Easy Creme Fraiche Crepes

Make these simple French crepes with crème fraiche and rhubarb filling; they are suitable for any sweet or savory filling.

These easy-to-make creme fraiche crepes are just amazing! They're thin, melt-in-your-mouth, and filled with the most delicious crème fraiche and rhubarb compote filling. However, the rhubarb filling is optional; you can enjoy these crepes with any other fruit or berry compote at any time of the year.

What are crepes?

Crepes are a kind of pancake.

We all know the thick American pancakes, so delicious for breakfast, topped with blueberries or any kind of fruit or berries and dripping with syrup. Mouth-watering!

And then there are the thinner pancakes, baked as large as the frying pan, which can be filled with pretty much anything (sweet or savory), rolled, and served. Or they can be filled, topped with cheese, and baked.

Tips for making crepes

Mixing: Traditionally, you would use a whisk to mix the ingredients. You can, of course, but I prefer the mixer. It only takes seconds, and I have never noticed any difference.

Pan: Use a crepes pan if you happen to have one. Otherwise, a large, non-stick, shallow pan will be perfect. I definitely recommend non-stick; otherwise, you will need a lot of oil to prevent the crepes from sticking to the pan.

• When using a non-stick pan, brush the bottom of the pan with oil very lightly; it will be enough. I usually pour some oil into a small bowl and quickly dip the silicon brush in it for each crepe.
• My pan is 25 cm/10 inches, but you can use a slightly smaller or larger pan. It does not matter; you will just get a few more or fewer crepes out of this amount of batter.

Swirl: Add a small amount of batter to the pan and swirl quickly to spread it evenly in the pan.

Cooking time: It is very short. Depending on the heat, which should be medium, and the pan (thicker or thinner-bottomed), it will take around 30-40 seconds on the first side.

• Flip the crepes with a rubber spatula (gently) and continue cooking for about 10 more seconds.
• You will see how the first crepe comes out. If you like it browner, increase the cooking time slightly.

Can you make creme fraiche crepes ahead?

• Yes, you can make the batter and keep in an airthigt container until the next day.
• You can make the crepes, staple them with pieces of parchment paper in between and cover the whole batch with cling film/plastic wrap. Keep in the fridge for up to 3 days.

Rhubarb compote

Rhubarb!!! It's my favorite seasonal produce. I like lots of other things, especially in spring, like asparagus, strawberries, or elderflower, but rhubarb is really my number one. I love the sourness, the sweet sourness that develops when the rhubarb is cooked with sugar. I have had rhubarb in so many different ways, and I loved each and every recipe.

This simple rhubarb compote was created to be served with these delicate French crepes filled with vanilla-crème fraiche. But it is also wonderful when eaten on its own, topped with some heavy cream, for instance. It is also amazing with vanilla ice cream (I love the cold-hot combination), or on top of muesli or porridge.

Easy Creme Fraiche Crepes

Make simple creme fraihe crepes with a delicious creme fraiche and rhubarb filling. The crepes are suitable for any kind of fruit compote, and any sweet or savory fillings.

5 from 3 votes

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Course: Desserts

Cuisine: French

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 10 crepes

Calories: 294kcal

Author: Adina

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Ingredients 

French crepes:

• ▢ 4 large eggs
• ▢ 250 ml full-fat milk 1 cup
• ▢ 100 g all-purpose flour ¾ cup + 1 tablespoon
• ▢ 2 tablespoons unsalted butter melted
• ▢ some clarified butter or vegetable oil Note

Creme fraiche filling:

• ▢ 300 g crème fraiche 1 ⅓ cups
• ▢ 3 tablespoons vanilla sugar Note 2

Rhubarb compote:

• ▢ 450 g rhubarb 1 lb
• ▢ 100 g sugar ½ cup
• ▢ ½ vanilla bean or ½ teaspoon pure vanilla extract
• ▢ some powdered sugar to serve

Instructions

French crepes:

• Batter: Place the eggs in a medium bowl and mix slightly with a hand-held mixer. Add the milk, flour, and melted butter and blend until smooth. Let stand for about 10 minutes. In the meantime, make the rhubarb compote.

  4 large eggs + 250 ml full-fat milk/ 1 cup + 100 g all-purpose flour/¾ + 1 tablespoon + 2 tablespoons unsalted butter
• Make crepes: Heat a non-stick pan (I have a pancake pan) on medium heat. Brush it well with clarified butter or oil before making each crepe (I use a silicone brush. Add some batter and swirl the pan to distribute the batter all over the pan.

  Cook the crepe for about 40 seconds until the underside is golden brown.

  some clarified butter or vegetable oil
• Flip: Flip it gently (crepes are delicate) using a rubber spatula and cook the other side for about 10-20 seconds more. Suppose you would like the crepes to be browner increase the cooking time slightly.

  Slide it to a plate and repeat until you have 8-10 thin crepes.

Rhubarb compote:

• Prepare ingredients: Wash, top, and tail the rhubarb. Chop it into slices about 2 cm/ 0.8 inches thick.

  Halve the vanilla pod lengthwise and scrape out the seeds.

  450 g rhubarb/ 1 lb + ½ vanilla bean
• Cook rhubarb: Place the rhubarb into a saucepan, add the sugar, the vanilla seeds (or vanilla extract), and the empty vanilla pod. Bring to a boil and simmer, covered, for about 4-5 minutes until the rhubarb is soft but not entirely disintegrated. Remove the empty vanilla pod.

  100 g sugar/ ½ cup

Creme fraiche filling:

• Stir the crème Fraiche and the vanilla sugar together.

  300 g crème fraiche/ 1⅓ cup +3 tablespoons vanilla sugar
• Serve: Spread the mixture on the crepes, roll them, sprinkle the crepes with some powdered sugar, if desired, and serve with the rhubarb compote immediately.

  some powdered sugar

Notes

1. Butter: You can use melted butter, clarified butter, or oil to cook the crepes. I prefer vegetable oil.
2. Replace vanilla sugar with 3 tablespoons of fine sugar and 1 teaspoon of vanilla extract.

Nutrition

Serving: 1crepe with filling | Calories: 294kcal | Carbohydrates: 22g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 92mg | Fiber: 1g | Sugar: 11g

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