Crêpes

My grandmother is the best crêpe-maker I've ever known. Hers always turned out beautifully lacy and crispy on the edges with just the perfect saltiness. I aspire to learn the skill she had.

So today I made savoury crêpes for lunch and sweet ones for dessert.


Crêpes

Egg
Milk
Flour
Oat Flakes
Salt

1. Whisk egg and milk lightly. Add salt, flour and oat flakes.
2. Let stand for a while.


Crêpes with oven-roasted Vegetables

Aubergine
Courgette
Mushroom
Leek
Oil
Parsley, Chive

1. Slice and chop the aubergine and courgette, halve the mushrooms. Keep aubergines separate.
2. Drizzle some oil over the chopped vegetables, spice with pepper and herb mix.
3. Roast in the oven. 200C. Aubergines for 20 minutes. Courgettes and mushrooms for 10 minutes. I threw in some leeks as well with the courgettes and finely chopped some extra ones to sprinkle over the crêpe while it was cooking on the other side to integrate with the crêpe.
4. Put a crêpe on a plate, cover with roasted vegetables, sprinkle some chopped parsley and chives on top and layer with another crêpe and vegetables. Repeat as many times as necessary depending on the size of your crêpes and tower you want to create.



Sweet Crêpes

Blueberry Jam
Vanilla Ice Cream

Top some warm crêpes with jam and ice cream, cover with a crêpe and serve.


In memory of my grandmother who passed away July 4th 2009.