Thursday, March 6, 2014

Cheesy Crépes With Bacon Chips

Crépes are just  thin pancake wraps that you can either have it plain , drizzle with honey or pack it with your favourites - bacon, ham and cheese if you like something savoury or if you like have a sweet tooth , you can pack it with lots of fresh fruits of your choice and with a scoop of homemade ice cream...but WB loves meat so bacon it will be for him :p

Since the day I laid hands on the Curtis Stone's book - Relaxed Cooking With Curtis Stone  , I had been itching to try out some of his simple and delicious recipes. And I knew that I can't sleep without trying out his crépes recipe..thus I asked WB this " hey , would you like crépes for supper ?  "  and he asked back " what kind of  crépes ? "   I showed him " this "  holding the Curtis Stone book and showed him the picture and he was sold ! LOL ! but the thing was I did not tell him only the crépes not the filling !  hahaha.............  I rummaged for cheddar cheese and bacon chips....I remembered there were some left in the fridge. So at 10.30pm I started preparing the batter and let it rest for 30 minutes. Whip out my long forgotten crepe pan, buttered it and tada...within half an hour I got him his plate of yummy and aromatic crepes for supper ! Added some strawberries for him just as an eye watch in case he doesn't like the crépes .  You make a guess and see you think he likes his supper last night ? 

I love Curtis Stone's books and now I am hooked to his show " Take Home Chef ".....I wish he spotted me and I can take him home and let him cook for me and WB...wishful thinking ! 

crispy at the edge and soft and cheesy soft on the inner side
the aroma of bacon chips was enough to make him hungry :))

The photos above are for drooling !!!

Enjoy them while you can :)))

Cheesy Crépes With Bacon Chips

Basic Crépes Batter -  adapted from  Relaxed Cooking With Curtis Stone

1 1/4 cups whole milk
1 cup all-purpose flour, sifted
1/2 cup heavy cream
2 large eggs
4 tsp sugar
Pinch of salt

some unsalted butter -grease the pan


Cheddar Cheese - grated
Bacon chips - lightly fry it till fragrant

To make the Crépes : Blend milk, flour, cream, eggs, sugar and salt in a blender until smooth. Transfer the butter to a medium bowl and set aside for 30 minutes.

Preheat the oven to 200º F .
Heat a heavy 8" non-stick saute pan over medium -low heat. Dab some of the butter on a paper towel and wipe the pan with it. Pour 3 tbsp of the batter into the center of pan and swirl to coat the bottom thinly. Cook until the edge of the crépes is light brown, about 1 1/2 minutes. Loosen the edges gently with a spatula and carefully turn the crépes over. Sprinkle some grated cheddar and the bacon chips over half of the crépes. Cook until the bottom begins to brown in spots and the cheese melts, about 1 minute. Fold the uncovered side of the crépes over the filling. Transfer to a baking sheet and tent with foil. Place in the oven to keep warm while you make the remaining crépes. Repeat the process with remaining batter and fillings. Wipe the pan with butter as needed. Makes 8  crépes in total.

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