Easy and Simple Recipe For Delicious Crepes.
After five full days of heavy down pours, my household needed something to lift their spirits. I needed to cheer myself up as well! Since food cheers everyone up in my household, I needed to find a dish that we all loved. One of those dishes was my crepas! My mom used to make these things for me when I was growing up. She didn't make them too often, they were a lot of work, but when she did, my brothers and I would eat our full of them, often to the point of making ourselves feel sick!
Although crepes technically are French, almost every country in the world has their own variation of this food. In Latin America, crepes go by a variety of names, the most common one being crepas, not very original, I know. In Argentina and Chile they are called panqueques, and in Spain, primarily in the Galicia region, they are known as filloas. In Italy they are referred to as crespella, and in Jewish cuisine they are known as a blintz.
I find the crepe filling just as delicious as the finished crepe, and I often end up eating almost half the filling before I have even filled my first crepe! Fillings vary just as much as the crepe name does. To give you an idea of how many variations there are of crepe filling, there are entire restaurants specializing in, and serving up, nothing but crepes (such as Crazy Crepes, whose sign is pictured at the top). In Latin America, the most common type of filling is dulce de leche, or caramelized milk. If you are in Mexico, the filling usually has some cajeta in it, which is similar to dulce de leche except that it's made out of goats milk, not cows milk. In El Salvador, although I cannot say that crepas are a traditional food, they are still heartily enjoyed throughout the country and are usually composed of some sort of white cheese, such as cuajada fresca, and a little fruit. I like to make my crepas out of a mixture of ricotta cheese, which is extremely similar to cuajada fresca cheese, and cream cheese. If I have some cottage cheese laying around I always throw that in too. If you do not have ricotta cheese, you can actually make the kind used for crepes out of milk, heavy cream, and lemon juice, and I have placed a note at the bottom of this post discussing how to do this.
Here's my recipe for an exceptionally easy crepa filled with ricotta and cream cheese. I first cook all my crepes, then I fill them, fold them, and recook them. Although my household usually eat crepas for dinner, many people eat them for breakfast or just for a snack. This recipe makes about 25 crepes and you may want to double the recipe if you have a family full of crepa lovers.
1.5 cups of ricotta cheese or cream cheese**See note at bottom.
6 oz. cup cream cheese
1 tbsp. salted butter, melted
1/2 cup granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
3 cup of milk
2 1/4 cup all purpose flour, sifted
4 tbsp. salted butter, melted completely
1 tsp. salt
- For filling, mix all ingredients together until well combined. Set aside.
- In a new bowl, to make the crepe batter, whisk the egg and milk together.
- Add in melted butter and mix until combined.
- Sift in flour and salt and mix until combined.
- Pour crepe batter into a container with a spout so you can pour it easily.
- Heat up a small skillet on medium and butter the pan.
- When butter in pan is hot, pour in a small amount of crepa batter and immediately move the skillet around so that thin layer coats the entire skillet evenly.
- Flip the crepea over after about a minute to cook on the other side and then.
- When the crepe is done cooking, place it on a plate and cook the rest of the batch.
- When done cooking the crepas, fill them all with filling, fold them up, and recook them for about 2 minutes on each side so that you can cook the filling inside.
- When done, top crepas with whatever you like. The most common toppings are fruit preserves or powdered sugar. My husband likes to add hot sauce to his (!).
If you are out of ricotta cheese and want to make your own, simply heat 2 cups of whole milk with 1 cup of cream. Stir constantly so mixture doesn't break. When temperature reaches about 195 F, (around when the time the mixture starts to boil), add in 1 Tbsp. of lemon juice or vinegar (I like lemon juice), and remove pan from heat. After about 15 minutes, pour curdled milk through a sieve to drain the "juice". What remains in the sieve is your fresh ricotta!
by Crepe Recipe.