- Meat and poultry
Thin crepes are filled with minced beef, vegetables and cheese - perfect to serve as a main dish with a small salad.
2 people made this
- 200g plain flour
- 3 eggs
- 1 pinch each salt, pepper and paprika
- 1 pinch garlic granules
- 1 pinch herbes de Provence
- 200ml milk
- 1 teaspoon olive oil
- 1 onion, chopped
- 1 potato, peeled and grated
- 1 carrot, peeled and grated
- 1 courgette, peeled and grated
- 2 teaspoons minced parsley
- 50g minced beef
- 100ml whipping cream
- 100g grated Comté cheese
- salt and ground black pepper
MethodPrep:30min ›Cook:30min ›Extra time:30min resting › Ready in:1hr30min
- Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
- Whisk together the flour and eggs with the pinches of salt, pepper, paprika, garlic granules and herbes de Provence in a bowl. Whisk in the milk gradually until very smooth. Let the batter rest for 30 minutes to 1 hour.
- Heat the olive oil in a frying pan over medium high heat and cook and stir the onion until translucent, about 3 minutes. Stir in the potato, carrot, courgette and the parsley and cook until lightly browned, about 5 minutes.
- Stir in the minced beef, and cook gently until browned, about 5 minutes. Pour in the cream and simmer for 5 minutes over low heat. Set the filling aside.
- Wipe out the frying pan, and heat with a small amount of the remaining olive oil over high heat. Pour in a small amount of the crepe batter and tilt the pan to cover the bottom. Cook until the crepe is lightly browned on the bottom, then turn over and cook until browned, about 1 minute each side. Keep the crepes warm while you cook the remaining batter.
- Place a small amount of the filling in the centre of each crepe. Sprinkle with the grated cheese. Fold two opposite sides over the filling, then fold in the two remaining sides to form a neat square. Place the crepes on the prepared baking tray.
- Warm the filled crepes in the preheated oven until reheated and the cheese is melted, about 5 minutes.
Prepare the crepes
Prepare the filling
You can replace the beef with turkey or pork mince. For those who don't eat meat, you can use only the vegetables.
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How To Make Crêpes
Yield Makes about 8 (8-inch) crêpes
- Calories 183
- Fat 9.0 g (13.9%)
- Saturated 4.2 g (21.1%)
- Carbs 18.9 g (6.3%)
- Fiber 0.6 g (2.3%)
- Sugars 3.2 g
- Protein 6.2 g (12.4%)
- Sodium 99.3 mg (4.1%)
granulated sugar (optional)
Blender, or a bowl and whisk
Ladle for pouring (optional)
10-inch nonstick frying pan or 8-inch crêpe pan
Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
Let the batter sit. Cover and let the batter sit for at least 30 minutes at room temperature or overnight in the refrigerator.
Prepare to cook the crêpes. Before cooking the crêpes, assemble everything you'll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.
Continue making crêpes. Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.
Stack and store. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.
Storage: Place the stack of crêpes in a resealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.
Consommé with Crêpes – Flädlesuppe
A comprehensive main course requires a light but enticing starter, something that wakes up the taste buds and prepares your for the things to come, without taking away too much tummy space This little number is that perfect starter: a light consommé, enhanced by the addition of thin strips of savoury crêpes. This soup is a favourite with kids, especially under its child-friendly name ‘pancake soup’.
In my dialect, ‘Flädlesuppe’ simply means ‘flat cake strip soup’, which is why I decided to rebrand it using the French ‘consommé’ with ‘crêpes’ for some additional flair and sophistication. Whatever the name, it’s an amazingly delicious soup which you can find all over southern Germany, and Austria, as well as in Switzerland and northern Italy, where it is called ‘ Brodo con tagliolini di crespelle’. Are you feeling like you’re missing out on something yet?
The clear beef stock forms the basis of many of our soups – we add pancake strips, Spätzle, Maultaschen or semolina dumplings, for example – but we also use it to add flavour to a range of other dishes, such as potato salad. What gives the stock its wonderful taste is the bone marrow: I often use shin on bone, but ask your butcher what they have on offer. As for the vegetables, feel free to play around with what you have. If you have a slow cooker or a pressure cooker you are in the luck, as they are particularly well-suited to the task. Obviously, by replacing the beef stock with vegetable stock and frying the pancakes in vegetable oil you can have a delicious vegetarian starter!
For a traditional German Christmas dinner on Christmas Day, this would be followed by a roast goose with all the trimmings – check it out on Eating Wiesbaden. And don’t forget to keep some of the stock as you will need it for tomorrow’s dinner: on Christmas Eve we’ll be having sausages and potato salad.
Consommé – Beef Stock (makes ca. 3 litre)
- 1kg beef and bones, half and half (brisket or shin on bones)
- 2 onions, quartered
- 2 carrots, coarsely chopped
- 1/4 celeriac, cut into cubes
- 1 leek, in thick slices
- 1 parsnip, peeled and coarsely chopped
- 2 tbs powdered stock
- 1 bunch of parsley
- 1 bay leaf
- salt, peppercorns, nutmeg, to taste
Place the meat and bones into a large casserole and cover them with cold water. Bring to boil, then remove the rising foamy stuff with a sieve or similar: it’s the protein from the meat which will give your stock a dull colour if you leave it in.Here I used beef brisket and separate bones, but take what you can get. Add the vegetables and remaining ingredients and simmer for 2-3 hours (30 minutes if you are using a pressure cooker). Leave it to cool a little before pouring it through a sieve to remove any bits and pieces. Keep some of the meet and any bone marrow to add to your soup when you serve it. When the stock has cooled down, the fat will solidify at the top, making it easy for you to remove it. Clear beef stock can be frozen easily in portions, 250ml or 500ml, to add to risottos or as a basis for soup.
Flädle – Savoury Crêpes
- 2 eggs
- 100g flour
- 200ml milk
- 1/4 bunch of herbs, parsley, chives, chervil, finely chopped
- salt, pepper
- freshly ground nutmeg, to taste
- a bit of streaky bacon, to grease the frying pan
Whisk the eggs, flour and milk with an electric mixer until you have a smooth batter the consistency of single cream. Add the chopped herbs and season with salt. Heat a large frying pan and grease it using the bacon. Ladle a little batter into the pad and spread it out evenly by swirling the pan around. Fry until golden brown, then flip and fry the other side. Set aside and repeat until you have used up all the batter. Roll up the pancakes and cut them into thin slices. To serve, place the pancake strips and finely cut chives into individual soup bowls, add the heated consommé and enjoy.
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Was the Crêpe a Culinary Happy Accident?
The earliest form of Brie was purportedly created by accident in the Middle East. The story goes that a nomad filled his saddlebag with milk before embarking on a long horseback journey. His animal carcass saddlebag was lined with rennet (an enzyme also called rennin or chymosin) and the combination with the milk created a watery liquid (whey) and solid, white lumps (curds) that was an ancestor, perhaps, of the first Brie.
It is said that centuries ago, a young man in Italy, a cheese apprentice, was distracted by love, and left his cheese curds unattended overnight. To hide his oversight, the next morning he mixed them with fresh curds, but a few weeks later he noticed that the batch was turning blue. The mistake could no longer be hidden, but it proved to be a happy accident, and Gorgonzola was born . . . or something like that. (Oddly enough, the French have a similar story for the creation of Roquefort.)
Ruth Wakefield was the co-owner/operator of the Toll House Inn in Massachusetts. Her husband took care of the business end of the operation, and Ruth did all of the cooking and baking. One evening she decided to adapt her vanilla butter cookie recipe by stirring in a bar of Nestle chocolate that she had broken into shards. She assumed that the chocolate would melt, but as you know, those chunks of chocolate maintained their shape and chocolate chip cookies were “invented.”
And then, there’s the story of the crêpe. According to legend, wheat is a tender crop that cannot grow in the northern parts of France, but buckwheat was found to be a hardy substitute. It worked quite well as a nourishing and filling bowl of porridge at the start of the day. One morning, while ladling portions into bowls, a bit of the cereal fell onto the hot stovetop where in moments it crisped. Rather than simply toss it out, the cook sampled it and found it not only edible but quite tasty and satisfying—so the kitchen elves gave us crêpes.
- 1 1/2 cups milk
- 2 tablespoons pure vanilla extract
- 1 tablespoon rum, brandy, or other liqueur
- 3 large egg yolks
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 cups sifted all-purpose flour
- 5 tablespoons melted butter
- 1/4 cup vegetable oil, for brushing pan
- Lemon Curd
- Hot Fudge Sauce
- Ricotta-Macarpone Filling
- Sauteed Pineapple Crepe Filling
Place milk, vanilla, and rum in blender. Add yolks, sugar, salt, flour, and then butter. Blend on high speed for 30 seconds. Scrape sides of blender blend 30 seconds more. Transfer batter to an airtight container refrigerate at least 2 hours or overnight. Brush a 6 1/2-to-7-inch crepe pan or nonstick skillet with oil. Heat on medium until just starting to smoke. Remove pan from heat quickly pour 2 tablespoons of batter into middle of pan.
Quickly (in 2 to 3 seconds) tilt pan in all directions so the batter covers entire bottom in a thin layer. Return pan to heat for about 1 minute. Jerk pan sharply back and forth to loosen the crepe.
Lift edges with a spatula if underside is golden brown, turn crepe by using two spatulas or by flipping crepe with a toss of the pan.
Cook about 30 seconds more, until spotty brown. Slide crepe onto a plate. Grease pan again with oil, heat to just smoking, and repeat with remaining batter. To keep warm, cover with an ovenproof dish in a 200 degrees oven. Or make up to a day in advance reheat, covered with foil, in a 300 degrees oven until warm.
Pudla (Indian Chickpea Crepes)
- Calories 169
- Fat 4.3 g (6.6%)
- Saturated 0.4 g (2.0%)
- Carbs 23.7 g (7.9%)
- Fiber 4.5 g (18.1%)
- Sugars 4.8 g
- Protein 8.8 g (17.6%)
- Sodium 273.7 mg (11.4%)
fresh cilantro leaves, loosely packed
In a large mixing bowl, place the besan, salt, chilli powder. Chop finely the chilli and coriander [cilantro] and toss in and grate in the ginger. Mix in the water removing any lumps that may have formed. Tactile is best – I just do this with my fingers! When you have an even smooth mixture, leave it to sit for at least half an hour or if you can for up to two hours.
When you’re ready to eat, get a tawa or frying pan to a very high heat with a drizzle of oil or a spray, then reduce the heat to medium high. Using a ladle, spoon one helping of the batter into the centre of the tawa, swirling it round gently with the handle to get it to spread as evenly as possible in a circle.
Cook it for 10 seconds on one side, then flip it over with a spatula and cook on the other. Remove the Pudla and start again with another one. The key is to drizzle oil on the edges of the pan before you cook the next Pudla. It can become a greasy affair, hence I prefer to use an oil spray.
Pancakes are one of the simplest yet most delicious things you can cook in the kitchen. A combination of flour, eggs and milk, perhaps with some sugar or butter thrown in if you’re feeling luxurious, they are the perfect canvas for a huge variety of sweet and savoury toppings. Whether you’re celebrating Pancake Day (Shrove Tuesday) or just want to practise your flipping technique, this collection of our best pancake recipes has you covered.
We’ve got everything from the simple to the complex, with both thin crêpes and thick American pancakes to get your teeth stuck into. Go classic with Dominic Chapman’s Pancakes with sugar and lemon try Sally Abé’s Perfect banana pancakes or try your hand at the beloved French dish of Crêpes Suzette. Fancy something savoury? Ham and eggs with potato pancakes or the seriously delicious Vietnamese bánh xèo will definitely do the trick. And if you’re following a specialist diet, fear not – Vegan pancakes and Gluten-free banana pancakes are simple to prepare.
I make these spring rolls all the time. Crowd pleaser.
Hi, I’m years behind the other posts but I have to make a comment. Your recipe sounds great going posts, I’m going to make it tonight. I go to a restaurant named ‘Vietnam’ in West Hartford, CT, I order Shrimp Pancake, it is one of the most incredible dishes I have ever had. Chef said it’s an ‘Old Saigon’ Pancake. It was slightly different from yours. The batter had scallions in it and was cooked on one side then flipped to become very crispy on the other side, the pancake was a delicate, airy, 12″ thick. The filling of onion, bean sprouts and shrimp were added and the pancake folded in half, then served. The filling is: onion still crispy ish but very carmelized, sauted bean sprouts and good sized shrimp (6-8 shrimp each). My good friend from Vietnam makes them like yours, she said it’s a much easier way to make them. I’d been struggling to copy the recipe for years with little success. Thanks for the recipe. There’s a large Asian grocery in West Hartford that sells mix packages to make them, I got one of each brand (there were 4, maybe 5 brands), made them all over the next couple months with so so results. Can’t wait to try your recipe.