We had crepes for our Sunday evening dessert snack while watching Mad Men. Earlier, I had read on Facebook where my niece and her fiance were making crepes for the first time. That was all the encouragement I needed. Crepes it would be. I had to give them a bit of twist and try something new. I used whole wheat flour instead of all purpose flour. They were just fine. I could not taste much of a difference and the texture was the same as using the AP flour. I say, go for it.
While I was making crepes, the Mister was cooking dinner. I like how that turned out. I made enough of them to freeze. The really great thing about crepes is, they freeze so well. I really should have said, they thaw out so well. After they are thawed they are as good as freshly made.
Crepes are just very thin little pancakes kind of like a thin, floppy tortilla. They have a firmer, less bready texture than regular pancakes and can be filled with savory fillings like scrambled eggs, chicken, and/or fish fillings much like a tortilla or sweet fillings. The sweet fillings can turn them into a snack or dessert. Versatile as tortillas and as easy as making pancakes. I think I described them pretty darn good. At the end of the recipe I will make a list of suggestions for fillings. By no means will it contain all the fillings you can use, but it will give you lots of ideas.
Whole Wheat Crepes
3 large eggs, beaten
1 cup whole wheat flour
1 cup milk or almond milk
3/4 cup water
1 tablespoon granulated sugar
1 teaspoon vanilla
1/4 teaspoon table salt
1 tablespoon melted butter plus extra melted butter for cooking (I used an extra 6 tablespoons of melted butter to cook all of the crepes)
In a medium mixing bowl, whisk all the ingredients very well until there are no lumps and everything is incorporated. You can also throw everything into a blender and mix well. Set aside the mixture for about 15 minutes. You can also refrigerate the mixture for a day or two and then use.
Use an 8 or 10 inch nonstick skillet over medium heat. Brush with some of the melted butter. Pour enough batter to thinly cover the bottom of the pan. I used a 10 inch skillet and used a little less than 1/4 cup of batter. You can use a small ladle or a small measuring cup to get the same amount of batter for each crepe. It may take a couple of tries to get the right amount for your pan. Swirl the pan to get the batter to evenly coat the bottom of the pan. You may have to use a spatula to push the edges down if it gets on the side of the pan.
After about a minute, when it is golden on the bottom, carefully flip the crepe over. I used a spatula and my silicon coated tongs to do the flip. If it kind of folds onto itself, just unfold it and it will be just fine. Cook for about another minute until it is golden brown. Put it on a waxed paper lined plate. Repeat until all the crepes are made. Makes about 15 crepes. To freeze the crepes you don’t use, just stack them with a piece of waxed paper between each one and then put them into a freezer storage bag. To use, thaw at room temperature. After they are thawed, you can either use at room temp or warm them a few seconds in the microwave.
Now for the fun part, spread thinly with your favorite filling and either roll it up or fold in half…….or not. Whatever you like. Crepes can be served warm, at room temperature, or cold. Crepes can also be used in place of tortillas in your favorite casserole. Try all sorts of fillings.
Sweet Filling ideas:
Nutella – Peanut Butter – Any kind of jam or jelly – Fresh berries and whipped cream – Cooked apples – Pie fillings – Sliced bananas – Maple syrup – Pudding – Lemon Curd – Butter and cinnamon sugar – ANYTHING you like! Whatever you can put on a pancake you can put on a crepe.
Savory Filling ideas:
Tuna Salad or Chicken Salad – Warm Chicken filling – Sauteed vegetables – Caramelized onions – Smoked salmon filling – Scrambled eggs – Your favorite cheeses – ANYTHING you like! Whatever you can put on a sandwich or tortilla you can put on a crepe.
Here is a filling I made for our crepes:
Pineapple Goodness Spread for Crepes
1 tablespoon butter
1/2 cup pineapple preserves
1 tablespoon orange liqueur
1 teaspoon lemon zest
1 teaspoon lemon juice
In a small saucepan melt the butter. Add the remaining ingredients to the melted butter and whisk until blended. Bring up to a simmer and then remove from the heat, cover until ready to spread on the crepe. Makes enough spread for about 6-8 crepes.
Spread the warm filling thinly onto the crepe, fold or roll and sprinkle with powdered sugar. If I had had whipped cream I would have used that too. Repeat…..you know you will want more than one!