I cannot believe I’ve waited so long to make crepes! They’re incredibly easy and make everything more elegant. Today I’m going to share how to make Eggplant and Mushroom Crepes.
It started out with an eggplant that needed to be used. I dithered about it. Did I want to roast it or fry it up for my favorite tapa? Rick pointed out we had a pack of mushrooms in the fridge that also needed to be used so we decided to saute the two with some onions and maybe serve it over pasta or polenta.
Then my eye fell on our bought-with-the-intention-of-using-but-never-used crepe pan and the plans changed.
Crepe recipes vary only slightly. In the end I settled on this one for Basic Crepes from MyRecipes. This recipe calls for a blender. I used our immersion blender and stored the crepe batter in the tall cup that came with it. If you don’t have either of these appliances, don’t sweat it. All you really need is a good whisk. If you don’t have a crepe pan, use a 9 inch frying pan or cast iron skillet.
The beauty of crepes, we’ve found, is all the components can be made separately and brought together for the final assembly. The crepe batter itself can be prepared ahead of time and stored in the fridge for a couple days. Or the crepes can be made ahead of time and frozen until needed (put a piece of waxed paper in between the crepes so you can separate them later). Likewise, the filling can be made specifically for the crepes or thrown together from leftovers. In addition, the filling can be sweet or savory as you wish.
Don’t let all the steps in the recipe intimidate you. I made the eggplant and mushroom filling in the morning (and had some over rice for lunch). Then made the the crepe batter about an hour before I planned to make dinner. At dinner time, I cooked the bechamel and heated up the filling and let them sit while I made the crepes. The leftover batter was stored in the fridge and we repeated the process for lunch the next day.
Crepes, my friends, are the bomb!
- 1 cup flour
- 2 teaspoons sugar
- generous pinch of salt
- 1 cup milk
- ½ cup water
- 2 teaspoons butter, melted
- 2 eggs
- 1 eggplant, diced
- 1 medium onion, diced
- 1 (8 ounce) pack of mushrooms, diced
- 2 - 3 cloves of garlic
- 1 tablespoon fresh thyme
- 1 teaspoon smoky paprika
- pinch red pepper flakes
- olive oil
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk, more or less
- salt and pepper to taste
- parsley for garnish
- Measure the flour, sugar and salt into a small bowl and stir to mix.
- Measure the milk, water, melted butter and eggs in a blender or mixing bowl and beat together briefly.
- Dump the dry ingredients on top of the wet and blend or whisk until smooth.
- Store the batter in the fridge for at least an hour before using. The batter will keep for a day or so.
- To cook the crepes, coat a crepe pan with cooking spray and bring to medium high heat.
- Use a ¼ cup measure to pour the crepe batter into the hot pan, immediately lift the pan from the heat and turn to spread the batter all the way around the sides of the pan. (Adjust the amount of batter needed to fit the size pan you're using)
- Cook the first side for about a minute. It should release and slide around the pan when ready to turn.
- Flip and cook the other side. The finished crepe should be dry and brown in spots, but not brown all over like a pancake. Adjust the heat as necessary to prevent over-browning.
- Avoid stacking the crepes on top of each other without a piece of waxed paper in between them.
- Crepes will hold in the fridge for a couple days or a month in the freezer.
- Heat two tablespoons of olive oil and red pepper flakes in a large skillet or dutch oven.
- Saute the onions and garlic in the oil until they begin to soften.
- Add the mushrooms and cook for a minute or so.
- Add the eggplant, thyme, smoky paprika and stir to combine.
- If the pan seems dry add a little water.
- Season with salt and pepper.
- The filling can be cooked a day ahead and stored in the refrigerator until needed.
- Melt the butter in a small sauce pan.
- Stir in the flour and cook for a couple minutes.
- When the flour begins to darken, add the milk and whisk until it begins to thicken.
- Continue to cook the bechamel sauce for a couple more minutes.
- Season with a generous amount of salt and a little pepper.
- Add more milk if needed to thin out the sauce, continue to cook if needed to thicken it.
- Cook or warm up all the ingredients as necessary, figure two crepes per serving.
- Lay a crepe on a plate and top with about ½ cup of filling.
- Fold the sides over.
- Repeat for a second crepe.
- Top with bechamel sauce and garnish with chopped parsley.
The crepe recipe will make about twelve using a 9″ crepe pan. As mentioned, you can cook them all and freeze any unused crepes or store the extra batter in the fridge for a day or two. Imagine the possibilities of having crepes available to fill with cut up fruit, or slather with nutella for dessert. I’m sure you’ll be seeing a few more crepe recipes in the days ahead!
Have you made crepes before? What are your favorite fillings, savory and sweet?
The following items may be helpful to you when making crepes. The links will take you to Amazon where I’m an affiliate. I’ll make a small commision for any purchase you may make.