If you have ever read our “About Us” page, you might already know that I used to co-own a food blog. My partner for that venture was my sister-in-law, Karen. During that time, we had a running joke that started with a simple question she posed in one of our posts: What kitchen gadget do you own that just sits completely unused?
For me, the answer was easy: my crepe maker griddle.
The story of that untouched crepe maker actually begins at EPCOT’s France pavilion. In the year before Lori and I were married, we took a trip down to Disney during the EPCOT Food and Wine Festival. On that trip, we had our very first EPCOT crepe. It sparked an instant, undeniable interest in making crepes at home, which quickly led to the absolute need to add a fancy crepe maker to our wedding registry.
Fast forward many years to our most recent trip to Disney last month. Once again, I found myself eating those incredible France pavilion crepes, and once again, I came home with the desire to make them in my own kitchen… so, I finally did.
Of course, I know what your next question is: Did you finally break out the crepe maker?
It looks like the running joke has officially hopped off my old blog and landed right here on The Renaissance Road. No, I went with a regular pan.
In part, I just didn’t have the time to master the learning curve of the crepe maker, which operates very differently from the familiar method of swirling batter in a pan. But perhaps, in part, I just wanted to keep the running joke alive a little bit longer! I do vow to finally unbox and use that crepe maker one day here on the blog.
In the meantime, the pan-cooked crepes came out beautifully. We filled them with a layer of vanilla ricotta and a warm layer of pan-sautéed cinnamon apples, rolled them up, and finished them with a dusting of powdered sugar and some whipped cream on the side.
My basic recipe was enough to make eleven 6-inch crepes. After Lori, Max and I each enjoyed a couple of them, there were three left. We were getting pretty full, but not full enough to totally quit. We had just enough room left in the tank to give one of our simple EPCOT favorites a try: the classic butter and sugar crepe. Even though our pan crepes were a little on the smaller side, we finished them with that classic, iconic triangle fold.
Hmm… you know, I bet larger crepes made on something like a special crepe maker would be the exact size they make at EPCOT. That would be perfect for the triangle fold. Maybe I should get one of those…
Hey, you’ve got to laugh at yourself once in a while!
The true beauty of crepes is that they are really quite easy to make, yet they give the appearance of a very elevated, gourmet dish that took hours of work. They are also incredibly versatile. Whether you are in the mood for a savory dinner filling (my grandma taught us to make manicotti with them instead of pasta shells) or a sweet dessert, the combinations are absolutely endless!
If you would like to give this recipe a try, start with this easy crepe recipe and our simple cinnamon apple filling below!
The Ultimate Basic Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- ¼ tsp salt
- 2 tablespoons butter, melted
- Optional: 1 to 2 tablespoons of granulated sugar (if making sweet dessert crepes)
How to Make the Batter:
- In a large mixing bowl, whisk together the flour and the eggs.
- Gradually add in the milk, stirring continuously to combine.
- Add the salt, melted butter, and the optional sugar, beating until the batter is completely smooth.
An Important Note on Resting Your Batter: Do not skip this step! It is incredibly important to let your crepe batter sit for at least 30 minutes before cooking. Honestly, the longer, the better. French chefs actually recommend prepping your batter and letting it rest in the fridge overnight, or for up to 24 hours. Allowing the batter to rest relaxes the gluten, which produces a much more tender crepe that is far less prone to ripping apart when you roll it!
Cooking the Crepes:
Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the pan (using approximately ¼ cup for each crepe). Immediately tilt and swirl the pan in a circular motion so that the batter coats the surface evenly. Cook for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip, and cook the other side.
Sweet Vanilla Ricotta Filling
- 1 cup ricotta cheese
- 2 teaspoons vanilla extract
- Sweetener of choice (to taste) — Note: For us, 4 packets of Stevia was the perfect amount of sweetness!
Instructions: Whisk the ricotta, vanilla, and sweetener together in a small bowl until smooth and well combined.
Pan-Sautéed Cinnamon Apples
- 1 large Gala apple
- 1 large Fuji apple
- 2 tablespoons butter
- 1 teaspoon cinnamon
(Note: Both Gala and Fuji apples are naturally sweet and stand up very well to heat without turning into applesauce!)
Instructions:
- Dice (and peel if you wish) the apples into small, ¼-inch cubes.
- Melt the butter in a skillet over medium heat.
- Toss the diced apples into the hot melted butter.
- Sprinkle with the cinnamon and toss everything together as it cooks to ensure the apples are evenly coated.
- Cook the apples until they are soft, but not mushy.
Assembly
- Spread: Lay your crepe flat and spread a thin, even layer of the sweet vanilla ricotta across the surface.
- Top: Add a generous spoonful of the warm cinnamon apples directly on top of the ricotta.
- Roll: Gently roll the crepe up.
- Garnish: Dust the top with powdered sugar.
- Serve: Add a dollop of whipped cream just to the side of the crepe. Keeping it on the side prevents the whipped cream from melting and thinning out from the heat of the warm apples and crepe!
If you happen to give this recipe a try, please let me know what you think of it! Do you have a favorite crepe filling of your own? Drop us a comment below and share it with us!