Who wants dinner?: Sweet & Savory Crepes

Sunday, January 5, 2014

Sweet & Savory Crepes

Make crepes on a snowy morning. You'll be happy you did.

So, the beauty of the crepe is that there are so many filling options. You can make the standard breakfast fare stuffed inside a crepe like this....

Fry some bacon. Save the grease for later.

Use the reserved bacon grease to cook the onions...

Boil some potatoes until just soft. Then slice them up. Its best to use yellow potatoes. Russets get too mushy for breakfast potatoes.

Add the potatoes to the pan with the onions. Season with salt and pepper. Cook with the lid on, stirring occassionally.

Also scramble some eggs.

I put the eggs and bacon in a warm oven to keep them warm while finishing other things.

Meanwhile, start some other crepe fillings too. I like apple and cheese. Cook the apples with some brown sugar and cinnamon. I don't have precise measurements, just guess.

And grate the cheese...

Prepare the crepe batter. It is a mixture of 1-1/2 cups flour, a tablespoon of sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 cups milk, and 2 eggs.
Stir together the dry ingredients and then add in the wet ingredients. Whisk.

To make the crepe, melt butter in a skillet over medium heat. Then dump a scoopful of batter in. I pick up the pan and swirl it around to get the batter evenly distributed on the bottom of the pan. The batter will start to bubble a bit. Use a spatula to push around the edges until the edges start to pull away. Once you can get the spatula under the crepe, flip it and cook the other side.