"Recipes from the Chef's Kitchen"

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Cooking Thyme with Stacie


Stacie Husmann - Instructor

Buerre el Sucre

The Classic Crepe
1)   2 cups all purpose flour
2)   ź cup sugar
3)   ˝ tsp. kosher salt
4)   2 cups whole milk
5)   2 large eggs
6)   1 tbs. unsalted butter, melted
7)   ˝ tsp. vanilla

1)   In a large bowl sift the dry ingredients together, flour, sugar, and salt.
2)   In a separate bowl whisk together the wet ingredients, milk, eggs, vanilla and butter.
3)   Pour the wet ingredients into the bowl with the flour mixture and whisk together
       until smooth.
4)   Chill the batter for at least 1 hour or up to 12 hours before making your crępes.
5)   Remove the batter from the refrigerator and strain the mixture through a fine sieve
       to remove any lumps. You may also add ˝ cup of water if the batter is too thick.
6)   Heat an 8” crępe pan or non-stick skillet over medium-high heat. You may want to
       melt a small amount of butter in the pan before making the first crępe. Then pour
       in about ź cup batter onto the heated pan, remove from the heat and swirl until the
       bottom is evenly coated. Place back on the heat until the crępe appears dry.
       Loosen the sides with a spatula and flip. (I use my hands.) Cook for an additional
       30 seconds.
7)   As you make them, stack on a plate. They are ready to serve.
8)   You may omit the sugar and vanilla and prepare the recipe to fill with savory fillings.

The Classic Filling

1)   1 tbs. Butter
2)   Sprinkle of Sugar

1)   Place the prepared crepe on the heated pan and spread with 1 tbs. butter and sprinkle
       with sugar.
2)   Heat for 40 seconds or so until the sugar is starting to melt.
3)   Fold into quarters and serve.

Strawberries ‘n’ Cream Crępes

A Sweet Crepe
(See Recipe above for the crepe itself)

The Filling

1)   One 8 ounce package cream cheese, softened
2)   1 ź cups powdered sugar
3)   1 tbs. lemon juice
4)   1 tsp. grated lemon peel
5)   ˝ tsp. vanilla
6)   4 cups fresh strawberries, sliced
7)   1 cup heavy whipping cream, whipped

1)   In a medium bowl, beat the softened cream cheese, sugar, lemon juice, and lemon
       peel. Fold in the whipped cream.
2)   Place the cream on a prepared crępe and sprinkle with strawberries.
3)   Fold the crępe in thirds and add an additional dollop of the cream mixture and some
4)   Dust lightly with powdered sugar and serve.

Brie, Walnuts, Pear and Honey
(Makes 8)

The Savory Buckwheat Crepe
(Makes about 18, 8” crępes.)
1)   2 cups whole milk
2)   1 tbs. sugar
3)   ź tsp. sea salt
4)   3 tbs. butter, unsalted, melted
5)   ˝ cup buckwheat flour
6)   ž cup all-purpose flour
7)   3 large eggs

1)   In a blender, or with a whisk, mix together all the ingredients until smooth.
2)   Cover and chill overnight.
3)   Remove from the refrigerator and strain the batter through a fine mesh sieve. This will
       remove any lumps of flour and make your batter perfectly smooth.
4)   To fry the crępes, remove the batter from the refrigerator about an hour before frying.
       Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a
       tablespoon of milk.)
5)   Heat skillet on the stovetop. You can use a real crępe pan that’s been seasoned, or use
       a non-stick skillet.
6)   Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper
       towel. (I only do this for the first crępe.)
7)   Lift the pan and pour about 1/4 cup of the batter into an 8 -9” skillet, or 1/3 cup of the
       batter in a 10 -12” skillet. Pour in the middle of the hot skillet, swirling the pan to
       distribute the batter quickly and evenly. The pan shouldn’t be too hot or too cold: the
       batter should start cooking within a few seconds, giving you just enough time to swirl it.
       It may take a couple of crępes for you to get your rhythm.
8)   After about a minute, run a non-stick spatula around the underside of the rim of the crępe,
       then flip the crepe over. I grasp the crepe with my fingers, but use the spatula if you wish.
9)   Let the crępe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate.
10) Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as
       you go.
11) Crępes should be served warm. To rewarm the crępes for serving, fold the crepes and put
       them in a baking dish covered with foil. Heat them in a 275˚ F oven until warmed through.

The Filling
1)   2 Pears, cored and sliced
2)   Juice from one lemon
3)   ˝ cupped chopped walnuts
4)   2 tbs. chopped fresh thyme
5)   2 tbs. butter
6)   7 ounce wheel of brie, sliced in thin wedges
7)   Honey for garnish

Prepare the pears by removing the core and slicing them into thin wedges.
2)   Place them in a bowl and toss with the juice from one lemon. Set aside.
3)   Prepare the cheese by slicing it into thin wedges and let it sit for 30 minutes to an
       hour to bring it to room temperature.
4)   In a large skillet, melt the butter over medium-low heat, add the pears and cook until
       lightly browned on each side, about 3 minutes.
5)   Add the walnuts and toss gently to coat with butter, remove from heat. Set aside
       until ready to assemble the crepes.
6)   Heat one prepared crepe over medium low heat.
7)   Place the sliced cheese wedges, some pears and walnuts over the crepe, add a
       sprinkling of fresh thyme. Let the cheese melt slightly, then fold over the crepe.
8)   Drizzle honey over the surface and garnish with extra nuts and sprig of thyme.

Crępes with Gruyere et Jambon (Ham & Cheese)
(Makes 8)

A Savory Crepe
For the Buckwheat Crepe...see recipe above.

The Filling
1)   16 slices Ham
2)   8 oz shredded Gruyere or Swiss cheese
3)   Dijon Mustard

1)   Spread a ˝ tbs. of Dijon mustard on a prepared crepe.
2)   Place two slices of ham on prepared crępe, sprinkle with grated cheese.
3)   Place on a heated skillet and warm for 1 – 2 minutes until the cheese begins to melt.
4)   Fold the crępe in thirds and serve.


1)   Serve with lightly dressed green salad on top.

History of Crępes
Originally from the Northeast region of France, Brittany, crępes were first known as galettes,
meaning flat cakes. Today when you see “galette” that usually means a savory crępe. The
word crępe means “pancake” and are normally served with sweet fillings. Crępes were first
seen around the 12th century and were made from buckwheat flour because white wheat
flour was too expensive and reserved for the royalty. The sweet crepes you are familiar with,
emerged in the 20th century when white flour could be easily bought at a reasonable price.

If you do not want to eat all the crępes at once, they are easily stored. Once cooled, I put a
piece of parchment paper between them, wrap in foil and place in a gallon Ziploc bag. They
will keep for 2 days in the refrigerator or a month in the freezer.

Once the crępes are at room temperature you may unwrap and heat them individually in a
non-stick skillet over medium heat. You may also heat the oven to 250 degrees and place
them on a baking sheet and heat them through, about 5 minutes.

Good Eating!!!