Recently, we had a crepe restaurant open up in downtown Annapolis serving up both sweet and savory crepes of all types. The name of the place is Sofi’s Crepes and they have already developed quite a following with many of the locals and tourists who love to stop in for an easy nosh as they take in the sights. My recent visit to Sofi’s had me craving crepes again, so I whipped up a batch of my favorite paper thin batter that comes together quickly. I call it a versatile crepe because with a few tweaks it can be sweet or savory, depending on what you have in mind.
So go ahead and try them the next time you want something a little different. Fill them with just about anything you want– try sauteed mushrooms or veggies of any kind– or try some melted cheese with chicken and turkey. If you’ve got some nutella around the house, that’s another easy favorite. If you want something simple, make a light lemon syrup with a little vodka then pour over your crepes…extraordinary.
Crepe Batter (makes 8-8″ crepes)
2 eggs
1/3 cup whole milk (3 oz)
1/3 cup water (3 oz)
2 teaspoons vegetable oil
4 heaping tablespoons all purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon vanilla
FOR SAVORY CREPES: Omit 1 tablespoon sugar and 1/2 teaspoon vanilla and add options like chopped parsley, chopped chives, fresh ground pepper, garlic or onion powder to complement your savory filling.
Add the eggs, milk, water, sugar, vanilla and oil into a medium sized bowl and whip well together. Add the flour and the salt and mix well until you have no lumps. Cover and refrigerate for at least 30 minutes or overnight.
The next day, put a little canola oil on a paper towel and rub the inside of a greaseproof skillet or a crepe pan. Heat the skillet on moderate flame and ladle the batter into the center of the skillet. Quickly roll the skillet to evenly coat the bottom of the pan with the batter. It should look like this…
The crepe will cook quickly, so when the batter has set, loosen the crepe from the pan and flip to gently cook the other side for a minute or so, and then remove onto a large tray lined with a silpat or some parchment paper. Do the same for the rest of the batter, you will not need to grease the pan again since the batter has some oil in it.
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