|Prep time: 10 min||Inactive: 30-60 min|
|Cook time: 30 min||Yields: 8-10 crepes|
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 1 cup flour
- 3 tbsp melted butter
For savory add:
- ¼ tsp salt
- fresh chopped herbs
For sweet add:
- 1 tsp Vanilla extract
- 2 ½ tbsp sugar
In large bowl beat eggs, add salt, milk and melted butter. Add flour and stir until there are no lumps. Gradually add remaining water until batter is well combined. Set aside for 30-60 minutes or overnight in refrigerator.
Heat crepe pan, regular pan or griddle over medium high heat. Oil pan lightly. Pour one ladle of batter into center of pan. Use crepe spreader in a circular motion to spread batter out to the edge until an even circle is formed. If batter seizes too fast before it’s spread thinly, try lowering the heat. Cook until edges are golden brown. Use spatula to loosen the sides of the crepe, slide spatula under and flip. Cook a little more on the other side.
Remove from pan, set aside and continue making crepes until all batter has been used up. Enjoy with your favorite sweet or savory condiments or fillings. Leftover cooked crepes can be refrigerated for up to 1 week and frozen for up to 1 month. Layer wax paper between each crepe to prevent sticking.
jam, honey, nutella, sliced bananas, berries for sweet;
ham, cheese, mushrooms for savory.
|Prep time: 15 min||
|Cook time: 20 min|
- 8-10 previously cooked crepes (see recipe above)
- 1 medium onion, diced
- 1 lbs mushrooms
- 2 Tbsp butter, melted
- 1 tsp kosher salt
- 4 oz whole milk (or cream!)
- ½ cup Provolone cheese, shredded
- ¼ cup chopped fresh chives
Slice half of the mushrooms, finely chop the other half. Sweat onions over medium-low heat in melted butter. Then add the mushrooms and season with salt. Cook the mixture stirring every few minutes until it is reduced to 1/3 of the original volume. Pour in the milk and let the mixture reduce again until it looks like loose paste. Then add provolone cheese and stir well to combine. Taste it and season with more salt and pepper if needed.
Lay out two crepes on a sheet pan (one on top of the other so that it’s easy to take the whole cake off even if the bottom crepe sticks to the pan), spread a thin layer of duxelle, sprinkle with chopped chives. Cover with another crepe and repeat the process till the stack is around 2-3 inches tall. Sprinkle some shredded parmesan on the top crepe and place in the oven at 250 degrees F just long enough to warm it through. Cut into wedges and serve as an appetizer or with a salad as a main course.