Crêpes with Herbed Scrambled Eggs and Frizzled Capicola

© Katherine Stetson

For four servings.

  • 12 thin slices of capicola or ham of your choice
  • 6 large eggs
  • 2 tablespoons half and half
  • 2 tablespoons chopped fresh flat leaf parsley, plus extra for garnish
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh dill
  • 1 tablespoon unsalted butter
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 cup grated cheese, cheddar or your favorite
  • 4 Fool-proof Crêpes

Preheat oven to 400 degrees.

In a large skillet over medium heat, pour in 1 teaspoon olive oil and when warm add as many slices of capicola as fit without crowding.  Frizzle until slightly caramelized and remove to a paper towel lined plate.  Wipe skillet clean and return to the heat with butter and remaining oil.

In a medium bowl, whisk eggs, half and half, parsley, chives and dill until well combined.  Pour into skillet and scramble eggs gently to desired doneness.  Remove from heat.

On a piece of waxed paper or parchment, lay out one crêpe with three pieces of capicola arranged down its center.  Top with one-quarter of the scrambled eggs and turn up two sides of the crêpe to resemble a horn shape.  Scatter ¼ cup grated cheese on top and place on a non-stick cookie sheet.  Continue with remaining crêpes.

Bake for 8 – 10 minutes until crêpes are lightly crisped and serve immediately, garnished with remaining parsley.

Fool-proof Crêpes

© Katherine Stetson

This ratio of wet to dry renders a perfect crepe batter that needs no tweaking.

Makes 12 eight-inch crêpes.

  • 1 1/2 cups whole milk
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/4 teaspoon sea salt
  • 3 tablespoons unsalted butter, melted

In a medium bowl, blend first four ingredients until well incorporated.  Cover with plastic wrap and let rest in the refrigerator for one hour.

Prepare a crêpe station near the stove with:

  • Crêpe pan
  • Rubber spatula for turning crêpes
  • 1/3 cup ladle or measuring cup, for meting out crêpe batter
  • Large plate for stacking cooked crêpes
  • Unsalted butter for greasing crêpe pan for first crêpe

Cook the crêpes:

  • Preheat crêpe pan over medium heat.
  • Remove crêpe batter from refrigerator and add the melted butter, stirring quickly to combine.
  • Swirl a small dab of butter on the crêpe pan.  Lift pan from heat and with the other pan scoop out 1/3 cup batter and pour onto pan.  Quickly and evenly, tilt the pan side to side to spread the batter.  Return pan to stove and watch carefully as the crêpe surface changes from wet to dry.  Use the spatula to peek underneath and when crêpe is lightly browned, gently turn it over.  The second side takes less time to cook and will acquire a different appearance, slightly freckled with brown spots.  Flip out onto a plate, freckled side up, and continue with the rest of the batter, stacking them up as you go.

Note: the freckled side is considered the inside of the crêpe and the presentation side is the other. When rolling or folding crêpes in a secondary recipe, ensure that the presentation side is topside – simply because it’s the prettier!

Boursin Crêpes with Smoked Salmon

© Katherine Stetson

For two servings:

  • 4 ounces Scottish smoked salmon
  • 3 ounces Boursin Shallot and Chives cheese
  • 6 Fool-proof Crêpes
  • 2 teaspoons nonpareil capers, or to taste
  • 2 teaspoons finely diced red onion, or to taste
  • 2 hard boiled eggs, quartered
  • 6 cherry tomatoes
  • 2 lemon wedges
  • 1 head butter leaf lettuce
  • 1 tablespoon chopped Spanish olives and pimientos
  • House Vinaigrette
  • fresh dill, chopped
  • freshly ground black pepper

Preheat oven to 350 degrees.

On a piece of wax paper, lay out a crêpe, presentation side down, and spread one-quarter of it with Boursin.  Fold crêpein half and in half again.  Continue with remaining crêpes.  Place on a non-stick baking sheet and heat in the oven for 10 minutes.

Toss lettuce with olives and vinaigrette.

When crêpes are warm, top with salmon, capers, onion and dill.  Serve with lemon wedges, eggs, cherry tomatoes, the salad and several good grindings of pepper.

Ham and Mushroom Crêpes with Gruyere Sauce

© Katherine Stetson

I like to bake and serve these in individual gratin dishes, but a 9×13 casserole dish works just as well.

For four servings:

  • 8 ounces cremini mushrooms, thinly sliced
  • 1 medium onion, quartered and thinly sliced
  • 1 cup minced ham
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ teaspoon thyme
  • ½ teaspoon freshly ground pepper
  • 12 Fool-proof Crêpes
  • 2 cups Gruyere Sauce, lightly warmed, separated
  • 2 tablespoons chopped flat leaf parsley or dill, for garnish

Preheat oven to 375 degrees.

In a skillet over medium heat, melt butter and olive oil.  Add mushrooms, onions and thyme and sauté until vegetables are tender.  Stir in ham, pepper and ½ cup sauce and remove from heat.

Assemble crêpes: spoon one-third cup ham mixture onto lower third of crêpes and fold up in the style of an eggroll or burrito.  Place crêpe seam side down in baking dish and continue with rest of crêpes.

Bake for ten minutes, remove from oven and distribute remaining sauce evenly on top of crêpes.  Return baking dish to the oven and cook an additional 10-15 minutes until piping hot.  Serve immediately, sprinkled with fresh herb.

Copyright © Katherine Stetson, all rights reserved.