Bobby Flay was making crepes and the Hubby decided that those looked good. He said, "can we have that for dinner?" I'm like sure.
I have never had crepes before. Sweet or savory, I had no idea what to expect, but they turned out to be easier than I imagined and they were really yummy!
I call them my "fancy" crepes, because when you go out to a restaurant they cost a ton to get! It's like wow is that thing filled with cash? They may look fancy, but they are really easy to make and you probably have it all at home already!
My "Fancy" Crepes
3/4 cup of all purpose flour
1/8 teaspoon of salt
pinch of pepper (leave this out if you are making these sweet!)
3/4 cup of milk
2 Tablespoons of water
3 Tablespoons of butter, melted and cooled
I threw the eggs, milk, water, melted butter, and salt all in the blender. Once these were blended together, I added my all purpose flour and blended again. I allowed the batter to rest while I prepared the filling.
Now the filling part is where you heart can go crazy! I made savory crepes, so I added Monterrey Jack cheese, ham, and caramelized onions.
If savory isn't your style, you could make sweet crepes with Nutella and strawberries, cheesecake filling, bananas, and so much more!
But for our crepes, I cut up strips of ham, shredded my cheese, and caramelized my onions with a little bit of butter.
I admit it, I messed up my first try at cooking the crepes, but after that I was on a roll!
The process is simple once you get going!
I sprayed a small non-stick skillet with cooking spray and poured a small amount of batter in the middle and swirled the pan around. This is key, you want to get a thin layer on the whole pan. You let it cook for about 45 seconds on medium heat, then flip it over to cook another 20 seconds and set aside.
Just create an assembly line.
Once you have all the crepes cooked, we take one and place it back in the skillet. Then top with your filling, then fold it up!
That's it. A fancy crepe is just a thin, little pancake stuffed with goodness!
Until next time,
Reciped adapted from Bobby Flay's French Crepes