Thursday, October 13, 2011

Crêpes

My sister Hannah has always been the crepe expert.  She even has her own crepe griddle... You know, like the kind that you see in Paris where they use a wooden rabot to spread the crepe mix around the griddle?  I am not quite the crepe expert because mine usually turn out a little on the thick side (my mother always tries to tell me they're more "authentic" that way, but I don't believe her).  Still, even if mine are not always paper thin, they are still delicious.  And easy to make!

Spinach and Gruyere Cheese
The best part about crepes, of course, is their versatility; you can make a savory or a sweet crepe, and you can serve them for breakfast, lunch, dinner, or dessert.  I have listed a few suggestions, but the possibilities as to what you can put on your crepes are endless.  Bon apétit!



Ingredients
½ cup all-purpose flour
¾ cup milk
1 egg
1 ½ teaspoons cooking oil
⅛ teaspoon salt
Butter for your skillet
Toppings... Some suggestions include:
ham & cheese
nutella (& sliced strawberries or sliced bananas)
jelly
butter & sugar
cinnamon-sugar and apple slices
spinach & gruyere
goat cheese & sun-dried tomato
berries & whipped cream
tomatoes, basil, & fresh mozzarella



Instructions
  1. Whisk together milk, egg, and cooking oil.
  2. Add in flour and salt (technically you should "sift" the flour in, but mine turn out okay without sifting).
  3. Melt a small amount of butter in a medium sized skillet and pour in enough batter to cover the bottom of the pan.
  4. Cook the crepe until it is fairly solid and then flip and cook on the opposite side.
  5. When the crepe is cooked through,
For a meat & cheese crepe, turn down the heat on the skillet and add the shredded cheese followed by the ham.  When the cheese has melted, remove the crepe from the skillet and fold.
For a butter & sugar crepe, melt butter on the crepe and then sprinkle on some sugar.  Remove crepe from the skillet and fold.
For a jelly or nutella crepe,  remove the crepe from the skillet and spread jelly/nutella on the crepe.  Fold and serve (topped with whipped cream!).
Note:  The crepe mix will make 3 to 4 crepes depending on how large your skillet is and how thick you make your crepes.  Either store the leftover batter and cook the rest of it the next day, or make all the crepes at one time and simply reheat them on the skillet the next day.

Banana and Nutella

1 comment :

  1. fancy!! gah all of these look so good! -siri

    ReplyDelete