Summer Crêpes: An Easy French Recipe

There are a lot of traditional French recipes that have become special to me over the years, but one of my favorites is a classic – crêpes. Crêpes can be so intimidating until you actually have a go at making them and then you see how quick and simple of a recipe it is. Just remember the batter should be the consistency of light cream and it should be room temperature before you begin cooking them.

Plus, crêpes are so versatile – there is a recipe for every occasion and season. Add some fresh berries from your local farmers market and a dollop of crème fraîche, and they make the perfect summertime breakfast or after-dinner treat.

French Summer Crêpes Recipe
Makes 8 Crêpes

INGREDIENTS

• ¾ cup all-purpose flour
• 1 cup whole milk
• 2 eggs
• 1 tablespoon butter, melted
• 2 tablespoons clarified butter

GARNISH

• 1 cup fresh berries
• 2 tablespoons cardamom-infused sugar (prepared ahead of time; see directions below recipe)
• ½ cup crème fraîche

DIRECTIONS

1. In a blender, combine all ingredients except the clarified butter and mix on low speed just until blended, about 1 minute.
2. Refrigerate for at least 1 hour and up to overnight.
3. Before making the crêpes, bring the batter to room temperature and ensure it is the consistency of light cream, adjusting with milk as needed.
4. In a 10-inch sauté pan over medium-high heat, melt just enough clarified butter to thinly coat the pan.
5. When the pan is hot, lift the pan off the heat and pour in just enough batter to thinly coat the pan. Quickly swirl the pan so the batter coats the entire bottom.
6. Return the pan to heat and cook the crêpe until the batter sets and the edges lift, about 1 minute.
7. Flip the crêpe and cook the other side, which will take less time.
8. Transfer the crêpe to a plate and make additional crêpes with the remaining butter and batter.
9. In a small bowl, stir together the berries and sugar.
10. Fill with crème fraîche and berries, and then fold the warm crêpes in half and then in half again to make a triangle.

How to Make Infused Sugar
To make infused sugar, wrap the whole aromatic – such as cinnamon, cloves, lavender, vanilla, or in this case cardamom – in cheesecloth. In a sterilized, airtight jar, nestle the aromatic in 1 cup of sugar, seal the jar and infuse for 3 days, shaking occasionally. Discard the aromatic. Store the infused sugar in a cool place for up to 2 months.

About Chef Stephanie Hersh
Currently residing between Florida and New Zealand, Chef Stephanie Hersh is a legend in the culinary world having served as Julia Child’s Executive Personal Assistant for 15 years. She boasts stellar culinary credentials of her own – she holds a master’s degree from Boston University’s prestigious gastronomy program and is a graduate of The Culinary Institute of America in Hyde Park, New York. An engaging public speaker, Chef Hersh has traveled the world as a highly sought-after lecturer on gastronomy and food history. She is revered for her animated and heart-warming “fireside chats” on the decades she spent working alongside both Jacques Pépin and Julia Child. A passionate teacher and culinary instructor, we are thrilled to have Chef Hersh as a member of The Culinary Center faculty.