Saturday, July 16, 2011

Basic Homemade Crepes

The thing I love about crepes is their adaptability. You can have sweet breakfast or dessert crepes, savory dinner crepes, and even eat them on the go. These are simple to make and are a real treat that is sure to impress your family or guests! Keep your crepes warm in a low temp oven while you cook the desired amount.

This recipe makes 3 crepes, feel free to double or triple it for bigger groups.

1/2 cup all-purpose flour
1 tsp. sugar
pinch of salt
1 egg
1/2 cup milk
1/4 cup water
1 tsp. softened butter

Place all the ingredients in a blender a mix on high until frothy. You may have to stop the blender and scape down any flour stuck around the sides and blend again. Refrigerate batter (up to 2 days) before cooking.

For savory crepes: add 1 tsp. of italian herbs (fresh or dry) and pepper to the batter.
Possible fillings: I like to fill with ham and swiss cheese, or even a cooked egg. Or you can fill with sautéed slivers of onions, peppers, and zucchini.

For sweet crepes: add a dash of cinnamon, nutmeg, and allspice.
Possible fillings: I typically fill my crepes with my favorite fresh chopped fruit. Other fillings I recommend are Nutella, whipped cream, vanilla yogurt, or sweetened ricotta cheese. Finish with your choice of nuts, fresh lemon juice, honey or powdered sugar.

Grease a 10in. pan with non-stick cooking spray. Turn your stovetop to medium heat and let the pan come up to temperature. When the pan is hot, slowly pour a thin layer of batter into the pan and swirl to get an even layer all around the pan.

The edges should start to peel up and bubbles should appear in the center when the first side is cooked. Carefully raise edges with a spatula and flip over. When both sides are lightly browned, add your chosen filling to warm. You can fold the crepe into quarters, or slide onto a plate and simply roll into a tube. Eat while warm!

Combine your favorite flavors and try your own filling combinations. There are so many possibilites!

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