Apple Soufflé Crêpes

Apple Soufflé Crêpes

 

Preparing the apples as a purée and then mixing with meringue make these filled crêpes very light. They are finished off in the oven where they will puff up and look quite impressive. Then a dusting of cinnamon – this a very different type of crêpe.

 

Apple Soufflé Crêpes
Prepares: 4 servings
 
  • Preparation time: 40 minutes plus (the crêpes can be made while the filling is cooking)
  • Standing time: 20 minutes
  • Cooking time: 40–45 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) strong plain/all-purpose flour (⅔ cup + 2 tbsp)
  • ½ tsp salt
  • 1 egg
  • 300ml (10 fl oz) semi-skimmed milk (1¼ cups), OR
  • 240ml (8 fl oz) full fat/whole milk (1 cup) and 60ml (2 fl oz) water (¼ cup)

  • For the filling
  • 565g (1¼ lb) dessert apples (4 medium)
  • 120ml (4 fl oz) water (½ cup)
  • 3½ tbsp caster/superfine sugar
  • 20g (¾ oz) butter, softened (1½ tbsp)
  • 3 eggs, medium (U.K.)/large (N.A.), whites only
  • ground cinnamon for dusting

  • You will also need a shallow-rimmed, lightweight pan, 20–23cm (8–9inch) in diameter with rounded sides for the crêpes and four shallow, ovenproof dishes, each large enough to take two folded and filled 15cm (6 inch) crêpes.


  1. Method
  2. First make up the batter for the crêpes. Sift the flour and salt into a mixing bowl and make a well in the centre. Break the egg into the well and, using half the milk, gradually whisk the egg and milk into the flour, using a balloon whisk. Once a smooth consistency is reached and lots of bubbles rise to the surface, add the rest of the milk quickly. Do not over-mix.

  3. Or use an electric mixer. First mix the egg and milk together then mix in the sifted flour and salt until the batter is smooth and lots of bubbles rise to the surface. Be careful not to over-mix.

  4. Let batter rest for 20 minutes.

  5. Meanwhile, peel, quarter and core the apples and place in a large pan. Add the water, cover the pan, and cook over a low heat for about 30 minutes, stirring occasionally, until the mixture is reduced to a pulp.

  6. Now to cook the crêpes. Get the pan really hot and then reduce to a moderate heat – about the temperature needed for frying an egg. Use oil or butter to grease the pan. If using oil, use groundnut or another flavourless oil (not olive oil) and pour a little in a small bowl. If using butter, melt a large knob of butter in the pan and then pour into a small bowl. Add a little oil or butter to the pan and tilt the pan to cover the base. It should just glisten, not run with oil or butter.

  7. Stir the batter, then pour about 45ml (3 tablespoons) of batter in the centre of the pan for each crêpe. Immediately lift and tilt the pan in all directions to spread the batter. You are aiming to make a 15cm (6 inch) crêpe.

  8. Turn when the batter starts to curl away from the sides of the pan, the mixture begins to bubble and the underside is golden. It should take about a minute. If it seems a bit sticky, give it a couple of seconds more. Loosen the edge of the crêpe from the pan, then flip it over with a palette knife and cook until the underside is golden. Slip each cooked crêpe from the pan directly onto a piece of kitchen paper which will absorb any grease and keep it light and dry. Repeat the process with the rest of the batter, greasing the pan each time, until you have 8 crêpes.

  9. Preheat the oven to 200°C (400°F) (gas 6).

  10. Now once the apples have been reduced to a pulp, turn up the heat and continue to cook for a further 5 minutes until thick. Stir continuously to prevent the apple catching on the bottom of the pan.

  11. Add 2 tablespoons of the sugar and stir to melt the sugar.

  12. Now to make the meringue. Whisk the egg whites in a large bowl until stiff.

  13. Add the remaining sugar, a tablespoon at a time, whisking well between each addition, until the meringue is glossy.

  14. Stir a quarter of the meringue into the apple to loosen it a little, then fold in the rest.

  15. Spoon 2–3 tablespoons of the meringue mixture over half of each crêpe. Then fold the other half of the crêpe over the meringue mixture.

  16. Grease the ovenproof dishes with butter and place two crêpes in each dish, a little apart so they are not touching. Bake for 10–12 minutes until puffed up and hot.

  17. Dust with cinnamon and serve immediately before the soufflé has a chance to sink.

 

Summer Berry Crêpes

I love making crêpes to fill with summer fruits. They are so light and make a really impressive summer dessert.

Crêpes aren’t difficult to make. My tip is to start off with a really hot pan and then turn the heat down a little. The pan only needs to be smeared with melted butter between cooking each one. It should just glisten, not be running with the butter.

I hope you will want to try them and enjoy them too.

 

Summer Berry Crêpes

 

Thin, light, crêpes are filled with a selection of delicious summer berries, then topped with velvety, whipped cream and chocolate shavings.

 

Summer Berry Crêpes
Prepares: Makes 8 × 8 inch crêpes to serve 4
 
  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 300ml (10 fl oz) semi-skimmed/2% milk (1¼ cups) OR
  • 240ml (8 fl oz) full fat/whole milk (1 cup) plus 60ml (2 fl oz) water (¼ cups)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the filling
  • 450g (1 lb) selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 28g (1 oz) plain/dark chocolate

  • You will also need a shallow-rimmed, lightweight pan, 20-23cm (8-9inch) in diameter with rounded sides.


  1. Method
  2. Pop the chocolate in the freezer while preparing the rest of the recipe. It will make it easier to grate it into shavings later.

  3. Sift the flour and salt into a mixing bowl and make a well in the centre. Break the egg into the well and, using half the milk, gradually whisk the egg and milk into the flour, using a balloon whisk. Once a smooth consistency is reached and lots of bubbles rise to the surface, add the rest of the milk quickly. Do not over-mix.

  4. Or use an electric mixer. First mix the egg and milk together then mix in the sifted flour and salt until the batter is smooth and lots of bubbles rise to the surface. Be careful not to over-mix.

  5. Let batter rest for 20 minutes.

  6. Meanwhile, wash the fruit and pat dry.

  7. Then whip the cream until thick.

  8. Now warm 5 plates in the oven.

  9. Get the pan really hot, then turn the heat down to a medium setting. Melt the butter in the pan and then spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set to one side.

  10. Add a little butter to the pan before cooking each pancake. Just add enough to be able to tilt the pan and cover the base with butter. The base should just glisten not run with butter.

  11. You will need 45–60ml (3–4 tablespoons ) of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. Immediately lift and tilt the pan in all directions so the batter spreads thinly over the base. If there are any holes, just fill them in with batter using a teaspoon.

  12. Turn when the the crêpe starts to curl away from the sides of the pan, the mixture begins to bubble and the underside is golden. It should take about a minute. If it seems a bit sticky give it a couple of seconds more. Loosen the edge of the crêpe from the pan, then flip it over with a palette knife and cook until the underside is golden. Slip each cooked crêpe from the pan directly onto a piece of kitchen paper which will absorb any grease and keep it light and dry. Repeat the process with the rest of the batter, greasing the pan each time.

  13. Stack the crêpes up on a warmed plate as they are cooked with a piece of kitchen paper between each one, then cover loosely with foil so the top one doesn’t dry out. Keep warm in the oven.

  14. Grate the chocolate onto a plate to create a pile of shavings.

  15. Now divide the fruit between the crêpes, spooning it into the middle. Fold two sides of the crêpe over the fruit to create a cone shape, then spoon a generous dollop of cream on top and sprinkle with some of the chocolate shavings.

  16. Serve immediately.

Updated: August 19, 2018

Crêpes aux Fraises

Crêpe aux Fraises

 

Crêpes aux fraises is a simple traditional recipe that tastes heavenly. Very light crêpes are filled with strawberries and then topped with mounds of whipped cream.

 

Crêpes aux Fraises
Prepares: 4 servings (2 crêpes each)
 
  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) full fat/whole milk (1 cup)
  • 60ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the filling
  • 450g (1 lb) strawberries (about 3 cups)
  • 500ml (16 fl oz) double cream/whipping cream or heavy cream (2 cups)
  • 1 tbsp icing sugar/powdered sugar, plus extra to dust

  • You will also need a heavy gauge aluminium frying pan


  1. Method
  2. Warm 5 plates in the oven.

  3. Stir the milk and water together.

  4. Sift the flour and salt into a large mixing bowl.

  5. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.

  6. Meanwhile, wash, hull, and pat dry the strawberries. Cut any large strawberries into quarters and smaller ones in half so they will all be of a similar size. Set to one side.

  7. Pour the cream into a large bowl and add the icing sugar. Whisk until stiff.

  8. When the batter has stood for its 20 minutes, start cooking the crêpes.

  9. First, melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk in. Then pour the rest into a small bowl and set aside to use for greasing the pan.

  10. Wipe the pan clean with a piece of kitchen paper and then turn up the heat to get the pan really hot first.

  11. Now turn the heat down to a medium setting and smear the pan with a little butter. It does not need to be running with butter. Smear the pan between cooking each crêpe.

  12. Use about 3 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first as a guide as the batter needs to be tipped into the pan quickly. Pour the batter into the pan close to the surface and in the centre. As soon as the batter hits the hot pan, tip the pan from side to side to swirl the batter, and evenly coat the base of the pan. If there are any holes, just fill them in with a little batter using a teaspoon. It will only take a minute to cook.

  13. Lift the edge with a palette knife to check the underside is golden, then flip the crêpe over, using the palette knife, and cook the the underside. It will cook very quickly. Slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.

  14. Continue until you have 8 crepes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven as you cook them covering the top one with a piece of foil so it won’t dry out.

  15. Now fold the strawberries into the cream.

  16. Fold each crepe in half and lay 2 on a plate. Then divide the strawberries and cream between the 8 crêpes, spooning the mixture inside the fold.

  17. Dust with icing sugar and serve immediately.

Updated: August 12, 2018

Crêpes with Lemon and Sugar

Crêpes with Lemon and Sugar

 

A batch of crepes folded into quarters then drizzled with lemon juice and sprinkled with sugar make a very light version of the traditional English pancake.

 

Crêpes with Lemon and Sugar
Prepares: 8–10 large crêpes
 
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch of salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 200ml/7½ fl oz semi-skimmed milk mixed with 75 ml/2½ fl oz water
  • 50g/2 oz butter

  • To serve
  • Caster sugar/fine white sugar
  • 1 lemon, halved

  • Equipment
  • A 25.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. Sift the flour and salt into a large mixing bowl.

  3. Make a well in the centre of the flour and break the eggs into it. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  4. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  5. Melt the butter in the pan. Spoon 2 tablespoons of the butter into the batter and whisk it in. Pour the remainder into a small bowl and reserve it to smear the pan between cooking each crêpe using a wodge of kitchen paper.

  6. Get the pan really hot, then turn the heat down to a medium setting.

  7. Use about 3 tablespoons of batter for each pancake. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, pour the batter quickly into the centre of the pan at the same time tipping it around from side to side to get the base evenly coated. If there are any holes, just fill them in with the batter using a teaspoon. It should take less than a minute to for the underside to turn golden. Check by lifting the edge with a palette knife.

  8. Flip the pancake over with the palette knife and cook the other side until golden. This side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  9. Continue until all the batter is used. Overlap the pancakes on the warmed plate as you go, keeping them warm in the oven covered loosely with foil.

  10. Serve with some juice of the lemon squeezed over the pancake and a generous sprinkling of sugar. They can then be rolled or folded into quarters.

 

Traditional English Pancakes

Traditional English Pancakes

 

These traditional English pancakes are served with lemon and sugar – easy to prepare and easy to eat!

 

Traditional English Pancakes
Prepares: 6–8 large pancakes
 
  • Preparation time: 20 minutes
  • Standing time: 20 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 275ml/10 fl oz semi-skimmed milk
  • 25g/1 oz butter, melted
  • 25g/1 oz butter for greasing

  • To serve
  • granulated sugar
  • 1 lemon, halved

  • Equipment
  • A 25.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. First, melt 1 oz of butter and set aside to cool.

  3. Sift the flour and salt into a large mixing bowl and make a well in the centre.

  4. Beat the eggs in a bowl, then add the milk and cooled, melted butter. Gradually pour the mixture into the well of the flour while whisking with an electric whisk or a balloon whisk, incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl using a rubber spatula and whisk again until all the mixture is smooth. Let stand for 20 minutes.

  5. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  6. Get the pan really hot, then turn the heat down to a medium setting.

  7. Melt the remaining butter in the pan then pour into a small bowl. After cooking each pancake, smear the pan with the butter to keep it lightly greased, using a wodge of kitchen paper. The pan should be lightly greased not running with butter.

  8. Use about 4 tablespoons of batter for each pancake. It is easier to measure this into a ladle first to give a guide for the amount for each pancake. Quickly tip the batter from the ladle into the centre of the pan and at the same time tip the pan from side to side to get the base evenly coated. Cook the pancake for about 1 minute until the surface dries and the underside is golden.

  9. Flip the pancake over with a palette knife. Again, cook until the underside is golden which will need less time. Then slide out of the pan onto a warmed plate.

  10. Continue until the batter is finished. Overlap the pancakes on the warmed plate as you go. Keep them warm in the oven, covered loosely with foil.

  11. To serve, squeeze lemon juice over each pancake and generously sprinkle with sugar. It can then can be rolled up.

 

Cheat’s Crêpes Suzette

Cheat's Crêpes Suzette

 

I call these Cheat’s Crêpes Suzette because they aren’t flambéed just before serving. The crêpes with orange segments in orange sauce flavoured with Cointreau still make them sublime. (To flambé them, just follow the last steps of the method.)

 

Cheat's Crêpes Suzette
Prepares: 4–6 servings
 
  • Preparation time: About 30 minutes
  • Standing time: 20 minutes
  • Cooking time: About 25 minutes

  • Ingredients
  • For the crêpes
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 200ml/7½ fl oz semi-skimmed milk mixed with 75ml/2½ fl oz water
  • 50g/2 oz butter

  • For the orange sauce
  • 50g/2 oz icing sugar
  • 3 oranges
  • 100g/3½ oz butter
  • 1 tbsp Grand Marnier or Cointreau

  • Equipment
  • A 22.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. For the crêpes
  3. Sift the flour and salt into a large mixing bowl.

  4. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from the sides of the bowl with a rubber spatula and whisk again until all the mixture is blended in and smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  5. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  6. Melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in. Pour the remainder into a small bowl and use it to smear the pan, using a wodge of kitchen paper, between cooking each pancake.

  7. Get the pan really hot, then turn the heat down to a medium setting.

  8. Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  9. Flip the crêpe over with the palette knife. The other side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  10. Continue until there are 12 crêpes. Overlap them on the warmed plate as you go, keeping them warm in the oven, covered loosely with foil, while you prepare the sauce.

  11. For the sauce
  12. Squeeze the juice from one orange into a small bowl and add the icing sugar. Stir to dissolve and then pour into the pan with the butter. Heat over a gentle heat to melt the butter and then simmer for 2 minutes.

  13. Meanwhile, zest the two remaining oranges and set the zest aside. Remove all the pith and segment the oranges, removing any pips. Fold the crêpes into quarters, placing one or two orange segments in each. Add the crêpes to the pan along with the remaining orange segments, the zest and 1 tablespoon of the liqueur.

  14. Cook for 2 minutes to heat the crêpes through.

  15. Note
  16. If you want to flambé the crêpes just follow the steps below.

  17. To flambé the crêpes
  18. First mix together 3 tablespoons of Grand Marnier and 3 tablespoons of brandy. Then pour them into the pan and set alight. This has to be done very quickly or the alcohol will evaporate and won’t light. Carefully swirl the pan around so that the pan flames evenly. Serve when the flames have extinguished. Be very careful when doing this.