Crêpes have always been one of my favorite desserts. The delicate French pancakes are mildly sweet and quick to prepare. Crêpes are very versatile and can be served for breakfast, lunch, dinner or dessert. They can be sweet or savory, filled with cooked fruits, jams, meats, vegetables or cheese. To complement the dish, add toppings such as fresh fruit, whipped cream, chocolate syrup or ice cream. The options are endless.

French crêpes are traditionally made with eggs. However, I typically make eggless crêpes because of food allergies in the home. I find that even without the addition of eggs, they turn out to be just as delicious. Enjoy!

Eggless Crêpes (makes approximately 10)

Ingredients:

• 1 ½ cups milk
• 1 cup all-purpose flour
• 2 tablespoons canola oil
• 1 tablespoon granulated sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• Butter for cooking, if desired

Instructions:

1. Combine all the ingredients in a blender and blend until smooth. The ingredients can also be mixed by hand using a whisk and bowl. If the batter is too thick, mix in more milk or a little water.
2. Refrigerate and let batter rest for 2 hours. The batter can also be prepared a day ahead.
3. Heat a small nonstick pan over medium heat for a few minutes. Add a small amount of butter to pan and quickly swirl around until melted.
4. Pour approximately 30-45ml (2-3 tablespoons) of batter into the pan and swirl around to coat the pan evenly.
5. Cook the crêpe for 30 seconds until the edges are slightly brown. Lift and flip with a spatula and cook the other side for another 30 seconds until golden brown. Don’t worry if the first one does not turn out right.
6. Remove the crêpe from the heat and transfer to a plate. The crêpes can also be individually placed between layers of parchment until ready to be filled, or chilled in the refrigerator and served at a later time, up to three days in advance.
7. To serve, crêpes can be folded into triangles or rolled and dusted with confectioner’s sugar if desired.

Chantilly Cream

Ingredients:

• 1 cup heavy whipping cream, cold
• 2 tablespoons confectioner’s sugar
• 1 teaspoon vanilla extract

Instructions:

1. Using a stand mixer or hand mixer, whisk the cream at high speed until smooth and thickened. Continue whisking until soft peaks form.
2. Add sugar and vanilla and whisk again briefly.
3. Fill or use as a topping for crêpes, or chill until ready to serve at a later time.

Chocolate Sauce

Ingredients:

• 8 ounces semisweet or bittersweet chocolate, chopped
• 1 cup heavy cream

Instructions:

1. Place chocolate in a bowl. Using a small saucepan, heat the cream over medium heat until it is just simmering.
2. Pour the cream over the chocolate and let stand for two minutes. Stir melted chocolate and cream together until well combined.
3. Drizzle chocolate sauce over crêpes before serving.

Jessica Chan is a student in Rowan College at Burlington County’s Culinary Arts program on the Mount Holly Campus. rcbc.edu/culinary