Crepes

Ingredients:

Regular
2 eggs
3/4 cups milk
1/2 cup water
1 cup flour
3 tbsp butter

Savory
2 eggs
3/4 cups milk
1/2 cup water
1 cup flour
3 tbsp butter
1/4 tsp salt
1/4 cup herbs

Dessert
2 eggs
3/4 cups milk
1/2 cup water
1 cup flour
3 tbsp butter
1 tsp vanilla
2 1/2 tbsp sugar

Instructions for all Crepes:

Place all ingredients in a bowl and mix until blended
Let rest for one hour.

Pour a thin layer of batter ( ¼ cup at a time) onto an oiled pan and spread out. Turn when brown and cook on the other side.

Duxelle Filling for Savory crepes:

1 diced medium onion
½ lb sliced brown mushroom
½ lb sliced shitake mushroom
½ cup provolone cheese
4 oz while milk

Sweat onion with 2 tbsp butter. Add mushrooms and season with salt. Let liquids reduce. Pour in 4 oz whole milk and add ½ cup provolone cheese.

Desert Crepe Options:

– Fresh berries and whipped topping
– Bananas, chopped almonds and nutella

George Christidis