Dinner & Dessert Crepes

Today Sarah and I got together before home church and made a batch of crepes. We made savoury crepes for ourselves for dinner and then served sweet crepes to our home church for dessert.

It was a lot of fun cooking together, and since Sarah is an experienced professional pastry chef, she was able to delicately flip the crepes easily with her fingertips! I almost burned myself twice, but she made me try it anyway! I love how she is so tactile with her food. There is something much more loving about using your hands instead of utensils as much as possible when cooking (and eating!)



Ingredients
1 cup flour
3 large eggs
1 1/4 cups milk
1/4 tsp salt
2 tbsp butter

Directions
Put all ingredients in a blender and mix until smooth, scraping down the sides occasionally.
Strain the batter through a sieve to remove any lumps.
Let batter rest for 30 minutes in the fridge.
Heat a non-stick skillet on medium heat and pour a small amount of batter in the centre and swirl around to coat the skillet.
When the crepes start to get golden around the edges, carefully flip the crepe.
Stack crepes on a plate and cover with foil to warm in the oven until ready to serve.
Top with your favourite ingredients...either savoury or sweet.



Ham, Asparagus, Mushroom and Havarti Cheese Filling

Ingredients (for 3 crepes):
1/2 small onion diced
9 small button mushrooms sliced
9 asparagus spears cut into 2 inch pieces
1/2 tsp butter
1/4 tsp dried thyme
9 slices of Havarti cheese
3 slices of smoked ham

Directions
Saute diced onion, mushrooms and asparagus spears in butter until softened. Season with salt, pepper and thyme.
Put filling in centre of crepe, top with smoked ham and Havarti cheese, and roll.

For an extra French twist, you can top the crepes with a simple bechamel sauce, but we ate our crepes just as shown below (but rolled up) and they were still delicious!



We tried to make some smaller crepes for dessert, but it was difficult to swirl in such a large pan, so we ended up with 'abstract shaped artistic crepes.'


For the dessert crepes we topped them with vanilla ice cream, chocolate sauce, dulce de leche, sliced strawberries and bananas.

As you can see...our home church really loved them!