As some of you may know, I currently have a foodie blog in addition to theavidpen. Last week I came to the decision to introduce more food posts here on theavidpen, and make my foodie blog more of a collection of my past foodie exploits.
Since we’ve recently tried our hand and making crepes thanks to one of the boxes from Hampton’s Lane. I thought why not make my first official food related of 2017 about the delicious crepes we made.
It was only fitting that our first foray into crepe making ended up being savory, as those who know me well are know that I’m not into overly sweet things, and savory dishes are something I truly enjoy.
The crepe recipe we used was extremely easy to make and yields enough for eight crepes (enough for 4 people to have 2 each) with four left over for the dessert crepe recipe I’ve posted up on thelifeandtimesafoodie today.
Classic Crepe Recipe
1 cup French-style Crepe Mix
2 eggs
3/4 cup milk
1/2 cup water
3 tbsp melted butter, plus more
Directions:
Combine all ingredients in a bowl. Whisk or blend together until perfectly smooth – no chunks! Chill in the fridge for 30 minutes to an hour before using. Once ready, melt a bit of butter in your crepe pan to grease.
Dollop about 1/4 crepe mix into the middle of the hot crepe pan. Quickly spread out evenly around the pan by tipping the pan so the mix moves and using the spreader to create an even, thin circle.
Cook until the top begins to look dry, the flip and cook for another 15-20 seconds. Remove and let cool on a rack. Repeat until all the mix is gone. Like pancakes, it may take a few tries to get used to the consistency and heat of the pan.
Now for the ingredients for filling the crepes…
- 1 package sliced mushrooms
- 1 package spinach
- chèvre
After making our crepes we cooked up the mushrooms…
I hope you’ve enjoyed the post, and I’d love to hear back from my readers about posts you’d like to see or any ideas you might have.
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