Crepes
¾ cup all-purpose flour
1 tbsp sugar
⅛ tsp salt
1.25 cups milk
3 eggs
½ tsp vanilla extract
2 tbsp butter, melted
1
In a small bowl, whisk the eggs, milk and vanilla.
2
In a large bowl, whisk together flour, sugar and salt. Make a well in the center and pour in the liquids. Once blended whisk in butter until well blended.
3
Strain the mixture though a sieve into another bowl to remove any lumps.
4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or refrigerate overnight.
5
Remove batter from refrigerator and allow to come to room temperature for about 30 minutes.
6
Heat an 8-inch non-stick pan over medium heat. Brush with melted butter. Ladle 1/4 cup of batter into the center of the skillet. Rotate the skillet to evenly coat the pan with the batter. Cook for 30 - 60 seconds. Use a spatula to flip the crepe and cook the second side for 30 seconds.
7
Remove the crepe and place on a paper towel. Repeat with remaining batter, buttering pan and using a paper towel between each layer.
8
Planning Tip:
Crepes can be made up to three days ahead. Cover with plastic wrap until filling. They also freeze well. Bring crepes to room temperature before using for best results. Makes 6-8 crepes
Vegetarian Option
9
Replace the chorizo with 8 ounces mushrooms sauteed in oil then adding 1- 2 Tablespoons taco seasoning.
10
Add more robust flavors to the dish with zucchini grilled on a stove top grill pan.
11
Assemble the huevos rancheros the same as above substituting the seasoned taco flavored mushrooms for the chorizo.
Ingredients
¾ cup all-purpose flour
1 tbsp sugar
⅛ tsp salt
1.25 cups milk
3 eggs
½ tsp vanilla extract
2 tbsp butter, melted
Directions
1
In a small bowl, whisk the eggs, milk and vanilla.
2
In a large bowl, whisk together flour, sugar and salt. Make a well in the center and pour in the liquids. Once blended whisk in butter until well blended.
3
Strain the mixture though a sieve into another bowl to remove any lumps.
4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or refrigerate overnight.
5
Remove batter from refrigerator and allow to come to room temperature for about 30 minutes.
6
Heat an 8-inch non-stick pan over medium heat. Brush with melted butter. Ladle 1/4 cup of batter into the center of the skillet. Rotate the skillet to evenly coat the pan with the batter. Cook for 30 - 60 seconds. Use a spatula to flip the crepe and cook the second side for 30 seconds.
7
Remove the crepe and place on a paper towel. Repeat with remaining batter, buttering pan and using a paper towel between each layer.
8
Planning Tip:
Crepes can be made up to three days ahead. Cover with plastic wrap until filling. They also freeze well. Bring crepes to room temperature before using for best results. Makes 6-8 crepes
Vegetarian Option
9
Replace the chorizo with 8 ounces mushrooms sauteed in oil then adding 1- 2 Tablespoons taco seasoning.
10
Add more robust flavors to the dish with zucchini grilled on a stove top grill pan.
11
Assemble the huevos rancheros the same as above substituting the seasoned taco flavored mushrooms for the chorizo.
