A Crepe is described as a thin pancake filled with either a sweet or savory filling. One of the places where we always have a great crepe is in Las Vegas Nevada at the La Creperie which is located in the Paris Hotel and Casino. They make both a savory and dessert crepes, the wait can be long at times but well worth it. While my son was growing up he always wanted me to make him crepes for breakfast. I would fill them with eggs, bacon and cheese or fill them with an apple pie filling and top them with whip cream. So, I decided to purchase a commercial crepe maker this week and I started to work on perfecting a crepe. Here is a basic recipe
Batter
1 1/2 cups milk
1 cup all purpose flour
3 tablespoons melted butter
3 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons sugar
Filling
2 cup of cleaned and quartered strawberries
6 oz cream cheese
1/2 cup powdered sugar
1 teaspoon lemon zest
2 tablespoons milk
Heat the crepe maker to 400 degrees and coat lightly with butter
In a stand mixer add the milk, butter, vanilla and egg and blend. Add in the sugar, salt and slowly add in the flour until well incorporated and lumps have disappeared.
In a medium bowl mix the cream cheese, powered sugar and milk. Blend well until smooth and creamy. Hand mix 1 cup of the quartered strawberries into the cream cheese mixture and set aside.
Place a 1/4 cup of batter into the center of the crepe maker and either swirl the crepe maker to allow the batter to make a 12″ circle or by use a batter spreader tool to assist you. The batter should be thin at approximately 1/16″ thick. Cook and flip until each side has a slight golden color, using a thin spatula remove quickly and place a desire amount of strawberry cream to the center, then fold or roll. Garnish with strawberries and enjoy.
enjoy
chef Brian Klauss
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