Savoury & Sweet Recipe For Crepes

 Creamy Strawberry Crepe

Ingredients

• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
•  
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 4 cups sliced strawberries

Directions

1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
3. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Panini Egg & Ham Crepe

INGREDIENTS:

4 Savory Crepes (see recipe below)
4 Omelets (see recipe below)
4 slices cheddar cheese
4 slices ham
Sundried tomatoes, packed in oil (for purée garnish, optional)

DIRECTIONS:

Preheat the panini grill to medium heat.

Place one crepe on a clean work surface. Place one omelet on top of the crepe (the omelet should be about the same size as the crepe). Layer a slice of cheese and ham on top of the omelet. Carefully roll up the crepe and place it on the panini grill, seam side down. Grill for about 2 minutes until the cheese is melted and golden grill marks appear on the crepe.

(Optional: For garnish, purée sundried tomatoes and a small amount of the oil in a blender or food processor to create a paste. Spoon the purée into a small plastic bag, cut off a small corner of the bag, and pipe the purée in a heart shape – or any other design you like – onto the plate.)

Savory Crepes (from the Joy of Cooking)

INGREDIENTS:

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted plus more for the pan
1/2 teaspoon salt

DIRECTIONS:

Combine all ingredients in a blender or food processor until smooth. Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.)

Place a nonstick or seasoned crepe pan (a 7-1/2″ skillet will work as well) over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one. Stack the finished crepes between sheets of wax paper. Use immediately or let cool, wrap airtight, and freeze for up to 1 month.

Recipes from: allrecipes.com,Paninihappy.com