Six New Crepe Recipes

PHOTO by Depositphotos
Delicious crepe recipes for you to try this Maslenitsa season

In celebration of Maslenitsa week, Lifestyle has collected the most interesting recipes from Moscow’s top chefs: from wheat flour pancakes for the more conservative, to rye, spelt, oat, and buckwheat crepes for more adventurous cooks.

Restaurant trends have transformed for this maslenitsa season: chefs are no longer just experimenting with pancake fillings, but also playing with the very form of the crepes themselves. In addition to the familiar wheat flour crepes, buckwheat, oat, rye, and even spelt crepes are now on offer.

In fact, with chefs looking to reinterpret traditional Russian recipes, even the traditional Breton galette complète — buckwheat crepe — looks like a Russian émigré on French soil.

Classic Breton Galette

by Brittany native Yoann Bernard, chef at the Ritz-Carlton Moscow

Krampouezhenn gwinizh du (original Gaelic Breton name)

Depositphotos 7640994 l 2015
Classic Breton Galette

Ingredients
Batter:
buckwheat flour170 g
wheat flour80 g
eggs2
salta pinch
milk250 ml
water350 ml
eggs6
ham6 thin slices
Gruyère cheese, grated360 g
sunflower oil1 tbsp
Filling:
fleur de sel (fine sea salt)a pinch
salted butter1 piece
Preparation
1

First, prepare the batter, mixing both kinds of flour in a large bowl. Crack the eggs into the middle of the flour, then whisk. Gradually add water and milk, until the batter is smooth. Next add the salt and sunflower oil, and set aside for one hour. After that, mix the batter and heat your frying pan on maximum. Pour one drop of sunflower oil at the bottom of the frying pan and spread it evenly all over the pan’s surface with a paper towel. With a ladle, pour some batter in the pan and distribute it evenly. Bake the galette on one side, then flip. Brush the crepe with butter, then crack an egg on top: distributing the white all over the crepe while keeping the yolk intact in the middle. When the egg is cooked, add a slice of ham and sprinkle some grated cheese on top. Fold the sides of the galette, leaving the yolk in the middle of the crepe uncovered. Serve with Breton cider or apple juice.

Rye Crepe with Chicken Pate

Andrey Ivanov, chef at Fornetto Pizzeria

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Rye Crepe with Chicken Pate

per 1 crepe

Ingredients
Batter:
milk95 ml
rye flour10 g
wheat flour30 g
wort5 g
sugar50 g
sea salt1 g
egg0.5
butter2.5 g
chicken liver150 g
oil3 tsp
carrots, thinly diced50 g
onions, thinly diced50 g
sea salt5 g
black pepper, whole1 g
oil0.5 tsp
Pate:
33% fat70 ml
butter15 g
Preparation
1

First, make the pate. Fry the onions and carrots in oil until clear, then add chicken liver. Fry on all sides and add cream. Next, add salt and pepper and simmer until cooked. Then, blend the mixture until smooth and allow to cool. Mix the crepe batter ingredients to make 150 ml of liquid batter. Grease the pan with oil, then bake on both sides. Place the pate in the middle of the crepe and roll it up.

Oat Crepes with Tiramisu and Blueberries

Mikhail Simagin, chef at Bread Shop Bakery

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Oat Crepes with Tiramisu and Blueberries

Ingredients
Crepes:
oat flour250 g
eggs2
salt3 g
milk250 ml
butter4 g
sugar30 g
blueberries5 g
cocoa powder5 g
mint for garnish
Salted Caramel:
egg1
sugar100 g
salt10 g
butter15 g
33% fat cream35 ml
Tiramisu:
38% fat cream100 ml
egg1
mascarpone150 g
sugar15 g
coffee syrup15 g
Preparation
1

First, make the caramel. Melt the sugar on low heat until caramelized, then carefully add the cream, making sure not bring to a boil. Take off the heat before adding the egg, then mix until smooth before adding butter. Mix again until smooth, add salt at the end. Set aside to cool. Now, make the tiramisu. Whisk the sugar and egg yolk until thick and smooth, then add mascarpone and cream. Mix well. It is time now to make the crepes. Mix eggs and sugar, add warm milk and butter, add salt and then flour. Grease the pan with butter and fry the crepe on both sides. Place the caramel on a plate, putting the crepes on top. Brush them with the tiramisu, sprinkle with cocoa powder and decorate with fresh berries and mint.

Estragon Crepes

Sergey Eroshenko, chef at The Honest Kitchen Restaurant

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Estragon Crepes

Ingredients
milk1 l
eggs3
wheat flour200 g
salt5 g
sugar30 g
oil10 tsp
estragon10 g
Preparation
1

Warm the milk to 30°C (86°F), then whisk the egg and sugar before adding the milk, flour and oil. Finely chop the estragon and add to the batter. Salt to taste before frying in a hot pan. Serve with whitefish and pike roe. The crepes are also good with homemade wild berry jam (honeysuckle and strawberries).

Spelt Crepes with Apple Gaja

Mikhail Lukashonok, chef at Mark and the Lion Restaurant, City of Tula

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Spelt Crepes with Apple Gaja

Ingredients
Batter:
wheat flour100 g
spelt flour150 g
eggs2
milk1 l
fresh apples100 g
soused apples, grated50 g
salt3 g
sugar20 g
Apple Gaja:
fresh apples, cubed150 g
honey30 g
pureed buckthorn30 g
Preparation
1

Whisk eggs and sugar until lightly foamed before adding milk and salt. Mix well, then add sieved flour. Mix again, add grated apples, and mix once more until smooth. Set the batter aside for 10–15 minutes. Fry on medium heat. Now, let’s make the gaja – that’s what the family of Russian painter Vasily Polenov called his lightly cooked apples. Melt the honey, adding cubed apples and pureed buckthorn, and then cook the mixture. Place the crepes in the gaja, and fold them three times, while cooking. Serve with baked milk ice cream.

Wheat Crepes with Wild Berry Flambé

Alexander Volynkin, sous-chef at Nikolas' Farmer’s Restaurant and Bar

Depositphotos 95586490 l 2015
Wheat Crepes with Wild Berry Flambe

Ingredients
Batter:
eggs2
milk0.5 l
flour200 g
oil14 tsp
Salt and sugar to taste
Filling:
strawberries100 g
blackberries100 g
raspberries100 g
Cremette cheese150 g
sour cream15 g
egg yolk1
cognac50 ml
grain sugar30 g
powdered sugar30 g
Preparation
1

To make the crepes, whisk eggs and milk, then add salt and sugar. Whisk in the flour. Sieve the mixture, then add oil. Set aside for 20–30 minutes before frying. To make the filling, place the berries in a hot frying pan, sprinkle with sugar, and caramelize. Add the cognac, and then set fire to the mixture. Cook until the mixture’s texture resembles liquid jam - then whisk Cremette cheese with egg and powdered sugar. Place the cheese filling on the crepes, before adding the hot berries on top. Fold the crepes and transfer them to plates.