Prior to last week, I had eaten crepes once. It was during a visit to Solvang, CA and I had the most delectable Ratatouille Crepes. Why I never replicated that meal is beyond me. Maybe I thought crepes were too difficult -too fussy- too French.
I visited Susan's blog, Schnitzel and the Trout (such a cute name for a blog!) the other day and saw that she had made Strawberry Crepes. I had strawberries in the fridge, so I printed the recipe, went to the kitchen and made some.
Then I made some more! They are easy to make and keep well in the fridge. I tried crepes with jelly, crepes with banana and chocolate, and crepes with melted cheese (think quesadilla). They were all good!
When I googled crepes, I found tons of recipes. I'd heard of Crepes Suzette, but had no idea what it was, really. Go to the World of Crepes site for yummy recipes, including Dark Chocolate Crepes in Orange Sauce; Eggs Bendedict Crepes; Beef Burgundy Crepes with Red Wine Sauce; or Sauteed Eggplant, Zuchinni and Mushroom Crepes. And of course, the next time I make ratatouille, you can be sure I'll be making crepes, too!
Here's a recipe for Asparagus Crepes with a lemon-butter sauce, altered ever so slightly from Taste of Home. I served these with some grilled salmon for a delicious meal.
1/2 cup milk
1/3 cup + 2 tsp flour
10 asparagus spears, cooked and drained
2 egg yolks
1/4 cup water
1 T butter
1 T lemon juice
1/8 tsp salt
Dash cayenne pepper
Combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Cover and refrigerate 1 hour.
Spray an 8-inch skillet with cooking spray and heat over medium heat. Pour a scant 1/4 cup batter into the center of skillet; life and tilt pan to coat bottom of skillet evenly. Cook until top appears dry; turn and cook 20 seconds longer. Remove crepe from pan and repeat with remaining batter, spraying skillet as necessary.
Please five asparagus spears on one side of each crepe; roll up. Place seam side down in a greased baking dish. Bake, uncovered, at 350° for 10-15 minutes or until heated through.
In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon. Whisk in butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately. Makes 2 servings.