Baked Crepe Casserole a la Julia
- 1 c. cold water
- 1 c. cold milk
- 4 eggs
- 1/2 tsp salt or to taste
- 2 c. all purpose flour
- 4 tbsp melted butter
Blend all ingredients, whisking by hand or for about a minute in a mixer. The batter should be a very light cream, just thick enough to coat the back of a wooden spoon.
Ideally, at this point you should let the batter sit for a while: Julia Child says for 2 hours in the fridge; Joy of Cooking says for 30 minutes at room temperature.
Heat your pan to medium-heat. For each crêpe, put a bit of butter in the pan. The temperature is right when the butter begins to colour, but not to smoke. Pour in a scant 1/4 c. of batter or enough to thinly coat bottom of the pan. Quickly tilt and rotate the pan, then return to heat for 60 to 80 seconds. Jerk the pan sharply to loosen the crêpe. Lift the edge with the spatula, and if the underside is a light brown, the crêpe is ready to flip.
Flip the crêpe using 2 spatulas, or, grasp the edge of the crêpe with your fingers to flip. Brown lightly for 1/2 minute on the other side.
If, after making your first crêpe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crêpe should be 1/16 in. thick.
Crêpes may be kept warm by covering them with a dish and setting them over slowly simmering water, or in a slow oven. They can be stored in the fridge or frozen.
Makes 12 crêpes.
- 2 tbsp. butter
- 3 tbps. minced scallions, shallots, or onions
- 1 1/2 c. cooked meat: you could use diced chicken or canned shellfish
- 1 c. diced mushrooms
- 1/4 c. dry white vermouth, or white wine, or chicken bouillon, or 3-4 tbsp. Madeira or sherry
- optional spices: 1 tbsp. minced fresh herbs such as tarragon, cilantro, parsley; or 1/2 tsp. dried
Melt butter and stir in the onions. Cook for 1 minute. Add mushrooms and cook for a little bit. Stir in the meat and cook slowly over low heat 2 mins. Raise heat. Pour in wine and boil down rapidly until it is almost evaporated. Season to taste and add optional herbs.
Note: this made enough sauce for about 10 not-very-stuffed crepes.
- 1/3 c. more dry white vermouth or white wine
- 2 tbsp cornstarch, blended in a small bowl w/ 2 tbsp milk*
- 1 1/2 c. heavy cream
- salt and pepper to taste
- 1/2 c. grated Swiss cheese
*Note: the sauce seemed very thick to me. I think you could add less cornstarch for a saucier feel.
Add vermouth to a second pan. Boil until reduced to 1 tbsp. Remove from heat and add cornstarch mix, cream, cheese, and seasoning. Simmer for 2 mins.
All together now
- 1/4 c. more grated Swiss cheese for the topping
Blend 1/2 sauce into the meat mixture. Take each crêpe, spoon some filling on top, and roll around the filling. Arrange the rolled crêpes in a casserole dish. Pour the other 1/2 of the filling mixture on top. Sprinkle extra cheese on top.
Bake for 15-20 mins at 425.