This is much easier than you might
think. On our recent trip to Cheyenne, WY, we pre-froze a batch of these
up and kept them on ice during the week. We re-heated them on the
electric griddle (fire ban so no fire was allowed), eating the crepes
stuffed with nutella, strawberries, and bananas. I have no doubt we were
the envy of all our camping neighbors. They smelled divine, were easy and
delicious.
A crepe is a very thin, eggy, french
pancake. It is filled with either sweet or savory foods, and rolled or
folded. Some great filling ideas include: nutella, yogurt,
strawberries and chocolate chips, banana slices, peanut butter and/or jelly,
and sausage.
These are best made ahead and frozen
before filling. My recipe is based on a recipe from allrecipes, altered
considering recommendations and personal experience.
Ingredients
·
1 whole egg and 1 egg yolk
·
1 cup milk
·
2/3 cup all-purpose flour
·
1 pinch salt
·
1 1/2 teaspoons canola or
olive oil
Cover the container tightly, and
shake vigorously. I like to let the mixture sit in the fridge overnight,
and cook them up in the morning so it blends better.
Heat a pan on medium heat.
Some tips for cooking the crepes include:
*Use a non-stick pan. We don't
have a large non-stick pan, so I make mini crepes with our 5-6 inch pan.
These are easier to turn than the large, 9" crepes.
*Brush butter on the pan.
*Add a little less than 1/4th cup of
batter to the pre-heated pan (1/3 cup for a larger pan). Tilt/Swirl the
pan so the batter spreads evenly into a circle.
*Cook it for about 2-3 minutes.
When the crepe is solid enough to flip, use a spatula to get underneath
the crepe and flip it. This may take some practice since they are very
thin and fragile. Cook the other side for just about a minute.
*Stack the crepes on a plate to be
filled if eating immediately.
FOR FREEZING:
Put a sheet of foil on the table.
Layer crepes with parchment paper (or foil) between each crepes.
Wrap the entire stack in foil and seal in a ziplock bag. Freeze.
When ready to eat, can be microwaved or placed with foil/parchment paper
on a griddle (or grill) for reheating.
As I said, we put the entire bag in
the bottom of our cooler and kept on ice for a week when we camped to Cheyenne.
The crepes (reheated on the griddle) were still delicious.