Crepes



Planning a breakfast in bed for your sweetheart this Thursday? Or for yourself? Let me suggest crepes. They’re easy, a bit fancy (“Don’t say it, Ricky Bobby“) and individually customizable, so that you aren’t stuck compromising (the worst!) when all you want is an indulgent breakfast. Crepes can be made savory or sweet, but that only depends on the filling – the crepe itself is the same either way. You can have a bacon-cheddar crepe AND a Nutella crepe for dessert. Mind. Blown. I wanted to make a crepe recipe in honor of the best little food cart around Bentonville – Crepes Paulette. Crepes Paulette makes the most exquisite little handheld delights: buckwheat crepes filled with interesting ingredients like spicy pepper jelly or homemade caramel. My favorite is one with tomatoes, mustard, spinach, bacon, and feta. I had wanted to replicate a crepe creation on a weekday, so I made my own version. It was nowhere near Crepes Paulette, but you can’t blame a girl for dreaming big.

Classic Crepes
Serves Four


You will need:

  • 1 cup all purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 tsp. sea salt
  • 2 1/2 tbsp. butter, melted
Method:
  • Add all ingredients to a blender and blend until smooth, pausing occasionally to stir and push down any ingredients that are clinging to the glass.
  • The key to delightful crepes is absolutely smooth-as-silk batter. Blend, baby, blend. 
  • Spray cooking spray or add a little bit of butter to the bottom of a medium sized skillet and turn on heat to medium-high. 
  • Use a 1/4 cup measuring cup to portion out the batter and pour into the skillet. Tilt skillet in circles to spread as evenly as possible. Otherwise, your crepe batter will end up like this sad looking example. 
  • Cook for about two minutes on each side, until just blonde. Do not overcook or your crepes will be crunchy and will not be malleable when you are ready to fill them up, and that is so sad. 
  • I place my crepes on a cookie sheet in the oven set to 200 to keep them warm while I’m still cooking. 
  • This method keeps them at a nice temperature but doesn’t seem to continue to “cook” them (i.e. they don’t toughen up). 
I filled some with Chevre, Prosciutto, and pesto. 


I made mine with feta, Parmesan, avocado, Dijon mustard, and prosciutto. I also made a couple with strawberry jam and cream cheese. 

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