Directions: |
Directions:You will need a 6 to 7 inch non-stick skillet.
Mix all ingredients except extra butter in a food processor or blender (hand held blender works great) until smooth 3 to 10 seconds. Place batter in covered container in fridge for 2 hours or up to 2 days.
Gently stir batter if ingredients have separated. Heat crepe pan or skillet over medium high heat. Drop small amount of butter onto pan and cover pan by swirling (butter should sizzle when it hits the pan). When butter stops sizzling, pour approximately 1/4 cup of batter into pan and gently swirl batter to form evenly thick crepe. Cook until mottled brown on bottom 30 sec - 1 min. Loosen crepe with a spatula and check for doneness before turning. When browned, flip crepe and cook other side (about 30 seconds longer). Keep crepes warm in the oven until they are all done. Brush pan with butter as needed to prevent sticking. Crepes can be stored in the fridge for up to 3 days or frozen for up to 2 months. |
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Notes: |
Personal
Notes: Fill crepes with a savory filling for example: Diced ham, green pepper, onion, salt and pepper to taste, and cheese (if desired). Another easy filling: Saute onion, mushrooms (if desired) chicken breast (cut into 1" chunks), garlic, salt and pepper to taste. Add small amount of cream to make a quick thin cream sauce (can wisk small amount of flour or corn starch directly to cream before added to pan to thicken if desired). Finally, wilt fresh spinach into chicken-cream mixture. Spoon several table spoons into a crepe, gently close crepe rolling so open edge is on the underneath side of crepe so it stays closed. You can grate some white cheese into the filling before closing crepe if desired.
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This recipe for Savory Crepes is from