My friend Yosef and I were “working” at a new cafe (actually we were mostly just chatting, you know how it goes), and we were looking for a snack. Unlike the usual sandwiches and muffins, this place actually offered crepes! They were so delicious, it inspired me to try making some for myself. The great thing with crepes is that you can put any filling in them that you like – you really can’t go wrong! But below the recipe for the batter, I’ve given you the two “recipes” I used.

Crepe Batter – makes 4 large or 6 medium crepes

My Lefse Baker

2 eggs
3/4 milk
1/2 c water
1 c flour (try 3/4 c next time)
3 T melted butter

Blend everything in a blender – this batter keeps for up to 48 hours before you need to make the crepes.

Heat your crepe pan (I actually used my lefse baker) to 375. Pour the crepe batter. I find that it doesn’t spread much, so you have to pour it over a wide area.


Use a long thin spatula to flip your crepes. I used my lefse spatula, but you an also use a regular metal spatula.

You can make a big batch of crepes and freeze them if you like. I didn’t try it, but I understand they re-heat beautifully. You just have to thaw them before trying to separate them.

Savory Breakfast Filling – for 2 crepes
4 eggs
2 T milk
3 stalks asparagus
10 slices zucchini
10 grape tomatoes
10 – 12 strips red pepper
1/4 c grated parmesan cheese
2 T butter

Saute the red pepper strips in about a tablespoon of butter over medium to medium-low heat for about 10 minutes. Move the peppers to the side and put the zucchini in the pan. Add more butter if necessary. Finally put the asparagus and the tomatoes in the pan. Set these aside in a bowl for when you’re filling your crepes.

Beat the eggs with a little milk plus salt and pepper. Melt the other tablespoon of butter into the pan and pour the egg mixture into it. Let it cook for a few minutes to set lightly; then cut it apart as necessary to flip it. Remember that your finished sheets of cooked egg are going to get wrapped up in the crepes, so pay attention to their shape and size.

Sprinkle your eggs with the cheese and when it’s melted, put it in your crepes. Top with the vegetable mixture and enjoy!

Apple-Cherry Filling – for 2 crepes

2 apples – honeycrisp work well
1 c pitted bing cherries
1/2 c raisins
1 – 2 t cinnamon
1 – 2 T sugar, if desired
Nutella – optional

Peel, core and chop the apples. Combine with other ingredients in a baking pan (I use a loaf pan) and cover with foil. Bake at 350 degrees for 30 – 45 minutes. Remove foil and stir in a tablespoon of butter or coconut oil. Add sugar if desired. Without it, the crepes will be “naturally sweet,” but will taste more like a fruity breakfast treat than a sweet dessert.

For an extra-decadent treat, spread Nutella on your crepe before adding the fruit filling!

 


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