Crépes are just thin pancake wraps that you can either have it plain , drizzle with honey or pack it with your favourites - bacon, ham and cheese if you like something savoury or if you like have a sweet tooth , you can pack it with lots of fresh fruits of your choice and with a scoop of homemade ice cream...yumyumyummy.
Since the day I laid hands on the Curtis Stone - Relaxed Cooking With Curtis Stone , I have been itching to try out some of his simple and delicious recipes. And I knew that I can't sleep without trying out his crépes recipe..thus I asked Piggy Josh this " hey , would you like crépes for supper ? " and he asked back " what kind of crépes ? " I showed him " this " holding the Curtis Stone book and showed him the picture and he was sold ! LOL ! but the thing was I did not tell him only the crépes not the filling ! hahaha.............
I rummaged for cheddar cheese and bacon chips....I remembered there were some left in the fridge. So at 10.30pm I started preparing the batter and let it rest for 30 minutes. Whip out my long forgotten crepe pan, buttered it and tada...within half an hour I got him his plate of yummy and aromatic C for supper ! Added some strawberries for him just as an eye watch incase he doesn't like the crépes . You make a guess ...do you think he liked his supper last night ?
I love Curtis Stone's - Relaxed Cooking With Curtis Stone and yesterday, I received the his other book -
Cooking With Curtis Stone and I got it for a song..... happiness all over :p Will share the recipes as soon as I have them tried out :p
crispy at the edge and soft and cheesy soft on the inner side
the aroma of bacon chips was enough to make him hungry :))
cheddar cheese and bacon chips are perfect match as fillings for the crepes
savory and mmmmm...I am hungry even as I am writing this for you....
The photos above are for drooling !!!
Enjoy them while you can :)))
Coming up next " Crumbed Chicken Breast " from the same book
Cheesy Crépes With Bacon Chips
Basic Crépes Batter - adapted from Relaxed Cooking With Curtis Stone
1 1/4 cups whole milk
1 cup all-purpose flour, sifted
1/2 cup heavy cream
2 large eggs
4 tsp sugar
Pinch of salt
some unsalted butter -grease the pan
Cheddar Cheese - grated
Bacon chips - lightly fry it till fragrant
To make the Crépes : Blend milk, flour, cream, eggs, sugar and salt in a blender until smooth. Transfer the butter to a medium bowl and set aside for 30 minutes.
Preheat the oven to 200º F .
Heat a heavy 8" non-stick saute pan over medium -low heat. Dab some of the butter on a paper towel and wipe the pan with it. Pour 3 tbsp of the batter into the center of pan and swirl to coat the bottom thinly. Cook until the edge of the crépes is light brown, about 1 1/2 minutes. Loosen the edges gently with a spatula and carefully turn the crépes over. Sprinkle some grated cheddar and the bacon chips over half of the crépes. Cook until the bottom begins to brown in spots and the cheese melts, about 1 minute. Fold the uncovered side of the crépes over the filling. Transfer to a baking sheet and tent with foil. Place in the oven to keep warm while you make the remaining crépes. Repeat the process with remaining batter and fillings. Wipe the pan with butter as needed. Makes 8 crépes in total.
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