Crepes and Cheesy Eggs are some of our Favorite Recipes. This is something we all love to share, because many know what a Crepe is. The Options are Larger than most realize. Once you’ve experienced how fun, easy and full of culinary options they offer, they can also become a steady go to for any family.
Here is the Prep and Getting Going:
Recipes Used:
Crepes:
This is the best recipe we have found. This is the same recipe we’ve been using for roughly 20 or more years now. It’s great to “dip, cook, and release”, which is the point. They always fold or roll well too. Crepes keep for weeks in the freezer, and days in the refrigerator. Ours have never lasted longer than the next day.
The batter can be made and used immediately. Though for more tender crepes, let the batter sit for at least a few hours. We’ve found that you can make it ahead of time and put it in your fridge overnight. We’ve never made just a single batch, and always make at least a double when making it. When making it for more people, we just make multiples of double batches. Because of our decades (plus) of experience, we know that making double batches is always the best. Never make triple or more than you need. Just make the right balance while 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 listed order given above. You’ll want to make sure to blend it smooth with No lumps. Be sure you use a spatula to scrape the bowl or bender to ensure the flour is all mixed in well. You want it to be smooth, and not aerated to death. If you’re mixing by hand, add the flour and eggs first, then the salt; and blend while adding the water and milk gradually. A Blender is highly recommended.
The consistency is always important. It should always be the thickness of a thick heavy cream. We live at a high elevation, so we have a good feel for the flour. In most areas, it’s recommended to level off the cups of flour with a knife or straight edge.
Then we recommend using a Crepe Maker vs using a frying pan. The closest one to ours is found by going here. This is a Great Value! It’s cordless, and comes with a batter dish and a spatula. This also makes a incredible gift. Feel free to share the Recipe above with everyone you know. We’ve 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’m sharing in the videos. Ingredients are very simple and easy to use as well.
- Eggs: As many as you think you will need for the all the hungry stomachs. You can use 4, 6, 8, or even 10. Amazingly we’ve found that we never had any left even when we overprepared. They’re great in the Crepes, and some would love to take an extra on the side of their Crepes.
- Water: 1 ounce of water per 4 eggs.
- Cheese: We’ve enjoyed using the shredded cheese or even cheese slices. Thin works the best . You don’t want thick slices as they’ll melt slower than they need to be. We love using Cheddar, Gouda, and even Swiss Cheese. We’ve utilized many different cheeses over the decades. The cheddar / Monterey jack mix also works very well.
- Salt and Pepper
- PAM Non-Stick Cooking Spray
Blending Time!
Crack the eggs into your mixing bowl. Add in water to help 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 and every time. Mix the eggs and water to a smooth consistency, then blend them just as you can see in the videos with an Emersion Blender. You can get one here. They’re so handy and very easy to use. These blenders are easy to clean and store, and are Highly recommended.
Then turn on your burner on Medium High heat. Make sure you adjust to your stove top too. We know ours well, and I know exactly where it’s perfect for this. Once you’ve 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 (Or hopefully Healthier Option). Just Lightly even with a great non-stick pan. There’s a difference when this is not used.
- Return the Pan to the Flame! Next, sprinkle to taste pepper. Let the warming pan start to get heat to the pepper.
- Add salt to taste. We do not use too much salt as the cheese already comes with salt. As you adjust and do this, you’re free to do as you please.
- Then after 10-20 seconds add some cheese, then allow it to melt.
- Once it’s melting, not melted, but melting, you’ll then pour the blended eggs into the pan.
- Then stir and add more cheese as it’s cooked to perfection. We prefer that the eggs aren’t too runny. They can be moist but not overcooked.
- Be sure to save some cheese for the last bit to melt on top. Always 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’s ready to add to a crepe and be rolled for enjoyment for Everybody! It’s So incredible having a savory Crepe dish, that’s Easy, and one that pleases all . 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 that it’s eggs. Watch them delight and enjoy. They’ll probably request this from you over and over again and again.