Crêpes

Kitty FloridoAugust 30, 2020

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One of my favorite things to prep for the week is Crêpes. A single recipe makes between 12 to 15 crêpes, and that means plenty of meals covered with a single recipe. Today I’ll share my fave way to have a savory lunch, especially when they are freshly made.

With the last one (or second to last), after I turn the crepe, I like to add an egg, sprinkle a bit of mozzarella cheese, and fold in four sides of the crepe and top with sautéed veggies. I literally use what I have in hand. This time, was onion, carrots, and mushrooms. Season with salt and pepper and lunch is done 🙂

What I like about this dish, is that you can either make all the batter into crêpes, or just make the one/two that you’re eating at the moment and let the dough rest in the fridge for a bit until you’re ready to make the next batch. The key here is to have all the ingredients at room temperature (and the melted butter, cooled) and let it rest plenty before making the crêpes.

Kitty

Crêpes

Recipe adapted from Kraft Recipes
Yields: 12-14 crepes

Ingredients:
3 tablespoons unsalted butter, plus more for cooking
1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
¾ cup whole milk, room temperature
½ cup water, room temperature
2 eggs, room temperature

Directions, for the batter:

Melt the butter, and let cool for about 5 minutes before the next step.
Add the cooled butter, flour, sugar, salt, milk, water, and eggs in a blender, and mix at medium-high speed for 30 seconds until combined.
Transfer the mix to a bowl or pitcher you can cover tightly, and chill in the fridge from 1 hour up to overnight.
Use an 8-inch skillet and place over medium heat, and grease generously with butter.
When the skillet is hot, pour ⅛ cup (4 tablespoons) of batter into the center of the pan. Twirl and tilt the pan so the batter stretches thin. Cook for 1-2 minutes, then flip as soon as the bottom has set. Run a silicone spatula (to not scratch your pan) around the edge of the crêpe to loosen it and turn it. Cook for an additional 30 seconds.
Move the cooked crepe to a large plate and repeat with the remaining batter, making sure to grease the pan every time you make a new crepe.

Notes:

You can add fillings to one side of the crepe and fold over the side free of topping.
You can store crepes in an airtight container in the fridge for up to 3 days. If you want to freeze them, they keep fresh for a couple of weeks. Thaw at room temperature before filling.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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