Having to choose between two great things is always a tough choice. Rarely in life do we get everything we want, crepes shouldn't be one of those difficult decisions. If you're anything like me then you're always plauged with the age old question, should I make savory or sweet crepes? Sure, making a bland normal batter would result in a crepe that could be filled with either salty or sweet things. That's why I added something extra to the savory batter, which then could easily be turned into a sweet crepe with just a few other ingredients.
CrepesMakes about 16 crepes
- 2 large eggs
- 3/4 cup milk (I use 3.8% milk)
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- 1/4 teaspoon sweet basil
- 1/4 teaspoon salt
- Put all ingredients into a bowl. Mix until there's no more clumps.
- I recommend using a crepe pan if you have one, or using a shallow skillet.
- Cook each side for about 40 seconds over medium heat.
- Fill with any savory thing you'd like.
- To make the Sweet Crepes, mix in 1 teaspoon sugar, 1/2 teaspoon cinnamon, and 1 teaspoon vanilla flavoring.
- 4 egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
- 6 oz. butter
- dash of cayenne pepper
- a pinch of lemon zest
- salt and pepper to taste
- Place a mixing bowl over a sauce pan with water in the pan over medium heat.
- Mix the yolks, water, and lemon juice into the bowl. Whisk until thick and pale.
- Heat the mixture over the pan until they become frothy, be sure not to over cook the yolks by removing the bowl from the heat occasionally.
- When the bottom of the bowl becomes visible between strokes of the whisk add the butter and the avocado. Whisk until the butter become smooth. Over whisking is encouraged.
- Whisk in the zest, cayenne pepper, salt and pepper.
- 10 stalks of Asparagus
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 pinches of salt
- Preheat the oven to 400.
- Cut the thick end of the asparagus off, because no likes their asparagus to be too girthy.
- Place the asparagus on a baking pan or a casserole pan. Drizzle the olive oil over the asparagus, spread the garlic evenly atop, and sprinkle on the salt.
- Cook for 10 minutes. Place 2-3 stalks inside finished crepes and top with hollandaise sauce. Add ham or queso fresco if desired.
- 2 peaches diced
- 3 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 shot of whiskey
- Place all ingredients into a pan over medium heat stir occasionally and cook until most of the liquid is gone. To firm up the syrup, add a dash of flour if necessary.
- Put a dollop of cream cheese inside the crepe and top with the peaches.
All these crepetastic pictures taken by Katy Weaver
Okay, I know this is at the bottom of the post, but you're still reading, so it clearly doesn't matter. This blog wouldn't be half of what it is without the photos. I usually just give Katy a quick shout out at the end of the posts, but she really is the other half of the this blogging team. If you ever need any photos taken give her a call.