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Love letter crepes recipe

Love letter crepes recipe


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  • Recipes
  • Dish type
  • Pancakes
  • Fillings for pancakes

We call these envelope-shaped crepes 'love letters' in our house! We like them filled with grated coconut and cardamon but you can use any filling you prefer.

2 people made this

IngredientsServes: 8

  • 200g plain flour
  • 1 tablespoon caster sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 475ml milk
  • 2 tablespoons butter, melted
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons vegetable oil, or as needed
  • Filling
  • 40g grated coconut or coconut flakes
  • 1 tablespoon sugar, or more to taste
  • 1/4 teaspoon ground cardamom

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Sift flour, 1 tablespoon sugar, baking powder and salt together in a large bowl. Whisk milk, butter, eggs and vanilla extract into flour mixture until smooth.
  2. Heat vegetable oil in a pan over medium-high heat. Pour a ladle of crepe batter into hot pan; tilt the pan in a circular motion to evenly distribute the batter. Cook crepe until bottom is lightly browned, about 2 minutes. Loosen with a spatula, flip and cook the other side, about 2 more minutes. Transfer to a plate. Add more oil to the pan and repeat with remaining crepe batter.
  3. For the filling: Mix coconut, 1 tablespoon sugar and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the centre of each crepe; fold crepe over the filling like an envelope or in half.

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For Malaysians, Kuih, pronounce as 'Coo-eh' can be either sweet or savoury.
Biscuits, cookies or anything of traditional food, we usually call them 'Kuih'!

Kapit means sandwiched or pressed together.
Kuih Kapit means Pressed cookies.

Then. why are they known as Love Letters?

LOL. calling these Kuih Kapit, Pressed cookies, doesn't sound delicious and mysterious.
Anyway, its the folding of the kuih kapit, just like writing and folding love letters, ready to be send to our loved ones.


Fool-proof “Crêpes de Froment” (Sweet Crêpes)

There are a few staples that every French home cook should master, and French crêpes are without any doubt in the top 3. For myself, being from Brittany, the birthplace of crepes, they are actually #1. And as a true Brittany native, I must start by emphasizing the fact that savory and sweet crepes are quite different in Brittany, and surely not meant to be mixed up. The difference starts right from the choice of flour …

    : Literally translated as “buckwheat flour crêpes” are meant to be garnished with savory ingredients (ham, cheese, mushroom, egg, etc…) and enjoyed as a main dish.
  • Crêpes de “froment”: Literally translated as “wheat flour crêpes” are meant to be garnished with sweet ingredients (sugar, jams, chocolate, fruits, etc…) and enjoyed as a dessert, for breakfast and as an afternoon snack.

And today’s recipe is what I like to think of as a fool-proof “Crêpes de froment” (sweet crêpes), based on the authentic crêpe recipe from Brittany. There is no secret here – precise portioning is essential.

And because crêpes have a reputation for being intimidating, I hope the following notes (fashioned by years and years of crêpe-making and recipe tweaking) will help any novice to build their confidence and master these delicate wonders.


A Love Letter To Breakfast Food

On Valentine’s Day, we’d like to thank you for being so wonderful. Burgers are fun, Pizza is exciting, but we love you most of all.

We love the effort it takes to make a delicious Eggs Benedict, with zesty Hollandaise, savory Canadian bacon and of course a perfectly poached egg. We love a simple pancake topped with maple syrup and sweet berries. We love crepes, the delicate sister of the pancake. Thin and versatile, you are perfect for Sunday mornings. We love to scramble some eggs, smear some cream cheese and slice salmon to make the ultimate bagels and lox. We even love you on the run – there’s always time for eggs with legs.

You are the best, and one of most nutritious gifts we could ever imagine. To wake up February 14 th with a platter of eggs on our plate is the only thing we will need. It’s sweeter than a box of chocolates. It is more beautiful than a bouquet of flowers. The memory of someone waking up to make a special meal to start the day lasts longer than any piece of jewelry could. Thank you for being you, breakfast food.


Cookie Butter Crepe Recipe

Our family is a big fan of crepes! They are delicious and so easy to make. We recently added Cookie Butter to them and it’s our new favorite thing! Seriously amazing! If you haven’t tried Cookie Butter you are going to want to run to Trader Joe’s. And if you don’t have a Trader Joe’s you can order it on amazon, it’s just a bit more.

And the timing is perfect because this Tuesday is Shrove Tuesday. It’s basically a Mardi Gras for England only minus beads and giant party. Essentially our friends in the UK get ready for Lent by cleaning out their pantries. They make pancakes (which are pretty much crepes) and fill them with yummy things. Lemon juice and sugar are traditional toppings. Usually we opt for Nutella, strawberries, and bananas.

And even though I don’t participate in lent I’m all about celebrating Mardi Gras and Shrove Tuesday, which are always the same day. We usually do Shrove Tuesday in the morning and Mardi Gras in the evening. This year it’s also the same day as Galentine’s Day. So it’s going to be a big party.

I miss getting together with my English BFF in California and eating pancakes together. I’m sure she would approve of our newest topping choice: Cookie Butter, bananas, and fresh whipped cream. And since Cookie Butter is basically the new Nutella (or rather has been for the last couple of years) I vote you add it in your crepes. Or add it to your pancake depending on your background. Our English friends prefer their pancakes thin and rich instead of light and fluffy.


Nutella and Strawberry Crepes

I studied abroad in Rome during college, as part of a Roman Civilization course. It was a great experience, and I’ll never forget some of the beautiful sights that we saw and fantastic meals that we ate. But one of my favorite “discoveries” was the combination of Nutella and strawberries. Nutella wasn’t quite as popular worldwide back then as it is now, so it really was the first time I’d ever tasted the nutty, chocolatey treat. As you can probably tell, I’m a little in love with it to this day.

My husband and I have been talking about taking a Europe trip this year, focusing on Rome and Paris. And this Nutella and strawberry crepe recipe seems like a perfect way to get in the mood for both of those cities. It’s a decadent treat that’s perfect for dessert (or breakfast, we won’t tell!). Keep it in mind for Valentine’s Day I know I’d be delighted if someone made it for me! You could also replace the whipped cream with a scoop of ice cream and no one would complain.

Crepes can be a bit intimidating because they’re a little delicate. I thought this YouTube video was pretty helpful to watch before I made them. I actually love that there’s no annoying commentary in this particular video, but if you prefer more vocal direction then there are plenty of other videos out there to give you the confidence to make your own crepes!


Notes

Ensure eggless crepe batter is extremely thin and smooth.

Resting batter is essential to get soft, melt in mouth texture.

Store leftover batter in an airtight container in the fridge. It stays good for up to 4 days.

Make sure pan is neither too hot nor too cold. Cook on a medium-low flame to ensure the crepes are soft. Maintaining the right temperature is very important.

Young kids may need elder&rsquos assistance while flipping the crepe as they are so thin and delicate that the chances of breaking them are high.

Number of crepes you yield may vary based on the size of the pan.


Making French Crepes with Kids

We brought the globe out to find France and talked about how European countries have influenced each-others cooking, as the french crepe is very similar to the modern Russian bini (same flat pancake rolled around a beef and onion mixture)

This also brought out a great discussion about how ideas travel now and in the past. (love mini history lessons in the kitchen!) We talked a little about the history of the crepe, which I didn’t know until I read more about it.

The recipe that we use is in Annabel Karmels cooking with kids recipe book (she is a big fan of mine!), but there are more ideas here and here.

We just did the classic white crepe, but there are also fantastic recipes for a wee bit healthier and different tasting crepes. I think we will try a buckwheat version next!

Picture Books about France

Here are some fun Picture Books about Paris that your child might enjoy as they are making Crepes!

Would you like to join in this month in France?

DOWNLOAD: France Passport Page

Check out the other participating blogs for plenty of wonderful ideas.

Like this idea? Pin for later or share now with a friend!

About Kim Vij

Early childhood teacher, author, speaker and mom of 3. Kim shares ways to make learning fun and parenting an adventure by sharing developmentally appropriate activities.

Comments

Hi Kim and Amanda! I just came across your post via Pinterest as I am looking for ideas on how to facilitate a fun and festive French cooking experience for my students. I am a grade 4-6 Core French as a Second Language teacher in Belleville, ON and on Wed., Dec. 17, students in groups of about 13 students, I will have a maximum of 20 minutes to with students to make/fill crepes. I'm debating over whether or not I should just make all of the crepes in advance and have the fill them while I provide some history behind them, or maybe even have the batter made in advance and allow them to cook them using a griddle, then fill and enjoy? I want to do something around a traditional French Christmas dish, though it is entirely up to me what we do at my station. Any thoughts or suggestions based on your experience? Would you think another fish might be more feesible?
Merci,
Kristie Lawrence


Crêpes with Blackberry Sauce and Orange-Scented Ricotta

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The homemade blackberry sauce on these elegant crêpes comes together in minutes and makes a great topping for ice cream and yogurt. Try the recipe with raspberries or blueberries, as well.

Ingredients

Crêpes

  • 1 1/4 cups whole milk
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 Tbs. vegetable oil
  • 1 tsp. pure vanilla extract
  • 1/8 tsp. pure vanilla extract

Filling

  • 2 cups low-fat ricotta cheese
  • 2 Tbs. cane sugar
  • 2 Tbs. vegetable oil
  • 1/4 tsp. grated orange zest, plus extra for garnish, optional

Sauce

Preparation

1. To make Crêpes: Blend milk, flour, eggs, oil, vanilla, and salt in blender until smooth. Transfer batter to bowl, and refrigerate 1 hour, or overnight.

2. To make Filling: Pulse all ingredients in food processor until smooth. Refrigerate until ready to use.

3. To make Sauce: Bring all ingredients to a simmer in small saucepan over medium heat. Cook 4 to 5 minutes, or until mixture is juicy and berries are softened. Smash berries against sides of saucepan with fork, and simmer 3 to 4 minutes more. Set aside.

4. Heat 1 tsp. butter in large (10-inch) nonstick skillet over medium heat, swirling pan to coat. Add 1⁄4 cup of crêpe batter to center of pan, and quickly swirl pan to spread batter into large circle. Cook 1 1⁄2 minutes, or until edges begin to brown. Loosen crêpe edges with spatula, and flip. Cook 1 1⁄2 minutes more, or until both sides of crêpe are set and beginning to brown. Transfer to plate. Repeat with remaining batter, greasing pan with butter as needed.

5. To assemble: Spread 1⁄4 cup filling on one side of crêpe. Fold in edges like a letter, and transfer to plate. Repeat with second Crêpe and stack Crêpes slightly overlapping on plate. Top with 1 Tbs. Sauce. Garnish with orange zest, if desired.


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Watch the video: Nonya Love Letters


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