The first time I had crêpes I was in a cafe on Mykonos in Greece. I was with my friend Robyn and we both ordered a sweet crepe. I ordered one with bananas, Nutella, and whipped creme. It was memorable because it was DELICIOUS, but also because as we ate, we could hear the slap, slap, slap noise of a fisherman smacking an octopus against the stone street (to this day I cannot eat octopus–though in part that’s because I’ve read that they are incredibly intelligent creatures and I don’t want to piss one off if they are ever to take over the world).
Before that I hadn’t really been aware that you could eat savory crepes. I thought that you could not do better than the marriage of sugary pancakey dough, bananas, and chocolate and hazelnut spread. I was wrong.
Now fast forward 7 years.
As I increasingly became bored of cooking the same old same old, the idea of savory crepes popped back into my head after passing a crêperie on my way home from work. Well, like my mama taught me, why go out to eat when you can make it at home, or at least, try it at home.
I found this recipe online, though adapted it because I only had some of the ingredients, or parts thereof. As you can see from the picture, too, I was kind of confused as to how to fold the crêpes, and so I did it burrito-style. Though perhaps not as pretty and sophisticated as it could be, it didn’t compromise the taste. Beautiful food is candy for the eyes, but ugly food can have feelings too, and be scrumptious as well!
First, the ingredients:
1 large egg
1 cup milk
1 tablespoon unsalted butter, melted and cooled
1/2 teaspoon dried parsley
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
vegetable oil for brushing pan
2 gloves minced garlic
1 cup chopped fresh spinach
1/4 lb. of smoked peppered turkey
1/2 pound mushrooms, sliced thin
3 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup milk
In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
Heat a 6- to 8-inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
In a large heavy skillet, add 1 tablespoon of butter. Cook garlic, mushrooms, and spinach for about 5 minutes.
Add in chopped turkey and cook for another 2 minutes.
Remove skillet from heat.
Preheat oven to 200°F..
In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook, stirring, occasionally, 5 minutes or until thickened and smooth. Add filling mix and salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.
This was delicious, and the roux had a nice rich taste to it. I had though about adding some Gruyeres cheese, but it was definitely not needed.
With this basic crêpes recipe, I’m thinking I’m going to try some other options. Maybe turkey, apples, and walnuts, or perhaps tomato, mozzarella, and basil. The possibilities are endless!