September ’10 – Week 3 – Tuesday Breakfast
Crepemaking doesn’t have to be rocket science, though I’m sure it feels that way for most people the first several times. Crepes are definitely on my list of things that intimidate me in the kitchen, but that doesn’t mean I won’t try, because the results are delicious enough to warrant the risk. Start these the night before to allow your batter plenty of time to rest so that your crepes don’t tear during cooking.
3/4 C Milk
1/2 C Water
1 C Flour
3 T Melted Butter
Cream Cheese (with or without chives)
Thinly Sliced Ham (or Smoked Salmon!)
Put all ingredients in a blender or food processor and pulse to combine smoothly. Allow to sit in refrigeration overnight, or at least for an hour.
Heat a small-to-medium sized pan over medium heat. Grease well with butter. Pour about 1 oz of batter into the center and swirl to coat the bottom of the pan evenly. Cook for about half a minute before flipping and cooking 15 seconds more. Turn out onto a plate or cutting board to allow to cool flat. Repeat until all the batter is used.
Fill by spreading cream cheese (I prefer mine with chives) and thinly sliced ham, and roll up to eat. For a more adult-inclined version, try smoked salmon in place of the ham!