We should definitely do some cookin'.
Or at least put a yum yum yummy recipe out there and maybe, just perhaps, accidentally send a copy to the people who might be cooking for us this Mother's Day, you know, just in case they were looking for a show stopping dish that might make a mama smile super big.
So here goes, this is just a little thing I put together after I ate like a dozen of these over a girls' weekend in Las Vegas with my sister, who just happens to be the most amazing mother-- ever.
They make the best savory crepes at Payard Patisserie in Ceasar's Palace and if you don't get there early enough you'll be waiting in a "slow as molasses" line for the opportunity to pay for your crepe, put your name down and then wait what will seem like a million minutes more for your savory crepe to be ready.
You know, really that waiting stuff is not such a bad deal, if you're on a once a year girls' weekend with the sister you love most in the world.
But, alas not every weekend is a girls' weekend and sometimes you just want the goodness without the wait, so here goes.
Ingredients for Savory Crepes
(recipe provided at end of post)
sliced ham or turkey
Heat a skillet on medium high until hot and then turn down to low and let sit for a minute. Spray generously with Pam.
Oh, I should tell ya the pan pictured here was way too hot-- way.
Pour about a half cup of your crepe mixture in to the skillet. Let the mixture sit for just a second and then using the back of a ladle spread mixture until it covers the bottom of the pan in an even layer.
Or let's be real, if you're anything like me just go a little heavy on the crepe mixture maybe even using a whole cup of it and make the whole "spreading" thing go a little easier.
Crack the reserved egg into the center of the crepe. It's o.k. if the egg moves off center a bit. Using a fork either scramble the egg or if you'd like to keep it sunny side up scramble what you can of the egg white to help speed up the cooking and to give a nice base to the ham and cheese you'll add next.
Sprinkle grated cheese and sliced ham around the yolk. Fold in the sides of the crepe. Let sit on the heat until the cheese is melted and the eggs are cooked as desired.
If you are going for sunny side up-- which I highly recommend for the wow factor, fold the sides of the crepe so that they are near the yolk and carefully place a ramekin or small bowl over the top. The ramekin will serve as a little oven and will help cook the yolk.
Once the egg is cooked as desired, remove crepe to a plate.
Garnish and Serve and Voila!
Savory Crepe Mixture
1 cup flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Whisk wet ingredients. Sift in flour and salt. Stir in a touch of pepper and desired herbs. Let mixture sit before cooking.