Chef's Recipes

Basic CrepesChef Essig teaching at the Student Cooking & Nutrition Series held Spring 2004.

During the "ESSIG’S SECRETS" presentation at the "It's All About You!" Classified Open Enrollment event held on 5/2/07 at the University Center Ballrooms, Chef Aran prepared healthy, quick, and easy breakfast and lunch items... better than watching Rachel, Paula or Emeril Live! Here are your recipes!

Basic Crepes

This is a great item to make ahead and have ready in either the freezer or refrigerator. Choose you favorite fillings and/or toppings... enjoy! Yield: approximately 35 Crepes

  • Eggs: 3
  • Milk: 10 fluid ounces
  • Butter, melted: 1 ounce
  • Flour: 4 ounces
  • Salt: 1/2 teaspoon  
  1. Combine the Eggs, Milk, and Melted Butter.
  2. Add to the flour and salt. Stir until smooth.
  3. Batter should be the consistency of Heavy Cream.
  4. Strain the batter through a Sieve or Cheesecloth.
  5. Refrigerate for 30 minutes.
  6. Heat a non-stick pan or well-seasoned sauté pan over medium heat.
  7. Add approximately 3 ounces of batter to the pan while rotating in a clockwise fashion to equally coat the bottom of the pan.
  8. Heat the Crepe over medium heat until well set.
  9. Flip the Crepe over and cook on the other side briefly.
  10. Transfer the Crepe to a plate to cool and continue the process with the rest of the batter.

Note: You can add other items to this mixture such as Coconut, Dried Fruits, and even Chocolate!! Add these items after the Oats have cooled.