Scroll forward to approximately 13:07 to get to the actual cooking part.
TO MAKE IT/RECIPE:
Making a basic FRENCH CREPE is very easy, and there is so much you can DO once you make it. Here is the basic FRENCH CREPE recipe:
In a blender, combine:
1 egg
2 TBSP whole milk, half&half, liquid creme, or milk substitute
1 TBSP of white flour (or your choice of flour substitute)
1 non-stick skillet
Method: BLEND everything in the blender to create a batter, about 30-60 seconds, checking to insure everything is well mixed. Pour batter into a medium-hot, non-stick skillet that has 1/2 tsp. of butter melted in it, and cook on medium-low until crepe removes easily from pan.. Do not disturb the crepe, let it cook, and the top will become solid and glossy. Test edge with a spatula, and when it is done it will lift off of pan easily. Before removing crepe from pan, roll it up, then gently move it to its plate, and drizzle a little pancake syrup over the top. If you like, spread softened jam inside crepe before rolling it. You can top it with whatever you like – syrup, cinnamon, powdered sugar, diced fruit, etc. You can also fill it with whatever you like.
VARIATIONS ON THE CREPE:
You can add 1/4 tsp of any herb, spice or sweetener to make the crepe taste like you want – such items as sugar & cinnamon; garlic and onion powder; chili powder, ground cumin and corn meal; soy sauce; You can also add 1 TBSP of a canned vegetable so change the color of the crepe for celebrational purposes – canned spinach = green; canned sweet potatoes + orange; canned diced beets = pink; frozen blueberries = purple. You can use different kinds of flour to replace wheat flour, such as almond flour, coconut flour, rice flour, etc., whatever is good for ‘you’.
*You can fill a SWEET crepe with ice cream/banana split fillings and toppings.
*You can fill a SAVORY crepe with such fillings as diced meats and vegetables and top with packaged/envelope gravy
*You can fill a COLD crepe with cold sandwich fillings and spreads
*You can fill a crepe with SUSHI ingredients, roll and cut it to make SUSHI rolls
*you can fill a crepe with SPRING ROLL ingredients and make a wonderful Asian-style SPRING ROLL
*You can fill a crepe with sauteed cabbage and other Asian-style vegetables, and have an EGG ROLL, use sweet&sour sauce to dip it
*You can fill it with cheese-cake style filliing and top it with Italian style toppings such as chopped nuts and chocolate sauce to make a CANOLI
*You can fill it with cheese-cake style filling and roll it like a BURRITO, lay several in a casserole pan and bake them, then top with strawberry-sugar syrup to make CHEESE BLINZES
*You can fill them with warmed/canned refried beans and cheese to make a fast-food style burrito
*You can fill them with taco or enchilada filling, or cheese and diced onions, then lay them in a casserole pan, top with enchilada sauce and shredded cheese, bake to warm, and have enchiladas
*You can cut them in 1″ squares which pre-schoolers enjoy
*You can fill them with hot dogs, ketchup, and mustard for a hot-dog type treat, or any hot dog filling from famous hot dog stands like Coney Island
*You can wrap them around a hot dog with shredded cheese and diced fresh onion, and top with warmed canned chili and have a great meal
*You can fill them up with canned CHUNKY SOUP and have an elegant dinner (or any diced meat, seafood, and vegetable), and top with gravy
*You can use cookie cutters to cut out fun shapes for toddlers to hold and enjoy eating
*You can freeze them, using parchment paper to separate them, for use any time
*You can stack them with softened frosting in between them, and stack a pile of them to serve as a celebration-style cake
*you can make mini-crepes and fill them with ‘taquito’ style filling, or canned pie filling, and bake or fry them for a fun snack
*You can cut them in narrow strips to use as noodles and put sauce over them
*You can cut circles, bake or fry them, and use as crackers for appetizer spreads
IF YOU WANT TO MAKE A PANCAKE INSTEAD, JUST INCREASE THE FLOUR AND MILK, AND ADD BAKING POWDER:
1 EGG
1 CUP MILK
1 TBSP BAKING POWDER
1 CUP FLOUR
METHOD: BLEND THE EGG, MILK AND BAKING POWDER IN A BLENDER, THEN ADD IN THE FLOUR, A LITTLE AT A TIME, UNTIL ALL BLENDED TOGETHER. THEN FRY 1/3 CUP PORTIONS OF BATTER IN THE BUTTERED, NON-STICK SKILLET TO MAKE THE PANCAKES. FLIP THEM OVER HALF WAY THROUGH, TO COOK BOTH SIDES. SERVE WITH SYRUP AND BUTTER.
I hope you have fun learning about things to do with my SCRAMBLED EGG recipe. This FRENCH CREPE recipe is a variation on my scrambled egg recipe and it works in so many ways. I am sure you can find other ways to use this recipe and be inventive with it.
Be sure to take some time to serve it on a real plate, in the dining room or out on the patio with a goblet of seltzer or a wine cooler, and feel a little elegant once in a while!
ALWAYS BE HURRICANE REACY!