Introduction: Harvest Crêpe
... 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:
Turkey layered inside a savory crêpe with herb mayonnaise and cranberry-apple chutney
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.
... 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.
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.
Other than basics likely in your kitchen and the ingredient lists with each recipe below, you’ll need:
- Crêpe pan, or frying pan with sloped sides
- Wooden spatula or similar
- Plastic wrap
- Wax paper
Step 1: Herb Mayonnaise
- 1/2 cup mayonnaise
- 3 tbsp finely chopped fresh basil leaves
- 1 tbsp finely chopped fresh parsley leaves
- sprinkle of granulated sugar
- 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
- 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
Stand back and open blender carefully after using, as hot ingredients may cause steam build-up.
- 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
- 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
You'll need some more butter to grease the pan when you make the crêpes.
- 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
- 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.
- You may need to use slightly more or less batter than described below if your pan’s flat surface is larger or smaller than 8-1/2”. One batch makes enough batter for four crêpes as described, plus a little extra batter just in case.
- You’ll need to work quickly as you make each crêpe: don’t be afraid to tip the pan at a steep angle when you swirl the batter to coat the bottom. Since each crêpe only uses a small amount of batter, it will begin to cook once it hits the pan, so you shouldn’t have to worry about the batter sloshing over the edge.
- If the batter covers only part of the pan before you were able to create a nice circle, just quickly add a little more batter where it’s needed. Edges a little ragged? Your crêpe will have rustic charm once filled and folded. End up with a few holes? Use a knife and fork to eat instead of holding it. Just remember, your crêpe will still taste great, and in time the process will get easier!
- Try cooking one side until golden and leave the other side a bit softer for a wonderful mix of textures.
- Give crêpe batter a quick stir with a whisk then place beside stove with a 1/4 c measuring cup, wooden spatula, dinner plate, and four plate-sized pieces of wax paper. Set one piece of wax paper on the plate.
- Butter crêpe pan and set on burner over high heat just until hot. Lower heat to medium then use handle to hold pan at a steep angle while you pour measuring cup of batter onto it, immediately swirling pan to form circular crêpe.
- Return pan to burner and quickly loosen edges with wooden spatula; when surface of crêpe looks just set after about 1 minute, slide wooden spatula under crêpe and carefully flip to cook other side, about 1-2 more minutes. Crêpe can be returned to previous side for longer if desired.
- Transfer cooked crêpe to prepared plate. Repeat process to make four crêpes, placing wax paper between each.
- Use immediately, or seal stack of crêpes inside plastic storage bag or container to refrigerate until using.
Step 5: Assemble Harvest Crêpes
- One pound carved turkey, or more if desired
- One batch herb mayonnaise
- One batch cranberry-apple chutney
- Four savory crêpes
- If desired, bring mayo and chutney to room temperature before using.
- If using refrigerated crêpes, briefly reheat one at a time in crêpe pan or frying pan over medium heat until just warm, flipping part way through process.
- Layer 1/4 of turkey, mayo, and chutney on each crêpe then fold as desired.
- Shown are two ideas for folding, depending on whether you would like to eat your crêpes with fork & knife, or handheld.
- If handheld, you may wish to fold each crêpe atop a piece of wax paper, which can then be wrapped around the folded crêpe for neat eating.
Participated in the
Sandwich Challenge 2020