A shout out to Rick from Hallifax – Chef at Wholly Crepes. To find him near the cruise terminal, just go to the Farmers Market and he will usually be there. Photo to the right.
Rick was very hospitable. He allowed me to photograph his menu board (photo left – click for an enlargement) and even shared his recipes with me. CLICK HERE FOR RECIPES, or go to the bottom of this page for some recipes from other sources. The batter is pretty basic, but it does take a bit of finesse to make the crepes just right.
Basic Crepe Batter
- Flour, salt, eggs, whole milk, melted butter, sugar
- Optional additions: cinnamon, nutmeg, vanilla, mustard
- Crepe batter needs to rest at least 30 minutes so that the glutens can relax
Here is a link if you want to buy your own Crepe Maker. This is one of the models that Rick uses.
Here is Rick making crepes for two young visitors, whose photo has been posted by permission of their mom. Use the link below to see Rick’s crepe spreading process.
Video of pouring and spreading a crepe.
Buckwheat Crepe Recipe from Bobby Flay
- First caramelize your onion – cut into strips, and add 1 TBL butter and 1 TBL EVOO and a pinch of sugar. Season with a bit of salt and pepper. Sautee for about 25 minutes.
- BATTER
- 3 eggs
- 3/4 C warm water
- 1 C milk
- 1/2 C AP flour
- 1/2 C Buckwheat flour
- Black pepper and salt
- 2 TBL Canola oil or melted butter
- Put into blender and mix
- Let batter rest for 30 minutes
- Splash of red vinegar and thyme to the onions, then set aside
- Coat flat pan with tiny bit of butter
- Pour in 1/2 C batter and tip to spread
- Cook crepe about 60-90 seconds, flip and cook other side
- Put crepe back on the skillet and add grated Gruyere cheese, sliced Black Forest Ham, and onions
- Fold over into quarter and serve
Filling: Heat in a skillet: Papaya and Mango, sugar, vanilla, sugar
