Crepes: the savory part one (Sausage, pepper and ricotta filling recipe is included)

hello fans, last Thursday I attend the crepes class at the south san Francisco parks and recreation center with chef terri dien, it was a lot of learning and fun she made 3 crepe filling recipes such as the nutella strawberry filling, the mushroom asparagus filling and the crepes suzette. but today I made a sausage mushroom and ricotta crepes, my retake from the class. so I hope you enjoy the basis batter recipe and the fillings too! so bon jour!

Basic Crepe Batter

Recipe courtesy Chef Terri Dien

Makes approximately twelve 8-inch crepes

 

½ cup cold water

½ cup cold whole milk

2 eggs

2 tablespoons unsalted butter, melted

Pinch of kosher salt

1 cup all-purpose flour, sifted

Spray oil, for the pan

 

In a blender, combine the water, milk, eggs, melted butter, salt and cake flour.  Blend until smooth. It should have the consistency of buttermilk.  If the batter is too thick, add some water, one tablespoon at a time, until the desired thickness is achieved.   Place the crepe batter in the refrigerator for 1 hour, allowing the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat an 8-inch non-stick pan over medium-high heat. Brush a thin layer of clarified butter in the bottom of the pan and up the sides.  Use a paper towel to wipe up any excess butter from the pan.  Pour ¼ cup of batter into the center of the pan and swirl to spread evenly. Cook for 1 minute and flip. Cook for another minute and remove to a parchment-lined sheet pan.  Continue until all batter is gone, laying them out flat so they can cool completely without sticking together.

*Savory Variation:   Add 1/2 teaspoon salt and 1/4 cup minced fresh herbs, spinach or sun-dried tomatoes to the crepe batter.  Blend for 5 seconds until smooth. 

*Sweet Variation:   Add 2 ½ tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the crepe batter.  Blend until smooth.

 

Sausage, mushroom and ricotta filling
1 lb pork sausage, that comes in a tube
1 pkg sliced mushrooms, washed
1 15 oz container ricotta cheese
2 cloves garlic grated

method
in a large skillet brown pork sausage until rendered down, transfer to a plate with a slotted spoon, add 1 tbl butter in the sausage fat and add the sliced mushrooms and cook for 5-6 minutes or until soft and caramelized. transfer them to a bowl.
in another bowl mix ricotta and garlic together season with pepper and its time to fill your crepes
start with a crepe spread the ricotta onto the crepe fill with sausage and mushrooms make sure not to over fill and roll up like a taquito. you can have your friends do a buffet so they can do it themselves and enjoy!