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i've been playing around with a few crepe recipes, and i came up with two that i enjoyed immensely for lunch today, and i thought they were worth sharing.
first of all, if you think making crepes at home is difficult, i assure it is not! save some money by making them yourself...all of the ingredients should already be in your fridge or pantry!
ok, the basic crepe recipe is:
1 cup all purpose flour
1/2 cup water
1/4 tsp salt
2 tbsp melted butter
in your very favorite pyrex, whisk the flour and eggs together. slowly add the water and milk until thoroughly mixed. add salt and butter and beat until smooth. at this point, i add a few sprinkles of nutmeg...it's my secret ingredient to a lot of recipes. it gives it just a hint of something mysterious...delicious!
in a medium to large, lightly greased, skillet, pour or ladle batter into the center. i recommend about 1/4 cup for each crepe. tilt the pan in a circular motion so that the batter thinly coats the entire bottom.
let the crepe cook for about 2 minutes, until the bottom is golden brown and then flip to cook the other side. once cooked, fill with your choice of filling and serve warm :)
today i had two crepes, one savory and one sweet. i think that's the best way to enjoy them...they balance nicely. i kind of threw these together based on what i had in my house already, so that i wouldn't have to make a special trip to the grocer. because i kind of made these up on the spot, the measurements are flexible.
1 medium-large red potato, grated (but not peeled)
splash of milk
cured ham, cubed
two baby portobello mushrooms
salt and pepper, to taste
in a skillet, sprinkle a little olive oil and heat on medium-high heat. slice your mushrooms over the skillet and let them sizzle :) add grated potatoes, ham and a splash of milk (for consistency) and cook until potatoes are tender. season with salt and/or pepper. remove from heat and stir in cheese, until melted.
add this to one half of your crepe at the end of it's cook time, fold over and enjoy!
2 large strawberries, sliced
1 tbsp of nutella or chocolate sauce
cool whip or whipped cream
once crepe is finished cooking, remove from heat and spread nutella, covering the entire thing. spread sliced strawberries on one side of the crepe, fold over and sprinkle with powdered sugar. top with a swirl of whipped cream or a dollop of cool whip and dig in. :)
i think tomorrow i'm going to try a savory one with spinach and a sweet one with peaches. :)
if you try these, let me know how they go!
bon appetit! :)