I’m back, just like I promised. Ready for some crepes? I figure I will elaborate a little. Sure, I made some crepes for breakfast the other day but really, that’s only the beginning of what you can do with them. You can go sweet, but why not savoury? How about deep-frying strips of leftover crepe as a garnish for a salad, rather than croutons? Or, you could even bake crepes in muffin tins to create a bowl for icecream. Why not? There are no limits to crepe creativity. So here are my top 5 things to make with crepes.
5. Savoury crepes. Baked or unbaked. Filled with your choice of anything and everything. Melty cheesy sauce on top, why not? Today is the day of “why nots?”. I made a recipe once, I think it was from one of Emeril’s cookbooks, for crepes filled with spinach souffle and finished with an artichoke cream sauce and sauteed portabellos. It had a lot of components, no doubt. You could taste the effort that went into those crepes though and it tasted like more….
I heard that for the first time the other day and I hadn’t to throw it in here somewhere.
Honestly though, ham and cheese people, ham and cheese.
4. Crepe quesadilla or panini. I actually have Cora’s to thank for this idea. Seriously though, a crepe is kind of like a tortilla, right? Theoretically, anything you can do with a tortilla you can do with a crepe also.
3. Crepe Lasagna. Not the first thing that comes to mind when you think “crepes”, but it should be. This stuff is delicious. I’m all over it; dinner, leftovers for lunch, even a breakfast version filled with some cheesy scrambled eggs perhaps?
2. Crepe Cake. Layers of crepes, caramel sauce, chocolate sauce, whipped cream, custard….whatever you happen to be feeling. Like this banana bread crepe cake I stumbled across on Smitten Kitchen like 5 minutes ago, no joke. And I want a slice, now! It looks so good. That’s all I’m saying.
1. Sweet, filled breakfast/dessert crepes.
I know, I know. It’s the most unoriginal. The most boring. Totally lacking in creativity.
But who doesn’t love a good Crepes Suzette? Some of the best food I had in Paris would have to be the plain old Nutella filled crepes from vendors on the street.
Classics. Don’t mess with them.
The batter is uber-simple. Flour, eggs, oil and milk….actually I didn’t even use that, just plain water works perfectly fine. I also added some bran to make them whole-wheat. Healthier I suppose but I actually prefer the nuttiness it adds.
– 1 egg
– 1/2 cup flour
– 1/2 cup milk or water
– 1 tbsp. canola oil or melted butter
– optional – 1-2 tbsp. bran
Whisk it up and let’s start making some crepes! Keep in mind I designed this for 1-2 people so if you are cooking for a family of 4, it’s a good idea to multiply the recipe by 3 or 4.
Get yourself a non-stick pan. Heat it up over medium or so and oil it lightly. The last thing you want is for your beautiful crepes to stick.
Pour in some batter, swirl it around (it’s all in the wrist) and cook until the edges start to pull away from the sides of the pan. Flip (I use my fingers) and cook for mere seconds on the second side. Then it’s time to make your second crepe. Do you second this idea? I sure do 😉
Smere with the fillings of your choice. Pardon how unappetising this looks but when you combine raspberry jam and Nutella, what do you think it’s going to look like?
Add some fruit, fold it up, go crazy with the garnishes to make up for what mine lacked. Whipped cream! Chocolate sauce! Cheat and just pop some Nutella in the microwave to melt it. Drizzle that on top and tell me it’s not better than some processed Pop Tart or a frozen Eggo. Really? It’s not much more difficult either.