Crêpes!

I like crêpes a lot, but they always seemed kind of difficult to make. Eventually, I watched some youtube videos and it turns out they aren't that hard. I also learned ways to solve several of the problems I had with them:

• Problem: The crêpe is lumpy because there were flour lumps in the batter
• Solution: put the batter through a strainer or mix the batter in a blender (I should have thought of that, but I didn't)

• Problem: There are holes in the crêpe where the batter didn't cover the area
• Solution: put more batter over the holes. I figured everyone else was just better at tilting the pan to spread the batter (and maybe they are), but this is another way to have crepes that fill the entire area they encompass. The other way is to use a crêpe spreader tool, which is a completely different technique.
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• Problem: The crêpes are supposed to sit in the fridge for an hour, but I don't have space for a mixing bowl
• Problem: I can't eat an entire batch of crêpes
• Problem: taking a cup or ladle full of batter out of the bowl becomes more difficult when there is not enough batter left to submerge the utensil
• Solution: Pour the batter into a mason jar. It takes up less fridge space, and crêpe batter can apparently stay good for two days in the fridge. There is no reason why I have to make the entire batch at once. Even if I do, crêpes can be refrigerated and reheated and still taste good. Also, I found it is easiest to make crêpes by pouring the batter out of the jar straight into the pan.

three eggs, two cups of milk, and one cup of flour all fit in a mason jar

Once I didn't have to worry about scooping out the right amount of batter or tilting the pan exactly right, I could relax and enjoy the process. I was still experimenting with how much batter to pour out, and found I tended to err on the side of not enough, which resulted in crepes with crispy, paper-thin edges. It wasn't very good for rolling up, but one of the edges turned a medium-dark reddish brown color and tasted amazing. I started using more batter so it didn't spread quite so thin, and I got more normal crêpes.

I used this recipe: http://allrecipes.com/recipe/french-crepes/

Beat three eggs with two cups of milk in one bowl and mix one cup of flour, one teaspoon of sugar, and one quarter teaspoon of salt in another bowl. Beat the flour mixture into the egg mixture and stir in two tablespoons of melted butter. Let the batter rest in the fridge for at least an hour, then cook the crêpes.

This was also my first time making savory crêpes. After looking on the internet for ideas of combinations of foods to use, I took a few ideas from the crêpe menu at my school and filled them with onions and little mushrooms I had sautéed in butter, topped with grated gruyère cheese. I had planned on adding some sort of meat, like bacon or ham, but the onions, mushrooms, and cheese by themselves were fantastic.

sautéed crimini mushrooms, sautéed onion, grated gruyère

rolled up and ready to eat

this was the best looking crêpe in the batch, so I used it first and took pictures

I looked at these, and realized that they look like little French burritos or flautas. There is another crêpe recipe that is basically enchiladas, but more French. I haven't made it yet, but I plan to once I get some crème fraîche and make some fromage blanc (French fresh cheese). It comes from my La Cuisine Lorraine book.

Creupes au Fremgeye (crêpes au fromage frais)

Ingredients: 

crêpes

fromage blanc, well drained

crème fraîche

eggs

cooked ham

salt, pepper, and nutmeg

chopped parsley

On each crêpe, spread a thin layer of fromage blanc mixed with a little crème fraîche, an egg, salt, pepper, and nutmeg. Put a slice of ham on top and spread it with more fromage blanc. Roll up the crêpes, and put them side by side in a buttered baking dish. Cover with more fromage blanc, put it in the oven, and cook until it turns into gratin. The book doesn't give an oven temperature, but various gratin recipes on the internet seem to agree on about 375 degrees farenheit. Cook until the top is browned, which is probably somewhere between fifteen and thirty minutes. Sprinkle chopped parsley on top and serve hot.

As I was finishing my leftover crêpes filled with sliced peaches, fresh-squeezed lemon juice, and sugar, I wondered about other sweet crêpe fillings I could use. I've had crêpes with chocolate sauce and Bavarian cream custard, so I thought the chocolate crème pâtissière I use in religieuses would be good.

Then I realized: Why don't I just make a religieuse crêpe?

Religieuse Crêpes

ingredients:

crêpes (see recipe above)

crème pâtissière (see this post about religieuses)

crème au beurre frosting (see religieuse post again)

melted chocolate

Spread each crêpe with crème pâtissière. Roll up the crêpe and drizzle melted chocolate on it. Pipe crème au beurre frosting on top with a pastry bag with a star tip. If you are feeling extra fancy, garnish with those curly decorative chocolate pieces or chopped hazelnut and maybe drizzle some melted chocolate on the plate.

Religieuses are usually eaten cold I think, so you could refrigerate all the ingredients before assembling them. This seems easier than refrigerating the finished assembled crêpe.