Crepe Empanadas

Empanadas = Pockets of steamy goodness

If you’ve ever heard of empanadas you probably know that they are made in most Latin American countries (also in Europe) and that everyone has a different family recipe to make them (and if you ask me, all of them are amazing).

Empanadas are stuffed pastries baked or fried. I personally love baked empanadas because the layers and crunchiness of the dough is more palpable and the taste of the filling is lighter. The name comes from “empanar”, meaning to wrap or coat in bread. To make them you fold the dough around some sort of stuffing. The stuffing can consist of a variety of cheeses, meats, vegetables, or even fruits.

Today our recipe is a play on the classic empanada, inspired by a school recipe. We are making French empanadas made out of crepes. If you know how to make crepes, then this won't be hard, if you don't know, the key is practice and patience. 

*** A great thing about this recipe is that your crepes don't have to be perfect because we are cutting a portion out of it ***

Here is the recipe!

I will go step by step and if you have any questions please ask!

STEP 1

Crepes

¾ C Flour

¾ C Water

2/3 C Milk

3 Eggs

2 Tbs Melted clarified butter (you can buy or make it)

¾ tsp Salt

Combine all ingredients in a blender (or by hand) until well incorporated. Let it sit for one hour in the fridge.

- How to make Crepes:

Have at hand:

-Sheet pan with parchment paper

-Crepe pan (I know we don't all have crepe pans so use your omelet pans)

-Clarified butter

-Brush

-Offset spatula

-Ladle

To start, make sure your pan is steaming hot and then brush the butter on the pan.

Ladle enough of the crepe batter to cover the bottom of the pan making circular movements with your hand to make sure it's a thin layer and all is covered.

After a minute or so, little bubbles are going to start forming, turn the crepe and cook on the other side for less than a minute. Flip it out and rest it on the parchment covered sheet pan.

STEP 2

Mornay Sauce Filling

3 Tbs Flour

3 Tbs Butter

1 C Warm milk

1 Pinch of Nutmeg

Salt & White Pepper to taste

½ Pound grated Gruyere cheese

Melt the butter in a saucepan over medium heat. When the butter sizzles, take it off the heat and whisk in the flour all at once. Return to heat and whisk for about a minute to cook off the flour taste.

Add the milk in two additions whisking to incorporate it with the flour/butter mixture.

Keep whisking until it comes to a boil and becomes a very thick sauce (thicker than you would make it for pasta). Season your Béchamel with salt, white pepper and a pinch of nutmeg to taste.

Remove the Béchamel from the stove and let it rest and slightly cool. Add the cheese and mix it in until it melts completely, it should be very thick.

Very thick

Cover it with a piece of parchment paper directly on top of the sauce and with plastic as well. Refrigerate until ready to use.

STEP 3

Assembly

Heat frying oil to 375 degrees

2 Eggs (slightly beaten)

½ C of finely ground bread crumbs

You will also need:

- A round object (of your desired size) to cut the crepes

- Brush

Steps

-   Cut the crepes into smaller rounds

-   Add the filling to half of the crepe leaving some space on the edges

-   Egg wash the edges, close the crepe (empanada shape) and seal very tightly with your fingers.

-   Brush the filled crepe with the egg and cover with breadcrumbs.

-   Continue the above with every one of your crepes.

-   Fry them until golden on both sides.

-   OPTIONAL: The minute you take them out of the fryer, sprinkle with salt.

EAT AWAY!!!
adaptation from Roberta D recipe