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Sweet Or Savory – Crepes Are Special

A few days ago, I was watching a show all about crepes, and it got my mouth watering. Since then, they have been pretty much all I could think of, and the show brought up great memories of the first time I ever had crepes.

I was a bit of a late bloomer when it came to trying them, but at the same time, I was pretty lucky, because I’d never tasted bad crepes – as if there is such a thing!

The first ones I ever ate were made by a good friend of mine from back in my pastry school days. She is a wonderful French woman and made them for me using her mother’s recipe. They were so delicious.

The ones we made were sweet crepes that, once cooked, we flavored with the slightest sprinkle of sugar and a touch of lemon juice. This is still one of my favorite ways to eat them… simple and uncomplicated.

Crepes are best when you make the batter the night before. Letting it sit in the fridge allows the flavors to come together beautifully. In addition, preparing the batter the night before means less work in the kitchen when you’re ready to make them.

Crepe can be made sweet or savory.  To modify this sweet recipe to savory, just leave out the sugar, vanilla, and rum.  Then, add in cheese, ham, herbs, or other savory ingredients in the filling.

READ MORE AT WOMEN’S VOICES MAGAZINE

Anne Shaefferhttps://www.sulpicechocolat.com/
ANNE Shaeffer is a pastry chef and an accomplished graduate of the French Pastry School in Chicago. She is also the founder of the luxury chocolate company Sulpice Chocolat. Email her your questions or ideas for future columns!

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