I love crepes. My husband used to make them every weekend for breakfast and the kids put their requests in early. Their favorite filling was just chicken in golden mushroom soup. I like a little fancier.
I decided to play with crepes again. This week will feature three different crepes – two savory and one sweet – So make sure to come back on Wednesday and Thursday for them all!
Today’s treat is…
What you need:
Basic Crepe –
- 1 cup all-purpose flour
- 1 ½ cup milk
- 2 eggs
- 2 Tablespoons melted butter
- ½ teaspoon salt
How to Do it:
Place all the ingredients in a blender and blend on high until it is well mixed. Let it sit for about 30 to 45 minutes.
Heat a crepe pan. Pour some batter into a “dipping” tray and
dip the hot crepe pan into the batter. Hold for about 30 seconds, then carefully lift.
Allow the crepe to cook for about 1 to 2 minutes. It will lift easily when it’s done. Be careful not to overcook. If the edges get crispy they won’t fold right.
NOTE: the first one or two always come out weird.
Place on a plate and continue to cook until all the batter is used.
You can make your fillings now or store in an air tight container until you’re ready to use them.
(makes about 12 to 15 crepes)
What you need for the filling:
- 6 slices of bacon cut into quarters
- ½ small onion, sliced thin
- ½ teaspoon maple syrup (the real deal)
- 4 Tablespoons brie cheese cut into chunks
- 8 crepes
- 2 Tablespoons butter
- 4 Tablespoons flour
- 1 cup milk
- 1 ½ cup canned or frozen artichoke hearts (not marinated)
- 2 teaspoon fresh thyme leaves
- Salt and pepper to taste
How to Do it:
Cook the bacon until it is crisp. Remove from pan and set aside.
Slice the onions very thin.
Drain about half of the bacon grease. Add the onions and cook until golden brown.
Add the bacon back to the pan with the maple syrup. Cook for about 2 minutes. Stir in the brie and simmer on low until it’s melted.
Spoon about 1/8 of the mixture into each crepe.
Gently fold the sides over and place on a plate. Serve with about ¼ cup of the sauce.
Artichoke Cream sauce
Place the milk and artichokes in a blender and puree.
Melt the butter in a small sauce pan. Next add the flour and stir until it starts to turn golden. Using a wire whisk, stir in the milk and artichoke mixture. Continue to whisk until it is all well incorporated, then add the thyme.
Simmer the sauce, stirring constantly, until it is thickened. Add a little more milk if it’s too thick.
Remove from the heat and serve hot.
Makes about 8 crepes
© Copyright 2018 The Lazy Gastronome
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