The Versatile Crêpe with Two Fillings
Posted by Donna-Marie Pye on
Thin French pancakes, the well-known crêpes can be filled with either sweet or savoury fillings. You can make them ahead, keep a batch in the fridge or freeze. Even just a slather of jam, a scoop of vanilla ice cream and a drizzle of chocolate sauce makes a super easy dessert!
Serves 6 (2 crêpes each)
Ingredients...
- 1 cup all-purpose flour
- 1/4 tsp salt
- 3 large eggs
- 1 1/4 cups whole (3%) milk
- 2 tbsp melted butter + more for cooking
Method...
- In a blender combine flour, salt, eggs, milk and 2 tbsp melted butter. Blend until smooth. Chill for 1 hour.
- Heat an 8-inch crêpe pan or non-stick skillet over medium heat. Brush lightly with melted butter. Pour a scant 1/4 cup batter into the centre of pan, swirling to coat; cook for about 1 minute or until bottom is golden. Turn and cook for 30 seconds longer. Transfer to a plate. Repeat with remaining batter and butter. (Make Ahead: Stack crêpes between waxed paper, wrap and refrigerate for up to 3 days or freeze in airtight container for up to 1 month).
Apple, Gruyère & Ham: Grate about 3 cups Gruyère cheese; set aside. In a large skillet, melt 4 tbsp butter over medium-low heat. Add 3 sliced onions; increase the heat to medium, and cook, stirring, for 5 minutes. Add 6 sliced and cored honey crisp apples and cook, stirring, for 10 to 15 minutes, until the apples begin to brown and have softened. Add 1/2 cup chopped smoked ham and sprinkle with 3 tbsp lemon juice, pinch nutmeg and 1/2 tsp salt. Cover and set aside until ready to fill the crêpes. Before filling, sprinkle about 1/4 cup gruyère cheese down the centre of each crêpes and top with apple/ham filling before rolling.
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- Tags: Breakfasts, Desserts, Main Course, Vegetarian