Parmesan crêpes are a treat just as they come from the pan and even better when doused with some tomato or mushroom sauce. But they are also delicious when wrapped around almost any of the savory fillings which follow. For this reason, I include again here the same recipe for Parmesan crepes which I gave in the first Vegetarian Epicure, with a few new suggestions for their use.
This recipe makes about 20 to 24 crêpes.
• 1 cup flour
• 1 tsp. salt
• 6 eggs, beaten
• 3 cups milk
• 3 Tbs. butter, melted
• ½ cup finely grated Parmesan cheese (real, well-aged, imported Parmesan)
• butter for the pan
1. Sift the flour and salt into a bowl and stir in the beaten eggs. Add the milk slowly, beating with a whisk, then beat in the melted butter and the grated Parmesan. The batter should be smooth and have the consistency of thick cream. Let the batter stand for an hour or two before making the crêpes.
2. Heat your crepe pan and melt about 2 teaspoons butter in it. When the butter is melted and the foam has subsided, pour in about 3 tablespoons of the batter and swirl it around to the edges of the pan immediately. The crêpe should cook about a minute or so on each side.
3. Add a bit of butter to the pan between crêpes to avoid sticking. Stack the crêpes on a plate as you make them. The crêpes can be kept warm in the oven until all of them are done if you intend to eat them right away. Or they can be reheated like any other crêpes, wrapped tightly in foil, and put in a moderate oven for about 10 minutes.
4. Furthermore, they can be wrapped around asparagus, spread with feta cheese filling and folded up, rolled around a stuffing of hearts of artichoke and palm, or of creamed mushrooms, and they can be used in constructing a savory crêpe cake to be cut in wedges.
