Let them eat crêpes

We enjoyed our annual meal of crêpes on Tuesday. It all worked out rather well, and both the savory and sweet crêpes were delicious. I made both batters in the morning and allowed them to sit in the 'fridge for a couple of hours. For the savory crêpes, I used sarrasin (buckwheat flour), a couple of eggs, a little vegetable oil, salt, and water.

Ingredients for stuffing savory crêpes: sauteed mushrooms, ham slices, and grated cheese.

I made the savory crêpes in the larger of our crêpe pans and held them warm by wrapping them in a towel. In the meantime, Ken grated cheese and I sauteed some mushrooms. Then we stuffed each crêpe with a slice of ham, some of the mushrooms, and the cheese before folding them up into little envelopes and putting them into the oven until the cheese melted.

Stuffing and folding the crêpes.

We each ate two of them, followed by a nice green salad. Very tasty and very filling! We saved the sweet crêpes for later in the evening. That batter was very similar, except that I used all-purpose flour and milk, and I made the crêpes in the smaller pan. We filled some of those with jelly and some others with triple sec and sauteed them in a little butter before eating them.

Lunch is served!

I should make crêpes more often. They're easy to do, once you get the hang of it. One thing I've learned over the years is to be patient and let each crêpe cook thoroughly before trying to turn it over. It should release from the pan easily and slide around before any attempt to flip it. And flip it I do, up into the air and back into the pan. It's quite fun.