Funny, but when I saw the post for this weeks theme I was making these so we could head out the door to my nephews football game. Took a quick pic and we were on our way. My nephew is the quarterback and his team are undefeated. I am not a huge sports fan but I am a huge fan of all my nieces and nephews. My first culinary job was at a French restaurant where they served crepe desserts. Somehow the dessert station opted out of making the crepes and it fell to the line to do so. At the time I hated it but now I am so glad I learned how to make crepes, they are so versatile. We did not make them on a special crepe maker but in an eight-inch saute pan and usually the crepe cook had four pans going at a time. What I learned is how you make the batter is as important as the heat under the pan. A non-stick skillet will work but it won't brown them as nicely. Never fret, just like all good cooking it takes practice. Plan on throwing out the first crepe because that is just how it is. Plan on eating the second because that is how you know if you are making them right and it is the God given right of the crepe maker to get to munch at least one crepe, that is just how it is. Vivian and Lynnie call crepes omelets and Viv loves to take them to preschool for lunch, but my wife and I are really fond of them as well. - thirschfeld —thirschfeld
Test Kitchen Notes
Versatile. Stylish. Durable. Balanced. Fast. Sounds like everything you want in a running shoe. But, in fact, the same words can be used to endorse thirshfeld’s “go to” brown bag beauty. Just do it. - cheese1227 —The Editors
makes 14 crepes minus 2 (read above)
For the crepes:
unbleached all purpose flour
buckwheat flour, I have tried three kinds and I like Bob's Red Mill
1 1/2 cups
1 1/2 tablespoons
unsalted butter, melted
a heavy pinch of kosher salt
For the filling:
good quality ham, shaved
your favorite kind of apple, I have found tart apples to be better, thinly sliced
comte cheese, grated
unsalted organic pasture butter, room temperature
foil sheets for wrapping
In This Recipe
The crepes will hold for two days wrapped in plastic wrap at room temperature.
Combine the flours in a large mixing bowl with the salt. Add the eggs, milk and water. Whisk until any lumps are gone. Add the melted butter and whisk to combine. Let the batter sit for 30 minutes to 1 1/2 hours. For me crepe batter should be the consistency of good heavy cream or cold maple syrup. Add a little more water if it seems to thick.
Heat a number 22 crepe pan, 8 inch saute pan or non-stick skillet over high heat. When it is just beginning to smoke add a knob of butter and swirl it around the pan. Using a 1 oz. ladle add two ladles of batter to the pan and tilt it around, in a 3d figure eight so to speak, so the batter creates a thin layer across the bottom of the pan. When the batter dries on the top use a spatula to flip it. After about ten seconds throw this crepe out or eat it. Your pan is seasoned now. Reduce the heat to medium high.
Repeat the previous step minus the butter and with the exception of the next to last sentence. This recipe always makes 14 crepes for me. One to throw out, one to eat and the remaining twelve to serve.
To assemble the crepwiches, lay a crepe out flat. Place some ham and apple in a pie piece fashion so it fills one quarter of the crepe. Fold the crepe in half, lightly spread a thin layer the softened butter across the top, add some cheese and then fold it in half. Wrap in foil wrap and go.