Learn Chef Cyrille's tips for making crepes like his mom used to make. Impress friends and family with your crepe-making know-how! Or try them yourself at our Jazz Brunch every Sunday from 11:30-2:30.
What is, in your opinion, the secret to making a perfect crepe?
Speed of shaking the pan and of course the consistency of the batter. Mix together all the dry ingredients and all the wet ingredients separately first. Add the wet to the dry while whisking the batter until there are no lumps. Also, let the batter sit in the refrigerator for about an hour before using it.
What signs can you look for to know that your crepe is not good?
If the batter is not not smooth and not mixed well it clumps up and makes a mess
Do you recommend any specific kitchen tools that are better for making crepes?
Don't use a standard spatula. Make sure to get a long thin metal spatula, one similar to what you might use if you were icing a cake. This will make your life easier when you flip the crepe over.
Have you ever eaten a crepe that you just will never forget?
My mom’s, of course, is always the same answer. The memories of eating as a child is the best food ever. It doesn't have to be made by the best chef in the world, but just made by mom.
What are your favorite savory crepe fillings?
Duck confit and Swiss cheese with Bechamel sauce is the winner. Garnish with arugula salad. Yum!
What are your favorite sweet crepe fillings?
Just butter and sugar. The simplicity of the sugar caramelizing with the butter is something so amazing. It beats spreading anything else on top.