I know, low hanging fruit. Forgive me. Not too deep down I am a disciple of Mel Brooks.
Why don’t we cook with crêpes more often? Thanks to the non-stick pan they are a snap to make and the recipes themselves are frugal to the point of utter simplicity. I’ll share the one I used. It comes from a blog called
Cream Puffs in Venice . Check it out.
3 eggs
1c milk
¾c flour
Beat the eggs. Stir in the milk. Stir in the flour. Y= about 15 crêpes.
Boy, that was so tough we better call ‘em something French so people fear to make them at home – let alone on a week day night!
How to cook:
OK, so the actual cooking of the crêpes appears to be the more intimidating part, but as I said, a simple non-stick pan is heaven sent. I keep a pair of, and could use three, 8” Wearever pans for this task alone. Here’s what I do: Ladle some batter into a measuring cup and heat your pan(s) to medium high. Do not add butter. (I know, something you never thought I’d tell you). When ready, lightly pour the batter into the center of a pan until the circle of batter you are pouring into the pan is the size of a medium diameter pancake ( maybe 3”-4”). You should already be holding the pan with the non-pouring hand. Lift the pan and deftly begin to lilt the pan in a rotating manner letting the batter run around the bottom of the pan to coat it evenly and begin cooking into a wafer thin pancake. Allow to cook on the flame until the edges of the crêpe release from the pan, about 2-3 minutes. Use a fine non-metal tool to tease out the edge and grasp it with your fingers. If you don’t smell burning hair you are not doing it right. Flip it and cook the opposite side until a few toasty spots appear (maybe 1 minute). Remove the crêpe to a towel to cool, and then stack them under another towel to hold as you cook the others. You may lose the first one or two getting the knack or adjusting the heat, but these really are a snap.
The real trick is making many at the same time. Any reasonable pro should be able to work three pans and get other stuff done in the kitchen. In fact, the real measure of culinary talent is not what you cook well, but how many things you can cook well
at the same time. Four plus pans however, takes your full attention.
How to use: The Savory Blintz
I implore you to not be intimidated by the crêpe. In the end, learning and using it will save you both time and money. The crêpe is a very dexterous, frugal little paste of egg, milk, and flour. It does of course make sinful desserts, but is a real workhorse of the ultimate humble pie: leftovers.
Now, crêpes can be made in advance and used as a showpiece for entertaining guests with crêpe dishes that are sweet or savory, light with a salad, or rich with onions, duck confit, demiglace and morels. But to really appreciate them use them to make last week’s leftovers into this Wednesday’s smash hit dinner : Savory Blintzes.
The blintz is a stuffed, pan fried crêpe (now you can bring that butter back, Baby!). Here’s what to do: Make and begin cooking the crêpes. Now round up your leftovers. Say rice, wilted spinach, some grilled tofu or chicken. Chop it up and heat/brighten it in a sauté pan with some fresh leeks etc. maybe some lardons, a little chevre what have you. Reserve this mixture.
Take a crêpe a place it in front of you. Put a few tablespoons of the mixture in its center oriented more East-West than North-South. Kapish?. Fold in the sides, then the bottom and roll forward over the top edge. It’s just a little Jewish burrito, see! Make them all. (For a party make them to this point and reserve a few hours). Now toast the little buggers, seam side down, in hot butter, flipping once.
Eat hot with salad and white wine. Send the kids to bed early and lay a few smooches on your spouse.
Not bad for a Wednesday.
Meal 1: White Bean Soup, Roasted Garlic Focaccia, Spinach Salad with Fennel and Tiny Greens Sprouts