Some nights I have a bunch of different leftovers and nothing appeals. Tonight it was Welsh Rarebit / Rabbit, a cheese sauce with beer that we eat over toast, and some grilled chicken sausage (with sun dried tomatoes, although any variety would do). With all the fresh laid eggs, we’ve suddenly become fans of crepes and I had a sudden inspiration of savory crepes filled with sausage, applesauce (from the pantry) and cheese sauce. We had no leftover crepes, alas, nor batter (which will keep for 2 days) but I decided to go for it and mixed up a new batch. I made the crepes and filled them with the sausage, sliced and reheated, applesauce, and reheated Welsh Rarebit. This dinner of mostly leftovers was nothing like either of the original dinners so didn’t even feel like leftovers.
Crepes (from Joy of Cooking: 75th Anniversary Edition – 2006 <affiliate link so I’ll make a small amount of money if you buy it after clicking that link–helps support the blog>).
- 1 cup flour
- 1 cup milk
- 4 eggs
- 1/2 cup lukewarm water
- 1/4 cup melted butter
- 1/2 tsp salt
- Mix this all up in a blender and then let sit for 30 minutes (or up to 2 days in the fridge),
- Heat your skillet over medium heat with a pat of butter.
- Pour about 1/4 cup of the batter into the skillet and lift the skillet up and roll it around so the batter gets spread across. If you pour too much batter in, just pour the excess back out. Let it cook a minute or so, until lightly browned.
- Take the pan up off the heat and use a spatula or knife or something to lift the edge up, then grab with your fingers and flip it over. I lift the edge up with a small spatula, press my thumb of the same hand down on the crepe (the other hand is holding the pan) and lift up and flip. The first few will come out ugly until you get the rhythm. No worries. They'll all taste great and you just roll them up anyway! 😉
- For these, I laid a cooked crepe on a plate, put some sausage slices down the middle, topped with some cheese sauce and then some applesauce, then folded the crepe in thirds over the top (first one side, then the other).
You can keep extra cooked crepes for 24 hours in the refrigerator or freeze them for a month. You can keep leftover uncooked crepe batter for 2 days. For us, 2 crepes per person for dinner was more than enough. Leftover cooked ones frequently get used up for dessert with a simple Nutella spread or just lemon juice and powdered sugar. We never made crepes until we had excess eggs but they are awfully darn good! My eldest is the crepe master at this point.
If I’d had leftover crepes this could have been a triple leftover dinner! But alas, I’d fed the last leftovers to the chickens and dogs.
I heated the sliced sausage in a small skillet while reheating the leftover Welsh rarebit and letting the crepe batter sit for a bit, as you’re supposed to.
You can of course cook the crepes ahead of time, then make everything at once. I was only cooking for two so it was easy to just fill one and roll it as the next one was cooking.