Some people say “real men don’t eat Crepes.”
Not me—I love Crepes.
I’d rather cook and eat Crepes than spend my time being a creep like some men that say “real men don’t eat Crepes.
Know what I mean?
I’ve been cooking crepes and serving them for brunch every few months for the past three years or so. They are not hard—just slightly intimidating in their own special way.
The basic recipe is pretty standard, but I found these guys to have the best description of the actual process involved in cooking your crepes.
While my recipe is designed to make four or five medium crepes—enough to serve breakfast for two—it only takes slightly longer to make twenty crepes.
My ingredients were:
For the Crepes:
½ cup of milk
1/3 cup of flour
A pinch of salt
¼ stick butter
For the filling:
8 slices deli ham (like you’d use on a sandwich)
1 can Green Giant Asparagus
½ block cream cheese
For the sauce:
1 package Knorr Hollandaise sauce mix
Start out by slowly melting ¼ stick of butter in a small boiler over medium heat.
Next, let your milk and eggs sit out on the counter top for a half hour to warm up. Sift and measure your flour into a mixing bowl, then whisk together the milk and eggs and add them to your flour and salt. Mix everything up real good with an electric mixer or in the blender, and then let it sit a few minutes to let the bubbles settle out.
Heat your Crepe pan or a medium skillet over medium low heat. On my stovetop the setting is about 2-3/4 on a scale of 1 to 10.
Once the skillet has heated up, brush it lightly with some of your melted butter and then pour ¼ cup of your batter mixture into the middle of the skillet and tilt the skillet around to get a thin, even circular puddle.
Redneck Tip: If your are not sure of the skillet temperature, pour just a little silver dollar size puddle out in the skillet, saving the rest of the batter for your next effort until you see if the skillet is too hot or too cold (mine was too hot the first time and I threw away a whole Crepe.)
Cook each crepe about two or three minutes until the edges start to curl upward, then carefully lift it with a metal spatula and flip it over in the skillet. Cook it about another minute, and then place it on a plate on the side.
Keep brushing out the butter and cooking crepes until you run out of batter, paying attention that the skillet doesn’t cool off too much or overheat and burn your Crepes.
Preheat the oven to 350 degrees F and pre grease a 9”x9” Pyrex dish.
The filling part of this recipe is really easy. Lay a Crepe in the middle of a clean plate. Cover two thirds of it with two pieces of sliced ham. Lay two or three pieces of canned Asparagus side by side in the middle of the ham. Place two pieces of crème cheese end to end on top of the Asparagus, roll your filled crepe up, and place it in your baking dish.
When the Crepes are all rolled up and in the dish, cover the dish tightly with aluminum foil and toss the dish in the oven for 20 minutes.
While your Crepes are baking, make up your Knorr sauce or a homemade cheese sauce.
After 20 minutes or so, pull the foil off the dish and let things cook uncovered another five minutes while your stir your sauce.
Pull the dish out of the oven, place two crepes in the middle of your plate, spoon out some of your sauce, sit down at the table, and EAT!
The Redneck Gourmet