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Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

 

For the Crepes:

1 cup milk

1 cup flour

2 eggs

2 T. Olive Oil, plus more for cooking the crepes.

1 cup frozen spinach

Pinch of salt

For the Filling:

16 oz ricotta cheese

1 jar Colavita Pesto

For the Topping:

Fresh or frozen pomegranate seeds

 

Add all the crepe ingredients to a blender and purée until smooth. Pour it into a bowl. Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp. of Olive Oil. Ladle a scoop of the crepe mixture into the hot pan and swirl it around the surface of the pan, so that there is a thin, even layer. Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish. Oil the pan again and repeat with the remaining batter. For the filling: In a small bowl, mix together the ricotta and the pesto. To assemble: Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds. Garnish with pomegranate seeds and serve alongside remaining cheese.

Chickpea Crepe / Omelet

Chickpea Crepe / Omelet

Chickpea Crepe / Omelet

 

1 C. chickpea flour

2 T. ground flax seeds

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. turmeric powder

1/2 tsp. garlic powder

1 1/2 C. water

 

Whisk the ingredients together in a bowl until smooth. Set aside and let sit for 5-10 minutes while you prepare a filling.  Spray a 10-inch non-stick pan generously with cooking spray and heat the pan on medium-high heat. Spoon a ladleful of the omelet batter into the pan, using your other hand to swirl the pan in a circular motion, so the batter spreads out evenly on the pan. Let cook on medium heat for 3-4 minutes until golden brown on the bottom. Add your filling to the omelet, then fold in half over the filling..

 

(Pictured filling is sautéed garlic and shallots, wilted spinach and fresh shelled peas)

Chicken Cordon Bleu Crepes

Chicken Cordon Bleu Crepes

Chicken Cordon Bleu Crepes

7-10 store bought, prepared crepes (or you can make your own)

2 C. cooked chicken, chopped

1/2 C. chopped (cooked) ham

1 C. shredded Swiss cheese

2 T. butter

2 T. flour

1 chicken bouillon cube, mashed into powder

1 1/2 C. warm milk

1/3 C. shredded Swiss cheese

For Garnish: chopped Parsley, optional

 

Assemble crepes: On each crepe, pile some chicken, some ham and Swiss cheese. Roll up or fold in quarters and place in a greased casserole dish (9×13).  Make sauce: In a small saucepan, melt butter. Add in flour and mashed bouillon cube. Stir and let cook for 1 minute to cook out the raw flour taste. Gradually whisk in milk. Bring this to a boil but watch so it doesn’t burn. Continue to stir and cook for a few minutes until it thickens. Remove from heat and add in 1/3 C. Swiss cheese. Stir until it melts. Pour 3/4 C. of sauce on top of the crepes. Bake 350 degrees for 15-20 minutes or until heated through. Sprinkle with parsley, if using. Heat remaining sauce and serve with crepes.  I made the crepes the day before and kept them in the fridge between sheets of wax paper.

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

Wild Mushroom, Goat Cheese and Watercress Crepes

 

Crepes:

 

2 eggs

1 1/4 cups low-fat milk

1/4 teaspoon salt

1 cup all-purpose flour

1 to 2 tablespoons melted butter

 

Mushrooms:

 

2 tablespoons unsalted butter (divided)

8 ounces wild mushrooms, cleaned and sliced

1 medium shallot, minced

2 cloves garlic, minced

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 teaspoons lemon juice

1 bunch watercress, stems removed

4 ounces herbed goat cheese

 

To make crepes: Place the eggs, milk, salt and flour in a blender and process until smooth. Let the batter rest at least 15 minutes (or up to 2 days) before using. Place an 8-inch nonstick skillet over medium heat for a couple of minutes. Brush the pan lightly with melted butter. Pour a 1/4 cup batter into the hot pan, wait a few seconds, then tilt the pan in all directions to spread the batter into an even circle. Cook over medium heat until the top is dry, about 1 minute. Loosen the edges with the tip of a spatula, slide it underneath the crepe and carefully turn it over. Cook the other side for about 30 seconds, then slide the crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. To make mushrooms: Heat a large sauté pan over high heat. When hot, add 1 tablespoon of the butter and half the mushrooms. Sauté, stirring occasionally, until the mushrooms are seared, golden brown and dry. Transfer to a plate and repeat with the remaining butter and mushrooms. When all the mushrooms are cooked, return them to the pan, set the heat to medium and add the shallot. Sauté, stirring occasionally, until the shallot is beginning to soften, about 3 minutes. Add the garlic and sauté until fragrant, 1 minute more. Season to taste with salt and pepper. In a medium bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Add the watercress and toss to coat. Heat a small skillet over medium heat. Add one crepe and spread about 1 tablespoon of the goat cheese on top. Sprinkle with warm sautéed mushrooms and cook until cheese begins to melt. Top with a small handful of watercress, fold the crepe over and slide onto a plate. Repeat with the remaining crepes and filling (save some of the watercress for garnish). Serve 2 crepes per person, topped with watercress.

Darkest Chocolate Crepe Cake

Darkest Chocolate Crepe Cake

3/4 C. (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 Oz. semisweet chocolate, finely chopped
1 1/2 C. all-purpose flour
1/3 C. sugar
1/2 Tsp. salt
2 1/2 C. whole milk, room temperature
6 large eggs, room temperature
1 T. pure vanilla extract

Bring 1/4 C. water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight. Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 T. batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side. Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day. Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 T. hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Insert a plastic straw down the center of the cake to provide stability. Cut off any of the straw that sticks up above the top of the cake. Refrigerate until firm, about 15 minutes. Spoon 1/2 C. glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

Hazelnut Filling

2/3 C. heavy cream
6 large egg whites
1 2/3 C. sugar
1 3/4 C. (3 1/2 sticks) unsalted butter, cut into pieces, softened
1 Tsp. pure vanilla extract
1/3 C. hazelnut cream, (available from Whole Foods Market, www.wholefoods.com)
1 salt

Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Chocolate Glaze

1 1/4 C. heavy cream
1 T. light corn syrup
1 salt
10 Oz. semisweet chocolate, finely chopped

Bring cream, corn syrup, and salt to a boil in a medium, heavy saucepan over medium- medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.

Candied Hazelnuts

9 hazelnuts, toasted and peeled
1 C. sugar

Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge. Cook sugar and 1/4 C. water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes. Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

Delmonico’s Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

Delmonico’s Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

1/4 C. minced shallots

1 C. Herbsaint liqueur

1/4 C. heavy cream

Salt

Cayenne pepper

1 1/2 sticks cold butter, cut into pieces

1/4 tsp. hot sauce

1/2 tsp. Worcestershire sauce

2 pounds smoked salmon, thinly sliced

1 pound Brie, thinly sliced

12 medium crepes

2 C. fresh spinach leaves, washed and patted dry

 

In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot. Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt. Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.

 

 

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Spinach and Mushroom Crêpes

Spinach and Mushroom Crêpes

Button Mushrooms

EVOO

Dried Thyme

Salt and Pepper

Goat Cheese

Spinach

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste.  Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Chicken-Pesto Crêpes

Chicken-Pesto Crêpes

Pesto

Shredded Cooked Chicken

Roasted Red Peppers

Swiss Cheese

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Leek and Apple Crêpes

Leek and Apple Crêpes

Fuji or other sweet Apples

Butter

Leeks

Apple Cider Vinegar

Apple Juice

Crème Fraiche

Salt and Pepper

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Smoked Salmon Crêpes

Smoked Salmon Crêpes

Smoked Salmon

Crème Fraiche

Capers

Pepper

 

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

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Basic Buckwheat Crepes

Basic Buckwheat Crepes

3 large eggs

1/3 C. all-purpose flour

1/3 C. buckwheat flour (or 1/3 C. more all-purpose flour)

1 C. whole milk

About 2 T. melted butter

 

In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary. Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel. Lift pan from heat and pour in 1/4 C. batter; immediately tilt pan and swirl batter to coat bottom. Crêpe should set at once and form tiny bubbles. Set pan back over heat and cook crêpe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. Run a wide spatula under crêpe edge to loosen. Turn crêpe over and fill immediately.

 

This recipe goes with Smoked Salmon Crêpes, Chicken-Pesto Crêpes, Spinach and Mushroom Crêpes, Leek and Apple Crêpes

 

Chicken-Pesto Crêpes

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Leek and Apple Crêpes

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Spinach and Mushroom Crêpes

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste.  Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Smoked Salmon Crepes

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Yield:

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Bacon and Mushroom Crepes

Bacon and Mushroom Crepes

For The Filling:

6 slices bacon – cooked crisply and chopped coarsley (save 1 T. of the fat)

1/2 pound mushrooms – sliced thin

1 C. milk

1/3 C. heavy cream

1/4 C. all-purpose flour

3 T. unsalted butter

1 T. fresh chopped parsley leaves

Salt and pepper – to taste

 

Preheat oven to 200 degrees F. In a large heavy skillet, sauté (over medium high heat) the fresh mushrooms in 1 T. of bacon fat and 1 T. of butter for about 5 minutes. Remove skillet from heat.  In a medium saucepan melt remaining 2 T. butter over medium high heat and whisk in flour. This is called “making a roux” – the basis for a sauce. Whisk this roux for about 3 minutes as it simmers. Add milk slowly and continue to whisk 5 more minutes or until roux is thickened and smooth. Add sautéed mushrooms, cream, parsley, bacon, salt and pepper and simmer 10 minutes, or until very thick. Remove filling from heat and allow to cool 5 minutes. To Prepare Crepes: Layout crepes and spread about 1/4 C. of filling over each one. Fold each crepe in quarters and transfer to an ungreased baking sheet. Warm in oven for about 10 minutes before serving. Spoon a little remaining sauce on the top of each and serve. Fresh mushrooms are a must for this recipe. Canned mushroom make it much too rich.

 

 

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Crepes

Crepes

1 1/2 C. Milkcrepes

1 C. Flour

2 Eggs

1 T. Oil

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6” skillet.  Remove from heat.  Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

 

Authentic Manicotti Crepes

Authentic Manicotti Crepes

4 eggs

2 cup water

1 tsp. salt

2 cup flour

Oil

 

2 lbs. ricotta cheese

8 oz. shredded mozzarella

2 tsp. parsley

1 large egg

3/4 cup grated romano cheese

2 C. Homemade Marinara Sauce

Salt & pepper to taste

 

Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7″ nonstick skillet. Lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.  Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste.  Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.

 

Yield:

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Chive Crepes

Chive Crepes

Chive Crepes

¾ C. unbleached Flour

¼ C. whole-wheat Pastry Flour

1 T. minced fresh Chives

¼ tsp. ground White Pepper

¼ tsp. Salt

2 T. unsalted Butter, melted

2 lg. Eggs

1 lg. Egg Yolk

1 ½ C. Milk

 

Combine both flours, chives, pepper and salt in the bowl of a food processor fitted with metal blade.  Add melted butter, eggs and yolk, pulse twice.  With motor running, slowly add milk.  Scrape down sides of the bowl and blend for 5 seconds more.  Pour batter into bowl, cover with plastic wrap and let stand in the refrigerator several hours to overnight.   To cook crepes, place 1 T. butter in a nonstick or well-seasoned 6” crepe pan and set over high heat.  When hot, add several T. of batter and quickly tilt to coat pan.  Reduce heat to medium and cook until bottom is nicely browned, about 1 minute.  Turn out onto a tea towel, repeat until all batter is used.

Crepes with Tangy Lemon Sauce

Crepes with Tangy Lemon Sauce

1 C. plain white flour
1 egg, lightly beaten
1/2 tsp. margarine (milk-free)
2 T. custard powder
1/2 C. sugar
1/2 C. lemon juice
1 C. lowfat soy drink
1 1/2 C. lowfat soy drink, extra

Sift flour into a bowl. Gradually add combined egg and 1 C. soy drink, mixing until smooth. Heat margarine in a non-stick skillet. Pour off excess. Add 2 T. batter, rotating pan quickly to coat bottom thinly and evenly. Brown on both sides. Repeat until all batter mixture is used. Combine custard powder and sugar in a saucepan or bowl. Gradually add lemon juice and add 1 1/2 C. soy drink, stirring until smooth. Stir over medium heat until mixture boils and thickens (or microwave on HIGH [100%] for 5 minutes, stirring occasionally. Serve over warmed crepes.

Yield: 6 servings
Calories: 250
Fat: 2g
Fiber: 1g

Chicken, Mushroom and Leek Crepes

Chicken, Mushroom and Leek Crepes

 

4 leftover pancakes/crepes

1 tbsp olive oil

1 tbsp butter

2 chicken fillets, diced

1 pkg/8 oz sliced button/chestnut mushrooms

1/2 large Spanish onion, diced

1 large leek, chopped, light green and white parts only

Small glass good white wine

1/2 C. cream

3 tbsp fresh chopped parsley

1 tsp thyme (fresh ideally, but dried is fine)

1/4 C. shredded mozzarella cheese

Salt and Pepper to season

 

Pre-heat oven to 180C/350F. Melt butter and heat oil in large skillet. Sauté the onion in the butter and olive oil until translucent. Season chicken with salt and pepper and add to skillet. Sauté for a few minutes shaking pan to mix. Add mushrooms and sauté until tender, add the leeks and sauté until everything is cooked. Add wine and cook until almost gone. Add cream, herbs and seasoning. Taste to make sure seasoning is ok, add more if necessary. Simmer for a few minutes then remove from the heat. Take a pancake and spoon some of the mixture in. Try and leave the sauce in the pan and just put chicken and veg into each pancake. Roll it up and place it in a buttered oven-proof dish. I used a 9×9 deep baking dish. Repeat with remaining three pancakes and place side by side in dish. Pour remaining sauce over the pancakes and sprinkle with mozzarella. Bake for 25-30 minutes until cheese is lightly golden. Serve as is or with a green salad.

Crepes

Crepes

 

1 1/2 C. Milk

1 C. Flour

2 Eggs

1 T. Oil

 

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6” skillet.  Remove from heat.  Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

Cornmeal Crepes

Cornmeal Crepes

1/2 C. all-purpose flour
2 T. cornmeal
1/4 tsp. salt
3/4 C. 1% low-fat milk
2 large egg whites
1 large egg

Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour, cornmeal, and salt in a bowl. Combine milk, egg whites, and egg in a bowl; stir well with a whisk. Gradually add to flour mixture, stirring with a whisk until smooth. Place an 8-inch crepe pan or nonstick skillet over medium heat until hot. Pour a scant 1/4 C. batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 to 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 15 seconds on other side. Place crepe on a towel; cool. Repeat procedure until all of the batter is used, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

Yield: 10 servings
Serving size: 1 crepe

Calories: 48
Fat: .8g
Fiber: .4g

Creamy Crepes Poblano

Creamy Crepes Poblano

1 lb. poblano chiles (about 6 chiles)
2 1/2 C. water
2 garlic cloves, thinly sliced
2 bay leaves
1 lb. skinned, boned chicken breasts
1/3 C. all-purpose flour
1/4 tsp. salt
1 C. 1% low-fat milk
1 tsp. butter or stick margarine
1 tsp. dried oregano
1 tsp. ground cumin
1 garlic clove, minced
1/2 C. fresh corn kernels (about 1 ear)
1/2 C. (2 oz.) shredded Monterey Jack cheese
8 Cornmeal Crepes
Cooking spray
1 C. diced tomato

Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; chop chiles, and set aside. Bring water, thinly sliced garlic, and bay leaves to a boil in a saucepan; add chicken. Reduce heat; simmer 20 minutes or until chicken is done. Remove chicken; cool. Strain broth through colander into a bowl; discard solids. Reserve 1 C. broth. Shred chicken with 2 forks. Preheat oven to 425°. Combine flour and salt in a bowl; gradually add milk to flour mixture, stirring constantly with a whisk. Melt butter in a medium saucepan over medium heat; add oregano, cumin, and minced garlic, and saut? minute. Add flour mixture and reserved 1 C. broth, and cook until thick (about 4 minutes), stirring constantly with a whisk. Remove 1 C. sauce; set aside. Add 1/2 C. chiles and corn to remaining sauce in pan; cook 2 minutes over medium-low heat. Remove from heat; stir in cheese. Combine chicken, reserved 1 C. sauce, and remaining 1/2 C. chiles in a bowl. Spoon about 1/4 C. chicken mixture down center of each crepe; roll up. Place crepes, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray, and spoon cheese sauce over crepes. Bake at 425° for 15 minutes or until bubbly. Sprinkle with tomato. Note: Two (4.5-oz.) cans of green chiles, drained and chopped may be substituted for poblano chiles.

Yield: 4 servings
Calories: 390
Fat: 9.6g
Fiber: 2.9g

Lemon-Ricotta Crepes

Lemon-Ricotta Crepes

1 1/4 C. part-skim ricotta cheese
1/4 C. fresh lemon juice
2 T. granulated sugar
1 T. grated lemon zest
4 prepared crepes (6″ diameter), heated

In small bowl, combine ricotta cheese, lemon juice, sugar and lemon zest. Spoon one-fourth of the cheese mixture onto center of each crepe; roll up to enclose.

Yield: 4 servings
Calories: 180
Fat: 7g
Fiber: 0g

Honey Crepes

Honey Crepes

2 C. nonfat milk
1 C. all purpose flour
2 egg whites
1 whole egg
1 T. of honey
1 T. of vegetable oil
1/8 tsp. salt

Combine all ingredients in a blender or food processor; blend until smooth. Rub an 8-inch nonstick skillet with oiled paper towel or spray lightly with nonstick cooking spray; heat over medium-high heat. Spoon 3 to 4 T. crepe batter into skillet, tilting and rotating skillet to cover evenly with batter. Cook until edges begin to brown. Turn crepe over and cook until lightly browned. Remove crepe to plate to cool. Repeat process with remaining batter. Crepes may be refrigerated 3 days or frozen up to 1 month in an airtight container.

Yield: 6 servings
Serving Size: 2 crepes

Calories: 134
Fat: 2.6g
Fiber: .5g

Berry Crepes with Orange Sauce

Berry Crepes with Orange Sauce

1 C. Fresh blueberries
1 C. Sliced strawberries
1 T. Sugar
1/2 C. Yogurt Cheese
1/4 C. Honey
3/4 C. Orange juice
8 Crepes (6 1/2″)

Combine blueberries, strawberries and sugar in small bowl; set aside. Prepare sauce, beat yogurt cheese and honey until well mixed and soft; slowly beat in orange juice. Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon about 1 T. sauce over berries. Roll up; place on serving plate. Repeat with remaining crepes. Pour remaining sauce over crepes.

Crepes

Crepes

1 C. Flour
1/2 tsp. Salt
1 tsp. Baking powder
1 T. Splenda
4 Egg Whites
1 C. Skim Milk
1/2 tsp. Vanilla

Sift all dry ingredients together and make a well in the center. In a separate bowl, beat the egg whites; add the remaining liquid ingredients. Pour the beaten liquids into the flour mixture. Don’t over mix; ignore small lumps. Heat a nonstick skillet quite hot. Spoon batter onto hot griddle and let it spread until thin (tip griddle if necessary). When browned on bottom, flip over to brown the other side. For breakfast top crepes with 1/2 C. sliced fresh fruit or fill with fruit and cottage cheese.

Yield: 6-8 servings
Serving Size: 1 Crepe

Calories (if you make six, less if you make 8): 95
Fat: .3g
Fiber: .5g

Can be made in deserts with cool whip light and sugar free syrups, or stuffed with savory fillings (maybe riccota, spinach and chicken, for example) for a nice meal. (Take out the Splenda if making a savory crepe.) Crepes are very versatile.

Dilled Mushroom Blintzes with Sour Cream

Dilled Mushroom Blintzes with Sour Cream

crepes
3 C. skim milk
4 large eggs
1/2 tsp. salt (optional)
2 C. unbleached flour
butter-flavored cooking spray

mushroom filling
refrigerated butter flavored cooking spray
2 tsp. canola oil
2 C., about 10 oz., finely chopped onions
1 1/2 lb. mixed fresh mushrooms, chopped coarsely
2 tsp. minced garlic
5 T. chopped fresh dill
3-4 T. unbleached flour
freshly ground pepper, to taste
1/4 C. Madeira or sherry
1/2 to 2/3 C. 98% fat free, no-salt-added canned vegetable broth
fat-free sour cream
extra dill, garlic powder, chives, or horseradish for garnish

To make the crepes batter: Place the milk, eggs, and salt (if using) in a blender or food processor fitted with the metal blade. Add the flour, and process for 30 seconds. Scrape down the sides and process for another 10 seconds. Allow the batter to sit for 30 minutes. Lightly coat a 6 or 7 inch non-stick crepe pan or non-stick skillet with cooking spray and place over high heat. When hot, add about 2 T. (will depend on size of pan) batter and tilt so batter covers the bottom of the pan. Allow the crepe to cook until set. Loosen with a spatula and turn onto a towel. Repeat using all of the batter, stacking the cooked crepes. These can be made ahead of time and frozen with waxed paper in between each crepe. For the filling: Coat a non-stick skillet with cooking spray and add 1 tsp. the oil. Cook the onions until tender, about 10 minutes over moderate heat. Set onions aside. Re-coat the skillet with cooking spray and add the remaining oil. Cook the mushrooms over high heat, so they do not give off too much liquid, for about 5 minutes. Add the garlic and cook for 1 minute. Mix in the dill and flour and cook for 3 minutes. Season with pepper. Stir in Madeira and chicken broth. Blend until smooth and thick. To assemble the blintzes, place 2 T. of filling in the center of a crepe on the cooked side. Tuck in the sides and fold the top over the bottom edge to make a neat rectangular envelope. Repeat until all blintzes are made. When ready to serve, coat a non-stick skillet with cooking spray. Sauté a skillet-full of the blintzes until browned on each side. Keep warm covered with foil while you continue to sauté the remainder of the blintzes. Serve with fat-free sour cream to which you can add chopped dill, garlic powder, chives, or horseradish, or leave plain depending on your whim.

Yield: 36 blinzes
Servings Size: 2 Blintzes

Calories: 58
Fat: 1g
Fiber: 0g

Salmon Crepes

Salmon Crepes

12 Basic Crepes

1 pound fresh or canned cooked salmon, boned and flaked

3 T. butter

3 T. all-purpose flour

1/4 tsp. ground nutmeg

3/4 tsp. salt

1/8 tsp. pepper

1 1/2 C. light cream or half-and-half

1/4 C. dry white wine

1/3 C. grated Parmesan cheese

1 T. fresh chopped chives, plus garnish

 

Prepare the crepes first and set aside. Check the salmon over again for bones and set that aside, too. Melt the butter in a medium saucepan. Stir in the flour, nutmeg, salt and pepper. Pour in the cream and cook and stir the sauce until it is bubbly and thickened. Stir in the wine, then add the cheese. Stir until the cheese is melted. Now add the salmon and chives. Spread about 1/4 C. of the salmon mixture over the uncooked side of one crepe to within 1/4-inch of the edge. Roll it up, jelly-roll style, and place it seam-side down in a 13x9x2-inch baking dish. Repeat for the remaining crepes. Spoon the remaining filling over the crepes and garnish with a sprinkling of chives. Cover with foil and bake at 350° until hot and bubbly, about 20 minutes. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Deep-Fried Chive Crêpes with Chévre, Scallions & Prosciutto

Deep-Fried Chive Crêpes with Chévre, Scallions & Prosciutto

Filling:

1/2 lb. fresh chévre (goat cheese)

1/3 C. heavy cream

3 oz prosciutto, minced

4 scallions, trimmed to include 1″ of green, minced

Freshly ground white pepper

2 tsp.  minced fresh chives

 

Crêpes:

3/4 C. unbleached flour

1/4 C. whole-wheat pastry flour

1 T. minced fresh chives

1/4 tsp.  freshly ground white pepper

1/4 tsp.  kosher salt

2 T. unsalted butter, melted

2 large eggs

1 large egg yolk

1 1/2 C. milk

 

20 chive crêpes (see above), cooked

2 large egg whites, beaten with 2 tsp.  water

1 C. very fine dry bread crumbs

2-4 C. vegetable oil for frying

Fresh edible flowers, herbs and/or watercress for garnish

 

To make crêpes: Combine both flours, chives, white pepper and salt in the bowl of a food processor fitted with the metal blade. Add melted butter, eggs and egg yolk; pulse twice. With motor running, slowly add milk. Scrape down the sides of the bowl and blend for 5 seconds more. Pour batter into a bowl, cover with plastic wrap and let stand in the refrigerator for several hours or overnight. Place butter in a nonstick or well-seasoned 6″ crepe pan and set over high heat. When hot, add several T. of batter and quickly tilt the pan to coat the bottom. Reduce the heat to medium and cook until bottom is nicely browned, about 1 minute. (If you wish, you can lightly brown the other side at this point.) Turn out onto a tea towel; repeat until all batter is used. Add more butter to the pan only as necessary. In a large mixing bowl, thoroughly combine chévre, cream, prosciutto, scallions, garlic, pepper and chives. Set aside. Arrange crêpes, browned sides up, on a large work surface. Place a scant T. of filling in the center of each crepe. Moisten outer edges with some egg white mixture. Fold in sides over filling. Then fold up bottom and fold down top to make a tight package about 2-1/2 to 3 inches square. Place crêpes, seam sides down, on a large platter. Repeat until all packages are made.

Dip each package into egg white mixture, roll in bread crumbs and place on a cake rack to dry. (crêpes can be assembled 1/2 day ahead and kept, tightly wrapped in plastic, in the refrigerator. Bring to room temperature before frying.) Just before serving, pour oil into a wok or deep-fryer to a depth of 1-1/2 to 2 inches. Heat until hot enough to quickly brown a cube of bread. Fry crepe packages, a few at a time, turning until browned on all sides, about 3 minutes. Remove and drain well; keep warm. Serve with a garnish of flowers, herbs and watercress.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

buckwheat+crepe+spinach1 tsp. Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms (10 C.)
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Minced Garlic
2 tsp. Balsamic Vinegar
2 C. Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 C. finely shredded Parmesan Cheese

Basic Crepes Recipe: In a blender, combine 2 eggs; 2/3 C. water; 1/2 C. low-fat milk (I use Soy); 1 tsp. Extra Virgin Olive Oil; 1 tsp. Herbs De Provence; 1/4 tsp. Kosher Salt; 1/8 tsp. freshly ground black pepper. Add 1 C. Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 C. of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 C. for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.

 

Yield: 4 servings

Calories: 381

Fat: 15g

Fiber: 8g

 

 

 

Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

FNM_040111-WN-Dinners-008_s4x3_jpg_rend_sni12col_landscape3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought or pre-made crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Buckwheat Crêpes with Roasted Root Vegetables

Buckwheat Crêpes with Roasted Root Vegetables

In Brittany, crêpes—galettes—are usually folded into a rough square around your filling of choice. Gruyere and ham are definitely crowd pleasers, especially when an egg is cooked in the center of the dish. I prefer roasted root vegetables, with garlic and caramelized shallots on a bed of wilted kale and Gruyère cheese. Finished with a sunny-side up egg, it’s a cold weather meal that’s hard to beat in terms of color, flavor, and satisfaction.

3/4 C. buckwheat flour
1/4 C. all purpose flour
1/2 tsp. salt
2 eggs
1 3/4 C. milk, split
4 tsp. melted unsalted butter, divided
One recipe roasted root vegetables (below)

In a large mixing bowl, combine the dry ingredients. In a medium-sized bowl, combine eggs, 1 1/2 C. milk, and 2 tsp. melted butter. Mix the wet ingredients into the dry and stir until the mixture is uniform. Cover and refrigerate for at least an hour and up to overnight. Before making the crêpes, whisk in the remaining 1/4 C. milk and have 2 tsp. melted butter standing by. If the batter seems too thick—doesn’t seem “pourable”—add a little bit of water. Heat an 8-inch non-stick sauté pan and brush with the remaining melted butter. When the butter is hot enough to sizzle, add a scant 1/4 C. crêpe batter. Tilt the pan around quickly to spread the batter. When the edges are slightly browned and the center of the crêpe is bubbling (about 3 minutes over high heat), flip the crêpe using your fingertips, tongs, or spatula. Cook for another 10-15 seconds, then slide onto a plate. Repeat until all the batter is used. Note: you can omit the all-purpose flour to make the dish entirely gluten-free. Just mix the batter a little bit longer to stretch the starches within the buckwheat.

Roasted Root Vegetables

4 medium-sized beets, trimmed and rinsed (save the greens)
8 cloves of garlic, unpeeled
2 large garnet sweet potatoes, rinsed and cubed
1/2 C. olive oil, divided
Salt and pepper to taste
2 large shallots, sliced into rings
1 bunch purple kale, stripped from stems and chopped
1/2 C. white wine
1 C. shredded Gruyère cheese
1 tsp. butter
6 eggs
1/2 tsp. fresh thyme, chopped

Preheat oven to 375°F. Rub the beets with oil and season them with salt and pepper. Wrap them, along with the garlic cloves, in foil, and roast for an hour. Toss the sweet potatoes in olive oil and salt and pepper. Spread evenly on a cookie sheet and roast in the same oven for 35 minutes, turning with a spatula halfway through. Remove the beets from the oven and carefully open the foil. After they’ve cooled to handling temperature, rub them with a cloth to remove their skins (or you can leave on). Chop them into 3/4 inch cubes and set aside. Peel the garlic and set the cloves with the beets. Remove the sweet potatoes from the oven, stir once with a spatula and set aside. When the crepes are ready, heat a large sauté pan with 2 tsp. olive oil over high heat. When the oil begins to shimmer on the surface, add the shallots and immediately lower the heat. When the shallots begin to caramelize, after about seven minutes, raise the heat again. Carefully add the kale and the reserved beet greens to the oil. It will want to spatter. Stir once or twice, and deglaze with white wine. Cover the pan, lower the heat once again, and let the greens wilt and the wine cook down, about three minutes. Remove the lid and add the roots and roasted garlic. Toss all together and taste. Add more salt and pepper if you like. Set aside.

On a cookie sheet or in a baking dish, assemble the crêpes: Sprinkle 1/4 C. Gruyère cheese over the bottom of the crêpe. Pile 1/4 C. the vegetable mixture on top of the cheese. Fold in the edges to form a packet. Hold in a 275°F oven until you are ready to plate. In a large sauté pan over medium flame, heat 1 tsp. butter. Crack six eggs into the pan and cook them until the whites are firm but the yolks are still runny, about seven minutes (this step can occur while you are assembling the crêpes). Place a filled crêpe on a plate. Top with an egg. Garnish with freshly ground black pepper, coarse sea salt, and a sprinkle of chopped thyme.

Monte Cristo Crepes

Monte Cristo Crepes

Monte Cristo Crepes

1 C. milk

1 C. water

4 eggs

2 C. all-purpose flour

1/2 tsp. salt

1/4 C. butter, melted and slightly cooled

12 slices deli-sliced ham (about 8 oz)

12 slices deli-sliced turkey (about 8 oz)

12 slices Swiss or Muenster cheese (about 4 oz)

1/4 C. raspberry jam

powdered sugar

 

In a blender, combine the milk, water, and eggs. Pulse to combine. Add in the flour and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes. To make the crepes, very lightly butter a large skillet (I use an 8-inch nonstick skillet) and place over medium low heat. Once hot, add about ¼ C. of batter to the skillet and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two, then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning – sometimes I need to again halfway through, but not usually.) Place 1 slice of cheese, 1 slice of ham and 1 slice of turkey on each crepe. If desired, microwave for a few seconds to slightly melt the cheese. Roll the crepes with the filling on the inside. Serve the filled crepes sprinkled with powdered sugar and drizzled with raspberry jam.

Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes

Creamy Chicken and Mushroom Crepes1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove, minced
3 cups thinly sliced baby portobello mushroom caps (about 6 ounces)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons chopped fresh thyme
1/4 cup crème fraîche
2 cups shredded roasted skinless, boneless chicken breast
6 (9-inch) packaged French crepes (such as Melissa’s) or Make Your Own
Thyme sprigs (optional)

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat. Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.