following my previous post, this is my first monthly tables recipe for january. being the month for france, we obvi had to post a few crepe recipes!! below you'll find three recipes for the crepe, all coming from my mother-in-law zosia, and i'll follow through with a great filling recipe next...again created by my mother-in-law ;)
here you'll find a basic crepe recipe [which makes a herbed crepe recipe and a sweet crepe recipe], and a socca crepe recipe [a fancy word for chickpea crepe!]. enjoy!
basic crepe
ingredients:
2 cups flour
2 cups milk
2 eggs
1 cup mineral water [using this instead of milk makes the crepe delicate and super thin!]
pinch of salt
2 tbsp melted butter
directions:
1] first mix the eggs with the salt, add the rest of the ingredients and mix well. *when you lift a wooden spoon from the batter, it should run down but still cover the spoon.
2] separate the batter into two bowls to make the two types of crepes.
HERBED Crepe
1] add finely chopped fresh herbs, like parsley, etc. to one batter.
SWEET Crepe
1] add 1 tbsp sugar and a dash of vanilla to the other batter.
3] heat crepe pan or teflon pan, pour oil or butter and spread around with paper towel - this should be needed only for the first crepe. cook till small bubbles form in the batter.
4] fill with your favourite filling [we recommend this mushroom, cheese and tomato filling!].
socca crepe [aka. checkpea crepe!]
ingredients:
1 cup water
1 cup chickpea flour
2 tbsp olive oil
fresh herbs, chopped
dash of salt
1/2 tsp cumin
directions:
1] mix together the water and chickpea flour and leave overnight.
2] when ready to cook, add the olive oil, chopped fresh herbs, dash of salt and the cumin. cook on preheated iron cast skillet or teflon pan and fill with your favourite filling.
*you can also cut this crepe up into bite size pieces and serve with little bits of the filling!
