SAVORY CREPES                                    back to home

makes 6

This recipe is straight out of Michael Ruhlman’s wonderful book “The Soul of a Chef”- in which he writes about Chef Michael Symon and his restaurant “Lola” in Cleveland. At Lola, Chef Symon whips these popular crepes up and fills them with duck confit- too much trouble for this cook.

These wonderful savory crepes are good eaten all by themselves with a little herb butter. But, if you insist on filling them with something, here are a few suggestions: pulled pork with BBQ sauce, Grilled chicken bites with red pepper aioli, melted gruyere cheese,and slow cooked shredded beef above with guacamole. If you want to make some duck confit with BBQ sauce the recipe is also in Ruhlman’s book.

     

1/ 2 red bell pepper

1/2 cup flour

1/2 t kosher salt

1/2 cup corn kernels

2 eggs

3 scallions, white and light green part

1/2 cup milk

fresh ground black pepper

1 T melted butter plus more for cooking

The crepe batter is made in the blender or food processor. You need to rough chop the scallions and red pepper first. Add everything to the blender or processor and blend until smooth- there should still be little chunks of veggies visible- not a complete puree. The batter will be pinkish.

Brush a non- stick frying pan lightly with butter. On med- hi heat- pour about 2 ounces of batter into the hot pan- rotating the pan to distribute the batter evenly. Cook until brown and set- 1-2 minutes. Flip and cook another minute or so until browned. Remove to a warm plate, and repeat. They can be stacked- and that way they stay warm.