Cheese and walnut crepe and caprese crepe

I remember the first day I made crepes at home: I doubted how they would be made, I thought it would be something complicated, that I wouldn't know how to turn them or that they would turn out very thick. Without a doubt, the first one I did was not the best one, but after the experience of the first one, the second one turned out very well for me.

I think what happened to me happens to a lot of people: all these doubts make it difficult to start making crepes, but for those who have tried it, it becomes a regular recipe, one of the easiest and most recurring there is, which you like everyone and that you can combine with both sweet and salty.

The proposals that Carmen, author of Yerbabuena in the kitchen , brings us today are two recipes for crepes with really successful and very tasty combinations. I invite you to try!

Those who know me know that I love getting together with my family and friends around the table for any reason, so when a recipe piques my interest, it is more than enough excuse to put on my apron and experiment; although this also entails having to go through the hardest trance of this process that is, why deny it! the approval of my children, undoubtedly my most severe and implacable critics.

That being said... I don't always feel like complicating my life, sometimes I prefer to enjoy mine and the moment betting on the winning horse and preparing little elaborate dishes, such as pizzas or, in this case, crepes, in which everyone chooses according to your own tastes or imagination and where flavor and simplicity come together and make up its greatest attraction.

Crepes have the advantage of being very versatile, they combine perfectly with both sweet and savory... Who can resist some warm ham and cheese crepes or salmon, fresh cheese and arugula crepes? Not to mention the sweets with lemon curd , dulce de leche or gourmet jams, such as apricot & armagnac or strawberry & champagne . I certainly don't!

In addition, the crepes can be frozen: you can have them prepared in advance and fill them when you need them... However, they are so easy to prepare with this Le Creuset enameled iron crepe maker, so complete with its rake and spatula that you will enjoy making them in family.

INGREDIENTS

For the crepes:

• 500ml milk
• 200g flour
• 5 eggs M or 4 eggs L
• 1 pinch of salt
• Butter to brush the crepe

For the different fillings:

• cherry tomatoes
• Parmesan
• mozzarella cheese
• gorgonzola cheese
• Emmental cheese
• Walnuts
• Liquid cream
• Basil
• Pepper
• Salt

ELABORATION

Put all the ingredients for the crepes in a bowl except the butter and beat until you get a smooth, homogeneous mixture without lumps. Cover the container with plastic wrap and let it rest in the fridge for 30 minutes.

After this time, we put the crepe on the fire and brush it with a little butter. When it starts to heat up, add a little of the previous mixture, spreading it well over the entire surface. If you have a crepe you can help yourself with the rake , in this way the entire bottom will be well covered, we curdle and with the spatula we turn without letting it brown too much. Remove and reserve, and so on until the mass is used up.

Cheese and walnut crepes from the book The Silver Spoon :

We distribute different types of cheese in half a crepe, in my case a bit of Parmesan, gorgonzola and menthol, or any other type of cheese that melts well, it should not be exceeded or we will run the risk of being strong or salty. Add some chopped walnuts. Fold the crepe in half and this in turn again in half like a fan, place in a baking dish (or a pan suitable for the oven, as in my case, which I have used the skillet pan to follow from while working with the crepe maker ), like this until finished. Add a couple of tablespoons of liquid cream on top of each crepe and bake a few minutes in the oven at 180º.

Le Creuset iron creuse maker and Le Creuset Skillet iron skillet ; in the background, the book The Silver Spoon

Caprese crepes:

Brush the crepe pan with a little butter, place a crepe and in one half we put grated Parmesan cheese, mozzarella, some cherry tomatoes cut in half and previously seasoned and some basil leaves. Fold in half, let cook for a couple of minutes over low heat so that the cheeses melt a little. Fold in half again and turn over, and leave another minute to brown a little.
Both types of crepes we serve immediately.

GRADES:

- If you are thinking of making savory crepes, you may be interested in seeing the pantry section , where you will find wild mushrooms in oil , tomato or onion chutney , etc.

- A good option to give a different touch to the crepe is to drizzle with a splash of flavored oil, such as truffle oil , almond oil , or Il Piccante oil .

- In case you prefer to make sweet crepes, the dough will be exactly the same, the only thing that will vary is the content of the crepe. In this case, you may be interested in seeing the artisan jams with various flavors (also the most gourmet flavors ), the already prepared lemon curd or the dulce de leche .