Last week I was soaking up the sun in Florida (and copious amounts of beer). My family and I spent a few days down in the Sunshine State with my in-laws and basking in my children only wanting to be with their grandmother which is why there was no new recipe for the Tavern last week. It also explains why I haven’t had a new update this week either. Never fear though loyal readers, I’m working on my vacation wrap-up and should have it posted soon.
In the meantime, it is time to get back to Josh to see what he has planned for the Tavern. This week, he is bringing the French with a recipe for crepes. Ce magnifique!
The ingredients and cooking instructions for crepes is fairly simple. You can look all over but the basic recipe for crepes is pretty much uniform. I’ve used the recipe at AllRecipe in the past.
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Once the crepe is cooked it is a blank canvas that your kids can put whatever they like in them which is the beauty of crepes. In Holland, they eat savory crepes, filled with meat and cheese. They can be eaten for dessert or a meal. You can try your favorite sandwich combo inside the crepe. Find something you like and scoop it, spread it, or glob it on the crepe (they make great substitutes for a traditional peanut butter and jelly sandwich). Then you want to fold the crepe or, how they are most commonly seen, rolled. If you have your crepe lain out on your plate, take a fork and put the edge of the crepe between the teeth of the fork and start rolling (what is simpler and probably more fun for your kids is to let them use their hands).
A fun way to eat crepes is to lay out a buffet of food to stuff them with at the table. Fruits, cheese, spreads, meats, the choice is yours (and your kids) and let everyone pick their own stuffing.
One of the things I love to do is eat crepes cold. Put them in the refrigerator for the next day. You can pull them out in the morning for breakfast or for a snack during the day.
Crepes are light, easy to make, and are great for meals or a snack. Enjoy.
Last week’s menu: The Italian Job