Tuesday, September 15, 2009

Savory Crepes

Bad picture, but delicious crepe--I promise!

While we were in Santa Monica we had dinner at Cafe Crepe, and ever since that night, I've been craving crepes. One of the first things I did when I got home was to buy the ingredients for tonight's dinner: crepes with prosciutto, brie and apricot preserves. And although the pictures don't do it justice, it was the perfect combination of savory, sweet, and creamy.

The unassembled crepe: apricot preserves, brie and tissue-sliced prosciutto

Here's the recipe, adapted from Williams-Sonoma. The best thing is, crepes are so versatile--you can eat them for breakfast, lunch or dinner and fill them with almost anything.

1 cup milk
1 egg
1/2 cup all-purpose flour
1/2 Tablespoon melted butter
1/2 teaspoon salt
cooking spray, or melted butter for greasing
1. In a blender, combine the milk, egg, flour, the 1/2 Tbs. melted butter and the salt and blend until smooth. Refrigerate for 2 to 8 hours.
2. In a pan over medium heat, spray the pan or add melted butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crepes.

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