So, what do you know about crepes? Have you ever tried at least one easy crepe recipe? Why should anyone listen to you? Well… to be fair, just a week ago, I didn’t know anything about crepes. Nothing at all! Yes, my lovely wife sometimes would have some of these crepes when we would go out, however, I would usually go for a more meatier option.
Nevertheless, everything has its own beginning. Last weekend (after usual trip through local charity shops – to look for cooking books), we came back home. Once we settled in the kitchen, I felt strange urge to try making crepes myself. I must admit, in restaurants they do look fancy, maybe too fancy, maybe it’s not something I should try? I had my own doubts and I didn’t know if I should try it at all… However there it was – an easy crepe recipe – in front of me. I found one recipe in an old cookery book “LeCordonBleu At Home”.
Well, what the hell… if French can do this, so can I! How hard can it be? All we need to do… is to follow a few simple steps:
- start with making crepe batter
- then, once crepes are ready, proceed with making crepe filling
- finally, finish up by mixing these together
Making crepe batter
Strangely, you need only a few ingredients. Didn’t I say that crepes in restaurants look quite fancy? Well, not anymore… crepes consist of simple things like:
- 115 g flour
- pinch of salt
- 2 eggs
- 225 ml milk
- 45 g butter, melted and cooled
Prepare the crepe batter: put the flour and salt into a bowl. Make a well in the centre of the flour mixture and break eggs into the well. Add one-third of the milk and gradually whisk the flour mixture into the wet ingredients until very smooth. Then whisk in the butter and the remaining milk. Leave the batter to rest for 30 minutes at room temperature.
Of course, above ingredients are required only for savoury crepe recipe – the most basic of all of them. In the future, we will be able to go through more complex crepe recipes – have you ever seen a red crepe? a green one? a white one? Well… neither have I (at least, not in real life), but we will have plenty of opportunities to try and see how far we can get.
Making crepe filling
Going further to a crepe filling recipe – just open your strawberry jam jar, and help yourself. What can be easier than simple jam? Or cheese and ham? Or anything you would like… For your first recipe, I would definitely recommend to start with jam (or even nutella!). But, if you are like me – you say that I can’t? well, watch me! – You might want to try delicious mushroom and Dijon sauce crepe filling.
Take a few spoons of Dijon mustard, a few handfuls of golden chanterelles and a few tablespoons of crème fraiche. Mix all of these ingredients and cook for 7 minutes on medium heat.
Once again, I couldn’t resist of going a little bit on my own way… and after putting a spoon of tasty Dijon sauce on the crepe, I rolled them, put them into baking tray and roasted for another 7 minutes under the grill. Perfectisimo! The final result is something restaurants could envy you… deliciously melting mouth-full with each bite. I can’t wait for the next weekend – to try another recipe. Didn’t I tell you yet? It’s our new family tradition – to try an easy crepe recipe on Sunday afternoons!
See you next week.