Monday, March 23, 2009

crepes - two ways

This past weekend I indulged in much needed Sunday morning in front of the stove. With music playing in the background, steaming coffee in hand and my roommate reading the Times on the couch (okay futon), I set about making crepes. Since I’m very much into the “variety is the spice of life” philosophy when it comes to food, I cooked up two versions: original and buckwheat.

For fillings I simply went to the pantry. Since Meyer lemons have been a constant in the apartment for the past few weeks, they were cut in half for easy access to their fragrant juice. Dusted with powdered sugar, those sweet, lemony crepes are always a favorite. I also brought out the jar of Nutella that seems to take up residence wherever I am in the world. (I have very fond memories of eating Nutella straight from the jar in my apartment in Rome, using thin breadsticks as merely transportation for the gobs of the creamy, chocolaty goodness that is Nutella.) Smeared with the chocolate-hazelnut spread and sprinkled with a dusting of toasted slivered almonds those crepes were reason enough to get up in the morning. I also set out maple syrup, butter sweetened with sugar and vanilla, nutmeg, cinnamon-sugar and a variety of toasted nuts to round out the spread.

The best part of the day – other than the fact I got to cook barefoot in a sunny kitchen and eat crepes all afternoon – was that I froze the rest of the crepes for a quick, decadent breakfast/lunch/dinner in the (very) near future.

Since I have qualms about publishing someone else’s fabulous recipes on the site, you can find the recipes I used here and here.

Crepe Tips:
1. Don’t fear the crepe. In my experience, they’re easier than pancakes could ever hope to be.
2. The first of any batch is always a dud, no worries. Either toss it in the trash, feed it to the dog…or do what I did and eat it anyway.
3. Use a heavy, nonstick skillet as well as non-stick spray and butter. It may be a bit overcautious, but they slide out paper thin and flawless every time.
4. Use your fingers to flip rather than a spatula. Total control. (Plus you have the added pleasure of pseudo playing with your food).
5. To freeze, allow crepes to cool completely. Stack in layers with parchment or wax paper between each crepe, place in ziplock bag et voila! Crepes anytime!
6. Make crepes savory by filling with mushrooms, shallots, brie, turkey, parmesan, asparagus…the options are endless!

1 comment:

  1. I think this section should be titled "pasta comment"!!!???!!