Summertime Crepes

By Tricia Wheeler

Adapted from Alton Brown

I have tried a lot of crepe recipes in search of the perfect crepe! I particularly like this recipe—it is simple to prepare and always turns out great. —TW

Ingredients

2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tablespoons melted butter
Additional butter for coating the pan

Savory Variation: Add ¼ teaspoon salt and ¼ cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

Sweet Variation: Add 2½ tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Directions:

In a blender, combine all the ingredients and pulse for 10 seconds.
Place the crepe batter in 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.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay crepe out flat so it can cool. Continue until all batter is gone. 

Kitchen Note: After crepes have cooled, you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Savory Crepe Fillings

Photo by Catherine Murray

Photo by Catherine Murray

The following fillings are some of my favorite ways to make a savory crepe. These work perfectly as a lunch, dinner or elegant first course for a summer dinner party. Crepes can always be accompanied by a nice seasonal salad.

Smoked salmon, green peas, Swiss cheese and tarragon cream

Blend of mushrooms, shallots and Gruyere cheese

Sweet corn, bacon and chive cream 

Kitchen Note: To make a creamy filling for 8–10 crepes, take 2 cups of Snowville whipping cream, a handful of herbs you want to use for flavor, and then reduce the mixture to a thicker consistency in a saucepan on the stove for about 20–30 minutes. Cool the mixture slightly. Spoon some onto your crepe, insert your filling and sprinkle with your favorite cheese. It is a good strategy to bake the crepe for a few minutes at the end to melt the cheese and warm everything up.