Monday, September 3, 2012

Crepes (Savory)

Impress your family with these beautiful but easy crepes.



Ingredients:
2 pasture eggs
1 1/4 cup whole milk, organic and from grass-fed cows preferably
1 cup organic spelt flour
3 tbsp. melted butter (organic and from grass-fed cows, preferably)
a little extra butter or ghee to coat the pan
1 tsp. dried thyme
1/2 tbsp. dried parsley
1/4 tsp. sea salt

How To:
1. Make the batter: Combine all ingredients above in a blender and pulse for 10 seconds or combine in a bowl and mix thoroughly using a hand mixer.

2. Cook the crepes: Heat a small pan on the stove over medium-low to medium heat (I actually stayed right between the two). Add a small amount of butter (like a tsp.) and swirl to coat. Pour 3 tbsp. of batter into the center of the pan and swirl to spread evenly. Cook about 30 second or until the top has no visible wet areas and then flip and cook another 10 seconds. Remove from heat and lay flat until cool. Repeat until you've used all the batter, adding a little butter here and there as needed.

3. Storage: After they have cooled, you can store in the refrigerator or freezer. If freezing, when ready to use, thaw on a rack and then gently peel apart. Some suggest to store with layers of wax paper between crepes and that you could microwave to thaw. 1-2 mths. in freezer; several days in the refrigerator.

Comments:
Super easy, but definitely not quick as you will need to do one at a time. However, this was way easier than I ever expected and the crepes hold together really well. You have the feeling they are very delicate and will easily rip, but that is not the case at all. It makes about 12 crepes. Fill with your favorite ingredients. *** Try making ham & cheese stuffed crepes***  Next time, I might change out about 1/2 cup milk for broth. This recipe was modified from an Alton Brown recipe I found on the Food Network website.

If you are looking for something a little sweeter, try making Sweet Crepes.

Be advised, all crepes recipes I reviewed for this recipe instructed one to let the batter "rest" for 30 minutes to 1 hour in the refrigerator (or up to 48 hours). This was reportedly to allow the bubbles to subside so that the crepes would be less likely to tear during cooking. I do not have that sort of patience and when I was ready to cook crepes, I was ready to cook crepes. So I did not refrigerate and I personally had no problems at all with the crepes tearing. In fact, I was quite impressed with their durability.
 

(terrible picture, I know, but I was trying to show how many you'll get and how I stacked them and how flexible/ durable they are)
 
 
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4 comments:

  1. My mom used to make crepes for us all of the time!!! I loved the savory ideas!! This one is extra yummy! Thanks for sharing at Foodtastic Friday!

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    1. Thank you! They are surprisingly simple to make! :)

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  2. These are great for me. I have an allergy to traditional wheat but not spelt. Can't wait to try them. Thanks for sharing these on foodie friday. I will pin them.

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    Replies
    1. I had no idea there was such a difference in the two but it certainly reinforces my preference to the spelt! I think you'll like these - they are so easy and the spelt flavor is not overpowering at all. Thanks for the comment!

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