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| Sauteed onion, spinach, mushroom, bacon filling |
Crepes are not really as difficult as their reputation purports.
The thin batter is incredibly simple to make.
All you need is a small, flat, nonstick pan and a good flick'o the wrist.
Anyone who make crepes will tell you,
the first two or four are not very pretty.
They are, however, entirely edible,
and as delicious as the pretty ones!
These are for growling tiny, impatient tummies,
or the hungry cook to nosh
-just to be sure they're up to par, of course.
Wink, wink.
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| Shrimp, roasted red pepper, fresh herbs |
Something we've become stubborn about
is that crepes should have sweet fillings,
and that they are for breakfast.
That's too bad.
These are perfect to make ahead of time
and keep in the refrigerator for a day
- an anytime meal.
They'll keep in the freezer for a month!
That's handy for such a treat.
Originating in Brittany,
(the northwest corner of France)
and once reserved for the royals,
these are still made and filled with meats and cheeses.
It wasn't until the late 19th century that
the Prince of Whales
would request a dessert crepe.
It was the prince's beautiful lady companion that would be the namesake
of the since-famous Crepe Suzette.
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| Fancy crepe-making tools |
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| Thin crepe batter |
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| Fun Vintage Crepe Recipe |
This makes 20-24 crepes.
2 cups flour
1/4 teaspoon salt
4 eggs
2 1/4 cups milk
1/4 cup butter, melted
Sift together flour, and salt.
Set aside.
In a separate bowl beat together eggs and milk.
Beat in flour mixture until smooth.
Stir in melted butter.
When you're ready to make your crepe,
lift your pan off the heat first.
Heat your lightly oiled pan over med-high.
Pour about 2 Tablespoons for each crepe.
Quickly tilt your pan and spread this around,
cook light golden.
The first side will need about 45-60 seconds to cook.
Flip this gingerly with your rubber spatula,
this takes practice.
Let yourself make a few mess up - remember, the mistakes are edible.
The other side cooks much quicker.
As for "perfectly thin" crepes,
well, that's just silly.
We're not having some sort of contest,
we're eating!
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| To tempt you... |
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| Batter up! |
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| Catch ya on the flip side |
Let me share some other savory filling ideas
for your next crepe dinner:
Ham and cheese
or
Prosciutto and Gruyere
Asparagus and Hollandaise Sauce
add some Boiled Egg
Spinach, mushrooms, & Swiss Cheese
with some Freshly Cracked Pepper
Smoked Whitefish, Sour cream, Chives, Horseradish
Roasted Peppers, Pine Nuts, Grilled Chicken
Chorizo, Avocado, Sun Dried Tomato
Smoked Salmon & Arugula
Poached Egg, Spinach, Avocado
Chicken Marsala Crepes!
Chicken, Artichoke, Sun Dried Tomato
Crepes are great for leftovers...
Think Thanksgiving turkey with a smudge of cranberry
or sauteed green beans.
Christmas ham with sauteed Apple
and a slice of Cheddar.
Easter's boiled eggs with Smoked Fish and Chives.
Summer's Grilled Meat with Roasted Pepper
and Sauteed Garlic.
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| Creperie en France |
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