The William Tell Crepe Recipes

CHEESESTEAK CREPE

Steps:

• For the crepe batter: Add the eggs, flour, oil, salt and 1 cup water to a blender and blend until it has a thin batter consistency.
• Combine the Monterey Jack and mozzarella together in a bowl to make a cheese blend.
• For the cheese sauce: Stack the American cheese, then add to a vacuum sealer bag. Add the milk and a pinch of salt in the same bag. Seal the bag.
• For the crepes: Add 1 tablespoon of the canola oil to a nonstick frying pan over medium-high heat for about 1 minute. Pour some batter into the pan, making sure it covers the whole pan. Let the batter settle, then add some cheese blend and let melt. Flip the crepe over and let it cook on the cheese side until melted, then remove the crepe from the pan. Repeat with remaining ingredients to make 9 more crepes.
• Heat the pan with the remaining tablespoon canola oil. Add the onions with a pinch of salt and a pinch of ground pepper until sauteed. Remove the onions, then add the rib eye to the pan. Add some granulated garlic, salt and pepper and cook until the meat is cooked all the way through.
• For the cheese sauce: Boil 2 quarts of water. Add the sealed cheese bag to the boiling water and let cook until melted, about 1 minute. Remove from the water.
• Fold a cooked crepe in half, then add 8 ounces rib eye and one scoop of onion in center of the crepe. Add the cheese sauce drizzle. If desired, add your favorite sauce or chimichurri. Roll the crepe over the center. Enjoy. Repeat to make 9 more crepes.

BANH XEO (VIETNAMESE CREPE)

Steps:

• Combine the mix with the curry powder and coconut cream in a bowl.
• Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary.
• Add the cabbage, carrot, bean sprouts, chicken and shrimp to each crepe and fold in half.
• Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.
• Mix together the granulated sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until sugar dissolves.

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.