Crepes

When I was growing up one of my very favorite things to have for breakfast was Norwegian Pancakes. My mother got the recipe from a Norwegian lady that would take care of us during the day while mom and dad were at work. When my boys were growing up I would make them for them as well and now my son makes them for his son. They really are just crepes spread with butter, sprinkled with sugar and rolled up into a “baton”. (A baton is when you roll up a circular shape, like a crepe, tortilla, egg roll wrappers, etc. folding in the sides so the filling doesn’t drip out.)
I am still working on the online Rouxbe cooking course and this week I am studying about crepes so I thought I would include a few recipes, both sweet and savory, for crepes. I’m starting with the Norwegian Pancake recipe that I grew up with. I published it in 2002 but I thought some of you may have missed it! ;>)

Norwegian Pancakes

4 whole eggs - (beaten well)
2 T. sugar
1 c. flour
pinch salt
1 c. milk - add gradually
Combine the eggs, sugar, flour and salt. Then gradually add the milk. This makes a thin batter. Let it sit for about 1/2 hour to relax the gluten.
Heat a round cast iron griddle over med. low heat with a little oil brushed over the pan. Pour a little bit of batter on it and roll the pan around so that there is a thin layer of batter all over the bottom. Brown on one side and then the other. Serve with butter and sugar and roll up into a baton.

Whole Wheat Crepes

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 Egg
1 tablespoon vegetable oil
2 1/4 cups milk
Combine flours, salt and baking powder.
Beat egg with oil and milk until well blended.
Add flour mixture and beat until smooth.
Let batter rest one hour before cooking crepes.
Use about 2 Tbsp. batter for 6” crepe.
Yield: 12 to 15 crepes

Strawberry Crepes

Crepes:
4 Eggs
1 cup flour
1/2 cup milk
1/2 cup water
salt
2 teaspoons melted oleo
2 teaspoons sugar
1 teaspoon vanilla
Filling:
2 cups whipped cream
6 ounces cream cheese
1 1/2 cups powdered sugar
2 cups strawberries - no juice, up to 3 cups
Measure all ingredients for crepes except flour. Beat. Gradually add flour.
Cook, spread very thin only on one side.
Fill crepe with filling and roll up.

Ham, Swiss And Asparagus Crepes

Crepes:
3 eggs - beaten
1 cup milk
1 tablespoon vegetable oil
1 cup flour
1/2 teaspoon salt
Sauce:
1 stick butter
3/4 cup flour
1/2 teaspoon dry mustard
3 cups chicken broth
1 1/2 cups half-and-half
Salt - to taste
Freshly-ground black pepper - to taste
Filling:
1 1/2 cups diced ham, turkey or chicken - (to 2 cups)
10 cooked asparagus spears - (to 12)
Topping:
1 1/2 cups shredded Swiss cheese
2 tablespoons chopped parsley
Prepare crepes and set aside. To make sauce, melt butter, stir in flour and mustard and cook for 1 minute. Add broth; simmer and stir until thickened. Add half-and-half and continue to stir until thick. Add salt and pepper.
While making sauce, cook the asparagus and saute the ham to remove any excess water. Combine cooked meat with half of the sauce. Place 1 asparagus spear with about 1/4 cup of the meat sauce on the lower 1/3 of each crepe and roll up.
With seam down, place assembled crepes in prepared dish. Cover crepes with remaining sauce and sprinkle with cheese. Bake in 350 degree oven for 20 to 25 minutes. Sprinkle parsley on top and serve.

Deviled Crab Crepes

1/2 c. onion - Chopped
1/2 c. butter - (or margarine)
Cook onions in 1/2 cup butter until tender.
1/2 c. flour
2 T mustard
1 T Worcestershire sauce
1/2 t salt
2 T chili sauce
2 T parsley - Minced
hot pepper sauce - to taste
Stir in flour, mustard, Worcestershire sauce, salt, chili sauce, parsley and hot pepper sauce.
3 c. milk
Add milk. Cook over low heat, stirring constantly, until thickened.
2 eggs - beaten
Stir a small amount of hot mixture into beaten eggs, then return egg mixture to pan. Cook, stirring, for several minutes.
1 lb lump crabmeat
Add crabmeat.
3 T butter - melted
Havarti cheese - shredded
Fill crepes with crabmeat mixture, fold over. Brush filled crepes with melted butter or add Havarti cheese on top. Heat in 350 degree oven for 10 to 15 minutes. Makes 20 to 22 crepes.
Crepe Batter:
3 eggs
2 c. flour
1/4 c. butter - Melted
1/4 t salt
2 c. milk
Combine ingredients in a blender jar, blend for about 1 minute.
Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. These freeze very well. Makes 20 to 22 crepes. Print this post