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My Famous Savoury Crêpe Recipe

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I have been making crêpes probably since 1998 and it's been my signature dish ever since.
My Famous Savoury Crêpe Recipe

Savoury Gruyère Crêpe

This is my favorite and only crepe recipe that I have made for my friends when I discovered how cool making crepes made you seemyou get even more cred for crêpes than you do pancakes! As my blogs have passed on, I always need to repost this, my favorite crêpe recipe, stolen and adapted from my very first crêpe cookbook, Crepes: Sweet & Savory Recipes for the Home Cook (Illustrated). Most of my friends have received a carbon steel crêpe pan that I have pre-used and pre-seasoned and given as a gift along with an appropriate spatula. So, here's my recipe:

Crêpe Recipe

  • Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 min

Ingredients

  • 2 large eggs 
  • 1 cup milk 
  • 1/3 cup water 
  • 1 cup all-purpose flour, preferably bleached 
  • ¼ teaspoon salt 
  • 2 tablespoons butter, melted (plus 2 or 3 teaspoons butter for coating the pan)

Instructions

  • In a blender or food processor, blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds, or until smooth. 
  • Stir down and repeat if necessary. 
  • Or, to mix by hand, sift the flour into a medium bowl and add the salt. 
  • Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons melted butter. 
  • Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours. 
  • Gently stir the batter if it has separated. 
  • Heat a seasoned 6- or 7-inch carbon steel crepe pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crepes.) 
  • Coat the pan lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter for a 6 or 7-inch pan, or about ¼ cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface. 
  • Cook until almost dry on top and lightly browned on the edges, about 1 minute. 
  • Loosen the edges with a metal spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. 
  • Turn the crêpe out onto a clean tea towel to cool. 
  • Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked. 
  • For serving immediately, cover the crêpes with aluminum foil and keep them warm in a preheated 200°F oven. 
  • For serving later, wrap them in plastic wrap in quantities intended for each use and slip them in a self-sealing plastic bag. 
  • Refrigerate crêpes for up to 3 days, or freeze them for up to 2 months. 
  • Makes sixteen to eighteen 6- or 7-inch crêpes, or ten to twelve 9- or 10-inch crêpes
Assorted savoury crêpes both flour and buckwheat for brunch

Savory Crêpes

Making savoury Crêpes for brunch

These versatile, multipurpose crepes, and the variations that follow, are great for savory fillings. Keep a stack o­n hand in the freezer for unexpected guests. The crêpes will quickly defrost at room temperature, then separate with ease.

It takes just 2 or 3 teaspoons of butter to coat the pan for a batch of crepes. A paper butter wrapper with a small amount of butter o­n it is a fast way to achieve this. For health reasons, if you prefer you may use 2 tablespoons canola, safflower, or olive oil in the savory crepe batter instead of melted butter, but the flavor will be slightly different. Oil may also be used to coat the pan, but butter is preferable for its browning effect.

2 large eggs 1 cup milk 1/3 cup water 1 cup all-purpose flour, preferably bleached 1/4 teaspoon salt 2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan

In a blender or food processor, blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Or, to mix by hand, sift the flour into a medium bowl and add the salt. Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons melted butter. Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours.

Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstick crêpe pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crêpes.) Coat the pan lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter for a 6- or 7-inch pan, or about 1/4 cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface. Cook until almost dry o­n top and lightly browned o­n the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crêpe out o­nto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked.

For serving immediately, cover the crêpes with aluminum foil and keep them warm in a preheated 200 degree F oven. For serving later, wrap them in plastic wrap in quantities intended for each use and slip them in a self-sealing plastic bag. Refrigerate crêpes for up to 3 days, or freeze them for up to 2 months.

Facts per Serving Calories:52 Fat:2g Carbohydrates:6g Cholesterol:28mg Sodium:46mg Protein:2g Fiber:0g % Cal. from Fat:35% % Cal. from Carbs:46%

Source: Crepes: Sweet and Savory Recipes for the Home Cook 

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