Crepes (pronounced like preps) are wonderful things because they are fun, easy to make delicious to eat and very fancy or, as they say in France, tres chic. I learned to make them years ago and still do when I’m in need of a great dessert that everyone likes, that I can make ahead and put together at the last minute and when I need something that is versatile enough to be both a dessert or a main dish. When I was in Paris, I absolutely loved to go to the little crepe stands on the street and watch them being made. By the time they were finished I was absolutely salivating at the sight of these wonderful, thin pancakes. They usually served them very simply with just some fresh lemon juice and a little sugar, folded twice. But, oh my goodness, they are so delicious. You can serve them with any number of different fillings and in lots of different ways. I will give you a few of my own favorites here. Everyone has their own special way of making crepes, but I have found that the best way for me is the simplest which is in the blender. There are two different types of crepes, sweet or dessert crepes and savory or main dish crepes. Here is the recipe:
1/2 C. milk
1/2 C. water
2 large eggs
2 T. melted unsalted butter (must be real butter)
1/4 t. salt
2 T. sugar (you will omit the sugar if you are making savory crepes.)
1 C. all-purpose flour (If you wanted to be authentic, you would use buckwheat flour if you are making the savory kind).
2 large eggs
2 T. melted unsalted butter (must be real butter)
1/4 t. salt
2 T. sugar (you will omit the sugar if you are making savory crepes.)
1 C. all-purpose flour (If you wanted to be authentic, you would use buckwheat flour if you are making the savory kind).
1. Put all the ingredients into the blender and blend at low speed until all are mixed well. Then increase the speed to make a thick batter. If it is too thin, add a little more flour, if too thick add a little more milk. It should be of pouring consistency like maple syrup.
2. If you have a crepe maker, follow the manufacturer’s instructions to make your crepes. Don’t overcook them. They should be lightly brown on one side and batter-colored on the other.
3. If you don’t have a crepe maker, use a good, heavy Teflon-coated frying pan about 10” in diameter. Pour a small amount of batter in the bottom of the pan and then tilt it in all directions to coat the entire pan. You may need to use a spatula to get the batter to cover the entire pan. Cook it over medium heat for about one minute or until lightly browned and then flip over to the other side and cook slightly. Don’t be disappointed if they don’t turn out at first. Keep trying and you’ll soon be an expert.
4. You can store crepes for up to 6 months in the freezer by separating them with waxed paper and storing in a Zip-Lock bag. Having a dozen or so on hand is always a nice thing to do.
Here are some of my favorite fillings:
DESSERT CREPES:
• Nutella and bananas: Spread Nutella thinly on the crepe and top with sliced bananas. Fold over into thirds and top with whipped cream and sprinkle with nuts or drizzle with Ganache*
• 8 oz. cream cheese softened and mixed with 1 C. powdered sugar and 1 carton Cool-Whip or ½ pt. whipped cream, whipped. Spread on crepes and add your favorite sliced berries. Fold into thirds nd top with whipped cream
• Spread caramelized sweetened condensed milk* on the crepe and top with cooked apples sprinkled with sugar and cinnamon (like you would make for a pie). Drizzle more carmelized milk over the crepes and top with whipped cream and sliced almonds.
*Ganache: 8 ozs. good semi-sweet chocolate melted with 4 T. heavy cream
*Carmelize sweetened condensed milk by putting the can in a saucepan, cover it with water and boil for 30 minutes, keeping the can completely immersed.
SAVORY OR MAIN DISH CREPES:
• Spinach and cheese: Thaw out a package of chopped spinach, cook in the microwave in ¼ C. water for 2 minutes. Press in a colander until all the water has been removed. Put in a bowl and add 2 C. grated cheese of your choice, salt and pepper to taste. Fill one side of the crepes, then fold over. Place in a baking dish and cover with Hollandaise sauce.*
• Chicken & broccoli: Place 2 slices Tillamook sliced cheese on crepe, then put ½ C. cooked shredded chicken and 1 spear lightly steamed broccoli. Fold crepe over and put in greased casserole. Top with 1 can cream of chicken soup diluted slightly with ¼ C. heavy cream.
• Ham & Egg: Scramble 4 eggs using 4 T. heavy cream. Add 1 C. finely chopped ham and 1 C. grated cheese. (You can add 2 T. chopped green pepper and 2 T.onion if you want.) Spread open crepes lightly with softened cream cheese or sour cream or butter or neither, whichever you prefer. Add scrambed egg mixture. Fold over and serve with grated cheese sprinkled on top & melted in microwave. (Or maple syrup if you choose).
*Hollandaise Sauce:
2 egg yolks
1 T. lemon juice
½ C. butter
1/8 t. salt
1. Combine egg yolks, lemon juice and ¼ C. butter in small saucepan. Cook over low heat, stirring constantly until butter melts.
2. Add remaining butter and salt. Continue cooking, stirring constantly, until additional butter melts and sauce thickens. Serve hot. Makes 1 C.
Enjoy!
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