All-Occasion Crepes

Last week, seeing as we had the panini grill out (admittedly an odd graduation present but one which has proved extremely useful) S decided to make crepes for dinner.  Then, since there was batter left over, she went ahead and made crepes for dessert.  Then, since there was still some batter left over, I made crepes the following morning for breakfast.  There is certainly nothing like starting the day out with an asparagus and arugula crepe.

The batter recipe is from Mark Bittman’s How To Cook Everything Vegetarian.

So, for dinner we had this:

That is, finely chopped portobello mushrooms, cured and green garlic, chives, arugula, ramps, local rosemary-fig goat cheese, and a drizzle of heavy cream.

Then for dessert this:

Raspberry jam, nutella, heavy cream.

Then breakfast (sorry, at 7:45am  I don’t take pictures):

Asparagus, chives, green garlic, arugula, salt and plenty of pepper.

Recipe for Batter:

Whisk together a cup of all-purpose flour, a pinch of salt, 1 tablespoon sugar, two eggs, and 1 and 1/4 cups milk, in a blender if you’ve got one (we don’t). If  it’s not pourable, mix in a little more milk.

Let it sit in the fridge for an hour. It can be used for up to 24 hours, if you are the kind of person who would prep a meal a day in advance (if you also iron your socks, seek help!)

When you’re all ready to crepe, put an 8-10 inch non-stick skillet on medium heat, and wait a few minutes before adding a pat of butter. Stir the batter and use a large spoon or ladle to pour a couple of tablespoons of batter onto the skillet. Swirl it around so it forms a thin layer on the bottom of the pan. When the top is dry, after about a minute, then flip it and cook the other side for about 15 to 30 seconds. It should be only very slightly brown and not crispy. Do not freak out if you screw up the first one or several, even pros mess up this fickle chemistry.  Just try again!

Put the filling in the bottom third, and use a spatula/your fingers (it only burns a little, totally worth it) to roll it up. Then slide it off and keep it in a warm oven. Put more butter on the pan, pat yourself on the back, and start the next one. You rock! Now go casually drop your crepe-making skills into conversation and watch your dates pile up.

 

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