Surprisingly, I serve stuffed French crepes for fancy dinners more and more often. Simple, but cooked with great care, variable stuffings (potato, chicken, mushrooms) easily win hearts and souls of my guests, when folded in French wheat or buckwheat (gluten-free) crepes, and adorned with simple dairy-based sauces and creative toppings. Every small plate of the menu is attractive and delicious. They are easy to make in large batches. Make them ahead, refrigerate, and reheat right before party time. For the same reason, they can be an office meal you’re actually excited to break for.
Obviously, the first step is to master making crepes. Mixing a batter is quick and easy — put all ingredients into a blender jar, blend them on the lowest speed for a minute, and let the batter to rest for at least 1 hour in a room temperature or overnight in refrigerator. Cooking crepes is what I actually teach in my classes. No special tools or equipment needed to learn making crepes, just a ladle and a skillet. Based on my experience, some people grasp it immediately. Other people struggle for some time, but everybody is successful on their third or fourth try. Once you learn controlling heat and distributing batter, turn on your imagination and play with stuffing ingredients and topping. The sky is the limit!
The recipe below is a simple version of crepe stuffed with seasonal fruits. Most often I serve dessert crepes with apples + raisins + pecans + cinnamon + caramel + vanilla whipped cream + mint. During the season I switch to pears. Local strawberries are wonderful in May, and and peaches — all the summer. Whipped cream can be flavored with spices or herbs. Replace heavy cream with your favorite yogurt (have you tried Noosa yet?), low-sugar fruit creamy curds or fresh purees.