Jose Mier tries to find the most amazing (and sometimes obscure) frozen dessert recipes. Today we find one for ice cream enchiladas. It’s treat for the eyes and well as the palate because although it looks like enchiladas it’s an ice-cream-based dessert that uses crepes instead of tortillas. The recipe can be found on the Food Network site.
Crepes are a quintessential French dish that have gained international acclaim for their versatility, simplicity, and deliciousness. Originating from the Brittany region in northwest France, crepes are thin pancakes made from a basic batter of flour, eggs, milk, and a pinch of salt. Their thin, delicate texture makes them ideal for a variety of fillings, both sweet and savory, allowing them to be enjoyed as breakfast, lunch, dinner, or dessert.
Historical Background
Origins in Brittany
The history of crepes dates back to the 12th century in Brittany, a region known for its rugged coastline and Celtic heritage. Initially, crepes were made from buckwheat flour, which was introduced to the region during the Crusades. Buckwheat, also known as “black wheat,” thrives in Brittany’s climate and poor soil conditions, making it a staple crop.
Evolution and Spread
As crepes evolved, the introduction of wheat flour in the 20th century allowed for a lighter, more delicate version that became popular throughout France and eventually around the world. The basic crepe recipe has remained largely unchanged over the centuries, but the methods of preparation and types of fillings have diversified significantly.
The Cultural Significance
Crepes hold a special place in French culture, particularly during the celebration of La Chandeleur, also known as Candlemas, on February 2nd. This holiday, originally a religious feast day, has become associated with crepe making, where families gather to cook and eat crepes, often engaging in superstitions and rituals for good fortune.
Types of Crepes
Sweet Crepes (Crêpes Sucrées)
Sweet crepes are often enjoyed as desserts or breakfast items. They can be filled with a variety of ingredients, from simple sugar and lemon juice to more elaborate fillings like fresh fruits, chocolate spreads, and whipped cream.
- Nutella Crepes: Perhaps the most famous filling worldwide, Nutella crepes are a favorite among both children and adults. The rich, chocolate-hazelnut spread pairs perfectly with the delicate texture of the crepe.
- Fruit-Filled Crepes: Commonly filled with berries, bananas, apples, or a mix of seasonal fruits, these crepes are often topped with powdered sugar or a dollop of whipped cream.
- Crepes Suzette: A classic French dessert, Crepes Suzette are served with a sauce made from caramelized sugar, butter, orange juice, zest, and liqueur, typically Grand Marnier or orange Curaçao, which is flambéed before serving.
Savory Crepes (Crêpes Salées)
Savory crepes, often made from buckwheat flour, are known as “galettes” in Brittany. These crepes are substantial enough to serve as a main course and can be filled with a variety of savory ingredients.
- Ham and Cheese Crepe (Galette Complète): A classic savory crepe filled with ham, grated cheese, and a sunny-side-up egg. This dish is a staple in Breton cuisine.
- Spinach and Goat Cheese Crepe: Filled with sautéed spinach and creamy goat cheese, these crepes are a delicious vegetarian option.
- Smoked Salmon Crepe: Often filled with smoked salmon, crème fraîche, and fresh dill, these crepes offer a sophisticated flavor perfect for brunch or a light lunch.
Making the Perfect Crepe
Ingredients and Tools
To make perfect crepes, you need a few simple ingredients and some basic kitchen tools. The ingredients include flour, eggs, milk, water, salt, and butter. For tools, a good quality crepe pan or a non-stick skillet, a whisk, a ladle, and a spatula are essential.
The Batter
The key to a good crepe lies in the batter. It should be smooth and free of lumps, with a consistency slightly thinner than heavy cream.
- Mixing the Batter: In a large bowl, whisk together the flour and salt. In another bowl, beat the eggs and then add the milk and water, mixing until combined. Gradually add the wet ingredients to the dry ingredients, whisking constantly to avoid lumps. Finally, stir in the melted butter.
- Resting the Batter: Allowing the batter to rest for at least 30 minutes (or up to 2 hours) is crucial. This resting period lets the flour fully hydrate and the gluten relax, resulting in tender, flexible crepes.
Cooking the Crepes
- Heating the Pan: Preheat your crepe pan or skillet over medium heat. It’s essential to get the pan hot enough so that the batter spreads evenly and cooks quickly.
- Pouring the Batter: Using a ladle, pour a small amount of batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter into a thin, even layer.
- Cooking Time: Cook the crepe for about 1-2 minutes, or until the edges start to lift and the underside is golden brown. Flip the crepe with a spatula and cook for another 30 seconds to 1 minute.
- Stacking the Crepes: As you cook each crepe, stack them on a plate, covering them with a clean kitchen towel to keep them warm and prevent drying out.
Popular Crepe Recipes
Sweet Crepes
Nutella and Banana Crepes
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- Nutella
- Sliced bananas
- Powdered sugar (for dusting)
Instructions:
- Prepare the crepe batter by whisking together the flour and salt in a large bowl. In another bowl, beat the eggs, then add the milk and water.
- Gradually add the wet ingredients to the dry ingredients, whisking to avoid lumps. Stir in the melted butter.
- Allow the batter to rest for 30 minutes.
- Heat a crepe pan over medium heat and lightly grease it with butter.
- Pour a small amount of batter into the pan, tilting to spread it thinly.
- Cook for 1-2 minutes, then flip and cook for another minute.
- Spread Nutella over the crepe, add sliced bananas, and fold.
- Dust with powdered sugar before serving.
Lemon and Sugar Crepes
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- Fresh lemon juice
- Granulated sugar
Instructions:
- Prepare the crepe batter as described above.
- Heat the pan and cook the crepes.
- Once cooked, sprinkle granulated sugar over the crepe and squeeze fresh lemon juice on top.
- Fold the crepe into quarters or roll it up and serve immediately.
Savory Crepes
Ham, Cheese, and Egg Crepe (Galette Complète)
Ingredients:
- 1 cup buckwheat flour
- 1 large egg
- 1 cup water
- 1/4 teaspoon salt
- Ham slices
- Grated cheese (Gruyère or Emmental)
- Eggs
- Butter
Instructions:
- In a bowl, mix the buckwheat flour and salt. Add the egg and water, whisking until smooth. Let the batter rest for 30 minutes.
- Heat a crepe pan over medium heat and lightly grease with butter.
- Pour a small amount of batter into the pan, spreading it thinly.
- Cook for 1-2 minutes, then flip.
- Immediately place a slice of ham, a handful of grated cheese, and crack an egg in the center. Cook until the egg white is set.
- Fold the edges of the crepe inward to form a square, leaving the yolk visible in the center.
- Serve warm.
Spinach and Feta Crepe
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- Fresh spinach
- Crumbled feta cheese
- Olive oil
Instructions:
- Prepare the crepe batter as described above.
- Heat olive oil in a pan over medium heat, sauté the spinach until wilted, and set aside.
- Heat the crepe pan and cook the crepes.
- Fill each crepe with sautéed spinach and crumbled feta cheese.
- Fold and serve warm.
Crepes Around the World
Crepes, while distinctly French, have inspired similar dishes in various cultures around the globe. Each country has adapted the basic concept of a thin pancake to suit local tastes and ingredients.
Blini (Russia)
Blini are Russian pancakes made from a batter that often includes yeast, resulting in a slightly thicker and fluffier texture compared to French crepes. They are traditionally served with sour cream, caviar, smoked salmon, or honey.
Dosa (India)
Dosa is a popular South Indian dish made from a fermented batter of rice and black gram (urad dal). These crepes are thin and crispy, typically served with chutneys and sambar, a spicy lentil soup. Masala dosa, filled with a spiced potato mixture, is a well-known variation.
Jianbing (China)
Jianbing is a savory Chinese street food, often eaten for breakfast. It consists of a thin crepe made from a batter of wheat and mung bean flour, cooked with an egg and topped with various fillings like scallions, cilantro, hoisin sauce, and crunchy fried wonton skins.
Pancakes (USA)
In the United States, pancakes are a popular breakfast item, though they are typically thicker and fluffier than crepes. They are made from a batter that includes baking powder, which acts as a leavening agent. Pancakes are often served with butter, maple syrup, and sometimes fruits or chocolate chips.
Palačinke (Central and Eastern Europe)
Palačinke are thin pancakes similar to crepes, found in Central and Eastern European cuisines. They can be served sweet, with fillings like jam, chocolate, or cottage cheese, or savory, with ingredients such as meat, cheese, or vegetables.
Nutritional Benefits and Considerations
Crepes can be a part of a balanced diet, offering a source of carbohydrates, protein, and fats. The nutritional value of crepes largely depends on the ingredients used in the batter and the fillings.
Basic Crepe Batter
A basic crepe batter made from flour, eggs, milk, and butter provides essential nutrients such as:
- Carbohydrates: From the flour, providing energy.
- Protein: From the eggs and milk, important for muscle repair and growth.
- Fats: From the butter and eggs, necessary for various bodily functions.
Healthy Fillings
Choosing healthy fillings can enhance the nutritional value of crepes:
- Fresh Fruits: Add vitamins, minerals, and fiber.
- Vegetables: Provide essential nutrients and fiber while being low in calories.
- Lean Proteins: Such as ham, turkey, or chicken, offer high-quality protein without excessive fat.
- Low-Fat Dairy: Options like low-fat cheese or yogurt can reduce the overall fat content.
Moderation and Balance
While crepes can be part of a healthy diet, moderation is key, especially when it comes to sweet or high-fat fillings like Nutella, whipped cream, or bacon. Balancing indulgent crepes with healthier options ensures a varied and nutritious diet.
The Art of Crepe Making: Tips and Techniques
Perfecting the Batter
- Consistency: The batter should be smooth and free of lumps. A consistency slightly thinner than heavy cream ensures the crepes will be thin and delicate.
- Resting: Allow the batter to rest for at least 30 minutes. This resting period lets the flour fully hydrate and the gluten relax, resulting in tender, flexible crepes.
Cooking Techniques
- Heat Control: Maintain medium heat. If the pan is too hot, the crepes will cook too quickly and become brittle; too low, and they will be pale and rubbery.
- Greasing the Pan: Lightly grease the pan with butter or oil between crepes to prevent sticking.
- Spreading the Batter: Pour the batter into the center of the pan and quickly tilt it in a circular motion to spread the batter evenly.
Flipping and Folding
- Flipping: Use a thin, flexible spatula to carefully lift the edges of the crepe before flipping. Cook until lightly browned on both sides.
- Folding: Crepes can be folded in various ways: rolled like a log, folded into quarters, or simply folded in half, depending on the filling and presentation.
Conclusion
Crepes are a beloved dish that transcends cultural boundaries and offers endless culinary possibilities. From their origins in Brittany to their global adaptations, crepes have become a symbol of culinary creativity and versatility. Whether enjoyed as a sweet treat filled with Nutella and bananas or a savory meal with ham and cheese, crepes continue to delight and satisfy palates around the world. Their simplicity in ingredients and preparation makes them accessible to home cooks, while their adaptability ensures they remain a favorite in both traditional and modern cuisines. As we continue to explore and innovate with crepe recipes, this humble dish will undoubtedly maintain its cherished place in our culinary repertoire.