Crepes are a special dish in my family. Growing up, my dad made crepes every Sunday morning. He gave me my fabulous crepe pans when I went away to college. 🙂 I made this dish to celebrate a BIG birthday coming up for my Mom when she and my brother came to visit. It was fun to eat with a group because the toppings could be mixed and matched to each persons’ taste. This recipe was adapted from Food Network Magazine.
Yield: about 6 servings
- 5 tablespoons unsalted butter
- 2/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 1 3/4 cups whole milk
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
- canola oil, for the crepe pans or skillet
- Assorted fillings (see below)
For the Crepes:
- Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth. Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
- Preheat the oven to 300 degrees. Heat the crepe pans (I use 2 at a time) or a skillet over medium heat until a drop of water sizzles in it. Lightly oil the pan(s), then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a flexible metal spatula, flip over and cook about 30 more seconds. Transfer to a plate.
- Repeat with the remaining batter, adding more oil as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
- Serve with assorted fillings.
Note: Crepes can be made a day ahead. Just wrap in plastic and refrigerate, then reheat before assembling.
Creamy Mushroom Filling:
- 3 T butter
- 20 oz cremini mushrooms, sliced
- 2 fresh thyme sprigs
- coarse salt and freshly ground black pepper, to taste
- 2/3 cup heavy cream
- handful of fresh parsley, chopped
- Heat butter in a large skillet over medium-high heat. Add wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes.
- Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through.
- Remove from the heat and add a handful of parsley.
Caramelized Sweet Onion Filling:
- 2 T butter
- 2 sweet onions, sliced
- 2 fresh thyme sprigs
- coarse salt and freshly ground black pepper, to taste
- Heat butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.
Sauteed Greens Filling:
- 2 T olive oil
- 16-20 oz (or more!) mixed greens such as spinach, kale, chard, beet greens (I used kale, chard & beet greens)
- coarse salt and freshly ground black pepper, to taste
- Heat olive oil in a large skillet over medium-high heat. Add greens and cook until just wilted, about 4 minutes. Season with salt and pepper.
Citrus Shrimp Filling:
- 1 1/4 pounds shrimp (peeled)
- 1 strip lemon zest
- 2 sprigs parsley or tarragon
- 1/2 cup white wine
- juice of 1/2 of a lemon
- Sauté shrimp in 2 tablespoons butter with lemon zest, tarragon (or parsley) sprigs, and salt and pepper until the shrimp turn pink, 3 to 4 minutes.
- Add lemon juice and white wine and simmer 1 minute. Remove from the heat.
These look amazing.
Reblogged this on Jane Doe (at-your-service).