Saffron Crepes
Light saffron-speckled crepes with basil. Make in a blender or by hand. Serve warm with ricotta or olive paste. Tips for batter, cooking, and storage.
This recipe is courtesy of the Junior League of Chicago and their cookbook, Celebrate Chicago! A Taste of Our Town. These crepes are especially attractive, speckled with basil and tinted with the yellow hue of saffron. Serve warm with fresh ricotta cheese or an olive or artichoke paste.
Submitted by: Junior League of Chicago from Chicago, IL, USA
Yield: 12 eight-inch crepes or 16 six-inch crepes
- Soak saffron threads in hot water to release color and flavor, then stir into the crepe batter.
- You can make the batter in a blender for smoothness or whisk by hand; rest the batter to hydrate the flour and relax gluten.
- Cook on a preheated nonstick crepe pan over medium heat, stack to keep warm, and refrigerate or freeze leftovers wrapped in foil.
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Preparation Instructions:
Cover saffron threads with a spoonful of hot water in small bowl. Set aside.
Combine eggs, milk, 1/2 cup water, salt, butter and flour in blender. Process briefly and scrape down sides. Process for 10 seconds longer. Pour into large bowl. Stir in saffron and basil.
Let rest, covered, for 1 hour or longer. Make crepes in crepe pan using manufacturer's directions.
To make batter by hand, cover saffron threads with a spoonful of hot water in small bowl. Set aside.
Beat eggs lightly in large bowl. Stir in milk, 1/2 cup water, salt and butter or light olive oil. Whisk in flour. Stir just enough to combine ingredients, strain.
Stir in saffron and basil. Let rest for 30 minutes. Make crepes in crep pan.
Stack crepes to keep warm or prepare in advance, wrap in foil, and store in refrigerator. Reheat, wrapped in foil, in oven.
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More About This Recipe
Variation: Omit the basil and serve filled with sweetened ricotta cheese. Drizzle with a fresh blueberry or strawberry sauce.
If you enjoyed this recipe, check out more French recipes here.
Frequently Asked Questions
How do I prepare the saffron before adding it to the batter?
Cover the threads with a spoonful of hot water and let them steep for several minutes. This pulls out color and aroma so the batter gets the saffron flavor and yellow tint.
Blender or whisk: which method is better for this batter?
Both work. A blender makes a very smooth batter and needs about an hour to rest. Whisking by hand is fine too; strain and rest at least 30 minutes to hydrate the flour.
What should the batter consistency look like?
The batter should be thin, similar to heavy cream or thin pancake batter. If it is too thick, add a tablespoon of milk or water at a time. If too thin, whisk in a little flour.
How many crepes does this recipe make?
A recipe using 1 cup of flour typically yields about 8 to 10 medium crepes, depending on the size of your pan and how thin you spread the batter.
What pan and heat are best for cooking crepes?
Use a nonstick crepe pan or a well-seasoned skillet. Preheat over medium heat, lightly brush with melted butter or oil, pour a small amount, swirl to cover the surface, and cook until the edges lift before flipping.
How do I prevent crepes from tearing or sticking?
Make sure the pan is hot but not smoking, use a thin layer of fat, let the crepe set fully before flipping, and allow the batter to rest so it is smooth. A thin spatula works best for turning.
How should I store and reheat leftover crepes?
Stack crepes with parchment between them, wrap in foil, and refrigerate up to 3 days or freeze up to one month. Reheat wrapped in foil in a warm oven or briefly in a skillet. For frozen crepes, thaw in the fridge first.
Can I skip the basil or swap the saffron?
Yes. Omit basil for a sweet filling like sweetened ricotta and berry sauce. Saffron has a unique taste, but safflower or a tiny pinch of turmeric can mimic color only. Flavor will differ if you substitute.
How do I prepare the saffron before adding it to the batter?
Cover the threads with a spoonful of hot water and let them steep for several minutes. This pulls out color and aroma so the batter gets the saffron flavor and yellow tint.
Blender or whisk: which method is better for this batter?
Both work. A blender makes a very smooth batter and needs about an hour to rest. Whisking by hand is fine too; strain and rest at least 30 minutes to hydrate the flour.
What should the batter consistency look like?
The batter should be thin, similar to heavy cream or thin pancake batter. If it is too thick, add a tablespoon of milk or water at a time. If too thin, whisk in a little flour.
How many crepes does this recipe make?
A recipe using 1 cup of flour typically yields about 8 to 10 medium crepes, depending on the size of your pan and how thin you spread the batter.
What pan and heat are best for cooking crepes?
Use a nonstick crepe pan or a well-seasoned skillet. Preheat over medium heat, lightly brush with melted butter or oil, pour a small amount, swirl to cover the surface, and cook until the edges lift before flipping.
How do I prevent crepes from tearing or sticking?
Make sure the pan is hot but not smoking, use a thin layer of fat, let the crepe set fully before flipping, and allow the batter to rest so it is smooth. A thin spatula works best for turning.
How should I store and reheat leftover crepes?
Stack crepes with parchment between them, wrap in foil, and refrigerate up to 3 days or freeze up to one month. Reheat wrapped in foil in a warm oven or briefly in a skillet. For frozen crepes, thaw in the fridge first.
Can I skip the basil or swap the saffron?
Yes. Omit basil for a sweet filling like sweetened ricotta and berry sauce. Saffron has a unique taste, but safflower or a tiny pinch of turmeric can mimic color only. Flavor will differ if you substitute.
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