Savory Crepes
I did it! This is one of those things that now that I know how easy it is, I’m not really sure why I hadn’t tried it before! The batter is easy, they’re delicious, and yes, I even flipped them over by flipping them in the air!
So, the recipe could not be easier, but I will suggest before you make crepes, watch this video by Jacques Pepin. I swear he makes EVERYTHING look easy! https://www.facebook.com/ChefJacquesPepin/videos/592239338043043/?vh=e&extid=IuaxPosgRDd61ozQ&d=n
In case you can’t get the link to work, the recipe is below. You can also search “Jacques Pepin crepes” on Facebook and find the video that way. I highly recommend watching for the technique. Since this was for dinner, we wanted savory crepes, not sweet. I fried eggs, warmed up some Black Forest ham; put the crepe on the plate with a smear of Dijon mustard, a sprinkle of Gruyere cheese, top with the warm ham, egg, and a sprinkle of fresh chives. I will say next time I will use the larger skillet so I have more room to fold up the edges of the crepe. I went with the 10 inch pan and it was a little small. You can use the smaller pan if you’re making sweet crepes (which are also delicious, Nutella is a fave) and you’re just rolling them or folding into triangles.
Batter recipe: 1/3 cup flour, 1 egg, 1/2 cup milk, large pinch of sugar, pinch of salt. Mix all ingredients and add just a splash of the milk. Whisk the batter until smooth, then add in the rest of the milk and mix. Batter will be runny. Melt a tablespoon of butter in your pan, and before you fry the first crepe, pour off the melted butter into your batter and mix in. Using about 1/3 cup of batter for each crepe, pour into the corner of the hot pan and then roll the pan to spread it evenly. (I used a non-stick skillet). Give it about a minute on the first side, lift the edge with a fork, and then using your fingers, flip the crepe. Give the second side about 30 seconds, then flip it again in the air (if you dare!) or just slide it onto your plate. Top however you like and enjoy!
Oh, did I forget to mention we made dessert too? Toasted Almond and Candied Cherry Ice Cream (with Stracciatella) from David Lebovitz’s The Perfect Scoop cookbook. Wow. That one was definitely worth the effort!
I would say the first week of French Fall was a success! I even got it blogged on the same day! I need a nap.
Bon appetit! ~ Jen