crepes

• sauteed bananas, HCE, p 386

We got this recipe from a cooking demo at our local Williams-Sonoma store:

basic crepes

1 c milk
1 egg
1/2 c plus 1 T all-purpose flour
1 t melted butter
1/2 t salt

Blend together milk, egg, flour, butter, and salt. Refrigerate at least 2 hours or up to overnight.

Melt a little butter in a nonstick pan. Lift pan at slight angle and pour 2 T of batter into the center, tilting pan to spread batter. Cook until golden underneath, about 1 or 2 min. Flip and cook 1 to 2 min more.

Freezing or refrigerating the crepes worked spectacularly. Some fillings that were particularly tasty:

• grilled chicken breast and brie (good w/ mustard)
• grilled chicken breast and Dubliner (good w/ barbeque sauce)
• sauteed bananas w/ cheese (both brie and Dubliner were very good)

whole wheat crepes

We semi-successfully made crepes (France, BRW, p 196 or CEV, p 645). In the batter, we replaced the all-purpose flour half whole flour and half bread flour.

For the entree, we added minced garlic to the batter, and we used hoisin pork with peas or red-braised chicken with coconut milk and peas as filling. The slightly nonstandard fillings worked surprisingly well.

For dessert, we filled some crepes with honeyed raisins and some with strawberries macerated in balsamic vinegar.

The meal was delicious. However, we still need a some practice with crepe flipping…

note: A savory buckwheat variation can be found in both How to Cook Everything Vegetarian (p 197) and The Best Recipes in the World (France, p 86).