Easy Crepes – Savory, Sweet & Gluten-Free Recipes | Medusa Kitchen Ep. 3

Start by making the cream sauce for the ham and cheese crepe.

Add garlic and heavy cream to a stainless pan over medium-high heat.

Season with a touch of salt and fresh ground black pepper, and bring to a slow simmer.

Thicken the cream sauce with a roux made earlier, adding a teaspoon at a time until desired thickness is reached.

In another stainless pan, prepare the caramel by adding about 3/4 to 1/4 cup sugar and the juice of half a lemon, stirring occasionally until it caramelizes.

Once the cream sauce is simmering, reduce the heat and add about 1.5 ounces of Parmesan cheese, mixing until combined.

For the banana foster sauce, slice up two bananas and add them to the caramel once it reaches a nice golden color, cooking on medium heat.

Season the banana foster sauce with a touch of clove, cinnamon, nutmeg, and a little salt, plus more lemon juice for brightness.

Prepare the crepe batter by combining 1 pint of whole milk, 4 ounces of sugar, 1 teaspoon of salt, and 1 teaspoon of vanilla bean paste in a bowl.

Crack the eggs into a separate container to avoid shell pieces, then mix them into the batter.

Add 2 ounces of melted unsalted butter and 9 ounces of all-purpose flour to the mixture, or substitute with cassava flour for a gluten-free option.

Strain the batter to remove lumps, then refrigerate for 1 hour.

Heat a pan over medium-low heat, checking the butter for readiness.

Cook the first crepe, adjusting the heat as necessary, and use the first crepe as a test for cooking temperature.

Prepare the filling by slicing ripe bananas and caramelizing them in a greased pan with sugar until they reach desired darkness.

Assemble the ham and Munster crepe with the Parmesan cream sauce, fresh herbs, and crumbled cheese on the side.

Prepare a strawberry cheesecake crepe by adding cheesecake and macerated strawberries to the crepe, garnishing with whipped cream.

Equipment Needed

Dietary

Allergens