Mmm, crepes. Somewhere between a pancake and an omelet, crepes are more versatile than you may realize. They’re a great way to wrap up delicious things, be they sweet or savory. Personally, I prefer savory.
My local farmer’s market has a vendor offering huge crepes stuffed with local goodness. They even offer two kinds of batter, regular flour or buckwheat flour. My favorite is stuffed with eggs, bacon, cheese and lightly dressed greens.
Naturally, I decided to duplicate the deliciousness at home. Filling combinations are endless, much like the options for quiche. My version has steak and eggs with spinach and vinaigrette dressing.
- 2 large eggs
- 1 cup whole milk
- ½ cup water
- 1 cup whole wheat pastry flour (or ½ whole wheat and half buckwheat flour)
- 3 tbsp melted butter for crepe batter plus 1 tbsp for the sauté pan
- 1 handful of spinach for crepe batter plus 2 cups for filling
- ½ teaspoon salt
- 6 eggs, scrambled and cooked
- 1 1lb sirloin steak cooked and sliced
- ½ cup shredded cheese, optional
- 2 Tbsps oil and vinegar dressing
- Place the first seven ingredients in the food processor or blender and pulse until it forms a well combined runny batter.
- Heat a nonstick skillet with some butter in it. When it’s hot, pour just enough batter in the pan to cover the bottom completely.
- Cook until crepe is firm and will slide around the pan. Flip or turn with a spatula and cook for maybe another minute, until the bottom is just browned.
- Stack finished crepes and keep warm. Fill with eggs, steak, cheese and spinach.