Recipe: Perfect Crepes, Sweet and Savory
I mentioned that I’ve got baby showers on the brain, right? Well, I’ve finally come up with a fun idea for the menu at the party I’m hosting. I’m serving a crepe bar where guests can fill their own freshly made crepe with their choice of sweet or savory fillings. I absolutely love crepes—light, sweet, slightly chewy, and the perfect vehicle for my favorite toppings! If you’ve never made your own crepes before, don’t be intimdated. They are so easy, and all you need to make them perfect is a blender and a good, nonstick pan or skillet. That’s it! Plus, you can make them in advance or right on the spot. I’ve paired them today with a cheesecake filling with strawberry puree for a sweet treat, and sauteed mushrooms with cheddar cheese sauce for a savory alternative.
(adapted from Alton Brown)
2 large eggs
3/4 cup skim milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
For sweet crepes: add 3 tablespoons sugar, 1 teaspoon vanilla, 1 teaspoon lemon or orange zest
For savory crepes: add 1 teaspoon salt
Place all ingredients in a blender and pulse 10 times, or until fully blended. Refrigerate the batter for at least an hour (and up to 48 hours), allowing the bubbles to settle and the gluten to strengthen for maximum flexibility. Once ready, preheat a non-stick skillet on medium-high heat. When the pan is sufficiently hot, pour 1/3 to 1/2 cup of batter onto the pan and swirl it around until an even layer has coated the pan. Allow it to cook until it bubbles in the middle and the edges appear golden brown. Use a spatula to gently peel the crepe from the pan and flip it over. Allow it to bubble once again and brown before removing it to a paper towel to cool. Repeat until all batter has been used. Makes 8-10 large crepes.
1 (4 oz.) package instant cheesecake pudding mix
1 cup milk
1 cup whipped cream
Whisk pudding and milk together for five minutes, then allow to chill for another 10-15 before folding in whipped cream. Chill until ready to serve.
2 cups strawberries, chopped
1 tablespoon cornstarch
2/3 cup powdered sugar
Combine all ingredients in a blender or food processor until smooth. Chill until ready to serve.
Cheddar Cheese Sauce
1 cup Velveeta cheese, cubed
1/4 cup milk
In a small saucepan over low heat, combine cheese and milk. Stir frequently until cheese has melted completely. For more flavor, stir in 1/2 teaspoon of your favorite hot sauce. Serve over sauteed mushrooms.
Would you like to know the other items I’ll be serving at my crepe bar?
Sweet Toppings: Bananas, Nutella, chocolate sauce, caramel sauce, fresh berries, chocolate chips, chopped nuts and crumbled candy bars.
Savory Toppings: Chopped chicken, bacon, avocado, sprouts, blue cheese crumbles, lettuce, tomatoes, and ranch dressing.