Cast Iron Christmas Crepes

A few days ago I enjoyed a wonderful crepe breakfast at the French Pastry Shop in Sante Fe with Carolyn Flynn. This gave me the craving to make my own for my Christmas morning breakfast.

Ingredients:
• 3 tbsp unsalted butter melted and cooled plus more for the pan
• 1 cup all-purpose flour 120g
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 3/4 cup whole milk 180mL
• 2 large eggs room temperature
• 1 teaspoon vanilla extract

Put the above in a blender or food process to create a smooth mixture that pours thin, I added a little more milk.

For filling I went with minced chorizo and finely grated Emmentaler Swiss cheese.

I used my cast iron skillet, but if I knew where my iron comal was, I would have used that. Liberally brush butter on the skillet and bring to a medium to medium-high heat. Pour the batter into the skillet and cook till it firms up enough to flip. I used a wide spatula to flip, then I placed in my fillings and folded in the sides.

Top with grated cheese and diced chives. Next week: Mushroom crepes.