Courtesy The Crepe Club

Recipe Friday: Crepe Club Crepes

Written by Marilyn Hawkes Category: Recipes Issue: January 2017
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Courtesy The Crepe ClubNext Thursday, Feb. 2, is National Crepe Day and to celebrate, The Crepe Club is offering a free Nutella or Parisian (butter and sugar) crepe at all locations. The Crepe Club’s owners, Fares Tarabichi and his brothers, Karim and Omar, have been eating crepes since they were kids in Syria. Every Sunday, their mom would whip up a batch of crepes for the family. “My brothers and I would compete (to see) who could come up with the best fillings,” Fares says.

Their love of crepes led the brothers to set up a crepe cart two years ago on the campus of Arizona State University, where all three attended. Today, the cart has been transformed into a brick and mortar location on the campus and they’ve opened restaurants at Biltmore Fashion Park and San Tan Village.

If you want to have a true Groundhog Day celebration by eating crepes every morning, try making your own at home with this recipe from the Tarabichis.

The brothers’ crepe recipe comes from their favorite crepe stand in Paris. You can fill them with a variety of fruits, butter and sugar, Nutella and other sweet concoctions, Fares says. He also suggests trying some savory fillings as well, such as cheese and chicken, eggs and/or vegetables.

Make sure you cook the crepes over high heat in a buttered pan and that you make a thin layer “or it will be more like a pancake,” Fares says. “But the secret is to combine the powdered sugar with the regular sugar and use a high grade European butter.”

Crepe batter
Yields 18-20 crepes

5 cups flour
8 cups milk
½ cup butter
4 tbsp. sugar
4 tbsp. powdered sugar
3 cups liquid eggs
3 tsp. salt

Mix dry ingredients together. Melt the butter. Put milk and eggs in a deep bowl. Using a hand immersion mixer, incorporate about 1/3 of the dry mix into the liquid. Add the butter and add another 1/3 of the dry mix. Mix until smooth. Add the last 1/3 of the dry mix and blend with the hand mixer for 10 minutes. Strain the batter through a strainer into a new bowl. Use the spatula to scrape the strainer to prevent it from getting clogged.

Heat a lightly oiled griddle or frying pan. Pour about 1/4 cup batter onto the griddle. Tilt the pan in a circular motion so the batter thins out and coats the surface evenly. Cook for about 2 minutes, until the bottom is light brown. Flip with a spatula until the other side is just cooked. Top with desired toppings and fold. Serve hot.