*8-10 previously cooked crepes
1 medium onion, diced
1 lbs mushrooms
2 Tbsp butter, melted
1 tsp kosher salt
4 oz whole milk
½ Provolone cheese, shredded
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. Season with more salt and pepper to taste.
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.
4 oz Orange Liqueur
1 Tbsp white sugar
1 Tbsp brown sugar
¼ lbs softened butter, cut into a few pieces
*Previously cooked crepes
*Ice cream for serving
Combine Liqueur and sugar in a large frying pan, stir until the sugar melts and reduce until nearly dry. Whisk in softened butter piece by piece. As soon as the sauce starts to tighten up add crepes one at a time to coat, fold in quarters and serve with ice cream.
To make a virgin version of these substitute orange liqueur with orange juice and double the amount of sugar.
*Smaller size crepes (about 8 inches in diameter)
1 ½ cups milk
1 tsp salt
freshly ground pepper
shredded cheddar cheese
(any other favorite savory fillings)
Whisk the eggs with milk, season with salt and pepper. In a muffin pan shape crepes into cups. Layer some onions, bacon and cheese into each cup, pour egg mixture on top. Bake in a 350 degree over for 15 minutes or until set.
Russian Style Blintzes
*Previously cooked crepes
16 oz farmer’s cheese (or ricotta cheese)
½ cup sugar
1 Tbsp vanilla extract
In a food processor, combine the farmer’s cheese (or ricotta cheese), sugar, vanilla, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Dust with confectioners' sugar, and serve right away.
Basic Crepe Batter
2 large eggs
¾ cup of milk
½ cup of water
1 cup of 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