Easy Creme Fraiche Crepes
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5.0
9 reviews
Excellent
Easy Creme Fraiche Crepes
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Make simple creme fraihe crepes with a delicious creme fraiche and rhubarb filling. The crepes are suitable for any kind of fruit compote, and any sweet or savory fillings.
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Ingredients
French crepes:
- 4 large eggs
- 250 ml full-fat milk 1 cup
- 100 g all-purpose flour ¾ cup + 1 tablespoon
- 2 tablespoons unsalted butter melted
- some clarified butter or vegetable oil Note
Creme fraiche filling:
- 300 g Creme Fraiche 1 ⅓ cups
- 3 tablespoons vanilla sugar Note 2
Rhubarb compote:
- 450 g rhubarb 1 lb
- 100 g sugar ½ cup
- ½ vanilla bean or ½ teaspoon pure vanilla extract
- some powdered sugar to serve
Instructions
French crepes:
- Batter: Place the eggs in a medium bowl and mix slightly with a hand-held mixer. Add the milk, flour, and melted butter and blend until smooth. Let stand for about 10 minutes. In the meantime, make the rhubarb compote.4 large eggs + 250 ml full-fat milk/ 1 cup + 100 g all-purpose flour/¾ + 1 tablespoon + 2 tablespoons unsalted butter
- Make crepes: Heat a non-stick pan (I have a pancake pan) on medium heat. Brush it well with clarified butter or oil before making each crepe (I use a silicone brush. Add some batter and swirl the pan to distribute the batter all over the pan.Cook the crepe for about 40 seconds until the underside is golden brown. some clarified butter or vegetable oil
- Flip: Flip it gently (crepes are delicate) using a rubber spatula and cook the other side for about 10-20 seconds more. Suppose you would like the crepes to be browner increase the cooking time slightly. Slide it to a plate and repeat until you have 8-10 thin crepes.
Rhubarb compote:
- Prepare ingredients: Wash, top, and tail the rhubarb. Chop it into slices about 2 cm/ 0.8 inches thick.Halve the vanilla pod lengthwise and scrape out the seeds.450 g rhubarb/ 1 lb + ½ vanilla bean
- Cook rhubarb: Place the rhubarb into a saucepan, add the sugar, the vanilla seeds (or vanilla extract), and the empty vanilla pod. Bring to a boil and simmer, covered, for about 4-5 minutes until the rhubarb is soft but not entirely disintegrated. Remove the empty vanilla pod.100 g sugar/ ½ cup
Creme fraiche filling:
- Stir the crème Fraiche and the vanilla sugar together.300 g crème fraiche/ 1⅓ cup +3 tablespoons vanilla sugar
- Serve: Spread the mixture on the crepes, roll them, sprinkle the crepes with some powdered sugar, if desired, and serve with the rhubarb compote immediately.some powdered sugar
Notes
- Butter: You can use melted butter, clarified butter, or oil to cook the crepes. I prefer vegetable oil.
- Replace vanilla sugar with 3 tablespoons of fine sugar and 1 teaspoon of vanilla extract.
Nutrition Information
Show Details
Serving
1crepe with filling
Calories
294kcal
(15%)
Carbohydrates
22g
(7%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Trans Fat
1g
Cholesterol
121mg
(40%)
Sodium
92mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 10crepes
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1crepe with filling | |
| Calories | 294kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 92mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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