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Wednesday, 29 May 2013

Crepes with lunchtime fillings

This version of my savory crepe recipe is my absolute favorite, so I'm putting it all on it's own here.  I find that despite having no sugar, these crepes work great for either savory meals or sweet treats.   I've always found while making crepes that the first crepe isn't terribly pretty, but the second and subsequent will look perfect!  They'll be wonderfully thin and delicious. You'll love them! Enjoy!

Lunchtime Crepes
Makes 12 crepes (10" crepes)
In food processor, blender or w/ a stick blender, Blend the following:
2 large eggs
1 cup milk (lactose-free works great)
1/3 cup water
1 cup cornstarch
¼ tsp baking soda
¼ tsp. salt
1 tsp. cinnamon (optional, but I love it even for savory crepes)
Add and blend in:
2 Tbsp. melted butter
Heat non-stick crepe pan on med-high. 
Butter lightly only for the first crepe (*see note below), and pour approx. ¼ cup batter onto pan, quickly pick up and rotate pan around so the batter spreads out thinly. 
Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things!
Put on plate, then repeat.  You can stack the crepes directly on top of each other.
*Note: After cooking the first crepe, you won’t need to butter the pan.  I find that the first crepe sticks if you haven’t buttered your pan, but after that it’s not needed. (the first crepe also won’t be as pretty as the rest!) 
The first crepe (on buttered pan) always ends up looking like the one on the left here.  Make sure you still butter for the first crepe, otherwise you'll find they'll stick to the pan.
Just stack crepes directly on top of each other.  This stack here as 12 crepes! They're so thin you'll hardly believe you've ended up with that many. 
Prepare toppings before or after making crepes.  For lunchtime crepes, the following is great:
Thinly slice the following:
sandwich meats
romaine lettuce
small tomatoes
cucumbers (sliced & diced)
Also nice are:
Crepes are wonderfully thin, so don't overfill.  Roll or fold up your crepe and enjoy!
OR you can fold your crepe into a triangle for some variety. ;)
For storing leftover (unfilled) crepes, put some plastic wrap over the plate and pop in the refrigerator.  You'll need to let crepes come to room temperature or reheat gently in the microwave so crepes separate after being refrigerated.  Enjoy!

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