Updated: Apr 14, 2020
A hot crepe filled with a bit of butter and apricot jam reminds of the many creperies in France and of long walks in daylight drenched summer nights around Paris’s Montmarte district. My first visit to Paris, France, wasn’t a romantic trip with my husband but a fun-filled ‘March school trip’ with my friends, and, I still remember it vividly, it was also the first time I tasted (and fell in love with) asparagus with hollandaise sauce! Of course living in Italy I had my fair share of delicious pastries but none equaled the simplicity of a well-done buttery croissant or a warm tasty crepe. I love dishes that give you range and flexibility and crepes are just that because you could go all out and make a crepe and stuff it with everything your heart desires, or you could go the simple route and just add a pat of butter and a sprinkling of sugar. Buckwheat crepes are also big in France and the choices of whether you want a savory or sweet crepe (and what you want in it and/or on it) are endless. I chose the middle ground and decided to follow a whole wheat crepe recipe from David Jackson’s TV show: Food Over 50. The batter calls for half white to half whole wheat flour, but by adding a heaping teaspoon of sugar (or honey), the batter changes effortlessly from being savory to sweet. I had some ricotta in the fridge that I sweetened slightly with some powdered sugar and a hint of vanilla extract. I also made a quick blueberry sauce by adding one tablespoon of sugar to a cup of blueberries in a third cup of water and cooked till thickened. I topped off the crepes with fresh blueberries and a drizzle of organic maple syrup. Ideally, a crepe pan makes it easier to lift the crepe and flip it to the other side, but any medium sized shallow non-stick pan will also work.
Whole Wheat Crepe Batter
Prep Level: Easy
2 tablespoons melted butter
1 cup milk
1 tablespoon (heaping) whole wheat flour
1 tablespoon (heaping) unbleached all purpose flour
In a blender, put the milk, butter and two eggs and blend. Add the flour to the blender and blitz again. Heat a crepe pan on medium heat. Add a pat of butter and swirl it around or use a pastry brush. Pour enough batter (it’s not a pancake, it has to be nearly paper-thin) to evenly coat the bottom of the pan by tilting the pan so that the batter spreads uniformly and there are no ‘holes.’ As Jackson says: be prepared to sacrifice the first crepe to the pancake gods! You have to be fast because the batter will begin to cook as soon as it hits the surface of the pan. Gently lift the sides of the crepe with your fingers and flip it to cook on the other side. Use a piece of parchment paper between each crepe to prevent them from sticking to each other if you’re not going to eat them right away.