The My Table ladies were a bit disappointed when we got news that Melange Creperie would no longer be taking over the Eastie Boys’ brick-and-mortar location on Montrose, just blocks away from the office. It’s been less than a year since Melange Creperie owner Sean Carroll announced the move was no longer happening, and he’s already found another permanent home in the new underground food hall Conservatory downtown (1010 Prairie). It may not be as close to our offices, but there’s a 60-tap bar and that’ll do just fine.
We stopped into Conservatory to check out the new dining court, and while we were at it, asked Carroll to show us the secret to crepe-making. Put his tips and recipes in your back pocket, and whip them out when you want to show your honey some extra love. Other than that, we suggest you keep the stovetop clean and let the pros show you how it’s done. The crepe connoisseurs at Melange Creperie make it look so easy.
Carroll – who isn’t quite ready to give away his batter recipe – suggests home cooks follow a recipe for a Northern Brittany-style crepe batter, such as food and cooking author/journalist Michael Ruhlman‘s recipe (below).
It’s a bit more precise than a pancake recipe, and making crepes will take a bit of practice. But here’s the upside: crepes are thin, so you can eat more with less guilt – at least that’s how we like to think of it. Pass the whipped cream, please.
Courtesy of Michael Ruhlman
8 ounces eggs (4 large eggs, which will weigh between 200 and 240 grams)
8 ounces milk (roughly 1 cup, and if weighing, 200 to 240 grams, whatever the eggs weigh)
4 ounces flour (a scant cup, or half the weight of the eggs, 100 to 120 grams)
salt, sugar, vanilla (optional and to taste)
METHOD Combine the ingredients and blend with a whisk until they’re uniformly combined.
A pinch of salt is always good no matter what you’re using the crepes for, but if you’re going savory, you can add 1/2 teaspoon. If you’re making sweet crepes, add 1 tablespoon sugar and, if you wish, 1/2 teaspoon vanilla.
Let the batter rest for half an hour, uncovered at room temperature (or up to one day, covered and refrigerated).
BLUEBERRY COMPOTE + BRIE CREPE
1 cup blueberries
1/3 to 1/2 cup sugar
juice of 1 lemon and half a lime
brie (2 to 3 ounces, sliced, per crepe)
METHOD: Smash the blueberries in a small sauce pot. Add the sugar and citrus juice. Combine and then boil for 1 minute. Set aside until ready to use.
Carroll suggests using a cast iron comal for making crepes at home. To begin, turn the stove burner up to high to heat the comal, then slowly lower the temperature to keep it just below the smoking point of oil or butter.
Pour a ladle full of crepe batter into the center of your comal. Lift and tilt the comal (if there is a handle) or use a trowel to spread the crepe batter evenly. Cook for 15 to 30 seconds on each side. Once both sides are golden, fold in half and place slices of brie and the blueberry compote in the middle. Fold in the sides to create a triangle. Allow to sit for just a little longer until the brie is warm and melted.
ROASTED FENNEL CREPE
one fennel bulb, chopped
half an onion, chopped
olive oil to coat the fennel
salt and pepper to taste
grated parmesan cheese
METHOD: Combine the ingredients in a bowl and mix. Roast for 12 to 15 minutes at 400.°
Turn the stove burner up to high to heat the comal, then slowly lower the temperate to keep it just below the smoking point of oil or butter. Pour a ladle full of crepe batter into the center of your comal. Lift and tilt the comal (if there is a handle) or use a trowel to spread the crepe batter evenly. Cook for 15 to 30 seconds on each side. Once both sides are golden, fill with roasted fennel and grated parmesan cheese. Fold in the sides to create a triangle.