Crepes two ways ::: Savory

First thing's first. Make a good crepe. Pedro follows a consistent recipe for his crepes, which involves a simple mixture of 1 c. Bread or all-purpose flour, 2 eggs, ~1.5 c. milk (depending on consistency you may need a little less), 1 tbsp. butter and a pinch of salt. The trick with this batter is to incorporate all of the dry ingredients with the eggs, butter and a splash of milk to eliminate any lumps. Use a wooden spoon to avoid frothing the batter. Once you have the batter incorporated start adding the rest of the milk slowly and keep incorporating.

Let this mixture sit for a couple hours.

Once it's time to make the crepes, we use our electric, hand-held crepe maker (available at target or amazon for around $40). After about 1 minute, the crepes are ready to peel off the crepe maker and can be stacked on a plate until you're ready to use them. This recipe makes 10 -12 medium sized crepes.

Keep the crepes fresh in a ziplock bag and resuse them for up to 3 or 4 days after making them... They're much easier to reheat, and much more versatile then pancakes.

For the savory crepes, we put a finished crepe in a skillet like a tortilla and grated just a little sharp cheddar (gruyere would be delicious), a slice of prosciutto and some arugula, and sprayed some truffle oil on it before folding the crep on itself until everything was warm and gooey. Enjoy immediately. Eat with your hands like a sandwich to keep the arugula from falling out. Basically one of the best snacks you'll ever have.