I had a craving for crepes the other day and found this basic recipe from Alton Brown. Conveniently, I had a visiting part French boyfriend present to assist me. I immediately bought a cute 8 inch fry pan and set him to work.
He probably had a little too much fun flipping the crepes…
B: *flip flip flip drop*
Chef Uy: O_O You only need to flip each once!!!
B: You’re just jealous of my culinary technique!
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
olive oil, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour (allows bubbles to subside so the crepes will be less likely to tear).
Heat a small non-stick pan with olive oil. Pour batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and lay them out flat so they can cool. Continue until all batter is gone.
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
4 tbsp pesto
2 chicken breasts, cubed
2-3 tomatoes, diced
1 1/2 cups spinach
1/2 yellow onion, diced
2/3 cup button mushrooms, sliced
spices (rosemary, salt, pepper, crushed red pepper, oregano to taste)
Pan sear the chicken on stove with pesto, rosemary, salt, pepper, and crushed red pepper and bake in oven for 30 min.
On stove top, sauté onions until browned. Add mushrooms, cooked chicken, and pesto, plus additional spices to taste. Add diced tomatoes and spinach. Crack and scramble the eggs to thicken the filling. Fill the crepe and top with cheese.
1 cup heavy whipping cream
sugar, to taste
1/4 cup red wine
2-3 peaches, sliced
1 cup raspberries
In a bowl, whip the heavy cream and sugar together using an electric mixer.
On stove top set on high, add wine, peaches, raspberries, and sugar and stir to reduce. Add flour to thicken. Fill crepe and top with whipped cream