Disclosure: This post was brought to you by Motrin. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of McNeil Consumer Healthcare or its parent company Johnson & Johnson Inc.
On Monday, I shared the news about my exciting new partnership with Motrin and my upcoming Make it Happen Monday challenge. I decided that I wanted to master some new cooking skills by creating a classic French menu. With Coquilles St. Jacques as the appetizer, Coq au Vin for a main dish and Crepes Suzette for dessert, I’m looking forward to tasting the results!
I’ve already been busy working towards reaching my goal by reading about some of the classic techniques I’ll need to employ, shopping for ingredients and talking to friends that have made the dishes before. And since there will be plenty of cooking to do on the big day, I also decided to make part of the food in advance.
The basic French crepe recipe I’ll be using for the Crepes Suzette makes crepes that can be prepared in advance and frozen. And while I’m sure they’ll be delicious in this recipe, they’re actually great to have on hand to fill with all kinds of tasty delicacies!
What I love about these crepes is that that they’re suitable for both sweet and savoury dishes. While you could make them a little sweeter by blending in a few tablespoons of sugar, I personally find that the sweet fillings often used with the crepes provide all the flavour I need anyways.
Now that I have the crepes ready, I’ll need to practice my flambé techniques, since the final dish requires lighting Grand Marnier syrup on fire. I have to admit that I’m a little nervous about that since it’s something I’ve never done before when cooking, so I figure practicing beforehand just makes sense!
I’ll soon be sharing the results of my challenge and the recipes I made, so make sure to check back in and see how I did! And if you’ve mastered this French crepe recipe and are looking for something a little heartier, check out this Classic Waffle Recipe!
Basic French Crepes
Basic crepes suitable for both sweet and savoury fillings.
Ingredients
- 3 eggs
- 1 cup milk
- 1 cup flour
- 1 tbsp. melted butter
Instructions
- In large bowl, beat eggs and milk with electric mixer until combined.
- Add flour and beat until smooth. Add butter and blend into batter.
- Let batter sit in fridge for approximately one hour.
- Heat stovetop burner to medium. Pour 1/4 cup of batter into greased non-stick pan and swirl pan to coat bottom.
- Cook one minute, flipping halfway through, until crepes are barely golden.
- Remove to plate and repeat with remaining batter.
- Fill and eat crepes or freeze for up to one month.
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Nutrition Information:
Yield: 10 Serving Size: 10 ServingsAmount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 61mgSodium: 43mgCarbohydrates: 11gFiber: 0gSugar: 0gProtein: 4g
One of my favourite desserts!
These sound delicious and I love that I can have them pre-made and ready to go.It’s nice that they satisfy both sweet and savory tastes so we can change them up too.
Crepes are delicious I will have to give this a try sometime thanks for sharing
I’d always found crepes to be intimidating to make but one of these days I’ll try it out. Thanks for the recipe!
OMG…… Creeps are so delicious and I’m going to have to try this recipe out : D
I love crepes and will have to try your recipe!
this is just what i needed for this weekends breakfast
I’m not sure why I have never attempted to make crepes, but I think I might now
I’ve never attempted to make crepes. Not to sure about doing the flambe part….
I can’t wait to try these in my new crepe pan!