Sunday, January 24, 2010
Build your own crepes
So I got this recipe titled Crepe Buffet (from the Dec 09' food network magazine) showing you how to throw a build-your-own-crepe party. Naturally I decided to cook a recipe with the words buffet and party in it for myself for dinner (yes only myself). I have a lot of leftover crepes, but they were delicious so I didn't mind. And now I will be ready when I have to throw a crepe party.
I made it with buckwheat because that is what the recipe called for and I thought it was quite good, but you could just use regular flour if you want. I also just made the fillings from suggestions in the magazine, but you can put whatever you want in them.
I give this party 5 out of 5 spoons (use your imagination for the picture/likert scale- I am working on it.
Active time: 25 mins (longer for me)
Total: 1 hr 25 mins
Serves: 6 (12 crepes total)
5 tbsp unsalted butter plus more for skillet
2/3 cup buckwheat flour
1/3 cup all-purpose flour
1 3/4 cups whole milk (I didn't have whole milk and regular milk worked fine)
3 large eggs
1/4 cup chopped fresh parsley (optional)
1/2 tsp salt
1) Melt 5 tbsp butter in 8-inch nonstick skillet. Combine melted butter, both flours, milk, eggs, and salt in blender and process until smooth (set skillet aside). Let batter rest at room temperature at least 1 hour or overnight. Stir in parsley if desired.
2) Preheat oven to 300. Heat skillet over medium heat until drop of water sizzles in it. Lightly butter the skillet then add scant 1/3 cup batter ans quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to plate.
3) Repeat with remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes. (You can make the crepes a day ahead. Just wrap in plastic and refrigerate, then reheat before assembling.) Serve with assorted fillings.
1) Sauteed spinach- heat 2 tbsp olive oil in large skillet over med-high heat. Add 12 ounces spinach and cook until wilted (about 4 minutes). Season with salt and pepper.
2) Sweet onion- heat t tbsp butter in large skillet over medium-low heat. Add two sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 mins.
3)Creamy mushrooms- heat 3 tbsp butter in large skillet over med-high heat. Add 1 lb chopped wild mushrooms and 2 thyme sprigs; saute until mushrooms are golden, about 10 mins. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from heat and add a handful of parsley.