Everything has begun with Radiohead. And the Creep.
Funny or not, I’ve decided to prepare some real Crêpes.
The best part of crepes is that the variety of fillings is endless. I’m always preparing many types of fillings because by the time I’m done, half the fillings are gone.
One of my favorite emergency options (in case I’m all out of fillings) is melted chocolate with crushed walnuts.
Crêpe batter:
- 4 medium-sized eggs
- 500g flour
- 500 ml milk
- 500 ml soda water
- 1 tsp sugar
- pinch of salt
- butter, oil or lard for greasing
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and the water until the mixture is smooth. Add the salt and sugar.
Heat the griddle over medium heat and lightly coat with butter. Scoop a 1/3 cup of batter and swirl to cover the bottom of the pan. Cook for 2-3 minutes, until the underside is golden brown, then flip it. Cook the other side one more minute.
Ricotta and Summer Berries
For the filling:
- 200 g ricotta cheese
- 150 ml sour cream
- 1 tbsp icing sugar
- juice of ½ lemon
- 1-2 drops of vanilla extract
- strawberries and blueberries
Cottage Cheese and Black Cherry
For the filling:
- 200 g cottage cheese
- 150 ml sour cream
- 150 g black cherry pie filling
- 1 tsp icing sugar
- 1 tbsp cocoa powder for 3 cup batter (9 crepes approximately)
Ham and Mushroom
For the filling:
- 5 thin slices of cooked ham
- 200 g sliced mushroom
- 2 tbsp flour
- 250 ml milk
- 250 ml thick cream
- 1/2 tsp ground nutmeg
- sea salt and white pepper
- 50 g butter
Melt the butter in a saucepan and sauté the sliced mushrooms until they are slightly browned. Add the sliced ham and cook for 2 more minutes with the nutmeg, salt, and pepper.
Whisk together the flour, milk and the cream and gently add to the sautéed mushroom and ham mixture.
Cook over a medium heat until it is thick and smooth.
Melted Chocolate with Crushed Walnuts
Say Cheese! 