Harvest Crêpe
Introduction: Harvest Crêpe
WELCOME
... to the first Instructable from our French-American kitchen!
What better way to begin than a classic French “sandwich” that’s perfect for the season:
HARVEST CRÊPE
Turkey layered inside a savory crêpe with herb mayonnaise and cranberry-apple chutney
MAKES
4 crêpes
INSPIRATION
This crêpe is inspired by our favorite from Sofi’s Crepes, a delicious restaurant with six locations around Maryland, USA. We had to develop our own version before moving out of state, so we wouldn’t have to go without. Please check out Sofi’s if you’re ever in the area, or read on to try our recipe!
THREE IN ONE
Together the following recipes make a tasty combination, but each is a gem waiting for you to experiment. Use the mayonnaise on other sandwiches, have the chutney as a side dish instead of store-bought cranberry sauce, or make the crêpes with your choice of fillings.
NEVER FEAR
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your crêpe-making friend is here. Many people are intimidated by the idea of making crêpes, but I promise it’s easier than you might think. With a few tips and a little practice, you’ll be enjoying your own fantastic crêpes! If you’re especially nervous the first time, consider doubling the amount of batter to ensure you have enough; you can always use extra crêpes for other meals.
PLAN AHEAD
It’s worth the wait to make the mayo and the chutney 2-3 days in advance as the flavors meld so beautifully. Make crêpes the day you wish to enjoy them, or they can also be made beforehand and quickly reheated when it’s time to eat. Note that the crêpe batter should be refrigerated for at least half an hour before using.
SUPPLIES
Other than basics likely in your kitchen and the ingredient lists with each recipe below, you’ll need:
* Blender
* Crêpe pan, or frying pan with sloped sides
* Wooden spatula or similar
* Plastic wrap
* Wax paper
Step 1: Herb Mayonnaise
INGREDIENTS
* 1/2 cup mayonnaise
* 3 tbsp finely chopped fresh basil leaves
* 1 tbsp finely chopped fresh parsley leaves
* sprinkle of granulated sugar
MAKE
* In small bowl or container, use fork to mix all ingredients thoroughly.
* Cover and refrigerate until ready to use, overnight at minimum.
Step 2: Cranberry-Apple Chutney
INGREDIENTS
* 1/2 cup granulated sugar
* 1/2 cup water
* 1-1/2 cups frozen cranberries
* 1/2 cup peeled, diced apple
* 2 tbsp distilled white vinegar
* 1/8 tsp ground cinnamon
* 1/8 tsp ground ginger
* pinch ground cloves
* pinch ground nutmeg
* 1 tbsp light brown sugar
NOTE
Stand back and open blender carefully after using, as hot ingredients may cause steam build-up.
MAKE
* In medium-sized saucepan, stir water and sugar together, then bring to boil over medium heat.
* Stir in remaining ingredients except for brown sugar, return to boil, then reduce heat and simmer 10 minutes.
* Use slotted spoon to transfer fruit to blender, then pulse once or twice to create a chunky sauce.
* Carefully transfer fruit to heatproof container or bowl and stir in brown sugar.
* Cover with plastic wrap against surface of chutney to prevent condensation; refrigerate until ready to use, overnight at minimum.
Step 3: Crêpe Batter
INGREDIENTS
* 1/2 cup all-purpose flour
* 1/8 tsp salt
* 1/8 tsp ground black pepper
* 2 eggs
* 3/4 cup milk
* 2 tbsp butter, melted
PLAN AHEAD
You'll need some more butter to grease the pan when you make the crêpes.
MAKE
* Whisk dry ingredients together in mixing bowl, then whisk in eggs and about half the milk until smooth.
* Slowly whisk in remaining milk to combine, then whisk in melted butter.
* Cover bowl with plastic wrap or lid to refrigerate at least 30 minutes.
Step 4: Savory Crêpes
TIPS
* If you’re using a traditional crêpe pan, be sure to use an oven mitt to hold the metal handle as it can get hot. 851