I had been wracking my brain to come up with a recipe for the next #FoodieExtravaganza theme. Then it came to me! Stuffed crepes! So, of course I needed to make crepes. Rather than shove that recipe into the top secret yet to come recipe, I decided to post it separately. After all, there are so many things I could stuff into crepes. So I may want to refer back to this recipe again!
Crepes are one of those things that sound a little intimidating, but are really quite easy. You do need to plan a little in advance so that the batter can sit and relax a bit before you cook it, but other than that it is completely straight forward. The ingredients are things you already have in your kitchen and you can make due without any fancy equipment.
Of course I can't wait to make another batch and do something sweet and fun! I can't help it, I love posting sweet recipes. (Disclaimer: we do eat real food for meals. Jax eats a well balanced diet. I try to give away some of the sweets to keep from eating everything all by myself... whew, I feel better.) So, don't expect this to be the last you see of crepes. However, they are also great stuffed with savory fillings. I will be sharing a fun recipe next week.
Crepes are great for dinner parties because they sound fancy. Anything French is fancy, right?! You can also make them in advance. Just lay them out to cool completely, then stack them and place them in a zip top bag in the fridge. You can do this a couple of days in advance even. Then when you are ready to use them, just peel them apart and fill them up. Easy peasy and nobody will ever know that your party prep was stress free!
Makes 12 6-7" crepes
3/4 cup milk
2 large eggs
1/2 cup water
3 T melted butter
1 cup all-purpose flour
1/4 tsp salt
additional butter for greasing the pan
- In a mixing bowl, use an immersion blender to mix the milk, eggs, water and butter until frothy and well mixed.
- Add the flour and salt and pulse a couple of times until the flour is just incorporated.
- Place bowl in the refrigerator for at least an hour but up to a day. (You want the bubbles to be gone before you cook the batter.)
- When you are ready to cook them, heat a small skillet over medium - medium-low heat (everyone's stoves are a little different) and place a small amount of butter in the pan.
- Ladle a small amount of batter into the pan (about an ounce and a half) and quickly rotate the pan to make one thin even layer of batter. Cook for about 30 seconds, then flip and cook the reverse side for about 15 more seconds.
- Remove and lay out to cool.
Another "French" idea: