What kind of pan is best for making crepes?

Definitely use a non-stick pan (mine is a non-stick crepe pan but any non stick pan works!) for best results. I like a crepe pan as it's so thin and wide as well as non-stick.

Do I need to rest the batter?

No, you don’t need to rest the batter. To be honest, I’m rarely organised enough to do this in time, and they come out perfectly even without resting.

Why are my crepes sticking to the pan?

Make sure you are using a non-stick pan and grease well with butter. You may need to grease between each crepe to make sure that it’s fully non-stick. I use a bit of kitchen roll scrunched up to smooth butter across the base of the pan.

Why does my crepe batter have lumps?

This is why I like to use a blender! As I find that’s the easiest way to remove any lumps. If using elbow grease, I find the best way to do it is to beat the dry ingredients with the egg and egg yolk until really as smooth as possible. Then I add splashes of milk and whisk really well until the base is really totally smooth. Then you can add the rest of the milk and it should make the whole batter lump-free.

Aumônières de Crêpes (French Pancake Parcels)

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Aumonieres de Crepes are delicious crepes, folded into little parcels, filled with whipped cream and strawberries. I drizzled mine with nutella and they are so good.

Author: Margie Nomura

Ingredients

Scale

110g plain flour
1 tsp caster sugar
1 egg + 1 egg yolk
2 tbsp melted butter
280ml (½ pint milk)
extra butter for greasing the pan

To serve:

Whipped cream - I like using it from a can here as I find it looks so cute with the piped nozzle. You could also whip up double cream for this.
150g strawberries, chopped finely
4-8 tablespoon Nutella, softened in the microwave until drizzling consistency (this is a large difference in how much Nutella to use, it really will depend on personal preference. Use as much or as little as you'd like!)

Equipment:

6 cocktail sticks

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Instructions

Simply mix together the flour, sugar and salt in a large bowl. Make a well in the centre and crack in your eggs. Add the melted butter. Add the milk and whisk well to bring it all together. Or add all ingredients to a blender and blitz until smooth. Either works.
Grease a nonstick frying pan with butter using a scrunched-up bit of kitchen paper. I use a ladle to get the right amount of batter in the pan, but this is a bit of trial and error. Remember that the first pancake never turns out right – it’s a scientific fact, so don’t stress and then just enjoy it as a chef’s perk.
Cook for 30 seconds or so without touching it, then loosen the edges and flip! Cook for another 30 seconds or so until it's a lovely colour and then slide onto a plate.
If you want to do these ahead of the game, just stack them up using a little greaseproof paper between each pancake to stop them sticking and then they reheat well in a low oven (around 90-100c)
When ready, take a hot crepe and add whipped cream in the centre. Scatter over strawberries. Pick up the sides of the crepe and bring to the centre, holding it up as if you are folding in half. Then pick up the remaining sides until the whole crepe has been gathered up and you have folds of crepe at the top. Then stick a cocktail stick through the folds so it forms a little parcel. Drizzle over melted Nutella and enjoy.
If making savoury with cheese: Heat the oven to 180c. Place a crepe onto a plate - don’t worry about it being warm or not - and then fill with desired filling e.g. ham and cheese. Fold up into a parcel as directed above and place on a baking tray. Bake for 10-15 minutes until hot and the middle is melted.

Notes

Scroll up for a helpful step by step guide on how to make these Aumônières de Crêpes.

To store: Cool and transfer to a plate with sheets of greaseproof paper in between each one. Then clingfilm tightly and place in the fridge for 2 days. I wouldn’t store any sweet Aumônières crepes with the filling already in them as this makes them go soggy, with the whipped cream and fruit. Savoury ones might keep a little better. You can transfer to an airtight container and place in fridge for 1-2 days.

To reheat: Any leftover crepes (unfolded) can be reheated in a pan over medium-low heat. Flip over once until heated through, it shouldn’t take more than a minute or so. Otherwise, heat in the microwave in 20 second bursts until hot. As mentioned above, if reheating savoury Aumônières already folded, you could reheat them in a 180c oven for 10 minutes until hot all the way through.

To freeze: Yes, cool the crepes then stack up with sheets of greaseproof paper in between each crepe, pre folding into parcels. Then clingfilm the whole thing tightly and place in a freezer bag (or wrap with a final layer of foil).Place in the freezer for up to 3 months. I wouldn’t freeze any Aumônières crepes with the filling already in them as it wont freeze well.

Make ahead: You can store crepe batter in the fridge for up to 2 days in an airtight container. But I would use it in the first 24 hours when it’s at its best. You can also freeze crepe batter for up to 2 months. When ready to use, defrost overnight until it’s liquid and then give it a good whisk to bring it together.

Using a blender: you can be team blender or team elbow grease - both work well! Blender makes it super smooth and makes it super easy. But elbow grease with a whisk is also a good technique too. The trick is that once the dry ingredients are in the bowl, add the eggs and whisk really well until as smooth as possible. Then add the milk, only once it’s as smooth as possible. That gives you the best chance of getting rid of lumps.

Non-stick pan: I would really recommend using a non-stick pan here as it means you avoid any sticking mishaps.

When to flip: After 30-60 seconds, the edges should slightly curl up. Once they do that, that means they are ready to flip. The edges will be darker and slightly loosened.

Find it online: https://desertislanddishes.co/aumonieres-de-crepes/