Chances are you might be a little intimidated to make crepes, but this French street food staple is easier than you think. The owner of Swedish Crown Bakery, Eva Sabet stopped by to make sweet and savory crepes.
- 1-1/2 cup flour
- 3 cup milk
- 3 eggs
- ½ tsp salt
- Butter for pan
Whisk the flour in half of the milk until it becomes a smooth batter.
Whisk in the remaining milk, eggs and salt.
Allow batter to swell for about 10 minutes.
Heat a pan and add 1 tsp of butter.
Melt butter in a frying pan and pour 1/4-1/2 cup batter depending on the size of the pan.
Bake until golden brown, about 2 minutes on medium heat, flip crepe and let it brown for another minute.
Stack on a plate and serve with jam, fresh fruit and whipped cream or ice cream.
1 box of crimini or portabella mushrooms
½ small onion
2 TBSP butter
1.5 cups of half and half or cream
¼ cup water
1.5-2 TBSP flour
salt, pepper, herbs or garlic to taste
- Slice of cube mushrooms and start sautéing in butter in a pan. In the meanwhile chop onions.
- When mushrooms start to loose moisture add the onions and sauté until onions become soft or translucent.
- Add the cream and let it simmer until it starts to thicken a little bit.
- Whisk water and flour together and add to the mixture and simmer until desired thickness.
- Add salt, pepper, garlic powder or herbs to the filling to taste.
- Let mixture cool until lukewarm and a start filling crepes.
- Add about 2 TBSP of filling to each crepes.
- Roll crepes, sprinkle cheese on top and bake in oven at 400F until cheese melts on top.
- Serve with a salad for a full meal.