Didn't finish all your takeout? Have a few fruits and vegetables lying around? That chocolate in the back of your cupboard getting dustier every day? You're not alone. Millions of Americans suffer from this comestible-related malaise. The American solution seems to be to throw food away. We're one of the most wasteful nations in the world! Fortunately, the French have a fix for us.
Ceci n'est pas un crepe.
No, but it's a crepe. Now, I probably know what you're thinking, "Wah-wah-wah, I can't do this. Life is so hard. Didn't Obama promise we wouldn't have to cook for ourselves anymore?" Well, he didn't, and you do.
Getting a crepe batter ready is the perfect thing to do right before you go to bed. The best crepe batters are the ones that have had a chance to sit for at least an hour (at most 24 hours) in the refrigerator before heating. Why? Because your batter becomes more flavorful and less fragile. They just become so much easier to cook with the longer you let that batter settle. Hence, evening of.
You Will Need:
Frying pan, shallow, of desired crepe-size.
1 cup milk*
4 large eggs
5/6th cup flour (a scant cup)
*So let's chat for a second. Imagine your crepe and what you want to fill it with when you're done cooking. Are you going for a savory crepe, with maybe some sausage, and some green veggies? If so, substitute either some or all of that milk for some chicken broth/stock, or whatever stock/broth you like depending on what you have lying around. Be sure to add some salt, too. Are you going for a sweet crepe? Then you may want to consider substituting some or all of the milk for orange juice, or whichever juice you like depending on what you're filling is. Be sure to add a tablespoon of sugar and a teaspoon of vanilla extract, too. The liquid is the real chance to experiment with different flavorings. Do what feels right! Crepes are super forgiving, and everything you do (within reason!!) will be a success.
Now check out how easy this is.
1. Combine milk, eggs, flour in a mixing bowl.
2. Go to sleep.
3. Wake up and get cooking.
Here comes the heating part of the recipe. Dab some oil on a paper towel and rub against the pan, coating it ever so slightly. Heat it on medium high heat until it's nice and hot, let's say a minute and fifteen seconds.
Then add the crepe until it's just thinly covering the pan. After a minute, or whenever it's ready to be flipped, flip it. Cook it another minute.
Tada! A crepe! Repeat until you're done with all your batter.
Some ideas for what to fill those bad boys with:
1. Scrambled eggs, ham, cheese, chives, dill. (Milk as your liquid)
2. Cold leftover chicken, strawberries, arugula. (Half orange juice, half milk as your liquid)
3. Melted chocolate, marshmallow fluff, crushed graham crackers. (Milk as your liquid)
4. Motherfuckin Nutella! (Milk as your liquid)
5. (My personal favorite) Take some granny smith apples, slice em up, fry in a pan with unsalted butter, brown sugar, honey, mint, and (if you're feeling sinister) a splash of whatever dessert wine you have lying around. Wait till they're soft. Put 'em in your crepe and top with vanilla ice cream. Voila, Un Crepe Anthony.
Experiment, experiment, experiment. Be bold and brave and things will go your way.