A while back, I bought this nifty blue steel de Buyer (that's French!) crepe pan. I ordered it from some catalog or other (probably Chef's) and it was on backorder forever, but it was definitely worth the wait.
Since then, I've used it for practically everything except for making crepes. It heats very quickly, works great on my flat-top stove, and makes truly awesome grilled cheese and omelets. But it makes another awesome thing.
I have one of those electric, supposedly non-stick dip and cook crepe makers, but this pan... Well, let's just say the French have this crepe-making thing down pat.
I whipped up my favorite crepe batter recipe from a cookbook I've had forever, Crepe Cookery by Mable Hoffman, but modified it slightly by using half ultragrain flour and half white flour.
In a blender, combine thoroughly:
1 cup white flour
1 cup ultragrain flour
2 cups milk
1/4 cup melted butter
1/4 tsp salt
Refrigerate for at least 1 hour, (I just stick the blender jar in the fridge) then spray the crepe pan with non-stick cooking oil. Heat on medium to medium high heat, pour a bit of the batter in the center of the pan, making a puddle about 2-3 inches in diameter. Tilt the pan to coat the bottom and cook until the edges start to brown and the top is mostly cooked. Flip it over and brown the other side. Let the pan cool a little between crepes so they don't burn. I also sprayed the pan with cooking oil between each crepe, but I'm not sure I needed to.
The crepes can be filled immediately or stacked up between sheets of waxed paper or parchment paper. Parchment paper might be better because the crepes tend to melt the wax. Just sayin'...
But what to put inside them?
Since I've been experimenting with Indian-style cooking recently and my trusty Golden Delicious apple tree has been astonishingly fruitful,
Curry Chicken and Apple Crepes
2 tbsp butter
1 medium onion, chopped
2 medium apples, peeled, seeded, and chopped
1 tbsp or more of curry powder (garam masala)
1/4 tsp salt
2 cups cooked chicken (you want this to be pretty tender)
1 cup chicken broth
1 cup milk
1/4 cup flour
1/2 cup grated cheese of your choice
Makes about 8 crepes
Melt the butter in a large skillet. Add onions and apples. Saute until onions are soft and translucent. Add the curry powder, chicken, salt, and the broth and heat until boiling. Whisk the flour and milk together. Pour into the skillet and cook until thickened. Add more curry powder or salt to taste if needed. Strain the sauce into a measuring cup. Fill each crepe with a large spoonful of the chicken, apples, and onions. Fold or roll the crepes as desired. Place in a greased 9 X 13 pan. Pour sauce over the top and sprinkle with cheese. I used quesadilla cheese, but I think cheddar would be good, too. Bake at 350 degrees for 20 to 25 minutes.
You will have crepe batter left over, which can be refrigerated for future use, but I go ahead and make the crepes. Reheated in the crepe pan and filled with melted cheese, they make the most awesome quesadillas. I made one with Havarti cheese that was to die for.