My wife was born in Belgium and spent a lot of years in Europe when she was younger. Having developed a taste for crepes early on, one recent Sunday morning her cravings started again. Waking up, I found her hunched over the family computer poring over recipes for crepes. Having decided on one from allrecipes.com (link here), she promptly dispatched me to the grocery store to procure some strawberries, bananas and blueberries for them. NOTE: she added 1 tsp vanilla extract to the recipe, which makes a huge difference, in my opinion.
Not wanting to be left behind, I contributed by making a savory filling for the crepes using up whatever we happened to have in the fridge, which that morning happened to be some yellow bell pepper. Using my newly acquired cast iron skillet, I sauteed up some onion, yellow bell pepper with a little bit of salt, black pepper, thyme and rosemary.
We had the fruit crepes with Nutella and the savory crepes with some goat cheese with cranberries. A very satisfying breakfast indeed.
INGREDIENTS (for about 8 crepes) – recipe largely from allrecipes.com
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1 tsp vanilla extract
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, butter and vanilla extract; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.