No Freedom Fries Here

In Paris, crepes are basically street food, but here in Baltimore a few nights ago, they were a delicious dinner for deux.

I’ve been on a quasi-vegetarian kick recently so I sautéed some baby Portabella ‘shrooms and onions for my crepes and made the Husband Turkey, Cheddar and Apple Crepes. Oui, oui, oh la la, Bon Apetit…Whatever the French say, I don’t know, but I do know that these were a quick and easy meal.

Finally, despite the French-themed dinner, we complimented the meal with some good California Chardonnay. We try to Buy American as often as possible and encourage you to do the same!

Savory Crepes Deux Ways

1 cup milk
1 cup all-purpose flour
2 eggs, slightly beaten
1 teaspoon cooking oil
¼ teaspoon salt

Assorted Fillings:
Turkey Breast (Turkey Cold Cuts from the deli are fine)
Sharp Cheddar Slices
Apple Slices (sliced very thin)
Sautéed Mushrooms and Onions
Swiss Cheese Slices

Combine all ingredients in a blender container. Cover and blend until smooth.

Heat an 8-inch skillet over medium-high heat and when hot, spray with cooking spray. Next, pour 3 Tablespoons of the batter into the center of skillet. Lift the pan up and rotate and tilt it to spread the batter over the bottom of the pan (work quickly). Return to the heat and cook for about 1-2 minutes (until light brown and ends lift up easily). Turn over with a spatula, (or by hand if you have tough fingers) and cook the second side for about 30 seconds to 1 minute.

Slide the finished crepes onto paper towels while you’re cooking the rest of the batter. When all crepes are done, layer the fillings into center and roll/fold the crepes and sprinkle the crepes with salt and freshly cracked pepper. Makesabout 8-10 crepes.