Sunday, April 19, 2009
My plan for Sunday morning crepes was slightly altered this morning after discovering that my 4 year old had eaten up the peaches for sweet crepes during my sleep in. I quickly changed the plan to savory and the boys enjoyed the adapted version.
1 1/2 cups flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp each basil, oregano, thyme
2 cups milk
2 tbsp melted margarine
Mix dry ingredients in a large bowl. Add wet ingredient and whisk well together.
Heat an 8-10 inch pan with a little margarine in it over low-medium heat. The pan is ready when the margarine bubbles. Pour 1/4 cup batter into it. Rotate pan so that a thin layer of batter covers the pan bottom. Cook until bottom is light brown (crepe looks cooked through from top). Flip crepe over to brown the other side. Stack the crepes on a large plate with a sheet of wax paper in between each crepe. This makes it easy to fill and roll the crepes to transfer to the serving plates.
-Saute 1/2 cup chopped red onion in a tsp of butter, just long enough to take the edge off the onion.
-1 cup grated cheese
Fill flat crepe with a little onion and cheese, and roll up. Sprinkle cheese on top of crepe.