I first ate crêpe when I went to a buffet in Reno, Nevada. It was filled with fruit jelly – simple yet delicious. My other encounter was when I went to an Asian cafe selling tapioca pearl drinks and some snacks including crêpes. This time was a savory, Hawaiian crêpe with ham, pinapple, corn, and lettuce. The crêpe itself was thin and crispy, totally different from the first crêpe which was more on the softer side.
This morning I made myself some breakfast crêpes, and many more crêpes which I will probably have for lunch or snack. That’s one of the good points of crêpes: They are versatile. You can have them for any time of the day and pair them with sweet or savory fillings.
Recipe for the Crêpes
From Martha Stewart Everyday Food Magazine
Yield: 9 crêpes (for 12-inch size skillet)
- 1 cup of all-purpose flour
- 1 tbp of sugar
- 4 eggs
- 1.5 cups of fresh milk
- 1/4 tsp of salt
- 3 tbps of melted unsalted butter
- Combine all ingredients in a blender and pulse until bubbles are formed on the top.
- Scrape the ingredients that stick on the wall, and pulse it again shortly.
- Let the battert sit at room temperature for 15 min or you can let it sit in the fridge for couple hours or overnight.
- Heat a 12″-non-stick skillet (or whatever size you have) on a medium heat.
- Pour 1/3 cup of the batter on the skillet, and cook for 1-2 minutes and turn it over. Cook for another 1 min.
For the ham and egg crêpes:
- Preheat oven to 350 F.
- Put two slices of ham on the crêpe, and crack an egg in the middle of it.
- Fold the sides to form a rectangular shape.
- Add salt and pepper to your taste.
- Bake for 12 minutes.
- Top with some chives or green onions.