This was my first attempt at making crepes. I had the help of the Maxim Crepe Maker - a very nifty gadget! The manual for the crepe maker includes this basic batter recipe, which i used:
Batter can be used immediately. However, an hour or two standing
time will produce slightly more tender crepes. Or, refrigerate batter
up to three days for use as needed.
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter or margarine, melted
Place ingredients in blender container in the order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. Makes about 16 crepes.
The first few crepes! The gadget works by heating a nonstick round surface which is dipped into the batter for a few seconds to evenly coat and then it is flipped over and set flat. A light indicator lets you know when its done (along with browning and curling edges) and then you hold it upside down and the crepe falls right off onto the plate. I only had 2 stick to the surface and I just used a spatula to help it along.
Seitan, Mushrooms and Spinach in a Cream Sauce
Everything is approximate. I created this on the fly using what I had on hand.
8oz. Seitan (wheat gluten "fake meat"), chopped
8oz. Mushrooms, coarsely chopped
a couple handfuls of spinach, coarsely chopped
1T olive oil
1 garlic clove, minced
1-2 T Dry Vermouth
1/4 C Half and Half
Worcestershire Sauce, or to taste
Salt and Pepper to taste
I smeared a little bit of Chinese-style chili sauce on top, but any chili one likes will probably taste good.
(yes, I'm talking about Tapatio..)
Ahh, the sweet taste of success!!