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Crepes

Savory Crepes with Spinach, Tomatoes, and Cheese

Savory Crepes with Spinach, Tomatoes, and Cheese

Meenakshi and I finally, and for the first time, cooked together! This was a few weeks ago, when I was visiting her. Crepes are easy to cook, and good to eat. Without further ado, here we go.

Crepes are pretty versatile. One can make savory (or salty) crepes, or sweet crepes. The basic batter is the same, with slight differences to make them sweet or savory. In addition, the batter is fairly robust – as long as the ingredients are there and in approximate proportions, the crepes seem to turn out fine.

Ingredients (10-12 crepes, serves 1.5ish)

  • 2 large eggs
  • 1 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter

Mix the ingredients in a mixing bowl (or food processor), and the batter is ready. The consistency should be something between maple syrup and honey. Add flour or milk to adjust consistency as needed.

For savory (salty) crepes, add (1) 1/4 tsp. salt, and (2) 2 tsp. oregano. Mix well. In truth, you can add any spices you like; this is why I used.

Sweet Crepe with Nutella and Blueberries

Sweet Crepe with Nutella and Blueberries

For sweet crepes (yummy dessert!) add (1) 1-2 tbsp. sugar, and (2) 3-5 drops vanilla essence. Mix well. I hear a dash of rum tastes good too, so feel free to experiment.

Note: Alton Brown says “Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.” Try it and let me know how it worked. It worked fine for us without all the chilling etc.

Now to make the crepes: Heat a frying pan and melt a dab of butter in it. Pour in a soup-ladel-full of the batter and spread immediately (either by tilting the pan or pouring the batter in a circular pattern – usually both). Cook for 30 seconds to 1 minute and flip. Cook for another 30 seconds and remove from the pan. Repeat for the rest of the batter.

Now all that is left is to wrap tasty things in the crepes and eat them.

To make savory crepes with cheese, you will have to put the savory crepes back on the pan on medium heat, put in the cheese and other things (examples below), and cook till the cheese is melted. Then wrap, and remove from the pan. Crepes are done!

Possible savory stuffings:

  • Spinach
  • Tomatoes
  • Sun-dried tomatoes
  • Onions
  • Anything you like!

For sweet crepes, you can use whatever pleases you in the crepes and wrap them. Some possibilites are:

  • Nutella
  • Strawberry preserve
  • Blueberries
  • Really, any kind of sweet stuff!

Enjoy!

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This entry was posted on October 8, 2009 by in Cooking tips, Desserts, French, Main Course, Quick, Recipes, Snack, Vegetarian and tagged , , .

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