Kat's Kitchen- Crepes

Reported by: Katherine Rowe
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Updated: 8/20/2013 8:26 am
Crepes, makes 6-8:

1 egg
1/2 cup whole milk
1/2 cup flour
1 1/2 Tablespoons butter, melted
1 teaspoon sugar (If making sweet crepes, use 2 Tablespoons) 
1/4 teaspoon salt
2 Tablespoons of butter, melted (for oiling the pan)

Whisk together egg and milk. Add in 1 1/2 Tablespoons of melted butter. 
Stir in the flour, sugar and salt until fully incorporated. 
Let batter sit at room temperature for at least 15 minutes to allow bubbles in the batter to pop. If there are too many bubbles, the crepes will likely tear during cooking. 
Dip a paper towel in the 2 Tablespoons of melted butter, and wipe the inside of a 10 inch skillet. 
Add between 1/4-1/3 cup of batter to the pan, and swirl the pan around to spread the batter out. It should cover the bottom of the pan. 
Cook for two minutes, or until the underside is slightly golden. 
With a rubber spatula, gently loosen the sides of the crepe from the pan. Grab the crepe with your hands and flip.
Cook for another minute, or until it is golden. Remove from the pan.
Fill and serve while hot, or store in the fridge in a plastic bag. They will keep for about two days. 
To freeze, layer the crepes with wax paper and store in a plastic freezer bag for up to three months. 
Fill these with a sweet filling, like a chocolate-hazelnut spread or bananas and honey, or a savory filling, like sauteed vegetables or ham and eggs. 



Ham and Egg Crepes, for two:

2 cooked crepes
2 thin slices of ham
2 eggs
1/4 cup shredded cheese, like Gouda or Swiss 
Salt and pepper

Line a small baking sheet with parchment paper, and lay the crepes flat. 
Lay a slice of ham on each crepe. 
Break one egg in a small bowl, and pour onto the ham, keeping the yolk intact. 
Fold the edges of the crepe over, covering some of the ham. Use the egg as a glue to keep the edges of the crepe down. It should form a square. 
Top it with cheese and a pinch of salt and pepper. 
Repeat with the other crepe. I find it easiest if I work with only one crepe at a time, as the egg can be messy. 
Bake at 350* for 10 minutes, or until the egg white is set, but the yolk is still runny. 



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