Recipe courtesy of
Episode: Mac and Cheese
Mac and Cheese Crepe
Total:
1 hr 15 min
Active:
10 min
Yield:
1 breakfast serving
Level:
Easy
Total:
1 hr 15 min
Active:
10 min
Yield:
1 breakfast serving
Level:
Easy

Ingredients

Savory Crepe Batter:
  • 1 cup all-purpose flour
  • 3/4 cup milk
  • 1/2 cup water
  • 3 tablespoons melted butter, plus more for pan
  • 2 eggs
Cheese Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup warm milk
  • 1/4 cup shredded Cheddar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Toppings:
  • Chopped scallions
  • Local bacon, fried and chopped
  • Local fresh egg

Directions

For the batter: Combine the flour, milk, 1/2 cup water, butter and eggs in a blender and pulse for 10 seconds. Put the crepe batter in the refrigerator for 1 hour to allow the bubbles to settle. This will make the crepes less likely to tear during cooking. The batter will keep like this for up to 48 hours. 

Heat a nonstick frying pan and coat the bottom with butter to coat. Pour 1 ounce of batter into the center of the pan and spread evenly and thinly. Cook for 30 seconds and flip. Cook for another 10 seconds, roll into a tube and place on a cutting board. Slice the rolled crepe into 1/2-inch wide strips to produce home-made pasta noodles. You can keep the noodles in a sealed bag in the refrigerator for a few days or in the freezer for up to 2 months. 

For the cheese sauce: Melt the butter in a small saucepan, stir in the flour and cook for 1 to 2 minutes to make a roux. Gradually whisk in the warmed milk and gently simmer until the sauce thickens, this will take 2 to 3 minutes. Stir in the grated cheese, nutmeg, salt and pepper. 

To serve, combine the crepe noodles with the cheese sauce. Sprinkle with chopped scallions and bacon, and place a fried egg on top, cooked according to preference.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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