Recipes & Food Styling

Joyeux Jour de Bastille!

I love celebrating Bastille Day (marking the storming of the bastille in Paris on July 14, 1789) with crêpes and Champagne!  This year, I made savory for our main course and sweet crêpes for dessert. I used the same crêpe recipe for both; it was the fillings that made one savory and the other sweet. 

For the main course, I made chicken in a tarragon cream sauce. For the desser, I filled the crêpes with some of the very lovely cherry pie filling from Aldi’s. It’s sensational! Better than I could make from scratch!     

Crêpes

7 Tablespoons butter, divided

1 cup all-purpose flour 

1 Tablespoon granulated sugar

1/8 teaspoon pink Himalayan sea salt

3/4 cup whole milk

1/2 cup water

2 large eggs

1 and 1/2 teaspoons vanilla extract

Melt 3 Tablespoons of the butter; reserve the rest for the pan. Cool for 2 to 3 minutes.

In a blender, combine the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla. Blend on medium until all ingredients are combined, about 15 to 20 seconds. Place in the refrigerator for 20 to 30 minutes.

Use the remaining butter to grease the pan between each crepe.

Heat the pan over medium heat on the stovetop. When the pan is hot, pour 3 tablespoons of the batter into the middle, and swirl to spread the batter to the edges thinly, all around.

Keep the pan over medium heat on the stovetop for 2 to 3 minutes. Flip, and keep the other side on the heat for 30 to 45 seconds.

Set the crepe in a warm oven, and repeat.

Spread a thin line of filling on one side of each crepe, and roll or fold the crepe.