chocolate, fresh fruits, syrups, cream cheese filling, honey, jams, whipped cream, eggs, meats and vegetables. A crêpe is really just a base for you to create a masterpiece similar to a tortilla or a taco and all you do is fill it up with what you want and enjoy.
Stuffed Crepes With Lemon, Sugar and Yogurt
Yield: about 10 small 8 inch crepes
- 2 large eggs (room temperature)
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- rind of 1 lemon grated
- juice of one lemon
- 1 tablespoon melted butter
- 1 1/4 cups of milk
- 1 cup of plain Greek Yogurt
- 2 tablespoons of Honey
- knobs of butter for frying
- 1/4 cup granulated sugar
In a bowl add your milk and eggs and mix them together. In another bowl mix together the flour and salt then add in your milk/egg mix then the lemon rind and melted butter. Combine together then refrigerate the mix up to one hour or overnight is best which I did and helps all the flavours come together. I also find the texture is much lighter when I let it sit longer.
In a round hot skillet or crêpe pan or hot surface add a knob of butter then ladle in one scoop of the crêpe mix and with your wrist turn the pan so it covers the around the sides of the pan. If you don’t have the fancy pan, add a knob of butter to your hot surface, ladle a spoon of the batter and flip with a spatula when the bottom is browned with bubbles (I just peek underneath) then it’s done.
- 1 cup Greek Plain Yogurt
- add 2 tablespoons honey and mix
We like to fill them and eat them right away. Don’t let them sit. Stuff your crêpe with the honey yogurt filling, roll and top with freshly squeezed lemon juice and sprinkle with granulated sugar. That’s it! Simple, easy and delicious crepes any time of day. Enjoy.
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