I've never actually made crepes before today and I'm not sure why that is. I'm guessing that because its a French dish that it automatically registers at about a 55 on a level of difficulty scale. But ever since last week during my amazing Bosch engineering training in Scottsdale I've been dreaming of them! One of our instructors was talking about a feature of the induction cooktop called Autochef, which sets the temperature of the pan you're cooking in to stay consistently at the same heat. For instance, if you were making pancakes (or crepes) many times the first batch comes out nice and golden, but the later batches begin to cook much faster and oftentimes burn because you don't realize how hot your pan is getting. With a gas cooktop, you can lower the temperature manually but again, sometimes its hard to gauge how hot the pan is before its too late! The Autochef feature keeps your pan at the same consistent heat so that all the pancakes (or crepes!) come out just as beautiful as the first batch. Cool, huh?
I wouldn't dare attempt my first crepe dinner with a recipe all my own, so I hopped over to Food Network to see how Alton Brown does it (because he's the MAN) and believe it or not his recipe seemed to be the simplest and had the highest number of stars.... milk, water, flour, 2 eggs and butter and the batter only needed to set for one hour before using. All the other recipes were a little more in-depth and had your batter setting in the refrigerator for a longer period of time, some of them even overnight....and that didn't work for me. Crepes tonight--not tomorrow. I was actually shocked at how simple and easy the crepes were, not to mention delicious, delicate and mmmmm buttery. I'm fully shaming myself for not giving them a try sooner. Next, I think I'll try that gorgeous towering Meyer Lemon Mousse Crepe Cake that graced the cover of Martha Stewart magazine a couple of months ago. Did anyone else see that one?
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
- 1/4 cup chopped fresh herbs (I used parsley and stems from three green onions)
- 1/4 teaspoon salt
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
This shrimp is great served over polenta, pasta, rice....you can pick your carb if you're not up for the crepes, but I'm telling you they were DELISH!
1 lb raw shrimp, rinsed, peeled and deveined
1/4 cup red onion, finely diced
1/4 cup green onions, white parts only
2-3 garlic cloves, finely chopped
3 tablespoons olive oil, divided
1 tablespoon butter
1 tablespoon flour
1/2 cup dry white wine
1/3 cup heavy whipping cream
1 teaspoon cajun seasoning (if you have an aversion to spicy foods, skip this...if you love some spice--add a little more!)
zest and juice of one lemon
salt & pepper
In large skillet over medium high heat, add 2 tablespoons olive oil. When hot, add onions and garlic and cook stirring often for about 2-3 minutes until onions begin to turn opaque in color. Add shrimp, another tablespoon of olive oil and crushed red pepper and cook stirring often, flipping shrimp to ensure even cooking, about 4 minutes. Once shrimp are pink on both sides, they're ready to be removed from the heat; they will continue cooking a bit so don't worry if they look slightly undercooked in the center. Remove (scrape if you have to) all the onions, garlic and shrimp from the pan and set on a dish you can keep warm.
Return the pan to heat and add butter and flour, whisking until you've formed a roux. Add wine and continue whisking for another minute, scraping up any bits left in the pan. Add zest and juice from lemon and mix well. Add whipping cream, cajun seasoning and continue whisking often for about 5 minutes. Season with salt and pepper to taste. Add shrimp and onion mixture and stir until shrimp is coated in sauce. Serve over warm crepes.