Crepe pancake with blue cheese
Instructions
Recommended information
Serving suggestion
Techniques for a smooth batter
Creating a smooth, lump-free batter is essential for light, even crepes. Start by whisking together the eggs and milk, then gradually add the flour while continuing to whisk. This gradual incorporation prevents clumps and ensures the ingredients are thoroughly mixed. For an extra-smooth texture, use a fine-mesh sieve to strain the batter, catching any lumps that may have formed. Let the batter rest for around 20-30 minutes before cooking, allowing the flour to hydrate fully and the air bubbles to settle. This will help your crepes cook evenly, creating a thin, delicate result.
Perfect the art of flipping crepe pancakes
Flipping crepes takes a little practice but can be easily achieved with the right technique. Use a non-stick frying pan and make sure it’s properly heated before adding the batter. Pour in just enough to create a thin, even layer, swirling the pan to spread it out smoothly. Once the edges begin to lift and the surface looks set (usually around the two-minute mark), gently loosen the edges with a spatula. For an effortless flip, slide the spatula under the crepe's centre for support and use a quick, confident motion to turn it over. If you're feeling adventurous, try flipping it mid-air with a flick of the wrist! With a bit of patience, you'll be flipping crepes like a pro in no time.
Optimal mushroom preparation for this crepe pancake recipe
To get the best flavour and texture from your mushrooms, start by cleaning them with a damp paper towel or brushing off any dirt – avoid washing them with water, as they can absorb excess moisture and become soggy. Slice the mushrooms evenly to ensure they cook at the same rate. Use a hot pan and melt the butter before adding the mushrooms; this helps them brown and develop a rich, savoury flavour. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of sauté. Stir occasionally and cook for about five minutes until golden and slightly crisp. Add the chopped garlic toward the end of cooking to avoid burning and season with salt and freshly ground black pepper for the perfect balance of flavour. These simple steps will result in beautifully caramelised mushrooms that elevate your crepes to the next level.
FAQ: Questions about our crepe pancake recipe
Crepe pancakes provide a delightful alternative to traditional pancakes with their thin, delicate texture and versatile flavours. Below, we address common questions to help you perfect your skills, covering everything from preparation to storage.
Nutritional values
Nutritional value, per
2514 Kcal
Fibre | 21.7 gram fibers |
Protein | 70.3 % |
Carbohydrates | 108.5 % |
Fat | 202.1 gram |
Ingredients
Butter
|
50 g |
---|---|
Flour
|
100 g |
Milk
|
400 ml |
Eggs
|
4 |
Salt
|
1 pinch |
Filling
Mushrooms
|
250 g |
---|---|
Garlic clove
|
1 |
Butter
|
25 g |
Salt and black pepper (to taste)
|
|
Baby spinach
|
approx. 100 g |
Toppings
Blue cheese
|
170 g |
---|---|
Fresh parsley, chopped
|
25 g |
Walnuts, chopped
|
approx. 100 g |
Elevate your crepes with quality ingredients
Using high-quality ingredients is the simplest way to elevate this crepe pancake recipe. Fresh eggs and whole milk help create a smooth, rich batter, while unsalted butter adds flavour and a golden finish when cooking. Choosing the right blue cheese is especially important, as it’s the star of the dish. Choose a creamy and tangy variety to create a rich yet balanced sauce that doesn’t overpower the other flavours. Avoid overly sharp or crumbly blue cheeses, as they might not melt as smoothly.
When selecting mushrooms, check for freshness by ensuring they are firm to the touch, have a smooth, unblemished surface, and a slightly earthy scent. Don’t overlook the finishing touches; fresh parsley and crunchy walnuts will enhance the overall presentation and add depth to every bite.
Ideal crepe colour and texture
Aim for a golden, slightly crisp edge with a soft, flexible centre that folds easily around the filling. Achieving this balance relies on cooking them over medium heat and using a small amount of butter or oil in the pan. Each crepe only needs about one to two minutes per side, so keep an eye on the colour. Look for a pale golden shade, with the edges just beginning to brown. This visual cue tells you they are cooked through without becoming too crispy, allowing it to wrap smoothly around the filling.
Enhance the flavour with advanced techniques
A few advanced techniques can take the flavour of this crepe pancake recipe to the next level. For an extra aromatic touch, try lightly browning the butter before adding it to the pan or batter, creating a nutty, caramelised flavour that complements the savoury fillings. You can also try infusing the milk with herbs or spices before mixing it into the batter – thyme or bay leaves add a subtle depth that pairs beautifully with mushrooms.
For the garnish, toast the walnuts in a dry pan over medium heat for a few minutes until fragrant and golden. This simple step enhances their nutty flavour and adds an irresistible crunch, perfectly balancing the creamy blue cheese sauce.
Crepe folding tricks
The way you fold your crepes can showcase the vibrant fillings, create a neat and tidy appearance, or add a touch of elegance to the plate. Whether you’re serving them for a casual brunch or a sophisticated dinner, choosing the right folding technique can make all the difference.
- The classic fold: spread the mushroom and spinach filling down the centre of the crepe, fold the sides inward to create a rectangle, and drizzle the warm blue cheese sauce across the top for a clean, elegant look.
- Quarter fold: spread the filling over half the crepe, fold it in half, and then fold again into a triangle. Arrange multiple folded crepes slightly overlapping on a plate and garnish with sauce, parsley, and toasted walnuts.
- Rolled crepes: place the filling along one edge and roll it tightly like a wrap. Arrange the rolls side-by-side on a platter and drizzle with sauce for a refined, canapé-style presentation.
- Galette style: leave the centre of the crepe uncovered by folding the edges inward toward the centre, creating an open square or envelope shape that displays the filling beautifully.