Crepes a la Weybridge
Team: To Cook or Not To Cook
Host School: Weybridge Elementary School
Age Group: Middle School
Ingredients
CREPE INGREDIENTS:
1/2 cup all-purpose flour
1/2 buckwheat flour
2 eggs
1/2 cup milk
1/2 cup water (plus more if needed)
1/4 tsp salt
2 tbs melted butter
OTHER INGREDIENTS:
1 sweet white onion
1 red onion
2 Granny Smith apples
2 tbs apple cider
2 cups cheddar cheese
2 tbs butter
1 tbs olive oil
fresh thyme for garnish
YOU WILL ALSO NEED
2 food processors (or 1 blender and 1 food processor)
2 paring knives
1 saute pan
2 bowls
1 thin frying pan
1 cheese grater
2 stoves
assorted measuring spoons and cups
Preparation Instructions
MAKE THE BATTER
To make crepe batter, combine crepe ingredients in food processor (or blender) until there are no dry pockets of flour remaining. Let crepe batter sit, the longer the better.
CARAMELIZE ONIONS WITH APPLES
Peel onions and slice finely in food processor. Fry sliced onion with olive oil in saute pan at low/medium temperature, stirring often. Meanwhile core the apples and chop them thickly by hand. After frying onions for about ten minutes, add chopped apple, apple cider, and 1 teaspoon of butter. Cook together in one pan until the onions are brown and cider has evaporated, usually ten more minutes.
GRATE CHEESE
Grate cheddar cheese into bowl and set aside.
COOK CREPES
Heat empty pan for several minutes. Add small amount of butter to pan (about 1/2 tsp) and swiftly ladle a 1/4 cup of batter onto pan, distributing it evenly. (If batter seems too thick, thin it with a few tablespoons of water and whisk.) Flip crepe when bottom is browned, around two minutes. Remove from pan when both sides are evenly browned, immediately add a small amount of grated cheese. Spoon a small amount of sautéed apple and caramelized onions on top. Fold in half two times so that final crepe resembles triangle.
Garnish with herbs and SERVE.