Both delightfully easy and difficult the master, crêpes are a jack of all trades in the kitchen. Breakfast, lunch, light supper these paper thin pancakes are chameleons of flavor. Today this scratched the itch for lunch.
- Flour, 1 cup
- Milk, 3/4 cup
- Water, 1/2 cup
- Eggs, 2 whole
- Butter, 3T melted
Combine all in a blender until combined. The longer you can leave it to rest the better the crêpes will stand up to the turning and the flipping in the cooking process.
Waiting for the batter to rest tries my patience. I rarely think far enough ahead to complete the recipe the night before. Crêpes are usually a spur of the moment thing here. To give the batter some time the filling was prepared. The spinach cleaned and dried. The bacon roasted and chopped. The spinach was sautéed quickly in butter with minced shallot before the bacon, grated gruyère, and splash of creme were added. It was finished with a dusting of grated nutmeg.
Really this all took moments, spinach wilts in no time. It was just long enough to allow the pan to heat adequately for optimal crêpe making. I cook them enough to set, flipping to both sides before adding the filling. It is then folded in half and allowed to crisp on both sides again before folding in half again.