Crepes and Crêpes Célestines | Herbed Crepes

Crepes and Crêpes Célestines | Herbed Crepes

Crepes and Crêpes Célestines | Herbed Crepes

Crêpes Célestines
Crêpes are full of contradictions. They are fancy foods, yet street foods. They are rich and decadent but can be simple and nutrient dense. They are quick or they can be turned into fancy purses as in aumônières de crêpes or other culinary art tricks. They are French, yet Italy, Isreal, Hungary, China and other countries have their own similar versions.

There is no contradicting, however, that crêpes are a flavorful and texture delight to eat and easily diversify anyone’s menu. Crêpes Célestines is a recipe I made at in Paris during culinary school. The name is a bit of a mystery as many French dishes use Célestine to refer to a dish made in the style of “Célestine” a woman of unclear historical origins but may have been from Lyon (more on French recipe naming methods later).

I’ve seen dishes named omelettes, consommé, potage (soup) all in the “célestine style.” The term may also be connected, at times, to using green, leafy herbs as an ingredient (not as a garnish).

Crêpes crepes

Crepes and Crêpes Célestines 

Ingredients:

  • 1½ cup all-purpose flour
  • ½ cup cold water
  • 1¼ cup milk
  • 3 large eggs
  • 2 tablespoons melted butter—not hot
  • Clarified butter, organic canola or vegetable oil for cooking

Optional: ½ teaspoon fine sea salt (see taste notes below)

 “Crêpes Célestines” additions: 3 branches of chervil or other green herb, chopped

Batter steps: (can be done up to two days in advance)

Vite Vite (blender versions) Add all the ingredients to a blender and mix until a smooth batter forms or add all the ingredients to a medium-sized bowl and mix with a hand-held immersion blender. Go to step 2. Traditional method: Burns some calories and you don’t have to clean a blender-yay!

  1. Add the flour and salt to a medium-sized bowl and whisk. Add the eggs, butter and milk and whisk to incorporate then add the water and whisk until combined and smooth. The refrigeration step will often fix any lumpy batter patches.
  2. Batter should coat the back of a spoon like a heavy cream, but if it is too thick, add a bit more of water or milk.
  3. Refrigerate for 2 hours or for up to two days. In pinch, I’ve used crêpe batter after only a 30-minute rest, but texture isn’t ideal and crêpes don’t form as well.

Crêpe steps: Making crêpes:

  1. Heat a nonstick skillet or crêpe pan with 6″-7″ base (or larger for a smaller number of crêpes) over medium-high heat then add just enough oil or clarified butter to lightly coat the skillet.
  2. Stir the batter and scoop out about 1/4 cup of batter (a 2-ounce ladle works best).
  3. Slightly tilt the skillet and pour the batter near the higher side of the skillet and swirl the batter counterclockwise around bottom of pan by rotating the pan with your wrist until the entire surface is thinly coated. Try not to get the batter on the skillet edges. Place skillet back on heat.
  4. Cook 1-2 minutes and flip when crêpe begins to color golden brown on the pan-side down. Then cook another 30 seconds to 1 minute.
  5. Place crêpes on a rack to cool; however, a plate works fine as well. These crêpes don’t stick together.

Crêpes and Crêpes Célestines

Substitutions / Options:
  • You can substitute a lower-fat milk, but it does change the texture and flavor.
  • All-purpose flour works best and yields a traditional product. If you want a more nutrient-dense crêpe, I don’t recommend whole wheat flour, instead go French and make buckwheat crepes for higher fiber and a nutty flavor and unique texture profile.
  • Butter can be used; however, it can smoke at higher heats used for crêpes.
  • Salt enhances the flour flavor and the amount used in this recipe doesn’t prevent the crêpes from doing double duty as dessert crêpes. Most dessert crêpes add sugar to the batter, but I don’t miss sweet dessert ingredients used.
Resting is important:
  • it reduces the air bubbles that can cause crêpes to tear or have weak spots
  • the gluten has time to relax to ensure tender, more content crêpes
  • Savory street crêpes fillings:
    • 4 pieces of Prosciutto or ham or eggs (cook sunny-side up on cooked crepe)
    • 4 slices of Gruyere, Swiss or Monterey or other cheese
    • Some vegetables: baby spinach, Swiss chard, roasted asparagus, artichokes, sun-dried tomatoes, caramelized How to Caramelize Onions, Caramelized Onions Recipe Recipe | Simply Recipes, mushrooms, roasted peppers, tomato etc.
    • Flavors/seasoning options: Ground pepper, sea salt, mustard, basil, olive oil

“Love is a fire of flaming brandy Upon a crêpe suzette”

10cc, ‘Life is a Minestrone’

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    Galettes de Bretagne or Buckwheat Crêpes

    Galettes de Bretagne or Buckwheat Crêpes

    Galettes de Bretagne or Buckwheat Crêpes

    When I ask other Americans about a French food they are most familiar with, crêpes are at the top of the list. In cooking classes, we often make crêpes because they are the easiest fancy food ever.

    “Crêpes have a gourmet mystique

    yet fold into on-the-go street food and with a few tricks are easy to make.”

     

    My favorite types are galettes de Bretagne or buckwheat crêpes which originated from Brittany in Northwest France. Buckwheat (Sarrasin in French) crêpes don’t look or taste like most crêpes served in the U.S. From a sensory perspective, the color, when cooked is a toasty brown, the texture is crispy around the edges and are made thicker than all-purpose flour crepes.

    This first crêpe from Crêperie Josselin in Paris is filled spinach and goat cheese and served with the required alcoholic cider beverage.

    Buckwheat crêpes: healthy, happy eating

    Nutritionally, for people who must eat gluten-free, buckwheat crêpes can expand their food options. But for eaters without restrictions, these are a fun addition to your meal time for both savory and sweet dishes. I will be posting some recipes and nutritional details in upcoming posts.

    Crepe Brittany Josselin ed

    My egg and “lardon” crêpe may cause some hesitation by those avoiding dietary cholesterol but I was hungry after four hours of walking about Paris running errands.

    “I didn’t hesitate because dietary cholesterol doesn’t have a significant impact on blood serum cholesterol levels.”*

    Also, because I don’t eat based on the amount of exercise I do, rather I eat when I feel hungry and what appeals to me per my no-food-rules life.

    I confess to only eating half this crêpe and sadly leaving the rest behind as it was too filling. Next time, I bring a friend to split with me so I can have a salted caramel dessert crêpe!

    Crêperie Josselin https://plus.google.com/104826267487524352578/about?gl=us&hl=en Buckwheat Crêpes josselin

     

     

    *The 2015 Dietary Guidelines and decades of research! This applies to the majority of people even those with high cholesterol blood serum levels; however, there’s always exceptions as everyone is unique.

      About Me

      The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
      Michele Redmond

      Michele Redmond

      French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

      It's about Making Food First

      Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

      Start with downloading this guide

      3 Ways to Resist Doubt During Meals

      By downloading you'll receive periodic updates and recipes on best ways to cook simply, eat satisfying meals and make food enjoyment your path to health and wellbeing.

      You have subscribed to "Welcome to my Table" updates. A Welcome email will be sent to your email. Cheers!

      X