Crepes Galore!!!

One thing my kids and I love are crepes. We love eating them and we love making them. I recently taught my boys this easy recipe that I got online. They prepare and mix the ingredients and I cook them, while they think of the fillings we can put inside.

Basic Crepe (from All Recipes)

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 Tbsp. butter, melted

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.

2. Add the salt and butter; beat until smooth.

3. Melt a little butter on a non-stick pan over medium high heat. Pour or scoop the batter onto the pan, using a 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

4. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

After cooking the crepes, we put different fillings inside. One had strawberry jam. One had butter & sugar. One had my favorite, Nutella. These are so easy to make. This is definitely something your older kids can do on their own. And they can be as creative as they want with the fillings.

Clockwise from top left: Strawberry crepe, 
Butter & Sugar crepe, Nutella crepe

Natalia is ready to try all!!!

You can also try adding savory fillings. One of my favorites from Cafe Breton (our favorite crepe place) is the Ham, Bechamel and Mushroom Crepe. There's also a yummy one called Dracula, which has a tomato, cheese, and garlic filling. But basically you can put anything that you want inside. It can be a breakfast crepe, a dessert crepe, or a savoury crepe.

And if you're ambitious, you can even make a crepe cake by stacking the crepes on top of each other with a pastry cream filling in between crepe. This is something I will try very soon! 

photo from www.marthastewart.com

Check out this recipe from Martha Stewart: 

Meyer Lemon Crepe Cake

3/4 cup all-purpose flour

1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk, room temperature
3 large eggs, room temperature
1/2 tablespoon pure vanilla extract
6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
Meyer Lemon Curd Mousse
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional

• 
  
• Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.

1. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
2. Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
3. Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
4. Top crepe cake with whipped cream and 3 or 4 candied lemon slices

Meyer Lemon Curd Mousse

1 tsp. unflavored gelatin (from one 1/4-ounce envelope)

1 Tbsp. cold water

4 large eggs plus 6 large yolks

1 cup sugar

1 Tbsp. plus 2 tsp. finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)

6 Tbsp. cold unsalted butter, cut into small pieces

1 cup heavy cream, whipped

Directions

1. Sprinkle gelatin over water; let stand until softened, about 5 minutes.
2. Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
3. Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
4. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.