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Sweet & Savory Crepes

SERVES: 10 PREP: 5 minutes TOTAL TIME: 30 minutes
Sweet & Savory Crepes

Sweet & Savory Crepes

SERVES: 10 PREP: 5 minutes TOTAL TIME: 30 minutes

Whether you're in the mood for zesty lemon-sugar or ham & cheese.

Every so often, I’ll crave a good crepe. Sweet or savory, I’ll order it all. At once. To eat at once. But, sometimes I’ll just make it at home, meaning John will make them and I eat them. Probably one too many, but they’re just so light and buttery, I could have a million of them and not feel like I overdid it. I’m usually the savory type (I love a simple ham and cheese, maybe some eggs), BUT I have to admit, dessert crepes are amazing. Sure, you can slather them with chocolate, whipped cream, and strawberries, but if you’re a not-too-sweet dessert person, put a twist on them with this amazing sweet and tart lemon-sugar recipe. And if you’re not sure if you prefer sweet or savory, why not try both?? Let me know which you like more!

TIP: If you have leftover batter, you can either cover with plastic wrap and store it in the fridge for a couple of days OR you can cook and freeze the leftover crepes. Just let them cool flat and store then in a zip-top bag!

For the crepes:

  • 3 large eggs, lightly beaten

  • 1 ¼ cups whole milk

  • 4 tablespoons unsalted butter, melted and slightly cooled (plus more for brushing the pan)

  • 1 scant cup all-purpose flour

  • 1 pinch of kosher salt

For each sweet lemon crepe:

  • 1 tablespoon unsalted butter

  • 2 tablespoons sugar or demerara sugar (like Sugar In The Raw)

  • 2 tablespoons lemon juice (or more or less to taste)

  • + finely grated lemon zest

For each ham & cheese crepe:

  • 1 tablespoon unsalted butter

  • 2 thin slices deli ham (or smoked turkey)

  • 1 or 2 slices Swiss cheese (or whatever you have), or 4 tablespoons shredded cheese

  • + sunny-side up egg (optional)

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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread....

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