When I lived in Paris, I had crepes often. Once back in the US I made them at home every once in a while. However, I am the first to admit, not often enough. It is such a simple meal to put together, and yes, it can be light if you don’t go overboard on cream sauces and cheese. Our version is quite austere, so feel free to change it to your liking.
SAVORY CREPES
(from The Bewitching Kitchen)
1 cup milk
2 eggs
2 tablespoons olive oil
salt and pepper to taste
dash of nutmeg
1 cup all-purpose flour
fillings:
sauteed mushrooms
ham
cheese
tomatoes
To a blender, add all ingredients for the crepes except the flour. Blend for a couple of minutes, then add the flour and blend again until smooth. Place it in the fridge for 2 hours if you have the chance.
Pour 1/3 cup batter on a non-stick crepe pan (or small skillet), and cook on both sides. I like to brush a little oil before the first crepe, and work carefully with the flame to cook them to a light brown without browning too much. Place the crepes over a plate separated by parchment paper until time to assemble them. They can sit in the fridge for hours or even overnight.
Place a crepe on a surface, add your fillings to half the area, fold the other half over, then fold again to form a sort of triangle. Bake in a 350F oven for 10 minutes.
ENJOY!
to print the recipe, click here
Comments: With this meal, we’ve decided that crepes will be part of our regular rotation. The batter can actually sit in the fridge for a day or so, making it even simpler to get them going. The possibilities for fillings are endless, as you can imagine. Salmon with cream cheese and dill, sautéed shrimp, chicken breast in a cream sauce. We will quite likely stick with our versions, and serve a little something on the side. Like this delicious zucchini-sesame soup…
And of course, the icing on the cake…. my lunch next day!!!!
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Bewitching Kitchen 
Sally, I’m traveling but when I get home, I am going to try your recipe. I’ve made crêpes before but the texture never gave me that “Oh, I’m in Paris!” feeling. Wish me luck!
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Well, Paula.. .I have to say that feeling of Oh, I’m in Paris……. nothing can materialize it, so please don’t put your expectations too high… 😉
I think you know what I mean
but to get as close as possible, I think you’ll need to play with the thickness – don’t expect the first or the second or third to be JUST the way you want. I still think I need to fine tune the thickness for my next batch. It is hard to get the right volume for the area of the pan, whatever that is…
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Sally, how lovely to have lived in Paris. Thanks for the crepe recipe.
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