Savory Crepe recipe
Jun. 29th, 2009 10:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crafty_packratIngredients
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour, preferably bleached
1/4 tsp salt
2 tbsp butter, melted, plus 2 to 3 tsp butter for coating the pan
Directions
In a blender (or food processor) blend the eggs, milk, water, flour, salt and 2 tbsp melted butter (melt the butter in a measuring glass with the water -- it reduces clumpiness later) for five seconds or until smooth.
Cover and refrigerate at least one hour -- two is preferred -- or up to 24 hours.
Gently stir batter if it has separated.
Heat a seasoned 6- or 7- inch nonstick pan over medium heat.
Coat the pan lightly with butter, lift from heat, and pour in 2 to 3 tbsp of batter, tilting and rotating the pan to coat the surface.
Cook until almost dry on top and lightly browned around the edges. Loosen edges with a spatula and flip crepe over, then cook the other side for 15 seconds or until lightly browned.
Turn crepe out onto a clean towel to cool.
Repeat, wiping the pan with butter as needed.
To serve immediately -- cover the crepes with aluminum foil and keep warm in preheated 200 degree oven.
To store -- wrap in plastic wrap and put in a sealed bag. Refrigerate for up to three days, or freezer for up to two months.
A little eggy, like a flour-y omelet in some ways, but very good stuffed with strawberries and drizzled with blackberry syrup
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour, preferably bleached
1/4 tsp salt
2 tbsp butter, melted, plus 2 to 3 tsp butter for coating the pan
Directions
In a blender (or food processor) blend the eggs, milk, water, flour, salt and 2 tbsp melted butter (melt the butter in a measuring glass with the water -- it reduces clumpiness later) for five seconds or until smooth.
Cover and refrigerate at least one hour -- two is preferred -- or up to 24 hours.
Gently stir batter if it has separated.
Heat a seasoned 6- or 7- inch nonstick pan over medium heat.
Coat the pan lightly with butter, lift from heat, and pour in 2 to 3 tbsp of batter, tilting and rotating the pan to coat the surface.
Cook until almost dry on top and lightly browned around the edges. Loosen edges with a spatula and flip crepe over, then cook the other side for 15 seconds or until lightly browned.
Turn crepe out onto a clean towel to cool.
Repeat, wiping the pan with butter as needed.
To serve immediately -- cover the crepes with aluminum foil and keep warm in preheated 200 degree oven.
To store -- wrap in plastic wrap and put in a sealed bag. Refrigerate for up to three days, or freezer for up to two months.
A little eggy, like a flour-y omelet in some ways, but very good stuffed with strawberries and drizzled with blackberry syrup
no subject
Date: 2009-06-30 03:28 am (UTC)