To continue my “series” of requested recipes that I’ve shared before, today we’ll do crepes.
My girls/chickens have really slacked off laying. The only one producing is Granny, our white leghorn. And she’s the oldest and scrawniest! So I decided to make crepes with the few eggs I have.
Think crepes are hard to make? The answer is no. Yes, they sound fancy but these thin pancakes can be easily made in an omelet pan.
Crepes can be filled with jam, whipped cream, soft scrambled eggs – just about anything.
Maybe you’d like to try your hand at making crepes. Here’s a good recipe to start with along with 2 fillings: savory and sweet.
The chocolate filled crepes bring memories of grandsons Luke, Will and Jack ordering them for lunch at a sidewalk cafe in Paris several years ago. Just goes to show that a food we think of as gourmet has practical roots – back in 13th century France, a cook accidentally dribbled a bit of egg batter onto a hot griddle. Crepes were born!
Master crepe recipe
The first couple of crepes usually don’t turn out; after that it’s easy sailing.
1-1/2 cups milk
1 large egg, room temperature
1 teaspoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon baking powder
Soft butter for pan
Whisk milk and egg together.
Whisk in oil, flour and baking powder, until mixture is smooth.
Use batter right away, or put in refrigerator, covered, up to an hour or so.
Turn burner to medium. Brush an 8”-10” omelet pan (a skillet with sloping sides) with butter. When it sizzles, pour 1/4 cup batter into pan slowly but steady and twirl the pan until it is covered with crepe mixture on bottom.
Cook until splotchy brown on bottom, about 1/2 to 1 minute.
Flip over until golden brown on other side, about 1/2 minute.
Every 2-3 crepes, butter pan again.
Yield: 8-12 crepes.
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Make ahead and refrigerate several days, sandwiching between waxed paper, or freeze up to a month.
Creamy chicken or seafood stuffed crepes
About 1 pound favorite seafood, cut into small pieces if necessary (shrimp and crab are good) or about 1 pound chicken breast, diced very small
3-4 tablespoons butter
1/3 cup shallots or onion, diced fine
2 teaspoons seasoning mix: favorite seafood/Cajun seasoning or favorite chicken seasoning
2-3 teaspoons flour
2/3 cup whipping cream
Generous 1/2 cup Parmesan cheese or to taste, plus more for garnishing
Parsley for garnish (opt)
Melt butter over medium heat in pan and add shallots. Cook until tender but not brown. Add seasoning mix and flour, stirring until flour is completely mixed in with butter.
Stir in cream and bring to boil, stirring frequently.
Add seafood or chicken and return to a gentle boil, cooking just until seafood or chicken is cooked.
Remove from heat and stir in cheese.
Place a crepe on plate and fill, then roll crepe around filling, placing seam side down. Put a little extra filling on top and sprinkle with cheese and parsley.
Yield: 4-6 crepes.
Crepes with chocolate morsels
Just melt morsels and smear on crepe. Fold in half, then in fourths.