I am a lover of crepes. They are so versatile, the batter always makes enough for 4 or more people, and you can fill them with virtually anything. I’ve been slightly obsessed with making crepe cakes and made one for Matt for his birthday last year that had chocolate crepes layered with caramel buttercream and chocolate ganache. It was pretty fantastic and I think it was about 25 layers. I want to go bigger! The only thing is that those cakes are hard to cut unless they are semi-frozen, and even harder to eat! But I find it fun to peel away the layers one by one, enjoying each piece! That recipe will come soon. Very soon. Because I was inspired by my reflecting on crepe cakes, that I had to go make one – an hour ago.
So yeah..I just did. It’s pretty awesome. Post coming tomorrow or Sunday!
THESE crepes, however, were also wonderful. Stuffed with gruyere cheese, bits of leftover brown sugar ham and fresh chives, they were the perfect lunch. They fed me, my baby, my sweet friend, Katrina, and her baby! And he’s been known to pack away a man-sized meal 🙂
Make your batter an hour in advance and you’ll have much more pretty crepes that don’t fall apart!
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
1 cup shredded gruyere cheese – any melting cheese will be great!
1/2 cup diced ham
2 tbs fresh chopped chives
In a large cup, place all ingredients except the butter and blend with an immersion blender for a full minute, making sure all the flour is incorporated. Then drizzle in the melted butter. Place the crepe batter in the refrigerator for 1 hour.
Heat a small non-stick pan over medium high. Add butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. This takes a bit of practice and your crepes might look like mine and have tiny fingers coming off the sides. They’ll taste the same, promise. Cook the first side for about a minute until edges brown and you can run your spatula around the edges to loosen. Slide your spatula under the crepe and flip over. Cook for another 10 seconds and fill the crepes with desired stuffings, fold into half circles and then in half again and place on a baking sheet in a 200 degree oven to keep warm until done with the rest and ready to eat!
*adapted from Alton Brown’s crepe recipe on Food Network
This sounds so good! Isn’t it an awful lot like a quesedilla?