After visiting in France, I had a hankering to make crepes. Crepes are a thin pancake originating in France. They can be prepared savory or sweet and are typically filled. I made savory crepes blended with parsley to create a light herb flavor. I filled my crepes with roasted squash and green beans. I made a cheese sauce to drizzle over my crepes for a salty, rich note (made with cheese, butter, and cream). I garnished the dish with candied almonds to enhance the sweetness of the squash.
You can fill your crepes with almost anything you want, just we sure to pair your crepe with a complimentary sauce. I have written out a basic crepe recipe below for you to experiment with!
(Makes 15-20 crepes depending on size)
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbsp butter
(1-2 tbsp sugar for sweet, or blend in herbs for savory)
In a blender, pulse all ingredients together. Refrigerate batter overnight. When ready to cook, heat butter over medium heat in skillet and pour a small amount of batter into pan. Flip once crepe begins to bubble.