Receta Mama's Homemade Crepes
It's been a while since I've posted a recipe that wasn't slow cooker related. Rest assure, this recipe definitely does not require the use of your crock pot or any other nifty kitchen gadget that is gracing your kitchen counter at the moment.
My mother was known to make crepes on occasion while we were growing up. This is her recipe.
I came across it a few months ago while I was going through a folder full of old recipes I had collected. I was tickled pink when it appeared in front of me.
The funny thing is, I had always thought that making crepes was a complicated process, so I stayed away. When her recipe appeared in front of me, I decided to test it out. If I knew making crepes was such an easy task, I would have been making these a long time ago. My mother is a genius!
I always ate mine with just butter and syrup growing up.
However, now that I am older, I chose to experiment with different ingredients.....like ham and swiss cheese topped with a creamy complimentary sauce....
.....or a filling consisting of chopped up strawberries and Nutella, topped with sprinkles of powdered sugar (like my kids like to eat em).....
As I sit here and think about all the endless possibilities of how to eat them, I am bursting with excitement to try more variations. For now though, these two will have to do ;)
(makes 10 crepes)
131 calories per crepe
Ingredients:
- 1 and 1/2 cups of milk
- 3 large eggs
- 1 and 1/2 cups of all purpose flour
- 2 tbsp. of vegetable oil
- 1/8 tsp. salt
Directions:
1. Heat a 10 inch skillet on medium low heat....sprayed with non-stick cooking spray.
2. In a large mixing bowl, beat eggs. Add milk and whisk until well mixed.
3. Add the flour, vegetable oil, and salt. Whisk until well mixed, making sure there are no lumps in the batter. The batter will be thin.
4. Pour 1/3 cup of batter into the heated skillet.
5. Very quickly, pick the skillet up and move it around to make sure the batter is covering the whole surface of the skillet.
6. Flip over when the edges start becoming light brown and bubbly.
Strawberry and Nutella Filling:
Fill each crepe down the middle with 1/4 cup of sliced strawberries and 1/4 cup of Nutella. Roll crepes up like a burrito. Dust the tops with powdered sugar.
Ham and Swiss Cheese Filling with Cream topping:
Fill each crepe down the middle with 1/4 cup of chopped ham and 1 slice of swiss cheese. Place in microwave on high for 1 minute to melt the cheese. For the topping, melt 4 tbsp. of butter in a saucepan on medium low heat. Whisk in 1/4 cup of all purpose flour until well mixed. Slowly pour in 1 cup of chicken broth and 1 cup of milk. Stir constantly until thickened. Add 2 tbsp. of mustard and salt and pepper to taste. Top each crepe with 1/4 cup. Garnish with dried chives if desired.
**Libby's Notes: The batter can be prepared just before using or be kept in the refrigerator until ready to use, for up to 3 days. Just stir really well before cooking.
Recipe Source: My mother. Recipe for the cream topping can be found here.