One of our favorite things is to make crèpes for Brunch.  Crèpes are thin, delicate, unleavened in a small, very hot sauté pan.  Crèpe batter can be flavored with buckwheat flour, cornmeal or other grains.  Crèpes are not eaten as is but are usually filled and garnished with sautéed fruits, scrambled eggs, cheese or vegetables.  Crèpes can be prepared in advance, then filled and reheated in the oven.

Blintzes are crèpes that are cooked on only one side, then filled with cheese, browned in butter and served with sour cream, fruit compote or preserves.



Prepare the batter.

Heat a well-seasoned crèpe pan over moderately high heat.  Add a small amount of clarified butter.

Ladle a small amount of batter into the pan.  Tilt the pan so that the batter spreads to coat the bottom evenly.

Cook until the crèpe is set and the bottom begins to brown, approximately 1 minute.  Flip the crèpe over with a quick flick of the wrist or by lifting it carefully with a spatula.

Cook for an additional 30 seconds.  Slide the finished crèpe from the pan.  Crèpes can be stacked between layers of parchment paper for storage.

Chef Jean-Philippe provides this recipe, now you can make this at your home or have a crèpe party at your next event catered by AYS. Enjoy!


Sweet Crèpes Batter

·         6 Whole Eggs

·         3 Egg Yolks

·         12 oz. Water

·         18 oz. Milk

·         6 oz. Granulated Sugar

·         1 tsp. Salt

·         14 oz. Flour

·         5 oz. Unsalted Butter, melted

·         Clarified Butter as needed


Whisk together all liquid ingredients except the melted butter.  Add the sugar, salt and flour; whisk together.  Stir in the melted butter.  Cover and set aside to rest for at least 1 hour before cooking.

Heat a small sauté pan or crèpe pan; brush lightly with clarified butter.  Pour in 1 to 1-1/2 ounces of batter; swirl to coat the bottom of the pan evenly.

Cook the crèpe until set and light brown, approximately 30 seconds. Flip it over and cook a few seconds longer.  Remove from the pan.

Cooked crèpes may be used immediately or covered and held briefly in a warm oven.  Crèpes can also be wrapped well in plastic wrap and refrigerated for 2-3 days or frozen for several weeks.