Recipe Series: A Month of Lunches #3
It’s week three of our lunch recipe series and we are getting sophisticated. (No more rice and beans this week). We made crepes! This thin French pancake is surprisingly easy to make and meets our criteria for large batch cooking. Crepes freeze well and can be the wrap for many different fillings. This week, we made gluten-free buckwheat crepes, but the recipe is the exact same proportions if you want to make them with regular wheat flour or a combination of flours. We sautéed up a bunch of wild mushrooms and fennel and topped it with a good slice of brie cheese. The flavors worked so well with the earthy buckwheat crepe. Another good combination for fall is pears, sautéed red onion, toasted walnuts and chèvre. Get creative!
Basic Savory Crepe Recipe
1 cup flour (buckwheat, unbleached all-purpose or combination)
1 cup whole milk (unsweetened soy or almond work well, too)
2 large eggs
6 1/2 Tbs water
1/2 tsp sea salt
3 Tbs unsalted butter, melted
1 additional Tbs butter
1. In a food processor or blender, combine all ingredients together except extra butter. Process for 10 seconds in short bursts until well-combined.
2. Cover and place in refrigerator for at least 1 hour and up to 48 hours. Take batter out of refrigerator 20 minutes before using.
3. Heat a non-stick skillet or well-seasoned cast iron pan over medium heat and add 1 tsp butter. When butter stops crackling, pour 3-4 Tbs of batter in pan and quickly swirl pan to create a thin coat of batter on the pan. If the pan is too hot, the batter will cook too fast. Reduce heat and try again.
4. Cook until slightly brown, about 30-60 seconds.
5. Flip loosened crepe with a thin spatula or your fingers and cook for another 30 seconds.
6. Either fill crepe with desired filling, or set aside to cool for freezing.
7. Cooked crepes will keep well in the refrigerator, tightly covered, for 5 days. To freeze, layer with parchment paper between each crepe and store in gallon-sized zip top bag.