That’s right, crepes. But not just any old crepes, manly crepes. Crepes that have lots of cheese, big pieces of mushroom and maybe a chunk of bacon or prosciutto in there. That’s the kind of thing any dad would love to have made for him on Father’s Day.
Crepes are actually incredibly easy to make, and can be filled with just about anything. They can be topped with fruit cooked in wine, slices of steak and blue cheese or even grilled veggies. My Dad is the one who taught me how to make crepes growing up, and so I thought I would share this meal idea just before Father’s Day.
There are a lot of crepe recipes out there, they use very few ingredients mixed until smooth. I used this basic crepe recipe from Allrecipes.com
What you need
- 1 cup of all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
To make the batter mix the flour and eggs, then slowly add the milk and water. Once smooth add the salt and melted butter and combine.
Heat a nonstick pan and add about ½ a cup of batter, then tilt the pan in circles so that the batter spreads out thinly. Keep turning the pan until the batter isn’t thinning anymore and has spread as evenly as it will go. Once browned, flip and cook the other side. Crepes cook very quickly, so keep an eye on them. (Sneaky crepes...)
In another skillet cook your filling. I used a combination of spinach and portabella mushrooms that I cooked with two cloves of garlic then added salt and pepper.
Arrange the crepe on a plate, add cheese and a line of filling. Roll the crepe. Repeat and arrange them beside each other, garnish with parsley or spice of your choice.
I also made a simple arugula salad, very popular in Italian cooking. (Yes, I made French crepes and an Italian salad. Very multicultural of me, right?) This salad is simple but tastes great, just toss baby arugula leaves with fresh lemon juice, olive oil, parmesan cheese, salt and pepper until evenly coated.
Feel free to try out a lot of combinations and come out with your own signature style of crepes, here are a few that I really like:
- Blue cheese, fresh fig and prosciutto
- Brie red pepper and chorizo
- Asparagus with hollandaise sauce
- Berries simmered in red wine
- Banana, coconut and nutella