Saturday, March 26, 2011

In the Kitchen - Crêpes

Crepes were always a common item on my mom's menu when I was a kid. She used to make them at least once a week, and when I moved to the States, I was really surprised to discover that they weren't as popular here, but were replaced by pancakes and french toast.
Throughout the years, I've tried different recipes for crepes but I found one recently that really made my taste buds do the happy dance :)

Creperies here offer a large selection of fillers, and the savory crepes seem to be the most popular, with lots of meat and veggies. When I was a kid though, there was only one way to eat crepes, which was the best of it all! With strawberry (or any other type to your liking) jam and feta cheese. Yes, feta cheese! 
And then, we also had a special way to fold the crepe - very similar to folding a burrito: 
Mmm...mmmmm...good! If you've never tried this sweet and savory combination for your crepe filling, here's a chance to be blown away! As I always like to say, everything is better with feta :) The only other filling that's pretty high on my list is Nutella of course, but that deserves another post in itself.

Here's the recipe:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
butter for coating
Combine all of the ingredients in a blender and pulse for 10 seconds. Make sure everything is well mixed. Place batter in the fridge for about an hour to allow the bubbles to subside. You can also keep the batter for up to 48 hours.
Heat a non-stick pan (I use a 8 or 9-inch pan) and add some butter to coat. Pour about 1/3 to 1/2 of a cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook the other side for another 20 seconds - or until ready. It will be pretty obvious when the crepes are ready. Continue until batter is gone. Depending on the size of your pan, the batter can make up to 20 crepes. It's always a little tricky to figure out the perfect amount of batter for one crepe, so you can test it out for the first couple of crepes and see what works best for your pan.

Bon Appetit!

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