On Tuesday, I shared a nice, but not too, too sweet dessert crêpe recipe with fresh plums, whipped topping, and honey; and then mentioned how I’d made a double batch of the basic crêpe recipe so I could use some of the batter for dinner. I’ll be the first to admit that I am challenged when making crêpes – I will (eventually) get a fair amount of usable thin pancakes, but not without a good bit of trial and error and bad language said over the hot pan on the stove top; so making a double batch o’ batter just seemed like a good idea at the time…
Still, I muttered some not so nice words and persevered and ended up (finally) with enough savory crêpes to use for dinner.
Thanks, again, to the nice folk at Food Network for the crêpe recipe – my technique aside, I believe it’s a keeper.
•2 large eggs
•3/4 cup milk
•1/2 cup water
•1 cup flour
•3 tbsp melted butter
Add all of the ingredients, except for the butter, to a blender and pulse to mix well.
With the blender running, stream the melted butter in through the feed hole in the lid and blend until well combined.
Heat your pan over medium high (I used setting six on my high-output burner).
Add a couple tablespoons of the batter to the pan, tilting so that the batter spreads into a circle, and cook for one to two minutes, then flip and…
Cook the flipped crêpe for another minute or two, until both sides are lightly golden brown, then transfer to a board to cool.
When cooled, you can stack the crêpes in zipper bags and stash in the fridge for a couple of days or the freezer for a couple of months.
I used mine in tomorrow’s Parfait! recipe: manicotti crêpes, a nice twist on a classic Italian dinner. If you can’t wait for the details, my first (tasty) attempt is here, but besides the sun dried tomato crêpes, I’ve adjusted the cheese filling, too, so c’mon back and check it out.