March 22 National Bavarian Crepes Day #BavarianCrepesDay

Today is March 22 National Bavarian Crepes Day #BavarianCrepesDay and even though I’ve been at a lot of restaurants that sell Crepes I’ve never tried them but David and my step daughter Leslie like to get Crepes at I Hop. Before you ask what about Charlie he hasn’t had Crepes either and I don’t even think he has tried David’s because he orders Strawberry Crepes. Do you like Crepes?

National Bavarian Crepes Day is celebrated every year on March 22. A Bavarian Crepe from Bavaria is called a ‘palatschinke’? The holiday was created to be celebrated each year allowing us to honor Bavarian Crepes. It’s time for you to start bake Bavarian Crepes in our Homeschool Cooking Class. Would you like to join Charlie and I?

A Bavarian Crepe is a tempting, Pancake-like dessert, which is made from Buckwheat Flour or Wheat Flour. A Bavarian Crepe usually filled with Bavarian Cream and is then topped with fruits, glaze, Chocolate, and Whipped Cream. Bavarian Crepes are popular in Central and Eastern Europe, these Crepes are almost similar to French Crepes which are thin Pancakes. The history of Crepes dates back to the 13th Century.

The name ‘palatschinke’ comes from the Latin word ‘placenta,’ which is derived from the Greek word ‘plakous,’ meaning ‘Flatbread.’ Bavarian Crepes got their name during the ancient Roman era in Central Europe. Crepes originated from France but, back then, Crepes were mostly consumed as Bread. Isn’t that crazy?

The reason behind the popularity of Bavarian Crepes is because they are generously filled with rich Bavarian Cream. A few food historians state that Bavarian Cream was introduced in Bavaria by a French chef living there. Although there is no proof of where the Bavarian Crepe filling was first created, what we know for sure is that Bavarian Cream recipes that were found in the 1800s, around the time of French chef Marie-Antoine Carême, were written in the French Language.

Bavarian Crepes are a fantastic snack or breakfast meal for all sweet lovers! There are several recipes for creating Bavarian Crepes and there are also so many other ingredients that you can have them with. All you need to do to make Bavarian Crepes is purchase a French Cookbook or search online for a recipe. People around the U.S. celebrate National Bavarian Crepes Day to enjoy Crepes with the people they love while indulging their sweet tooths.

You can fill the Crepes with Bavarian Cream that is made by adding Gelatin to beaten Eggs and Whipped Cream and top the Crepe up with Chocolate Syrup. Here is a fun fact for you. There are two types of Bavarian Crepes: you can make a sweet Crepe or a savory Crepe. I think I prefer sweet. What about you and why?

BAVARIAN CREPES DAY ACTIVITIES

Prepare Bavarian Crepes at home by making Bavarian Crepes at home. Ask your family and friends to help you out in the making of Crepes.
Today isn’t the day to celebrate National Baverian Crepes day alone, share it with your loved one.

FACTS ABOUT BAVARIAN CREAM

Bavarian Cream was first invented as a French dessert which included Egg Custard mixed with Gelatin and Whipped Cream, and then placed in a mold or used as a filling.
Bavarian Crepes is known to have emerged in the late 1700s.

WHY PEOPLE LOVE BAVARIAN CREPES DAY

Bavarian Crepes are not like typical Crepes, that is why they have their own day! Bavarian Crepes are thick, crispy, and better in flavor and consistency than other forms of Crepes.
Crepes are healthy since these Crepes are made using Eggs, Milk, and Flour/

Recipe for Bavarian Crepes

Ingredients

For the Crepes:

2 cups whole milk, don’t use low fat milk*
4 large eggs
3 tablespoons sugar, see notes for savory crepes
1 tablespoon vanilla, see notes for savory crepes
1 and 1/2 cups flour, spooned and leveled
3/4 teaspoon kosher salt
1/4 cup butter, melted (for the batter)
1/2 cup butter, for cooking the crepes

For the Cream Cheese filling:

8 ounces cream cheese, (1 block), softened
1/2 cup powdered sugar
2 tablespoons whole milk, more or less to taste
1/2 teaspoon vanilla
1/8 teaspoon kosher salt

Strawberry filling:

1 and 1/2 pounds strawberries, sliced or quartered
1/4 cup granulated sugar
2 tablespoons strawberry jam

Filling suggestions

fresh lemon juice, with powdered or granulated sugar
nutella
mixed berries
cinnamon sugar
whipped cream

Instructions

Prep the strawberries: Wash and hull the strawberries, then slice or quarter so they are whatever size you like. Add to a serving bowl. Top with 1/4 cup granulated sugar and 2 tablespoons strawberry jam. Stir together and set aside for about 20 minutes to let the strawberries macerate.
Make the cream cheese filling: This is optional but SO good. Add 8 ounces softened cream cheese to a large bowl or stand mixer. Beat for 1 minute until smooth and creamy, scraping the sides. Add 1/2 cup powdered sugar, 2 tablespoons whole milk, 1/2 teaspoon vanilla, and 1/8 teaspoon salt. Beat well until combined with no lumps, and transfer to a serving bowl.
Make the crepe batter: Add 2 cups whole milk and 4 eggs to a blender. (If you don’t have a blender, add to a bowl and beat with a hand mixer.) Add 3 tablespoons sugar and 1 tablespoon vanilla. (See notes for savory crepes)
Add 1 and 1/2 cups flour and 3/4 teaspoon kosher salt. Spoon the flour into the measuring cups and level off!
Blend it together. Melt 1/4 cup butter in a small bowl. With the blender running on low, take the center spout off the blender and add the melted butter while the blender is running. Scrape the edges of the blender bowl and make sure all the flour is incorporated.
Set an 8-inch pan on the stove over medium heat. Let it heat for at least 60-90 seconds so it gets nice and hot. Set a stick of butter and the batter near the stove. When the pan is hot, add about 2 teaspoons butter to the hot pan. Swirl it around to coat the entire bottom and up the sides of the pan.
Use a 1/4 cup measuring cup to add batter to the pan. You want about 3-4 tablespoons batter for each crepe. (the 1/4 cup measuring cup doesn’t need to be entirely full)
Add the batter to the center of the pan, dropping it in quickly. Use your other hand to lift the pan and swirl the batter out from the center. Work quickly. The batter sets fast, and you don’t want a thick crepe. Continue moving the pan in circles until there is no more liquid batter that will drip around. Try to avoid creating holes in your crepe (this is easier said than done and takes some practice.) If you DO create some holes, quickly fill them in with a tiny bit more batter.
Cook the crepe for about 60 seconds. The top of the crepe should look dry and matte, not wet anymore. The bottom of the crepe should just barely be getting golden. Use a spatula, chopsticks, or an offset spatula to carefully lift the edge of the crepe, then insert it underneath as far as you can, and flip the crepe. This takes practice! Don’t be discouraged if you need a few tries to get this right. Eat the evidence.
When you flip the crepe, it should be very flexible, not flat and hard. This of course makes it more difficult to flip, but a crepe that holds it’s shape when lifted 1) either had too much batter poured into it, OR, 2) it was cooked too long. The edges should not be crispy, or if they are, just slightly.
Cook on the second side for 10-20 seconds, until the batter is cooked, but not so much that it has time to get crisp. A little browning is okay, but not too much.
Remove the crepe to a plate. You can either use a spatula to lift it, or you can lift the pan entirely and flip it over to let the crepe fall onto the plate. Stack the crepes one by one on top of each other on the plate.
Decide whether you need to turn the heat up or down. If your crepe has little baby bubbles that pop up right away all over your crepe before you need to flip, your pan is too hot; turn the heat down a little.
Continue cooking the crepes until the batter is gone. Sometimes I like to bust out a second frying pan so I can get two crepes cooked at once.
Eat hot, and eat them right away! See below for storage options!

How to store: Stack the crepes on a large plate as I am cooking them. If you are not serving them right away, cover the plate well with plastic wrap and keep in the fridge for up to 3 days. I don’t bother separating the crepes with wax or parchment paper.
How to store batter: You can make this batter ahead of time. and store the batter in a sealed container in the fridge for 2-3 days. Stir well before cooking. If after making the first crepe, you feel the batter is too thick, add milk to the batter 1 tablespoon at a time.