How To Make Crepes with Three Owls Market
April 6, 2020
Last week, Suzanne Dumaine, founder, and owner of Three Owls Market, shared her recipe for the best grilled cheese on Meatpacking’s Instagram. This week she’s sharing how to make crepes! While we miss going to Three Owls Market IRL right now, Suzanne shares a little piece of the cafe you can make at home.
Filling possibilities are endless! Some of my favorites are the classic ham, cheese, and egg, pesto and mozzarella, Nutella (of course), or lemon, butter, and sugar.
Have one too many on your hand? These freeze really well for later feasts!
- 1 cup whole milk
- ¾ cup flour (I like a half/half blend of whole wheat and all-purpose)
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
- 3 eggs
- Optional: 1 tablespoon sugar, ½ teaspoon vanilla extract
Fillings of your choosing — here we’ll talk about a ham/cheese/egg crepe, and sweet peanut butter, jam, and maple syrup crepe (great for cleaning out your fridge during quarantine).
Whisk all your ingredients in a large bowl, or wizz them all together in a high-speed blender. Let the batter chill at least 1 hour in the fridge, or up to 24 hours.
When you’re ready to cook, have everything set to go: nonstick pan, rubber or plastic spatula, your batter, your toppings/filling. If you’re going with the ham, cheese, and egg, have some cheese grated or shredded for quick melting, and your egg fried sunny-side up (or to your liking).
Slowly heat a medium nonstick pan over medium heat until it feels hot when you hover your hand over. Melt about ½ tablespoon butter in the pan, or enough to coat. When it’s sizzling and bubbly, pour in ¼ cup of the batter and immediately swirl around to thinly coat the entire surface of the pan.
Cook until the bottom of the crepe is becoming golden in spots and edges are crisping, 1-2 minutes.
For Ham, Cheese, Egg crepe: Typically you don’t flip when you’re covering the crepe in savory things like pesto, egg, etc. For this option, once the bottom is cooked, pile on grated cheese, a slice of ham, and your egg, and then try to fold the crepe up over the toppings. Voila!
For PB&J crepe: Mix together some peanut butter, jam, and maple syrup. When the bottom of your crepe is golden, flip and spread on your toppings while the second side cooks, about 1 minute more. Fold in 2 of the bottom sides into a triangle, and enjoy!
MAKE AHEAD: Cook-off your crepes and stack them with wax, parchment, or foil squares in between to prevent sticking. Once cooled, place the whole stack into a freezer-safe resealable plastic bag and freeze. You can reheat in a single layer on a baking sheet at 350, or even throw it back in a pan to warm until sizzling!