So what do you do when you have company over and you want to make something very special, but you have a picky eater to contend with? My solution: make build-your-own food. Hubby’s favorite version of this is crepes: savory crepes for dinner and sweet crepes for dessert.
Approximate Cooking Time:
1 c. flour
1/2 c. milk
1 c. water
1/4 t. salt
2 T. melted butter
approximately 4 T. solid butter for pan
ingredients for savory crepes, such as thinly sliced deli meat, lox, cream cheese, thinly sliced cheese, and/or brie
ingredients for sweet crepes, such as nutella or other chocolate spreads, sliced bananas, sliced strawberries, honey, and/or jam
Mix the first 6 ingredients together in a bowl and whisk until most of the lumps are out. Heat a flat pan with a base at least 8 inches square on the stovetop at medium-high heat. Add approximately 1 tablespoon of butter. When the butted is melted, prepare to add the batter. For a small crepe 4-6 inches in diameter, add approximately 1/8 cup of batter, and for a larger crepe, add up to 1/4 cup. The size of the crepe you can make depends on how large the flat area of your pan is.
When you add the batter, immediately lift and gently tilt the pan so that the batter spreads out all around the flat side of the pan. Try to form a thin circle with the batter. Let crepe cook for approximately 2 minutes, or until you see small bubbles rising from the uncooked batter on top, then flip. Cook until both sides are just beginning to turn a light golden.
A crepe that is almost ready.
Serve immediately. Put a small layer of toppings on the crepe and roll to eat.
HUBBY’S FAVORITE SAVORY CREPES: low and cream cheese
WIFEY’S FAVORITE SAVORY CREPES: ham and Brie
HUBBY’S FAVORITE DESSERT CREPES: dark chocolate spread
WIFEY’S FAVORITE DESSERT CREPES: nutella and sliced strawberries
My crepe recipe was modified from the recipe at http://allrecipes.com/recipe/basic-crepes/, which I found to be a bit too thick. Too-thick crepes are a bit chewy to me. It is very difficult to make paper-thin crepes, but having an especially thin batter that spreads naturally on the pan makes the task a bit easier.
I spent a great deal of time perfecting this recipe. I had a lot of trouble judging how much butter should be used to grease the pan and prevent the crepes from burning. If I used too much butter, when I tilted the pan to thin out the crepes, the melted butter would slide off the edge and create a mess. If I used too little butter my crepes turned too dark. I also had a lot of trouble deciding what temperature to cook the crepes at. I have a gas stove, so translating this recipe to work on a different stove may require some experimentation. Please let me know what you come up with!