I love crepes whether they are savory or sweet. I’m sharing 2 of my simple crepe recipes today. The nice thing about crepes is you can get very creative with them and use food you already have in the house filling them with fruit, puddings, veggies or cheeses. The sky is the limit and they are quite easy to make if you have a good pan.
1 cup flour
1 tablespoon sugar
1/4 teaspoon Kosher salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons butter
In a blender, combine flour, sugar, salt, milk, eggs, and butter.
Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (this is important to let the gluten do it's work).
Heat a 12 inch nonstick skillet over medium. Lightly coat with butter. Using a measuring cup, add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown (2 to 3 minutes).
Loosen edge of crepe with a rubber spatula and quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. Coat pan with butter as needed.
After making a pile of crepes, open your crepe and fill with your filling and roll up like a cigar. Do not over fill them.
1 vanilla instant pudding & pie filling (5 oz. box)
1 ½ cups cold milk
1 container of 8 oz. whipped topping
For your filling mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of thawed whipped topping. It makes a very easy and tasty filling in crepes.
Top your crepe with fresh strawberries, blueberries or raspberries. For a Memorial Day theme by topping with whipped cream, strawberries and blueberries for red, white and blue.
Want savory. Here is a simple savory recipe idea.
1 cup Ricotta cheese
¼ cup grated cheese
¼ shredded mozzarella cheese
1 tablespoon of chopped fresh parsley or basil
Spoon some pasta sauce on the bottom of your 10 x 13 sprayed baking dish and set aside.
Make a filling by mixing your 3 cheese together.
Fill each crepe with the ricotta filling. Hand roll, leaving the sides open. Do not over fill. Place each filled crepe, seam side down, in a baking dish and top the more sauce. Use your favorite store bought jar of Marinara or make your own with tomatoes, basil, onion, garlic, salt and pepper. I use what canned in the fall.
Sprinkle with a little more shredded mozzarella cheese and top with a little chopped fresh parsley or basil.
Cover with aluminum foil and bake at 350° F for 30 minutes.
Remove cover and bake for another 10 to 15 minutes or until edges are bubbly and cheese is slightly golden brown.
Variation - stuff the crepes with asparagus and Hollandaise Sauce or seafood and Hollandaise sauce. I shared a simple recipe for Hollandaise in a recent blog.
I hope you have a great Memorial Day. Be happy and may God bless you and yours.