Filled Crepes

These are German-style crepes called Flaedle, and they’re about as simple as cooking gets. Four ingredients in the batter (eggs, milk, flour, a dash of salt), cooked low and slow in a greased skillet until golden.

Fill them while they’re still hot. The warmth softens the preserves and helps them spread into every fold as you roll. A dusting of sugar on top and you serve them immediately. These are meant to be eaten as hot as possible, straight from the pan to the plate.

The batter is intentionally thin. Don’t expect thick, fluffy pancakes. You want crepes that are delicate enough to roll without cracking but sturdy enough to hold the filling. A smooth, lump-free batter is a must, so whisk thoroughly or use a blender.

Pro Tips

• Let the batter rest for 10 minutes before cooking. This allows the flour to fully hydrate and produces a more tender crepe.
• Keep the heat low. These cook gently. High heat makes them brittle and they’ll crack when you try to roll them.
• Grease the skillet lightly between each crepe. Too much grease and they fry instead of cooking through evenly.

Variations

• Go savory: skip the sugar in the batter and fill with seasoned ground meat or leftover chopped roast, then bake briefly in a greased dish.
• Fill with Nutella and sliced bananas for a crowd-pleasing dessert version.
• Spread with sweetened cream cheese and fresh berries for a brunch-worthy filling.