Crêpes Du Jour With Monterey Jack Recipe 55 Food

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

CRêPES DU JOUR WITH MONTEREY JACK RECIPE - (5/5)

Steps:

• Preheat oven to 425°F (220°C). In a deep skillet, melt butter on medium heat and brown onion and garlic for 2 minutes. Add chicken strips and cook until browned. Add tomato sauce, salsa and cream. Season with salt and pepper. Bring to a boil and let simmer for 7-10 minutes. Meanwhile, cook asparagus in salted boiling water for 2 minutes. Drain. Spread crepes out on work surface, then divide chicken and asparagus among crepes. Roll up crepes and place in a lasagna dish. Pour the sauce over crepes and sprinkle with Monterey Jack. Brown in the oven, then garnish with cilantro and serve.