Crepes are so easy and they taste good with any kind of filling - this is my personal favorite (and TJ will eat it, too - well, minus the tomatoes).
Ingredients (batter)
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
1) In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3) Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. (Makes 8 crepes)
For breakfast/dessert crepes -
3 kiwis - cut in bite-size pieces
2 cups stawberries - cut in bite-size pieces
Nutella
Whipped cream
No need to explain - stick kiwi, strawberry and nutella in the crepe shell , top off with whipped cream. Easy!
For Lunch/dinner crepes -
2 large chicken breasts
1/2 cup mushrooms
3/4 cup onion
1 avacado, sliced
1-2 roma tomatoes (depending on size), diced
1/2 cup marinated artichoke hearts
2 tbsp garlic
Salt, TT
Pepper, TT
Cayenne pepper, TT
1)Preheat oven to 350 degrees.
2) Saute 1/4 cup of onion in pan and 1 tbsp garlic, add seasoned chicken breasts (season with Salt and Pepper, and Cayenne pepper). Cook until browned. Finish in oven (remove at 155 degrees, let stand for 5-10 minutes, residual heat with finish cooking the meat, without drying it out.)
3) Saute rest of onions, garlic and mushrooms until tender.
4) Heat artichoke hearts
5) Slice chicken into strips
6) Pile it all into your crepe, and top off with sour cream.
