Cooking
Crepes are popular all over the world. They are great for just about any meal at all, or even a snack. I've eaten them on the street in France, but also in Asia. In Holland they serve them in proper restaurants for lunch or dinner but never for breakfast.
Here in Japantown, there is a shop where you can watch crepes being made in a storefront window. People are mesmerized. It's the same in Thailand with street vendors selling "roti" another type of crepe. There is a big round flat cooking surface and the batter in ladled out onto it, a wooden spreader is used to get the batter thin enough and to cover the surface perfectly. In a matter of seconds it is flipped then flipped again, then filled and served. Popular fillings seem to include cheese or an egg or bananas or chocolate.
Because chocolate and bananas are a bit decadent for breakfast we had our crepes filled with peaches and yogurt this morning. It took me a long time to get a crepe recipe just right, but now it is no fail. The great thing about crepes is they can be filled with savory or sweet fillings, meat or vegetarian and with this recipe you can even make them virtually fat free if you want and they still come out good.
Here it is:
Basic Crepes
Ingredients
2 eggs (or 1/2 cup egg replacement)
1 teaspoon sugar (skip for savory filled crepes)
1/2 cup flour
1 pinch salt
1 cup milk (any kind is fine including nonfat)
1 teaspoon oil
Instructions
Throw all the ingredients into the blender and blend away! The batter only needs to rest 15 minutes or so (to reduce bubbles) then heat a non-stick crepe pan over medium heat and spray lightly with cooking oil. Ladle approximately two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper. Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.
Enjoy!
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Cooking
Basic Crepes Recipe
Here in Japantown, there is a shop where you can watch crepes being made in a storefront window. People are mesmerized. It's the same in Thailand with street vendors selling "roti" another type of crepe. There is a big round flat cooking surface and the batter in ladled out onto it, a wooden spreader is used to get the batter thin enough and to cover the surface perfectly. In a matter of seconds it is flipped then flipped again, then filled and served. Popular fillings seem to include cheese or an egg or bananas or chocolate.
Because chocolate and bananas are a bit decadent for breakfast we had our crepes filled with peaches and yogurt this morning. It took me a long time to get a crepe recipe just right, but now it is no fail. The great thing about crepes is they can be filled with savory or sweet fillings, meat or vegetarian and with this recipe you can even make them virtually fat free if you want and they still come out good.
Here it is:
Basic Crepes
Ingredients
2 eggs (or 1/2 cup egg replacement)
1 teaspoon sugar (skip for savory filled crepes)
1/2 cup flour
1 pinch salt
1 cup milk (any kind is fine including nonfat)
1 teaspoon oil
Instructions
Throw all the ingredients into the blender and blend away! The batter only needs to rest 15 minutes or so (to reduce bubbles) then heat a non-stick crepe pan over medium heat and spray lightly with cooking oil. Ladle approximately two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper. Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.
Enjoy!
- Passover Crepes: Recipe (gluten Free)
Welcome to the third day of Passover! When it comes to this holiday, it takes only a short while before dietary tedium sets in I'm afraid. While I'm not able to keep kosher for Passover this year I am still trying out some new recipes that are...
- Banh Xeo: Recipe
On vacation in Vietnam I kind of missed being in the kitchen. I especially missed cooking for myself and tinkering around. In Hoi An I got a chance to dabble a bit when I took a cooking class at the Red Bridge Cooking School. The class combined demonstrations...
- Ghirardelli Chocolate Festival
This weekend started off with a search for a crepe recipe. Since my computer is in the shop, I didn't have access to my recipe collection including my no-fail crepe recipe. This prompted me to try a great Austrian recipe that used seltzer water! I...
- Beautiful Friend, This Is The End
Of our Mexican-themed dishes (for a while, anyway). Happy (belated) Cinco de Mayo! For dinner, we had Chicken Chilaquiles and a Cheese Fritatta with Pico de Gallo, followed by Dulce de Leche Crepe Torte for dessert. The chilaquiles: shredded chicken (and...
- Another Meatless Meal
I am definitely renewing my subscription to Vegetarian Times...the last three issues, I've made at least ten recipes. The latest issue? Four over the last few days. The most recent was Corn Crepes, with Refried Beans and Red & Yellow Tomato Salsa....