Mini Crêpes on the Raclette Grill

In short: a neutral crêpe batter, cooked in little rounds on the smooth plate of the raclette grill, which everyone fills at the table in a savory version (ham, melted raclette) or a sweet one (chocolate, banana). About twenty mini crêpes for four, ideal for brunch or an afternoon snack.

Chef’s tip

Mini crêpes have a power that big ones don’t: they turn any guest into a crêpe maker. The ladle is small, the plate sits in the middle of the table, and suddenly the uncle who has never cooked a thing in his life discovers a talent. The kids compete to make the roundest crêpe, and it is usually the most misshapen one that wins.

The batter is deliberately neutral, with very little sugar, so you can go from savory to sweet without changing bowls. You start with ham and raclette melted in the pan, and finish with chocolate and banana. One piece of friendly advice: do the savory ones first. The reverse is technically possible, but morally questionable.

Ingredients (for 4 people)

• 200 g of all-purpose flour
• 2 eggs
• 40 cl of 2% milk
• 25 g of melted butter
• 1 tablespoon of sugar
• 1 pinch of salt
• 200 g of sliced raclette cheese
• 4 slices of cooked ham
• 100 g of 52% dark chocolate
• 2 bananas
• 4 tablespoons of jam
• 1 tablespoon neutral oil for the plate

Preparation

1. Make the batter. Mix the flour, sugar and salt. Add the eggs, then the milk little by little while whisking, and finally the melted butter. Let rest for 30 minutes.
   

   

2. Prepare the fillings. Cut the ham into squares, the bananas into rounds and the chocolate into pieces. Put everything on the table with the cheese and the jam.
   

   

3. Heat the plate. Switch on the grill with the smooth plate on top 10 minutes before you start. Oil it lightly with a paper towel.
   

   

4. Cook the mini crêpes. Spoon a small tablespoon of batter per crêpe to get rounds of 8 to 10 cm (3 to 4 in). Let cook for 1 minute, flip and allow 30 seconds more.
   

   

5. Melt the cheese. For the savory version, place a piece of raclette in a raclette pan under the heating element for 3 minutes, then spoon it over a mini crêpe topped with ham.
   

   

6. Melt the chocolate. For the sweet version, melt a few squares of chocolate in a raclette pan over gentle heat for 3 to 4 minutes, then spoon them over a mini crêpe topped with banana.
   

   

7. Fold and enjoy. Fold each mini crêpe in half or roll it up, and eat it while it’s hot.
   

   

The chef’s tricks

• A fairly fluid batter spreads on its own into even rounds: if it is too thick, add 5 cl (about 2 tablespoons) of milk.
• Set the grill to medium power for the chocolate, otherwise it burns in the blink of an eye.
• Keep the first mini crêpes warm in a kitchen towel until everyone has been served.
• Clean the chocolate out of the pans while they are still lukewarm; the sugar hardens as it cools.

Variations

• Brunch: a quail egg cooked on the plate next to each mini crêpe, with a little raclette.
• Apple-cinnamon: diced apple pan-fried on the plate with a pinch of cinnamon.
• Chocolate-fruit fondue: follow our chocolate and fruit raclette to vary the fruits.

Which wine to serve?

For the savory part, a light white from Savoie made from Jacquère is plenty. For the sweet part, a sweet wine from Valais, made from dried grapes, pairs nicely with chocolate and banana. The kids will make do with apple juice, and that is perfectly fine.

Frequently asked questions

Can you make mini crêpes on the ridged plate?

No, the batter runs into the grooves. You need a smooth plate or a built-in crêpe maker.

Can you make the batter ahead of time?

Yes, up to 24 hours in the refrigerator. Whisk it before use and add a little milk if it has thickened.

Does chocolate damage the raclette pans?

No, as long as you heat gently and clean the pans quickly with hot water.

🧀 The right grill: the 3-in-1 raclette crêpe maker (pans, grill and crêpes), our comparison.

Read also: 8 ways to hijack your raclette grill (fajitas, crêpes, dessert…)