Culinary Recipe

Yummy Apple & Brie Half-Moon Crepes 

 

Eight crepes

6 ounces firm ripe Brie, thinly sliced

2 small Granny smith apples

1 Tablespoon butter, melted

¼ cup Walnuts or pecans, chopped

Preheat the oven to 375 degrees F. Place a crepe in a 12-by-18 inch baking pan and arrange a slice of cheese of and 3 slices of apples over half of it; fold over. Repeat with remaining crepes. Brush the crepes with butter and sprinkle with nuts. Bake in the oven for 8 to 10 minutes, or until the cheese is melted Serve at once.

Makes 8 first course or side-dish servings 

Savory Crepes – yields sixteen 7 inch crepes

2 large eggs

1 cup milk

1/3 cup water

1 cup all-purpose flour, preferable bleached

¼ teaspoon salt

2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan

To make batter

In a blender or food processor, blend the eggs, milk, water, flour, salt and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Or, to mix by hand, Sift the flour into a medium bowl and add the salt. Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt: stir in the 2 tablespoons melted butter. Cover and refrigerate for at least 1 hour and up to 24 hours.

To make Crepes

Heat a seasoned 7 inch nonstick crept pan until hot. Coat pan lightly with butter, pour in 2 or 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned edges, about 1 minute. Loosen the edges with spatula and flip the crepe over then cook the other side for about 15 seconds.  Turn crepe onto a plate and continue making rest of batter.