Home-made Crepes recipe

Here another basic recipe that turns out useful once in a while and can be used to make quite an impression on your guests: crepes!
I don’t make them that often, but I should. They are not that difficult to prepare, they are quite impressive for guests and entertaining, they are super cheap and you can stuff them with whatever you have in the fridge! What else would you want from food?

Here is how I make them.

Ingredients

  • 1 egg
  • 3.5 oz flour
  • 7 oz. milk
  • 1 spoon butter
  • 1 pinch salt

Directions

  1. Mix flour with a bit of salt. Add milk and mix well so that there is no lump in your mix, you can use a hand mixer. When the mixture is smooth and well combined, add the beaten egg. Finally add the melted butter and mix until the batter is well combined. Now put your batter in the fridge to rest for about half an hour.
  2. When the dough is well rested, warm up a nonstick flat pan about 11′ in diameter. If the pan is good there is no need to butter it up, if the non stick coat is not that great you can butter the pan up lightly, but remove the excess butter with some kitchen paper before cooking your crepe. When the pan is nice and hot, add about a ladle of batter and swirl the pan fast so that the bottom of the pan is uniformly covered by a thin layer of dough. Let the crepe cook for about 45 second to 1 minute on the side and then flip it over using a spatula. Cook for another 30 seconds or so on the other side and then transfer to a dish. Cook all your crepes this way and pile them up on the dish (if you cook them properly they won’t stick to each other).
  3. Now your crepes are ready to be filled with any sort of sweet or savory filling.

Mushroom and turkey ham crepes

Now that we have bechamel and crepes down we can make some great savory first course or entrée using them both and whatever you have in the fridge.

This time I had mushrooms, turkey ham and cheese.

Mushroom and turkey ham crepes

Ingredients

  • 1 and 1/2 cup bechamel
  • 6 crepes
  • 9 slices turkey ham
  • mushrooms
  • beef broth
  • butter
  • parmesan
  • salt
  • pepper

Directions

  1. I started by preparing the crepes batter. While the dough was resting I started on the mushrooms. I sliced mushrooms and cooked them in a pan with oil and garlic and added a bit of beef broth so that the mushroom soften up and develop a nice wild flavor. I then prepared my bechamel according to the base recipe. At this point the crepe dough is usually ready to cook. I prepare 2 to 3 crepes per diner and when they are all cooked up I start assembling them. First I cover half the crepe with sliced turkey ham, then I add thinly sliced cheese over it. This time I used some Swedish cheese that taste something in between sharp cheddar and gouda. I top the cheese with mushrooms and I close the crepes by folding them in half and then in half again. Finally I arrange the crepes in an oven dish and cover them with the bechamel. I season with some ground black pepper and cover in grated parmesan and butter. Crepes should be cooked in the oven at 390F for about half an hour or until cheese is melted. You can broil them for the last 5 minutes to get a nice golden crust on top of your crepes.
  2. Looks rather impressive, doesn’t it? And you can prepare it in advance and warm it up last minute for your guests!