Crêpes

I had a fair amount of cream cheese pecan frosting left over from those cookies I made last night, but don’t worry … it’s not going to waste.  It actually makes a pretty tasty filling for crêpes.  Most of the recipes I’ll be posting on this blog will either be original, or will reflect alterations that I’ve made to someone else’s recipe.  This entry is an exception.  This recipe is totally not mine, but since it’s such a great opportunity to show how you can use that leftover frosting, I’m including it anyway.

Fact:  It is physically impossible to say "crêpe" without also saying "Nutella" in the same breath.

Crêpes

Ingredients:

1 c. all-purpose flour

1/4 tsp. salt

1 1/4 c. milk

2 eggs

2 Tbsp. melted butter

Vegetable oil

Directions:

Combine flour, salt, and milk, beating at medium speed of an electric mixer until smooth.  Add eggs and beat well; stir in melted butter.  Refrigerate batter for 1 hour.  (This allows flour particles to swell and soften so crêpes will be light in texture.)

Brush bottom of a 6-inch crêpe pan or heavy skillet with oil; place crêpe pan over medium heat until just hot, but not smoking.

Pour 2 Tbsp. of batter into pan [my crêpe pan is 8 inches instead of 6, so I use about 3 Tbsp. of batter per crêpe].  Quickly tilt pan in all directions so batter covers pan with a thin film.  Cook about 1 minute.

Lift edge of crêpe to test for doneness.  Crêpe is ready for flipping when it can be shaken loose from pan.  Flip crêpe, and cook for about 30 seconds on other side.  (This side of crêpe is usually spotty brown and is the side on which the filling is placed.)

Place crêpes on a towel, and allow them to cool.  Repeat until all batter is used.  Stack crêpes between layers of wax paper [I just use paper towels] to prevent sticking.

Cream cheese pecan frosting ... er, I mean filling.

Nutella

I like to roll mine up into little crêpe taquitos, but you can also fold them in half or sandwich them crêpe-quesadilla style.