Sunday Brunch in Paris with Crepes and Berries
During the past two months, I have shared two kinds of pancakes from Asia. One was Okonomiyaki, a Japanese savory pancake. One was Pang Jee, a Thai sweet coconut banana pancake. For berry season this month, I would like to take you on a figurative trip to Paris. My children and I enjoy harvesting different kinds of berries, and one of the easiest and most delicious pastries to make with fresh berries is the French crepe. The only equipment you need is a blender and a frying pan. Check your fridge and pantry—you may already have most of the ingredients for crepes. This is what I call a "no fuss" recipe.
I call this recipe "no fuss" because many recipes would tell you that you need to let the crepe batter sit for at least a half an hour, and this batter recipe—which I got from Chef Sharon at Farmstead Table—doesn't require any time sitting in the fridge. You can make it and use it right away, and it always works. We made at least fifty crepes for our Sunday brunch service, and those crepes were hit! Trust me. These crepes will be a crowd-pleaser for your Sunday brunch party. Fresh berries, whipped cream, and delicious French crepe—who can say no to that?
I have been to France several times. French crepe is one of my favorite street foods in Paris. It's not fancy, but so comforting. The vender makes a simple crepe and spreads Nutella or sugar on it, folds it, and puts it inside a paper bag. So simple and yet so delicious. Every time I went to Paris, I needed to complete my trip with a crepe. Otherwise, I thought something was missing. Whenever I make crepe back home in Boston, I am reminded of Paris. I tend to "fancy" up my crepe at home. I prepare seasonal fruit and whip cream. I use a star piping tip on my whip cream, and my children love it!
If you're planning to cook this coming Sunday morning, why not French crepe? Trust me. Everyone is going to love it!
Sunday Brunch in Paris with Crepes and Berries
Ingredients
No Fuss French Crepe
- 9 eggs
- 1 ½ cup milk
- 1 ½ teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- 6 tablespoon powdered sugar
Vanilla Whipped Cream
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Chocolate Sauce
- 8 ounces semisweet chocolate such as Valrhona Equatorial, finely chopped
- 1 cup heavy cream
- 1/2 cup light corn syrup
Instructions
Preparing the Crepe's
- In a blender, add eggs, milk, vanilla extract, all-purpose flour, salt, and powdered sugar. Beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Serve hot.
Preparing the Whipped Cream
- Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy.
Preparing the Chocolate Sauce
- Place the chocolate in a metal bowl.
- Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
- To serve, warm the sauce gently in the top of a double boiler or in the microwave.
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Melissa Lee
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Melissa is 100% MIT (Made in Taiwan), where she worked as a food writer. She’s also worked alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa brings a special blend of experience, skill, and enthusiasm to her work. She blends her Asian background, her new home of New England, and love of food and culture to bring joy, optimism, and inspiration to food lovers and fun-seekers everywhere.
What sparked your passion for the industry?
The desire to make things by hand. The joy of sharing delicious, hearty food with students. The opportunity for people to get connected via cooking and baking. When a child smiled broadly and told me it’s the best scone he has ever made and eaten, it really made my day!
In your opinion, what’s the most important course?
Well, I usually take a peek at the wine list first. I like tapas style, so the course doesn’t really matter. Cheese and charcuterie are always a good place to start. And since I’m a pastry chef, there is always room for dessert!
Bill Gates is picking up your tab, where would you go?
Noma, Copenhagen.