Monday, January 10, 2011


Here is a basic recipe for Crepes.
It is great to have a Crepe recipe
because they are so versatile.
You can make Crepes for any meal since
they can be savory or sweet.
There are so many possiblities for
making Crepes. You can change the batter
by adding spices, herbs, or by the type of
flour you use.
You can fill Crepes with fruits, meats
or your favorite veggies.

Adapted from Everyday Food
3/4 cups all-purpose flour
1/2 teaspoon coarse salt
2 cups whole milk, room temperature, plus more if needed
3 large eggs, room temperature
5 tablespoons unsalted butter, melted
1/8 tsp lemon

1.Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter and lemon juice. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.

2.Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.

3.Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip. Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. Repeat the process with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

We made Egg, Mushroom, Chorizo Sausage,
Cream Cheese and Oregeno filled Crepes:

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