Tuesday, January 27, 2015

Crepes, Crepes and more Crepes!!

So - everyone says crepes are so hard to make.... I'm here to tell you THEY'RE NOT!!

We made both sweet and savory ones - they were easy, and delicious!
  • Ham and swiss cheese
  • Mushroom, spinach and swiss cheese
  • Macerated strawberries and whipped cream

We used Alton Brown's Crep recipe:

Ingredients2 large eggs3/4 cup milk1/2 cup water1 cup flour3 tablespoons melted butterButter, for coating the panDirectionsIn a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

We actually spilt the recipe in half, adding salt to one half, and sugar and almond extract tot he other half. Julian added the salt and sugar :)

I sauteed some sliced mushrooms and spinach with a little olive oil, salt and pepper, and alsi cooked down some frozen strawberries with a splash of Kahlua, lemon and sugar.

I LOVE sauteed mushrooms and spinach!!!

We also used some thin deli sliced ham and swiss cheese.

To cook them, all you do is heat a non-stick pan (I used my omelet pan) to med. heat, put a small amount of butter into the pan to coat, ladle in a half of a ladle (about 1-1.5 oz) of the batter, quickly swirl to coat, and let it cook for about 30 seconds to a minute.

When you shake the pan and the crepe moves, you can flip it.

Let it cook for another 15-30 seconds and remove it from the heat.

Now - add your filling!

You just need a little bit - and fold it closed.

They were AMAZING!
Note: Alton's recipe says you can make 17-22 crepes - we were able to make about 12.

Now, all we can talk about are all the combinations we could put in them....

  • Lemon-ricotta with basil
  • Ricotta and blueberries drizzled with strawberry syrup
  • Sausage, grilled onion and marinara
  • Herbed cream cheese with fresh tomatoes
  • Ricotta with orange zest drizzled with chocolate sauce
  • Fresh peaches and mint drizzled with a peach syrup
The combinations are endless!!!

Go - make them RIGHT now!!





  1. Aren't those like the little thin pancakes? I love those!

    1. Yes!!!
      I'll have to make then when you come for dinner next!!