The Almighty Little Crepe

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crepe (1) crepe (3)

The Tuesday Ketchum, ID Farmers Market

The Almighty Little Crepe

The other night, after dinner, I was still hungry for an easy something yummy and what came to my mind was that so seldom made now-a-day crepe.  Not so long ago, you’d see a creperie at almost every corner, but now it’s found mostly at the outdoor craft and art fairs (or at the Lodge & special restaurants).  It’s such an easy and quick as a wink dish to make as well as being very versatile. It can be sweet or savory and it can be easy on the belly depending on what ingredients you use.  So, here’s a basic recipe that I use and a lot of variable ideas to make it just what you wish.  It’s good for any meal as a first or main course or a desert. With the summer fresh fruits so beautifully featured at the now open Farmers Markets, you can’t beat pairing them with the crepe—and voila you have a fancy desert with barely any fuss or muss.   And don’t forget, most kids love it and can take a hand at cooking it themselves.

You Will Need for 14 to 16 Crepes

One 5 or 6 “skillet preferably non-stick (I saw one at the Goldmine for several $)

3/4 C. All Purpose Flour

1/2  Tsp Salt

1 Tsp. Baking Powder

(2 Tsp. Powdered Sugar if making sweet crepes)

2 Eggs

2/3 Cup Milk

1/3 Cup Water

(1/2 Tsp. Vanilla or Grated Lemon Rind if making sweet crepes)

Directions:

Sift the dry ingredients in a small bowl.  Beat the egg, milk, and water in a separate container with a wire whisk.  Add the liquid to the dry ingredients with a couple of swift strokes of the whisk. Don’t beat too much. It’s OK to leave some little lumps in the batter.

Heat the skillet to the point where when you splatter a couple of water drops in it, the drops will scatter about before disappearing.  Reduce the heat just a bit and then either place a little butter, spray oil, or nothing if you prefer and the pan is non-stick, and place about 2 Tblsp. of batter in the skillet.  Tip the skillet all around quickly to get all of the liquid to the outer edges and let cook till bubbles rise and the top seems fairly dry—about one minute or less.  Then reverse the crepe to lightly brown the other side—about 15 or 20 seconds. You don’t want the crepes to get too brown or crispy. At this point, I do what my Mother used to do—I have a double boiler with a little boiling water in the bottom part, the top already warm, and I place the crepes in the top.  They stay very moist that way.  However, you can also keep them warm in a warmed oven.  Fill and roll your crepe with your preferred filling and topping and bon appetite.  If you have left over batter, you can store it in the frig. and use it on the morrow, however, I prefer it on the today basis.

Some Sweet Crepes Filling Suggestions:

1.       Chopped apples & currents that have been browned slightly in a bit of butter and honey and when carmelized (about 3 minutes or so) a bit of rum thrown on.  You can use any kind of fruit to do this-pears, bananas, berries, etc. You can also add some chopped nuts to this mixture or cinnamon. For a topping a little grated lemon rind is perfect.

2.       Yogurt, sour crème, or crème cheese mixed with some sugar to sweeten with a brushing of sugar and cinnamon on top; or whipped cream, even ice cream and melted chocolate to top.

3.       Jelly, jam, marmalade, or lemon curd with a sprinkle of powder or granulated sugar for the topping. This is the way mother always served it and my father loved it.

Some Savory Crepes Filling Ideas

When using cheese as a toping you can place the crepes on an oven proof dish and place in a 400 degree oven for about 10 minutes.

1.       Cooked, drained, or sautéed chopped (except for the like of asparagus spears which fit in the crepe so nicely) veggies with a light white or béchamel sauce or various kinds of cheese slightly melted in the oven as a topping. Mushrooms are really good for a filling.

2.       Meat (stewed), chicken, fish with a sauce topping.

3.       Cooked beans with a cheese toping.

4.       Ricotta cheese inside and an Italian tomato sauce on the exterior and baked a bit in the oven.

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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