Welcome, food enthusiasts, to a truly special culinary event: Crepe Week! For those just joining our vibrant, French-inspired kitchen adventure, a collective of eleven fantastic food bloggers, including myself, have dedicated an entire week to celebrating the delicate, versatile, and utterly delicious crepe. We’re channeling our inner Julia Child, embracing the art of the skillet, and dishing up an array of the finest sweet and savory crepes you can imagine. Get ready to elevate your culinary game, because we’re not holding back on flavor, technique, or a generous dollop of cream.
Crepes hold a unique place in the culinary world, transcending simple pancakes to become a canvas for endless creativity. From a humble breakfast to an elegant dinner, their thin, tender embrace can transform even the simplest ingredients into an extraordinary meal. This week is all about exploring that incredible versatility, sharing tried-and-true techniques, and inspiring you to bring a touch of Parisian flair into your own kitchen.
An Exclusive Collaboration: America’s Test Kitchen Joins Crepe Week
We are absolutely thrilled to announce a very special guest joining our crepe-making team: the one and only America’s Test Kitchen! Their reputation for meticulous testing, reliable recipes, and scientific precision in the kitchen is unparalleled. We are incredibly grateful that they graciously allowed us bloggers to utilize their expertly developed crepe recipe, forming the perfect foundation for our individual creations during this week’s crepe extravaganza. This partnership ensures that every crepe shared this week starts with a base of proven perfection, making your journey into crepe mastery all the more rewarding.
America’s Test Kitchen is renowned for its thorough approach to cooking, dissecting recipes to understand the ‘why’ behind every ingredient and technique. Their crepe recipe is no exception, having been perfected through countless trials to achieve the ideal texture, flavor, and ease of preparation. This collaboration offers a unique opportunity for home cooks to benefit from their extensive research, ensuring that even novice crepe makers can achieve professional-quality results right from the start. It’s an honor to showcase their work and blend their scientific precision with our collective culinary creativity.
Introducing Our Featured Savory Creation: Pork Belly and Wild Mushroom Crepes
Now, without further delay, I am excited to introduce you to my personal contribution to Crepe Week: a truly delectable and sophisticated creation – the Pork Belly and Wild Mushroom Crepe. This dish is designed to tantalize your taste buds with a rich, savory profile that demonstrates the incredible potential of crepes beyond breakfast or dessert.
When researching what I could possibly produce that would be worthy of the discerning palates behind America’s Test Kitchen, I instinctively returned to the basics. I am a firm believer in the philosophy of “less is more.” My goal was to capture the profound flavors of simple, high-quality ingredients, while still delivering an impactful culinary experience. That’s precisely why I chose pork belly. Excuse the pun, but it truly “brings home the bacon” in the most glorious way. In my opinion, it’s the richer, more luxurious counterpart to traditional bacon, offering an unparalleled depth of flavor and tender, succulent texture. Trust me on this – once you experience pork belly prepared this way, you’ll understand its irresistible allure.
With the star ingredient for this savory crepe secured, the rest of the recipe fell into place quite simply. I delicately sautéed a medley of fresh wild mushrooms and aromatic shallots, infused the crepe batter with a harmonious blend of fresh herbs, and voilà – we had Julia Child-approved savory crepes that sing with flavor! The combination of tender pork belly, earthy mushrooms, and a whisper of fresh herbs in the crepe itself creates a symphony of tastes and textures that is both comforting and gourmet.
The Art of Perfect Crepe Making: Tips for Success
Making crepes might seem intimidating at first, but with a few key tips, you’ll be swirling and flipping like a pro in no time. The America’s Test Kitchen recipe provides an excellent starting point, and here’s how to ensure your savory crepes are nothing short of perfect:
- Batter Consistency is Key: The thinness of crepe batter is crucial. It should be similar to heavy cream. If it’s too thick, your crepes will be heavy; too thin, and they’ll tear easily.
- Resting the Batter: Do not skip the 30-minute resting period! This allows the flour to fully hydrate and the gluten to relax, resulting in a more tender and pliable crepe. It also lets any air bubbles dissipate, preventing holes in your crepes.
- The Right Pan: A good quality nonstick skillet or a dedicated crepe pan is essential. Make sure it’s evenly heated.
- Temperature Control: Mastering the heat is vital. Start on low to spread the initial oil, then increase to medium. The first crepe is often a “test crepe” to gauge pan temperature and batter consistency – don’t be discouraged if it’s not perfect!
- The Swirl Technique: Pour the batter into one side of the pan and quickly tilt and swirl the pan to coat the bottom evenly. This creates the signature thinness.
- Patient Flipping: Wait until the edges begin to brown and the top surface is dry before attempting to flip. A thin, flexible spatula is your best friend here.
- Cooling Rack: As crepes finish cooking, place them on a wire rack to cool slightly and allow steam to escape. Stacking them while hot can make them soggy.
Spotlight on Ingredients: Elevating Your Savory Crepes
Each ingredient in our Pork Belly and Wild Mushroom Crepes plays a crucial role in creating a balanced and memorable dish:
- Pork Belly: Beyond its bacon-like qualities, pork belly offers a richer fat content and a deeper, more complex flavor. When braised slowly, it becomes incredibly tender, and then a quick sauté crisps up the edges, providing a delightful textural contrast. It’s a versatile cut that brings a gourmet touch to any meal.
- Wild Mushrooms (Shiitake): Shiitake mushrooms bring an earthy, umami-rich depth to the filling. Their robust flavor stands up beautifully to the richness of the pork belly. Using fresh, high-quality mushrooms makes a significant difference in the final taste profile.
- Shallots: These delicate members of the onion family offer a milder, sweeter, and more refined flavor than onions, perfectly complementing the mushrooms without overpowering them.
- Goat Cheese: A creamy, tangy goat cheese adds a wonderful counterpoint to the savory pork and mushrooms. Its slight acidity brightens the dish and adds a luxurious creaminess when it melts into the warm filling.
- Crème Fraiche: For garnish, crème fraiche adds another layer of subtle tang and richness. It’s less sour than sour cream and thicker than heavy cream, providing a sophisticated finish.
- Fresh Herbs (Chives & Parsley): Infusing the crepe batter with fresh chives and parsley adds a subtle aromatic quality that enhances the savory profile of the entire dish, ensuring every bite is flavorful.
Past Giveaways and Valued Culinary Resources
But the fun didn’t stop there, friends! The wonderful folks over at America’s Test Kitchen previously sponsored FOUR fantastic giveaways during this week. While these giveaways are now closed, they provided incredible opportunities for our readers to win some truly invaluable culinary resources. These cookbooks are staples for any home cook looking to improve their skills and expand their repertoire with thoroughly tested and reliable recipes:
- Megan at Country Cleaver gave away a copy of Cook’s Illustrated Cookbook.
- Kristen at Comfortably Domestic gave away a copy of The Baking Illustrated Cookbook.
- Katie at The Hill Country Cook gave away a copy of The ATK Family Baking Cookbook.
- And yours truly gave away a copy of Simple Weeknight Favorites Cookbook. Sweet!
The Simple Weeknight Favorites Cookbook is a treasure trove, packed with over 200 easy-to-make, flavorful 30-minute recipes that don’t require hours spent over a hot stove! Seriously, this cookbook becomes your new best friend for busy weeknights, transforming quick meals into culinary delights. While the giveaways have concluded, these books remain excellent resources for anyone passionate about cooking.
*THIS GIVEAWAY IS NOW CLOSED! THANKS TO ALL WHO ENTERED!
Join the Crepe Community: Discover More Recipes
This Crepe Week celebration highlights the incredible camaraderie within the food blogging community. We believe in sharing knowledge, inspiring creativity, and enjoying delicious food together. I encourage you to explore the diverse and inventive crepe creations from the other fantastic ladies participating in Crepe Week. Their recipes offer a wide spectrum of ideas, from sweet indulgence to savory masterpieces, ensuring there’s a crepe for every taste and occasion. Click through their links below to discover more culinary inspiration and perhaps find your next favorite crepe!
- Kirsten @ Comfortably Domestic: Tuscan Crepes
- Megan @ Country Cleaver: Grand Marnier Berry Crepes
- Kat @ Tenaciously Yours: Southwestern Crepes with Cilantro Pesto
- Jeanne @ Inside NanaBread’s Head: Lemon Cream Crepe Cakes for Two
- Madeline @ Munching in the Mitten: Blueberry Ginger Crepes
- Carrie @ Bakeaholic Mama: The “Vermonter” Crepe with Ham and Cheese
- Katie @ The Hill Country Cook: Katie’s Sweet Surprise Crepes
- Monica @ The Grommom: Prosciutto, Asparagus Crepes with Mango Cream Sauce
- Mads @ Le Petite Pancake: Strawberry Crepe Au Lait
- Allison @ Decadent Philistines: Savory Roasted Red Pepper and Goat Cheese Crepes
- Anne @ My Sweet Hear: Red Velvet Crepes with Sweet Mascarpone Cream
Recipe: Pork Belly and Wild Mushroom Crepes
(Crepe recipe adapted from America’s Test Kitchen)
(Filling adapted from Cook Street and Bon Appetit)
Serves: 4
Prep Time: 1 day (for pork belly chilling)
Cook Time: Approximately 3 hours 30 minutes (includes pork belly braising)
Ingredients:
For the Crepes:
- 1/2 teaspoon vegetable oil (for pan)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- *Note: For these savory crepes, sugar and lemon were omitted. Instead, 1 tablespoon each of fresh chives and parsley were added to the batter.
For the Pork Belly:
- 1 pound fresh, skin-on pork belly
- 3 cups chicken stock
- Kosher salt, freshly ground black pepper (to taste)
For the Mushroom Filling:
- 5 ounces shiitake mushrooms, stems removed and sliced
- 1 small shallot, finely diced
- 4 teaspoons goat cheese, crumbled
- 1 teaspoon fresh chives, chopped (plus more for garnish)
- 2 cups spring lettuce mix (for serving)
- Crème fraiche, for garnish
- 1 tablespoon olive oil (for sautéing)
Directions:
For the Crepes:
- In a large bowl, whisk together the flour and salt until well combined.
- In a separate bowl, whisk together the whole milk and eggs until smooth.
- Gradually add the wet milk mixture to the dry ingredients, about one-third at a time, whisking continuously until a smooth batter forms.
- Stir in the melted and cooled butter, then incorporate the chopped parsley and chives. Whisk until everything is well combined.
- For the smoothest crepes, strain the batter through a fine-mesh strainer to remove any lumps. Let the batter rest at room temperature for at least 30 minutes. This allows the flour to fully hydrate and the gluten to relax, resulting in tender crepes.
- Heat a large nonstick skillet or crepe pan over low heat for about 10 minutes. Lightly coat the pan with vegetable oil, spreading it evenly with a paper towel.
- Increase the heat to medium and let the skillet heat for one more minute. To test the pan’s temperature, pour about one teaspoon of batter into the center and cook for 20 seconds. If the small crepe turns golden brown on the bottom, your skillet is perfectly heated. If it burns or doesn’t brown, adjust the heat accordingly.
- Pour 1/4 cup of batter into the far side of the hot pan and quickly tilt and swirl the pan gently until the batter evenly coats the entire bottom.
- Cook the crepe without moving it until the top surface appears dry and the edges begin to brown and slightly crisp, typically about 25 seconds. Use a rubber spatula to gently loosen the crepe from the sides of the pan.
- Carefully slide the spatula underneath the edge of the crepe, grasp the edge with your fingertips, and quickly flip the crepe over. Cook until the second side is lightly spotted with golden-brown marks, about 20 seconds.
- Transfer the cooked crepe to a wire rack, inverting it so the spotted side faces up, allowing it to cool and steam to dissipate.
- Return the pan to the heat for 10 seconds before repeating the process with the remaining batter until all crepes are made.
For the Pork Belly:
- Preheat your oven to 275°F (135°C).
- Season the pork belly generously on all sides with kosher salt and freshly ground black pepper.
- Place the seasoned pork belly in a large, ovenproof saucepan or Dutch oven.
- Pour the chicken stock over the pork belly, ensuring it’s mostly submerged.
- Braise in the preheated oven until the pork belly is incredibly tender, which typically takes about 3 hours.
- Remove the saucepan from the oven and allow the pork belly to cool completely in its braising liquid.
- Once cool, carefully remove the pork belly from the liquid. Wrap it tightly in foil, then in plastic wrap, ensuring an airtight seal.
- Transfer the wrapped pork belly to a shallow dish. Place another shallow dish on top of the pork belly and weigh it down with a 15-ounce canned good or similar heavy object. This pressing step helps to achieve a dense, sliceable texture.
- Chill the pressed pork belly overnight in the refrigerator.
- The next day, bring the pork belly back up to room temperature. Dice about one-third of the meat into small, bite-sized pieces for the crepes. Store the remaining pork belly in the fridge for other delicious uses!
- Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add the diced pork belly and sauté until it is beautifully browned and slightly crispy on all sides, about 4 minutes.
- Remove the browned pork belly from the skillet and set aside to cool slightly.
For the Mushroom Filling:
- In the same skillet (or a clean pan), heat 1 tablespoon of olive oil over medium-high heat.
- Add the diced shallot and sliced shiitake mushrooms to the pan. Sauté until the shallots are softened and translucent, and the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Once cooked, add the sautéed pork belly to the pan to heat through, stirring to combine the flavors. Set the filling aside.
To Serve:
- Place one cooked crepe flat on a serving plate.
- Spoon a portion of the warm pork belly and mushroom filling onto the upper right-hand corner of the crepe.
- Sprinkle about 1 teaspoon of crumbled goat cheese and 1/4 teaspoon of fresh chives over the filling.
- Fold the lower half of the crepe over the filling, then fold it in half again to create an elegant, fan-like shape.
- Arrange the folded crepe on a bed of about 1/2 cup of fresh spring lettuce mix.
- Finish with a delicate dollop of crème fraiche on top and a final garnish of fresh chives. Serve immediately and savor the rich, complex flavors!