Ah yes, the thinner, classier, more sophisticated sister of the American pancake. Who isn't impressed by the crepe? It is truly a beautiful food. When milk and eggs are abundant on the farm we make these a few times a week on a flat round cast iron griddle. Served with an array of sweet or savory toppings such as pure maple syrup, farm fresh fruit, jam, honey, ricotta, or chevre and topped with whipped cream, a sprinkling of berries or nuts. The diversity of this thin buttery delight is virtually endless.
Crepes
6 eggs
1 1/2 C. milk
1/2 t salt
Optional
1/4 C. butter
1 t vanilla
1/2 t nutmeg
1/2 t cinnamon
Preheat griddle on medium-high heat. Put all of the ingredients into the blender. Lightly butter the griddle. Pour 1/4 C of batter onto the center of the griddle use a swirling motion to spread out the batter forming a thin pancake. When the top appears dry carefully flip the crepe and roll it up. Add fillings and toppings of your choice. Enjoy!
2 comments:
Oh Christi, I love crepes and the French savory version is called galettas. Those are made with spelt flour and often filled with ham, chicken PLUS caramelized apples as galettas origin in the Normandy - the French apple paradise! Oh, now we will have galettas today. Your post comes in handy! Have a great Sunday.
Oh, Paula that sounds wonderful!! I love savory crepes with herbs, chevre, caramelized onions and mushrooms but my family insists that they need a sweet topping and/or filling. I made crepes today for brunch :)
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