Monday, May 23, 2016

FRENCH CREPES--OOH, LA LA!

By Mary Kennedy                               
 
As many of you know, I went to Paris last summer with my son (who took this fabulous picture of the Eiffel Tower.) Paris was as marvelous as ever and I re-discovered one of my favorite French treats--crepes! I say re-discovered because I went to college in Grenoble eons ago and loved crepes back then, too.
 
A lot of folks think crepes are for dessert...and they're certainly delish served with berries and whipped cream.
                                                               
 
You can also add cherries...and sprinkle with powdered sugar...
 
You can drizzle them with chocolate, add ice cream, or whatever filling you like...
 
 
Today, I'd like to tell you how to make wonderful "dinner" crepes. They have no sugar, are light and delicious and I filled mine with roast veggies and rice. This is basic, very simple recipe, so let's get started. This is what the finished product will look like.
 
 
Here's the recipe. (Told you it was easy!)
 
Crepes (makes 3). I used a nine inch diameter crepe pan, and no fancy gadgets.
 
Ingredients:
 
I cup flour
2 eggs
1/2 cup water
1/2 cup milk
1/4 teaspoon salt
2 Tablespoons butter, melted
 
Directions:
Mix eggs and flour. Add all other ingredients. Stir. There may be a few lumps, don't worry about them. Heat a crepe pan on high heat (a crepe pan looks like a little frying pan, nearly flat. You can buy them on Amazon, not expensive at all. They sell fancy crepe-makers. You don't need one, a pan is fine.) Melt some butter or cooking oil in the pan and pour in 1/2 cup of the mixture. Cook the crepe for about a minute or so and then loosen the edge and flip to the other side. Cook for about another minute. Now, reduce the heat a little and cook the next crepe the same way. Reduce the heat a little more and cook the third. These burn easily, so be careful!
 
Filling for a (veggie) dinner crepe.  I had a big pan of roasted veggies in the fridge (red and yellow peppers, chopped broccoli, etc) and I added some sautéed mushrooms. Then I added some cooked, leftover wild rice mixed with a little sour cream.  Put filling in a line in the center of the crepe and fold both edges in.  You really can use whatever you have. You can use quinoa or couscous instead of rice.  It helps if the rice is moist, so sometimes I use Rice a Roni.  Place the crepes seam side down to serve. You can re-heat these in microwave if they get cool while you are filling them.
                                                        
 
I also made a cheese sauce to go with them. Just melt some flour and butter in a heavy bottom pan and stir to make a roux. Now add some milk and grated (or small chunks) of cheddar and keep stirring. Add a little ground mustard if you like. Pour on top of the crepes. You can top with a little parsley or chives if you have any on hand.
                                                          
 
The recipe listed above will make three crepes and since I tend to use a lot of stuffing, one and a half crepes per person is plenty. They are also good as leftovers (if you are lucky enough to have any!)
 
I hope you try this recipe and let me know what you think! Bon appetit!
 
Mary Kennedy

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