The Versatile Crepe
Crepes are so versatile — they can be sweet or savory, served for breakfast or for dinner. And depending on the filling, they can be a healthier alternative to syrup-heavy pancakes. Here’s the basic recipe and two options for serving.
Basic Crepes
Ingredients
1 cup flour (or whole wheat)
2 tsp baking powder
1 tsp salt
4 tbsp melted butter
4 eggs
2 cups milk
Directions
Stir together dry ingredients in a medium bowl. In small bowl whisk together melted butter and eggs. Add milk, whisk until combined. Pour wet ingredients into dry and stir until smooth.
In an 8″ skillet, heat a bit of butter over medium heat. Once hot, pour 1/3 cup of batter into hot pan and swirl around until it is set. (Swirling the pan is very important for an even-surfaced crepe.) Flip once the bottom is set, once cooked on the second side, flip onto cooling rack. Butter in the pan may not be necessary after each crepe, use only if needed. Whisk batter between each crepe. Makes a dozen depending on thickness.
Variations
Crepes Fitzgerald: Prepare filling by mixing softened 6-oz. cream cheese and 3/4 cup sour cream. Place 1-2 tbsps in the middle of each crepe, roll and place in 9×13″ pan. Heat in oven at 250 degrees until heated through. Prepare Berry Sauce by heating one small 6-ounce package frozen berries, 4 tbsp butter and sugar to taste (2 or 3 tbsp) in a small saucepan. Top with berry sauce while plating.
Crepes with Yogurt & Granola: Place 3 T greek yogurt and drizzle with honey, agave nectar, or maple syrup as desired. Serve warm and topped with granola, fruit or nuts.
Crepes with Ham and Gruyere: Place three ham slices and shredded Gruyere. Heat until cheese is melted.
© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
