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Somewhere along the line, the simple crepe acquired a reputation for complexity that belies its street-kiosk origins. The trick is the right pan -- shallow, heavy, and with a well-tempered iron or nonstick surface -- some trial runs, and a flip of the wrist.
Warm and gently dusted with powdered sugar or sprinkled with cinnamon-sugar, dessert crepes sweeten a simple meal or special occasion. Or, plain crepes can be dressed up with honey, lemon curd, chocolate-hazelnut spread, fruit preserves, or marmalade.
Savory dinner crepes filled with chicken, vegetables, shredded cheese, or other combinations blend for a tasteful entree with a touch of spice. Use the following recipes, or create your own personalized crepe favorites.
Basic Crepes For filled crepes, plan 3 to 4 tablespoons filling per crepe. If serving warm, heat the filling before using.In the Pan
Season the basic crepe batter with any of the following:
Fill crepes with one of the following flavorful combinations:
Flavor the basic crepe batter with one or two of the following ingredients:
Fill crepes with one of the following combinations:
Sweet Cheese Blintzes Food mavens say that cheese courses for dessert are all the rage. Honey-sweetened blintzes may not be exactly what they had in mind, but why let a detail like that stop us?
Savory Dinner Crepes Meats, vegetables, or cheeses, plus dabs of sauce, make quick fillings and are a great way to use leftovers to create a personalized dinner crepe.
Marsala Chicken Crepes Season the crepe's batter with 1/2 teaspoon ground ginger or curry powder, if desired.
Sweet Dessert Crepes Fill sweet crepes with cut-up fresh fruit. Dress with pureed and strained fresh berries. To really splurge, top with whipped cream or sprinkle with chocolate shavings.