Saturday, August 04, 2007

Savory crêpes

1 cup flour
2 eggs
1 cup milk
1/4 teaspoon salt
1 Tbsp oil

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to mix. Add the salt and oil. Beat until smooth. Let the batter sit one hour, then whisk again before cooking.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup or less for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side. Serve hot, with filling. As a general rule, savory crêpes are filled, then rolled.

Filling ideas: ham, grated cheeses, scrambled eggs, mushrooms, steamed spinach, goat cheese, etc...

This recipe makes about 8 crêpes. Recipe for dessert crêpes here.

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