Featured at Value Added Ag Day 2022 by SDSPA Member Grace Freeman of Prairie Moon Herbs, and Lori Peterson
Savory Crepes 101
SDSPA Members, Grace Freeman of Prairie Moon Herbs, and Lori Peterson prepared Savory Crepes 101 at Value Added Ag Day 2022.
Ingredients:
- 1 cup flour
- 2/3 c. water, note: sparkling water will make them fluffier!
- 2/3 c milk
- 3 eggs
- 3 Tbsp melted butter
- 1⁄2 c chopped herbs dill or lovage are great, but any herbs will do!
Directions:
Place flour in a bowl, whisk in 1/3 cup water until moistened, whisk in rest of water keeping all the lumps out. Whisk in 1/3 cup milk. Whisk in rest of milk, batter should begin to be smooth.
Beat 3 eggs in a cup, add to flour mixture. Batter should resemble the consistency of yogurt.
Add in chopped herbs into melted butter to infuse the flavor and cool off the butter. Mix into batter. Add salt to taste, but is not necessary as the herbs will flavor the crepes.
To cook crepes, use a skillet over medium heat. Scoop with a 1/3 measuring cup to ladle the batter onto the hot pan. Use butter to oil the pan. Flip after 2 minutes or when the edges begin cooking. Makes a thin pancake. Cook until brown on both sides.
Makes 4 large crepes.
Crepes are like lefse, perfect for fillings or toppings of your choice. We enjoy smoked salmon and avocado, meat or veggies with cheese sauce. Traditionally they are topped with Remoulade sauce or sour cream. For dessert crepes, add vanilla, and use edible flowers!
Batter can be made up the night before. Cooked crepes can store in the fridge for a week.
Recommended Tools:
A whisk is very helpful in creating a smooth batter with no lumps. Use it to incorporate the milk into the flour, then the water into that batter, then whisk the eggs into the mix.
1/3 measuring cup for scooping the batter onto the pan, non- stick frying pan, spatula for flipping the crepe, bowl, and a plate for placing the finished crepes.