Crepes are one of my favorite foods and can be quite versatile. Used for dessert, they can be filled with a variety of ingredients: chocolate, Nutella, mascarpone to name a few. Or served at breakfast with ricotta cheese and just a touch of sweetness. At lunch or dinner, they can be filled with spinach, chicken and mushroom cream sauce, or thinly sliced ham and a lightly scrambled egg or even an herbed cream cheese with smoked salmon and sliced radish. Any way you serve them, they are delightful, and light on carbohydrates.
SERVINGS3peopleCHANGE SERVING SIZEpeople |
COOK TIME20 mins |
PREP TIME30mins |
READY IN1 hr |
Ingredients
- 1 cup flour all purpose
- 1 1/2 cups milk
- 2 egg(s) large
- pinch of salt
- 2 tbsp butter melted
- canola oil for cooking
- Optional - for Sweet Crepes
- 1 tbsp sugar
- 1 tsp vanilla
- Lemon Ricotta Filling
- 8 oz. ricotta cheese or cream cheese
- lemon zest 1 lemon
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp heavy cream
- Homemade Blueberry Sauce
- 3 tbsp sugar
- 1/2 cup water
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 cups blueberries fresh or frozen
Instructions
- Place the flour, milk, eggs, salt, and melted butter (and optional sugar and vanilla) in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
- Cover the bowl and let the batter sit for at least 1/2 hour on the counter or overnight in the refrigerator.
- Before cooking the crêpes, assemble everything you'll need by your stove top: the batter, the pan, the oil and pastry brush and a spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
- Place the pan over medium heat and brush your pan with oil to coat the bottom. Let it sit on the flame for a minute to get hot. Pour in about ¼-1/3 cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
- When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
- Tilt the pan and loosen the crêpe, then slide it onto the cooling rack or wax paper
- Continue making crêpes with the rest of the batter, brushing more oil on the pan as needed to keep the crêpes from sticking.
- If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of wax paper or parchment between them. Place the stack in a sealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
- Whip all of the above ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until creamy and then add the other ingredients
- Spoon about 2 Tbsp of the filling into one of the “corners” of the crepes and fold into ¼’s
- Arrange on plate and sprinkle with mixed berries and powdered sugar to serve, or serve with homemade blueberry sauce (below).
- In a medium saucepan over high heat, combine sugar, water, cornstarch, and lemon juice.
- Whisk until blended, then add blueberries.
- Bring to a boil. Reduce heat to medium and cook, stirring constantly, until juice is clear and sauce is slightly thickened, about 2 minutes.
- Serve at room temperature