Crepes

Crepes

Crepes are a classic French breakfast, but can be used as a container for savory as well as sweet.  My mom used to make these for my brother and me when we were kids, they are very easy and can be quick to fix.   We can use the same crepe batter to make breakfast, lunch or dessert crepes.  Hope you try these out, they’re not as difficult as they may seem.  Enjoy!

Ingredients:

Batter
Eggs	2, large
Milk	3/4  cup
Water	1/2 cup
Flour	1 cup
Butter	3 tablespoons, melted Additional for the pan
Filling
For sweet or breakfast: your choice of Jam/Preserve/Jelly; fresh berries and or fruit; powdered sugar.
For savory: grated cheese; thin sliced meats (such as ham or turkey); Dijon mustard.
Crepe Suzette Sauce
Orange juice, fresh squeezed	1 1/2 cups
Sugar	2 tablespoons
Orange zest	2 teaspoons
Grand Marnier	1/4 cup
Butter, unsalted	6 tablespoons

Instructions: 

Crepes:

Step 1:

In a blender, combine all of the ingredients and mix until all the ingredients are combined. Place the crepe batter in the refrigerator for 30 minutes to 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Step 2:

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter, or enough to cover the bottom of the pan once swirled. Cook for 30 seconds (or until the surface facing up starts to look like its start to dry) and flip. Cook for another 10 to 20 seconds and remove to a plate. Lay them out flat and cover with a clean dish towel to keep them warm. Continue until all batter is gone.

Fillings:

Sweet:

We like ours with preserve, either strawberry or apricot.  Use about 1 teaspoon per crepe.  You can also add fresh berries or fruit if you like.  Fold in the sides of the crepe to help hold in the ingredients (this is not needed if you’re only using preserve); then roll the crepe, like a burrito.  Dust with powdered sugar.

Savory:

If you’re going to use Dijon mustard, use very sparingly and spread across the center of the crepe.  Then sprinkle grated cheese, lay a thin slice of deli meat.  Then roll the crepe into a cylinder.  If you’d like the cheese slightly melted, you could put them in the microwave for 30 seconds.

Crepe Suzette:

In a large skillet over high heat, bring the orange juice to a boil. Add the butter, sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur. Set aside.

Working in batches, fold the crepe in half, then half again (so they look like a triangle) and gently place a crepe into the pan holding the sauce. Leave for 1 minute to absorb some juice. Carefully remove the crepe to a warm serving plate. Repeat with remaining crepes. Spoon on some of the sauce over the crepes. Serve 2 crepes per person.  You can serve this with powdered sugar or ice cream.