Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Monday, February 1, 2010

Crepes, Sweet or Savory

This is a great and relatively easy recipe. One of the things that I like the most about it is that you can easily half the recipe if you aren't serving a large crowd. Bittman even suggests a way to make them ahead of time, but I have not tried this. You can also make these for dinner and then save any leftover batter for the next morning.

In HTCE, there is a diagram on how to fold a crepe, but in Paris the french just folded them in half and then in half again. This made them easier to eat as you were walking down the street, but also the goodness collected at the bottom of the crepe making it better as you went along!

I found that the single recipe makes 14 - 18 little crepes or 7 giant ones (like the ones we got in Paris). For fillings we used variation #2 (Nutella) but we add bananas and for savory crepes we have egg and cheese filling to which we sometimes add ham.

To make these savory crepes just beat two eggs right before you are ready to cook the crepes. I have found that it is best to go ahead and salt and pepper the eggs so that you don't forget during cooking. After a crepe has cooked on the first side and you have flipped it add cheese (and ham) so that your eggs won't run everywhere. Then carefully spoon one or two tablespoons of beaten egg onto the crepe and fold one half over. Cook as directed and then flip. To tell when the eggs are done it is best to just poke the crepe with your finger. The crepe should not feel liquidy inside, instead it should feel quite firm.

We have these for dinner at least twice a month and they are great!

HTCE p.817
HTCEV p.196

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