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
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 :)
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.
Now - add your filling!
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