January 25, 2012

Crepe-a-licious! Turn your kitchen into a creperie with this simple technique and 5 delicious fillings.

Despite their gourmet-sounding French name, crepes originated as a peasant dish in rural Brittany. Today, they're just as easy and arguably healthier than American flapjacks. Our Sausage & Applesauce Brunch Crepes have 347 calories and 4 grams saturated fat per serving compared to 677 calories and 10 grams sat. fat in a short stack of butter and syrup-drenched pancakes with a side of sausage.
To get started, make a batch of crepes and try them as a snack with just a squeeze of lemon and a sprinkle of confectioners' sugar-as they're often served in France. Once you see how easy they are to make, experiment with different fillings. Try our Sweetened Ricotta & Apricot Crepes-filled with lightly sweetened ricotta, sliced almonds and an apricot drizzle. Or try one of our savory options, like our Mushroom & Spinach Crepes topped with goat cheese. And don't be afraid to experiment: fllled with almost anything, crepes make an easy meal that even the fussiest eaters can't resist.

-Stacy Fraser, Test Kitchen Manager for EatingWell Magazine

Trick 1

The tiny bubbles in seltzer water help tenderize the crepes. Use regular water or milk if you don't have seltzer on hand.

Trick 2

As soon as you pour the batter into your hot skillet, quickly tilt and rotate the pan to spread the batter evenly over the bottom.

Trick 3

When the underside is lightly browned, use a heatproof spatula to lift the edge, then quickly grasp it with your fingers to flip the crepe over.
For gluten-free crepes
Use 1 cup gluten-free baking flour or buckwheat flour in place of 1/2 cup each whole-wheat and all-­purpose flours.