It's January and for me that means the beginning of all of my food Traditions:
The first snow was recently and I make crepes every time it snows (randomly tried it one
snow day in high school and it has been a tradition ever since).
Crepes are some of the easiest things to make. Don’t let those fancy restaurants fool you!
Just a little background because I'm a nerd…. The Crepe is considered the French
pancake. They were originally called Galettes which means flat cakes but was later
changed to Crepes which was taken from the Latin word “Crispus” meaning curled
(Describing the edges as you know when it is time to flip). They were first served in
Brittany France during the 12th century and were made primarily from buck wheat flour
(HMMM healthy….) They later switched to white flour after the 20th century when it
became more affordable.
Thank goodness they changed the name Galettes doesn’t sound yummy it sounds much to
much like giblets and no offence to anyone who likes giblets I just don’t find them
Anyways back to the food!
Please do not be intimidated by this cooking adventure I promise its not as bad as French
restaurants lead you to believe. You don’t need a special crepe pan to make them either.
All you need is an omelet pan and patience
There are many variations, (I have made all) never fear the recipes are coming!
Savory Crepes: which are more of an equivalent of a French burrito.
Dessert Crepes: Which are sweet and tend to be very rich in flavor
And last but not least
Breakfast crepes: These can be either of the sweet or savory variety but the flavors tend
to not be as over powering (*Heavy Breathing*)
These below are all recipes I have tried and had great success with!
This is a Three step Recipe
First the Filling
2 cups Cooked Chicken
2 small onions, chopped
¼ lb mushrooms chopped (I suggest either cremini or baby bellas)
32 oz fresh spinach
1/2 cup grated parmesan cheese
½ cup Monterey Jack (or any other good melting variety)
½ cup more Cheese for Sprinkling if desired
Salt and pepper to taste
1 and ¼ cup milk
1-2 tbls flour if you want a thicker sauce
Cut chicken in pieces. And set aside.
melt half the butter in a medium saucepan, add flour and whisk continually for 1 min. slowly add the milk whisking constantly, add cheese whisking constantly and cook on medium heat until mixture begins to thicken. About 5 min
Heat other half of the butter in a large sauce pan and cook onions until tender.
Next add the mushrooms and cook through then add spinach. Once spinach is wilted add
chicken and cheese and set aside
Next the Crepes:
1 cup all-purpose flour
1/4 teaspoon salt
1 cup low-fat milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Lightly spoon flour into a dry measuring cup; level with a knife (when baking this is the
most effective way to measure things, My mother always said “experiment with spices,
never with flour”) Combine flour and salt in a small bowl. Combine milk, water, melted
butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until
smooth. Cover batter; chill for 1 hour. (You don’t need to chill it for an hour if your in a
rush just add one more egg and you can start immediately)
Heat an 8-inch nonstick crepe pan, skillet, or omelet pan over medium heat. Pour a 1/4
cup batter into pan; quickly tilting the pan in a circular direction so batter covers pan with
a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test
for doneness. The edges will begin to curl when ready to turn. 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 30 seconds or until center is set.
Place crepe on a towel; cool completely. Repeat procedure with the remaining batter,
stirring batter between crepes. Stack crepes between single layers of wax paper to prevent
Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides
over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray.
Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.
Use cheese sauce generously (Heavy Breathing)
Thanks for reading I hope you all enjoy this recipe, if you have any cooking or food
questions drop me a line I'd love to answer questions. I am taking over writing for these culinary segments, it will not always going to be recipes, so check back often!