Monica's Personal Crepe Recipes Adapted for Various Uses (v. 2.0)

General Ingredients :
whole wheat flour
1 or 2 eggs

Dairy version for a main course
Step 1 : Take a big bowl, put flour and salt inside and break the egg on the middle.

Step 2 : Mix that manually (with a fork or whisk, but not a machine), adding milk until the mixture is about as fluid as a milkshake.

Step 3 : Cover the bowl and let the mix rest for about one or two hours.

Step 4 : Mix again, add a little more milk (should look like a thick fruit juice, except for the color)

Step 5 : Put some butter or oil in a pan, and let it cook for a few minutes.

Step 6 : Put a little bit of the sauce in the pan, very low heat. It should look like a very thin pancake.

Step 7 : When you see tiny bubbles of the surface of the crepe, flip it over.

Step 8 : Add whatever ingredients you like while the crepes, but not too much, since you will have to fold the crepe afterwards (I personally like vegetable mix with LOADS of cheese. but my favorite of all times is goat cheese mixed with thin slices of apple)

Step 9 : Re-do from step 6 for everyone in the family, and add a little oil every two or three crepes.

Step 10 : Sit down and eat, and hand your husband this note so he can make the next one himself.

Pareve version for a main course
You do the exact same thing but instead of milk you take a mix of one third water and one third non-dairy milk. You can also do it entirely with water but it's not as good.

Dairy version for dessert
You do the same thing as for Dairy-main course, but with just one egg and white flour instead of whole wheat. Also you have to add more milk, and mix until the liquid is very fluid, just a little thicker than milk would be by itself. In these crepes you put sugar things, fruits, chocolate cream... Whatever goes in your mind...

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