5-Minute Meals: Backcountry Crepes - Backpacker

5-Minute Meals: Backcountry Crepes

Quick and simple crepe recipes for any meal

No-Frills Crepes

3 large eggs

1 1/3 cups whole milk

¾ cup unbleached, all-purpose flour

¾ teaspoon salt

5 tablespoons unsalted butter, melted

At home: Mix all ingredients together and blend until smooth. Pour ¼ cup at a time into a buttered 8" skillet over medium heat. When the edges are noticeably crispy, flip the crepe. Lift the edge with a spatula, then flip with your hands to avoid tearing. Cook until golden brown. Let the crepes cool, then stack them (separated with pieces of wax paper), and put into a large zipper-lock bag. Store flat like a stack of tortillas in the fridge. Makes 8 to 10 crepes. Crepes last up to 3 days on the trail.

Option: Use watered-down pancake batter to make crepes in camp. Pancake mix is sweeter than crepe mix, which makes it better for dessert crepes than meal crepes.

Bananutella Crepes

2 bananas

1 cup Nutella (a chocolate hazelnut spread available in most supermarkets)

4 crepes

½ cup walnuts, chopped

At home: Pack bananas in your cooking pot.

In camp: Spread approximately ¼ cup Nutella on each crepe. Peel and cut bananas lengthwise, using a half for each crepe. Sprinkle with walnuts. Roll up. Serves four for dessert, two as an entrée.

Salmon Crepes

2/3 cup water

1 small bouillon cube

1 tablespoon olive oil

½ cup mushrooms, sliced

½ cup celery, diced

¼ cup yellow onion, diced

1/3 cup all-purpose flour

½ teaspoon Worcestershire sauce

8-oz. pack salmon (foil pouch)

1 tablespoon sun-dried tomatoes, sliced

1 tablespoon parsley flakes (or fresh)

6 crepes

½ cup Swiss cheese, shredded (optional)

At camp: Boil water with bouillon cube and set aside. Put olive oil in skillet and add mushrooms; sauté for 2 minutes. Add onion and celery; continue to sauté for 3 to 4 minutes. Add flour, stirring constantly for 2 more minutes. Add bouillon and Worcestershire. Cook over low heat, stirring constantly, until mixture thickens to the consistency of alfredo sauce. Stir in salmon, tomatoes, and parsley. Heat 1 minute. Place ¼ cup salmon mix onto each crepe. Add cheese. Roll up. Serves three.

Southwest Scramble Crepes

1 12-ounce carton Easy Eggs or Egg Beaters (or powdered equivalent of 6 eggs)

1 small avocado, sliced

1 tablespoon cilantro

1 4-ounce can green chilies, diced

2 red chili peppers, diced

1 cup shredded jack cheese

4 crepes

At home: Drain green chilies and pack in small zipper-lock bag. For squish-free transport, carry avocado in cooking pot.

In camp: Dice chilies and peppers. Scramble eggs, cilantro, green chilies, and red peppers in frying pan. Scoop egg mix onto crepe; top with avocado and cheese. Roll up. Serves two.