We have a great little crepe stand across the street from our apartment, but seeing as how crepes have become a weekly craving for us, I decided it was time to learn how to make them. And they're so easy! Our favorite crepe is the "crêpe complet"- it has ham, cheese, mushrooms and an egg. My husband closely observed the crepe man's technique, brought home what he learned, and is now a pro crepe maker (I love it when he adds something to his arsenal of things he can cook)!
Makes about 10 Crêpes
Basic Crêpe Batter
2 cups (250 g) All- Purpose Flour
1/4 tsp salt
3 eggs, lightly whisked
1 Cup Milk
1 Cup Water
1 TBS olive oil or butter
10 oz Button Mushrooms, sliced
Grated cheese of choice (we use emmental)
1 Egg for each crepe
Salt, Pepper and Dried Oregano
First, prepare your crepe batter. You can make it up to a day ahead- I've only done this once, but it seemed to help reduce lumps. Combine flour and salt. Stir in eggs until mostly combined. Whisk in water and milk. [You could also put all of these things in a blender and give it a whirl to make it super smooth]. Place in refrigerator until ready to use.
Next, prepare your mushrooms (you can also make these a day or two before using). Heat oil or butter in a large non-stick skillet over medium high heat. Add your mushrooms and saute until most of the water has evaporated. Set aside in a bowl.
In your large, non-stick skillet, heat 1 tablespoon of butter or oil (only necessary for first crepe). Using a ladle, pour in the crepe batter in the pan and rotate until the batter covers the surface. Cook for about 1-2 minutes until the bottom turns golden brown and then flip. Cook for another minute. Turn the crepe out onto a plate and repeat until all of the crepe batter is used.
Return a cooked crepe to your skillet and crack an egg into it's center. Using a fork or spatula, spread the egg out into a thin layer that covers the entire crepe. After it has solidified, but hasn't completely cooked, cover half of the crepe with grated cheese (make sure you let some of the cheese spill over the edge so you have some crispy cheese to munch on). Add ham and mushrooms on top of the cheese and season with salt, pepper and oregano to your taste.
Fold the crepe in half and cook until the cheese has melted. Flip the crepe over to warm through and crisp up the other side.
Fold over again, into a quarter, and serve!
You can save left over crepes in the refrigerator up to 5 days to enjoy throughout the week. You can also freeze them up to 2 months.