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Sweet & Savory Crepes

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

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!

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INGREDIENTS DIRECTIONS

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)

Make the Crepes: Whisk the flour and salt in a bowl. Whisk the eggs and milk together in another bowl and pour into flour and egg mixture, then whisk in the butter until everything is just incorporated. Strain the batter through a fine-mesh strainer (you can also combine everything in a blender!).
Heat an 8- or 9-inch crepe pan or nonstick skillet over medium heat until hot. Brush generously with butter, then fill a ¼ cup measuring cup almost to the top and pour the batter into the center of the skillet.
Rotate the skillet in a circular motion so the pan is covered and cook until the batter is set and any wet spots are dried on the top. Tilt the skillet, then use a silicone spatula to lift the end of the crepe and gently flip it; cook for another 10–15 seconds.
Flip the crepe out onto a paper towel or parchment paper–lined plate. Repeat with the remaining crepes, brushing the pan generously with butter between crepes and layering the cooked crepes between paper towels or parchment paper to prevent sticking.
To make a sweet lemon crepe: Heat the butter in a nonstick skillet over medium heat until nutty and fragrant, 2 minutes. Add a cooked crepe to the skillet and cook until the underside is browned in spots and the edges are a bit crisped, 2–3 minutes. Sprinkle 1 tablespoon of the sugar over the inside of the crepe, then fold it in half, and then in half again. Flip the crepe and cook for 1 more minute. Slide off onto a plate, sprinkle with the remaining tablespoon of sugar, then top with lemon juice and zest.
To make a ham & cheese crepe: Heat the butter in a nonstick skillet over medium heat until nutty and fragrant, 2 minutes. Add a cooked crepe to the skillet and cook it until the underside is browned in spots and the edges are a bit crisped, 2–3 minutes. Layer the ham and cheese on top of the crepe, cook it for a minute until the cheese starts to melt, then fold it in half and then in half again. Flip the crepe and cook 1 more minute (bonus points if some of the cheese escapes the edges and crisps slightly). Slide off onto a plate, and top with a sunny-side up egg, if you want!