Crepes and Wine are a perfect pairing. We did this fun time with our TheWineAndDineShow.com. It’s the World’s Largest Dinner Show. And it happens each and every Wednesday at 5:30pm PST / 6:30pm MST / 7:30pm CST / 8:30pm EST. And always on TheWineAndDineShow.com.
Here is the Prep and Getting Going:
Recipes Used:
Crepes:
This is the best recipe we have found. It is the same recipe we have been using for roughly 20 or so years now. It is great to “dip, cook, and release”. Which is the point. They do fold or roll well. And they keep for weeks in the freezer, and days in the refrigerator. Though ours have never lasted more than the next day.
The batter can be made and used immediately. Though for more tender crepes, let the batter sit for a few hours. We have found that making it ahead of time and putting it in the fridge overnight. We never have made a single batch, and always double it when making it. When making it for more people, we make multiples of double batches. Because of the decades (plus) of experience, we know that making double batches is best. Never triple or more. Just seem to be the right balance doing double batches.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 Tablespoons Butter (or margarine – though we prefer Butter in this always) – Melted.
Blending Time!
Using a Blender, or Emersion Blender (as seen in this presentation video) add all the ingredients in the order given above. And you want to blend it smooth. No lumps. Be sure to use a spatula to scrape the bowl or bender to ensure the flour is all mixed in well. You want it to be smooth, not aerated to death. If you are mixing by hand, add the flour and eggs first, then the salt; and blend while adding the water and milk gradually. Blender is recommended.
The consistency is important; it should be the thickness of thick heavy cream. We live at a high elevation, and have a good feel for the flour. In most areas, it is recommended to level off the cups of flour with a knife or straight edge.
Then we recommend a Crepe Maker vs using a frying pan. The closest one to ours is found by going here. It is cordless, and comes with a batter dish and spatula. Great Value. It is also an incredible gift. Feel free to share the Recipe above. We discovered that recipe decades ago, and have yet to find a better one.
Cheesy Eggs:
This is an absolute hit; and utilizes some great subtleties that I am sharing in the videos. Ingredients are simple as well.
- Eggs: As many as you think you will need for the consuming fans. 4, 6, 8, 10. Amazingly we found that we never had many left even when we overprepared. They are great in the Crepes, and some would take extra on the side of their Crepes.
- Water: 1 ounce of water per 4 eggs.
- Cheese: We have enjoyed using the shredded cheese or cheese slices. Thin is best, you do not want thick slices as they will melt slower than needed. Cheddar, Gouda, Swiss. We have utilized many different cheeses over the decades. The cheddar / Monterey jack mix works well.
- Salt and Pepper
- PAM Non-Stick Cooking Spray
Blending Time!
Crack the eggs into your mixing bowl. Add in the water to balance out the eggs. 1 ounce of water per 4 eggs. This adds fluff and helps to fill up the Crepes with an airy bite each time. Fun. Mix the eggs and water to a smooth consistency. We blend them, as seen in the videos with an Emersion Blender. You can get one here. They are handy; and so easy to clean and store. Highly recommend.
Then turn on the burner. Medium High heat. And adjust to your stove top. We know ours well, and I know exactly where its perfect for this. Once you have the heat going with your pan on the burner, do the following in order.
- Remove the Pan and spray it with the Pam Cooking Spray. Lightly even with a great non-stick pan. There is a difference when this is not used.
- Return the Pan to the Flame! And then sprinkle to taste pepper. Letting the warming pan start to get heat to the pepper.
- Add salt to taste. We do not use much as the cheese comes with salt. But as you adjust and do this, you are free to do as you please.
- Then after 10-20 seconds add some cheese. And let it begin to melt.
- Once it is melting, not melted, but melting; pour the blended eggs into the pan.
- Then stir and add more cheese as it is cooked to perfection. We prefer it not being too runny, and yet moist not overcooked.
- Be sure to save some cheese for the last bit to melt on top. Makes for fun presentation and gooey-ness when cut and added to the flat crepe before rolling.
Best to roll into Crepes when Cheesy Eggs are Hot!
Once done, it is ready to add to a crepe and be rolled for enjoyment. So incredible. It is a savory Crepe dish. Easy, and one that pleases. Even if they claim they do not like eggs, this is always a taste bud changer. If your child or loved one is picky about eggs, roll a crepe up and have them taste it without knowing it is eggs. Watch them delight and enjoy. They may request this from you over and over; again and again.
