Crepes

The Italian and I made crepes recently, another favorite meal we often reserve for times when guests are in town. This time the occasion arose when a very close friend of mine from university came to London to visit from New York. The Italian uses his mother’s recipe which again is approximate in its measurements so I’ve done my best to quantify the ingredients. We enjoy both savory and sweet crepes and get creative with the toppings each time. I’ve included some of our favorites below following the recipe. Enjoy!

Basic Crepe Recipe

Makes about 9 crepes

Ingredients:

1 cup flour
1 1/2 cups milk
4 large eggs (5 small)
3 T unsalted butter, melted
1 T sugar
Pinch of salt

Directions:

Combine flour, sugar, salt, eggs and butter. Slowly add in the flour, mixing with a hand mixer or blender until the batter is smooth and slightly bubbly on top.

Let batter sit 15 minutes at room temperature. (Can be refridgerated for up to one day in airtight container; whisk before using).

Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup of the batter and swirl to cover the bottom of the skillet. Cooking about 2 minutes until the underside of the crepe is golden brown.

Loosen edges of the crepe with a spatula, then slide over onto the other side with your fingertips (or flip in the air if a master crepe-maker!). Cook 1 more minute. Slide crepe off the skillet and onto plate.

Repeat to make additional crepes.

Serve crepes warm with a variety of different toppings.

Topping suggestions:

Savory:

Prosciutto, Brie cheese, and Rocket (Arugula)

Mushrooms sauteed with garlic and parsley, Sauteed spinach, Cheddar cheese

Goats cheese and Sweet potato (baked in oven with olive oil and salt)

Ham, Cheddar/Emmenthal cheese, and Fried egg

Broccoli and Cheddar

Goat cheese with grilled mushrooms, sun dried tomatoes, and truffle oil

Sweet:

Nutella

Nutella and banana/raspberry/strawberry

Lemon and sugar/cinnamon

Jam

Butter and honey

Can top sweet crepes with powdered sugar

Or….get creative! Anything goes when topping your own homemade crepe!

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Sweet potato and goat cheese

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Mushroom and spinach

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Prosciutto, mushroom, and Brie

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Spinach and mushroom on one side, prosciutto and Brie on the other

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Nutella and raspberry

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