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Posts Tagged ‘crepes’

Shoot, you guys!  Somehow it’s been a month since I last posted, and I know, that’s kinda unacceptable.  But time has been flying by this summer.  H and I had a looong stretch of traveling (every. freaking. weekend.) and it’s just now settled down.

Why so much traveling? Because we are getting married. Yup!  But you probably knew that.  Did you also know that people really like to oogle engaged folks?  Oogle them and ask LOTS of questions.  Like, lots and lots.  Which is fine, but….exhausting.

I don’t want to turn this into a YAY MARRIAGE blog because honestly, planning a wedding is extremely boring to everyone else other than the bride and groom (actually, maybe everyone else other than the bride alone).  In fact, we’ve recently decided to just not really talk about the wedding for a while.  We have a place (Block Island) a photographer (she is super nice), and a dress (family heirloom, no biggie) and I’m pleased as punch to not be planning  a damn thing for about a month or two.  We still have over a year to go, so there is plenty of time to freak the eff out, which no doubt I will do.  Copiously.

So what else can I talk about?  Food!  I mean, come on.  Duh!

I’ve been really into crepes lately.  Please add that to the list of sentences that I thought I would never actually utter in public.  I’m embarrassed for myself.

But seriously guys: crepes.  In the dead of summer when it’s so hot that the very thought of turning on the oven makes me sweaty, crepes are an easy and non-heatstroke-inducing dinner.  And they are beautifully customizable.  When you don’t have any groceries because your fiance (yup, just used that word) has been away on business for weeks and you need to cook the weird vegetables that you got in your CSA, crepes are the answer.

My go-to crepe recipe is from Mark Bittman’s How to Cook Everything cookbook, AKA my bible.  All you need is milk, flour, and a couple of eggs.  This is stuff that I 90% of the time have in the fridge/cabinet.  You should too.  And if you don’t…for God’s sake, grow up and buy some real food items once in a while.

Basic Crepes:

You’ll Need (for 8-10 Crepes):

  • 1 cup flour (all-purpose or whole wheat)
  • Pinch of salt
  • 1 1/4 c. milk
  • 2 eggs
  • 1 tablespoon olive oil (optional)
  • *Note: I cut this in half when I’m eating crepes alone.  Which is more often than not. It’s more than enough.

To Do:

  • Combine ingredients in a bowl, whisking until smooth.
  • Melt a lump (technical term) of butter in a frying pan over medium heat.
  • When butter has melted, pour crepe batter in a swirly circular motion into pan
  • Either tilt& wiggle pan (lift it off the burner)so the crepe batter covers the entire surface thinly, or use the back of a spoon to spread the batter out evenly.  I do the pan tilt, pretty aggressively, since I like a thin crepe.
  • Cook crepe for 2-3 minutes
  • Flip crepe over and cook an additional 1ish minute, until firm.
  • More of a visual learner?  Here is a good picture tutorial of crepe swirling and flipping: http://gourmetfood.about.com/od/cookingtechniques/ss/crepes.htm

I usually cook my filling first (if necessary), then cook one crepe at a time, eating as I go. To roll, place your filling on the bottom third of the crepe, fold the side edges in, then roll it up.  You could make all the crepes and cover them to keep them warm until you are ready for an actual sit-down meal, instead of eating standing up in the kitchen, like I do.  No manners.

Now, here is the best part about Crepes.  You can fill them with whatever you have on hand.  Since I eat these things for dinner I usually go savory. Couple ideas:

  • sautéed vegetables of your choice (recently I did onion, garlic, zucchini, and swiss chard. H devoured it.)
  • Ham & Gruyère (which I would do if I wasn’t too poor to buy Gruyère).
  • Sunny Side Up Egg.  Yes.  This is my favorite: crack an egg on top of the crepe after you’ve flipped it in the pan.  Cover for a few minutes so the egg cooks.  Drizzle with EVOO, salt and pepper. The crepe gets a little extra crispy. I ate it with a knife and fork.  Come to mamma.
  • Of course, I don’t need to tell you to save one (or more! NO judgement here) crepe for dessert and fill that sucker with Nutella.  And maybe a sprinkle of sea-salt.
  • Literally anything else.  Fruit! Chicken! Sausage! Goat Cheese! Whatevvver! This website has lots of fun suggestions: http://www.seriouseats.com/talk/2009/04/savory-crepe-fillings.html

 

 

 

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