Eli: I made these for a treat one night after Schatzi came home from work. We ate them as a sweet snack, but they are also perfect for breakfast. The crepe-making technique takes a little practice, but is pretty simple; I picked it up working at Roxy’s Diner in Seattle. As for fillings, almost anything under the sun can fill a crepe, sweet or savory. I wanted to use some leftover farmers cheese from making varenyky.
- 1 cup flour
- 2 tsp salt
- 4 dashes nutmeg
- 1 cup milk
- 10 eggs
- 1 pound farmers cheese
- 1/2 cup sugar
- zest of 1 lemon
- 1/4 cup sugar
Fruit or preserves to top, as desired.
For the filling, mix all ingredients together until well incorporated. Set aside until needed. (Note: If fresh from the fridge, it is best to let the filling come closer to room temperature before filling the crepes.)
For the crepes, whisk all dry ingredients together. Add the milk, and mix until smooth. (It is important to mix the dry ingredients with the milk first before adding the eggs so the batter doesn’t get lumpy.) Mix in the eggs, and whisk until smooth. Voila.
To make the crepes, use a large nonstick pan, preferably with curved sides. Heat pan over medium heat. Once hot, wipe pan with a SMALL amount of oil and paper towel. Pour in about a cup of batter and lift the pan away from the burner. (This is my favorite part.) Now SLOWLY move the batter in an outward circular motion, coating the pan with the batter until the batter stops moving. Set the pan back on the burner for about 10 seconds while you free the crepe from the pan with a heat resistant spatula. Now free one side of the crepe, carefully grab with your fingers and flip the crepe to quickly cook the other side for another 10 seconds, remove, and there you have it. Your first crepe will probably just be a test of your technique and pan. You may have to use more or less batter depending on how the first one turns out.
Now fill the crepe with about 3 tablespoons of filling, according to preference, and roll it like a burrito. Dust with powdered sugar,and then top with fruit preserves. You can make as many crepes as you want before assembling.
‘s Diner in s