Crepe: Savory and Sweet

Hello! The bee has been wandering in the kitchen far too long and is more than happy to be back and share with your all the sumptous recipes from the Holiday season =)

Starting the year with something both light, uberly delicious and super versatile. 

I always thought you needed that fancy little crepe station with the super flat surface and hi-tech temperature controls to make crepes. But in reality, these lovely things are extremely fuss-free. Go ahead and use any big, flat ordinary pan. And mix it up with anything you wish. 

Try this recipe with fruits and ice cream as an elegant dessert or opt for savory items such tuna, mushroom and spinach (as in this case), or be more creative with asparagus, bacons and such for a filling brunch or snack.




For the Basic Crepe:

What you need:
2 Large Eggs
3/4 C Milk
1/2 C Water
1 C Flour
3 T melted Butter
Butter for coating the pan

What to do:
1. In a blender, combine all of the ingredients and pulse for 10 seconds.

2. 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.
3. Heat a small (better use a large one- the extra space won't hurt) non-stick pan. Add butter to coat.
4. Pour 1 ounce of batter (I use 1/4 cup) into the center of the pan and swirl to spread evenly.


Variations:
Mango Crepea. Add mangoes (and blueberries or strawberries =) ). Just enough to fill up the center of the crepe, making sure to leave ample space to fold on all sides. Add some cream, custard and chocolate syrup.
b. Fold on all side to form a square. Flip once and heat for another 10 seconds.
c. Serve with ice cream and chocolate syrup.

Tuna, Spinach, Mushroom Brunch Crepe
a. Saute 1 small can of tuna, 500G spinach (chopped finely), 1/2 can of straw mushrooms. Season with salt and pepper.
b. Follow instructions for crepe and fill the center of the crepe with filling- again making sure to leave ample space to fold the crepe.
c. Add 1-2 tablespoons of all-purpose cream in the center.
d. Fold crepe on all side, and flip. Cook for additional 10-15 seconds.
e. Transfer to a plate and top with cream and dried basil leaves.


Alternatively, you can also store the crepes in the freezer to make crepe cakes, mango jubilee or just for use in the future when you feel like. Here's how:

1. Follow instructions for 1-4.
2. Cook crepe for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool.
3. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.


recipe adapted from alton brown here: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe/index.html

enjoy =) 

abbey