Je t’aime crêpes. I love to eat them and I love to say it: “crep” not “crape.” (Kinda like when I say “cwah-saunt” rather than the Americanized crah-sant”… I just can’t do it. I embarrass my family because of it. I’m not sure that the folks at the local donut chain understand me when I order … not that we order often.) Je t’aime galettes, aussi, the crêpes that are popular in the Brittany region of France. Galettes are made with buckwheat flour. I haven’t mastered these, yet.
Crêpes can be sweet (think Nutella and banana) or savory. They are a great way to showcase fillings and can be eaten at breakfast, lunch or dinner. Crêpes can be rolled, folded or bundled. Crêpes add a simple elegance to the plate.
I don’t have a crêpe pan. I use an 8” sauté pan and keep a second sauté pan heated for flipping. I find it easier to flip into a second pan, and while the second side of that first crêpe is cooking I can begin another crêpe in the first pan. Voilà.
I wanted to fold these crêpes to showcase the roasted vegetable filling. I haven’t mastered this technique; I used toothpicks to secure the flaps while baking the filled crêpes.
• 1 c all-purpose flour
• 2 tsp sugar
• 1 tsp chopped fresh sage
• 1 tsp chopped fresh rosemary
• 1/4 tsp fleur de sel (French sea salt)
• 1 c milk
• 1/2 c water
• 2 tsp butter, melted
• 2 lg eggs
• 4 slices thick cut bacon, cut into 1/2” chunks
• 1/2 bunch Swiss chard, chopped into 1/2″ chunks
• 3 c autumn roasted vegetables
• 2 c shredded smoked baby Swiss cheese
What you do:
• In bowl combine flour, sugar, sage, rosemary and salt.
• In sm bowl mix milk, water, butter and eggs.
• Whisk egg mixture until blended.
• Slowly add egg mixture to flour, whisking until smooth.
• Cover and refrigerate about 1 hour.
• Heat 8” sauté pan over med heat.
• For easier flipping, heat second pan on adjacent burner.
• Lightly butter or spray pans.
• Pour 1/4 c batter into first pan.
• Quickly tilt to spread batter evenly.
• Cook about 1 min.
• Gently lift edge of crepe to check for doneness.
• Flip pan over second pan and cook 30-45 seconds.
• Transfer to kitchen towel.
• Repeat process with remaining batter.
• Heat oven to 350˚
• Line baking sheet with parchment paper.
• Heat EVOO in sauté pan.
• Add bacon and cook until crisp.
• Add Swiss chard and cook until just wilted, 3-5 min.
• Remove from heat.
• Spoon about 2 tbs Swiss chard mixture onto crêpe, leaving 1 1/2″ border.
• Top with about 1/4 c roasted vegetables.
• Top with cheese.
• Fold crêpe edges up over vegetables to form square.
• Place on baking sheet.
• Bake at 350° for about 5 min, or until crêpes are heated