Tuesday, July 14, 2009

Bastille Day menu

Alton Brown's Crepes


2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter (I used light butter with canola oil included)
oil spray


In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan and coat with oil spray. Pour a scant 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Makes approximately 12 large crepes.

Fillings for Crepes

Garlic Kale


1/2 onion, chopped
1/2 kale bunch, chopped
1 garlic clove, chopped
1 tsp olive oil
1 tsp cumin seeds


1. Heat saucepan and add oil.
2. Add onion and cumin seeds. Saute until onion is translucent.
3. Add kale and saute for 5 minutes.
4. Allow mixture to cool.
5. Place 1/3 of kale mixture in center of crepe.
6. Roll over ends of crepe and place folded side down.
7. Cover with goat cheese sauce (next recipe).

Stuffs approximately three large crepes.

Goat Cheese Sauce


1/2 cup goat cheese
3/4 cup vegetable broth
1 bay leaf
freshly ground black pepper, to taste


1. In a small pot, bring broth and goat cheese to a gentle simmer. Mash cheese into broth to aid melting.
2. Add bay leaf.
3. Let simmer for 5-10 minutes.
4. Remove bay leaf and garnish with pepper

Approximately four servings

Tomato Mozzarella Filling


1 large Roma tomato
2 oz. whole milk mozzarella
oregano, to taste

1. Slice tomato and place on baking sheer
2. Shred mozzrella and spread evenly over tomato.
3. Broil in oven til cheese melts.
4. Sprinkle with oregano.
5. Place 1/3 of tomato mixture into center of crepe and fold. Serve.

Filling for approximately three crepes.

Finished Products:

Dessert Crepe Filling:


10 oz Greek nonfat yogurt
1/3 cup raspberry jam
2 tsp sugar
3 tbsp chopped pecans


1. In a small pot, heat jam until it becomes a liquid.
2. Remove from burner and gently fold into yogurt.
3. Place mixture in fridge for 20 minutes.
4. Spoon 1/4 cup of filling into crepe.
5. Roll ends of crepe over.
6. Sprinkle with sugar and pecans.

Filling for approximately six crepes.

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