I remember choosing Crepe’s off of the menu while eating out as a family while growing up. They were usually filled and topped with wonderful, thick fruit filling that was like a cherry, blueberry or strawberry pie! They were often loaded with whip cream and although I still love that sugary stuff, more recently we’ve enjoyed these very thin pancakes filled with healthy heart happy fresh ingredients. I was having a craving last weekend so decided to make a small batch for Bill and I. he would skip the sweet ones and I like to have a combination of both. Funny, he ate the last one with just syrup on it! I got the idea of filling them with fresh items while visiting friends in Calistoga, CA (Northern Wine Country of Napa Valley). Carly & Robert recommended that we seek out the “Crabby Crepe guy” at the weekend farmers market. She was right, he was crabby but the Crepe’s were fresh and delicious so he stays in business!
Crepe’s are very easy to make. They are made by pouring a thin liquid batter onto a hot frying pan, with a trace of butter and cooking spray on the pan’s surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan. Flip them once they are cooked with a small spatula and for the fillings, Use what ever you have on hand in your refrigerator and pantry. You can even use leftovers to create an array of breakfast flavors! This day we chose turkey ham, smoked turkey, goat cheese and a bit of shredded Colby-Jack. I also used some fresh spinach. For my sweet version, I used a touch of peanut butter and chose a sugar free Maple Syrup. Yumm!
Crepe’s can be made ahead of time and the batter stored in the fridge (in an airtight container, up to 1 day. Be sure to whisk well before using) but since we only treat ourselves once in a while, I made a half batch (this recipe) which makes 5 large sized crepes. Two for me… three for Bill!
1/2 Cup Flour
1 Tablespoon Sugar (or sweetener)
1/4 teaspoon Salt
1/2 Cup 1/2 & 1/2
1/4 Cup Skim Milk
1 Tablespoon melted Butter
I have made these with all milk and used egg beaters, but since I had half and half and most recipies ask for heavy cream – I made a healthy compromise and used half and half and skim milk. I also used a hand mixer on high, but you could use a blender. Either way you want a smooth crepe batter that has the consistency of heavy cream so you may need to add a tad more flour.
First combine flour, sugar, salt, milk, eggs, and melted butter.
Puree or blend until mixture is smooth and bubbles form on top, about 30 seconds to a minute. Let batter sit for about 10-15 minutes at room temperature while you cut up your other ingredients.
Heat a nonstick skillet over medium and lightly coat with a dab of butter and non stick cooking spray. Add about 1/3 cup batter and swirl to completely cover bottom of skillet. Cook over medium heat until underside of crepe is golden brown, roughly 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips gently and quickly flip over. Cook for about another minute more. Slide crepe out of skillet and repeat with remaining batter. (re-coat pan with butter and cooking spray as needed.)
Fill with your favorite toppings, roll and enjoy!
The texture is a light, egg-like thin pancake with crispy browned edges. Simply Delicious! I don’t think I’ll wait so long before I make them again!