One of my latest pandemic shop-a-thon purchases was a cordless electric crepe maker, the direct result of watching too many Instagram reels and having an Amazon Prime account. Last night I decided to see if it worked just like it did in the video I watched. I thought about making blintzes but didn’t have the right cheeses so I opted for roasted vegetable crepes. I made my crepe batter, and while that was resting in the fridge, I prepped all of my veggies and got them ready for roasting. I used broccoli, asparagus, onion, peppers, mushrooms, butternut squash, and brussel sprouts. I added fresh herbs and salt and olive oil and let them roast until tender. They smelled so good roasting. While the vegetables were in the oven I fired up this crepe maker. I poured my batter into the shallow (plastic) dish that came with the CucinaPro.
The crepes slide right off the surface and no oil or butter is required. The crepes are paper thin as advertised on the box. My recipe made 20 crepes. I tore sheets of wax paper and layered them as they came off the iron. The crepes themselves were very easy to work with once I started filling and rolling. All in all, I am very satisfied with my purchase and this will not be a ”one use wonder.” I do have a very nice blue carbon steel crepe pan that I will still use on occasion, particularly for making things like blintzes. Since I brush that pan with a little melted butter between crepes the crepe has a little different consistency, and obviously a more buttery flavor. I think the crepe maker will be my go-to for savory crepe dishes. Whether you have a CucinaPro Cordless Crepe Maker or a favorite non-stick skillet, the basic crepe recipe I use will work fine.
1 1/2 cups AP flour
1 1/2 cups whole milk
2 T melted butter
1/2 tsp salt
I made a Bechamel sauce to serve over the crepes. When I learned to make this sauce in my high school home economics class it wasn’t called Bechamel, it was simply called white sauce. You make a roux from butter and flour and add milk. Today I whisked in a little nutmeg and fresh grated parmesan cheese. Served up with a chiffonade of fresh basil.
I had a lot of extra crepes so I cooked up some apples with apple pie spices and a little sugar, and made a dessert crepe topped off with a little caramel sauce.
Fun to make and delicious to eat.
NOTE: Crepes have no end of potential. You could use a combination of meat and cheese like ham and swiss or chicken with roasted peppers and jack cheese. If you have extra crepes, as I did, you can refrigerate them in a ziplock bag leaving the wax paper sheets in between the crepes. Make them up for breakfast filled with scrambled eggs, cheddar cheese, and bacon. You can top them with salsa, marinara, or a cheese sauce. You’re only limited by your imagination.