Crepes Anyone?

Basic Blender Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter, plus extra for cooking the crepes
pinch of salt​

Place everything in a blender and pulse until combined.  Let sit for a minimum of 30 minutes in the fridge.    Pour about 1/2 cup batter into a hot skillet that has melted butter in it.  Swirl around to coat the pan.  The batter and crepe should be thin.  Once the crepe begins to set, carefully flip to cook about 30 seconds on the other side.  Slide out onto a platter and cover with a kitchen towel to keep warm.  Repeat until all the batter is used up.

Sherry Shrimp Cashew Cream Crepes


12 oz pealed and deveined medium shrimp, rinsed and patted dry
1/2 package button or baby portable mushrooms (thinly sliced)
1 c cashew creme (recipe follows)
1/2 red pepper, diced
1/2 c peas (optional)
1/2 c approx. chicken stock (to thin out as much as you need it)
2 T sherry
olive oil
salt & pepper


Place sliced mushrooms in a nonstick pan and begin dry roasting them to bring tons of flavor out of them.  After 2-3 minutes, add olive oil, red pepper and cook an additional 2 minutes.  Add shrimp, peas, salt & pepper and cook 2 minutes.  Add cashew cream and sherry.  As the sauce cooks down, control the thickness by adding a bit of chicken stock of needed.  Pour a spoonful into the crepe and a bit more on top.


Everyday Cashew Cream
1 c raw cashews
1 1/2 c water
Place in a blender carafe and let soak 2 hours or overnight.  Blend until very smooth and creamy.  This can be stored up to a week in the fridge.




Bananas Foster Crepes

2 bananas, sliced on the diagonal
1/2 c Brown sugar or coconut sugar
1/2 stick butter
1/4 c coconut milk or cream
1 T dark rum (optional)
dash of cinnamon (optional)
salt
good vanilla ice cream


Melt the butter and brown sugar in a skillet over medium heat.  Once it starts to bubble up, add the coconut milk and let it simmer until it starts to thicken a bit.  Add cinnamon and rum if using and let it cook down a bit more.  Add salt and bananas.

Put a scoop of slightly soft vanilla ice cream in a crepe and press down to form and flatten slightly so you can fold the cream over it,  Pour the sauce over the top and dig in