Lunch Crepes Filling Ideas Recipes

SAVORY CREPES

Steps:

• Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
• Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
• Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
• Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
• Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.
• If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.

HOW TO SET UP A CREPE BAR

Steps:

• For the crepe batter:In a large bowl, whisk flour and salt. Whisk in vanilla, eggs and egg yolks until smooth. Gradually pour in milk while whisking, and whisk until well mixed. Whisk in melted butter.Cover and refrigerate for at least 30 minutes, and up to 48 hours.To fry the crepes:Preheat oven to 200ºF (95ºC). Line an oven-proof dish with a large piece of parchment paper. Remove batter from fridge and give it a gentle whisk.Heat an 8-inch cast iron skillet over medium-low heat. Add a small amount of butter to the pan, let it melt, and swirl it to cover the bottom of the pan. Pour a small amount of the batter into the middle of the pan-a small ladle works really well for this job. Immediately tilt the pan to swirl the batter so it evenly covers the bottom of the pan. Cook until the crepe begins to get some color, about 1-3 minutes. Using an offset spatula, loosen the edges of the crepe, lift it, and then use your hands to flip it (be careful not to burn yourself!). Cook until the second side begins to get some color as well, about a minute.Transfer the crepe to the prepared dish, cover with parchment paper, and put in the oven to keep warm.Repeat with remaining crepe batter.Note: If you don't plan to serve the crepes immediately, don't keep them warm in the oven. Instead just keep them in a stack on a plate next to the stove and store in a resealable baggy in the refrigerator once they cool. Reheat in an oven-proof dish, wrapped in parchment paper, in a 200ºF oven for about 20 minutes.