FAB UP YOUR LIFE
What You’ll Need: (Makes 9 Crepes)
2 large eggs
1/2 cup reduced fat milk
1/4 cup water
2 tablespoons unsalted butter, melted
1/2 cup unbleached white flour or whole wheat pastry flour
1 tablespoon sugar
Pinch of salt
Chilled or frozen stick of unsalted butter for the skillet
What You’ll Do:
1. Put all the ingredients into the blender. Blend just until smooth but don’t over mix or the crepes will be tough. Pour into a medium mixing bowl and cover with plastic wrap. Refrigerate for at least 30 minutes or up to 2 days.
2. Place the batter next to the stove and have a 1/4 cup (measuring cup) handy. Stir the batter. Place a 10-inch non-stick skillet on the burner and turn the heat to medium-high. (The skillet should have a flat bottom surface of about seven inches.)
3. Peel back some of the paper on the butter and rub the end of the butter around the bottom of the pan just to coat it. When the butter is hot, but not browned, scoop out 1/4 cup batter and pour into the center of the skillet.
4. Lift the skillet, by the handle, an inch off the burner and swirl (tilt, rotate) the pan so the batter evenly coats the bottom (not sides) of the pan. You will have crepes that are 7-7 1/2” in diameter. Place the skillet back on the burner, cooking the crepe until the edges start to brown and bubbles appear on the surface. (About 2 minutes.)
5. Using a pancake turner, flip the crepe over and cook about 1 minute until the flip side is also lightly browned. (The flip side will be speckled with light brown dots but won’t get as brown as the first side.) Remove the crepe to a flat dinner plate.
Hint: Creating crepes will take some practice so don’t get discouraged! Chances are good that the first two crepes that you make will be duds. Once you get it, you’ll LOVE making crepes like I do.
6. Smear some more butter into the skillet and repeat the above. If the skillet starts to smoke, the heat is too high; lower the heat slightly. Keep piling the crepes on top of one another until the batter is gone.
7. Serve the hot crepes with fillings or cool, cover with plastic wrap, and refrigerate for up to two days. I’ve never had a problem with the crepes sticking together but if you do, stick a piece of waxed paper on top of each crepe so that each crepe is sandwiched between two pieces of waxed paper. They can also be frozen for a few weeks wrapped in plastic wrap but they’re best when they’re just made.
To Reheat: Heat a crepe in a large skillet, without butter, over medium heat for about a minute. Flip over, heat the other side until hot, and serve.
Medium mixing bowl
Glass measuring cup, measuring spoons
10-inch non-stick skillet
Flat dinner plate
What You’ll Need:
1 lb. bag frozen spinach, defrosted
1 cup reduced fat milk
2 tablespoons each: unsalted butter, white flour
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese (not the kind in the can)
What You’ll Do:
1. Let the spinach defrost in a bowl. Place the cup of milk near the stove. In a large skillet, melt the butter over medium heat. When the butter is hot, mix in the flour with a whisk and cook for about 30 seconds.
2. Add the milk slowly, whisking the flour and milk together so there aren’t any lumps. The sauce will thicken quickly.
3. When it starts to thicken, add the spinach and stir. Stir in the nutmeg, salt, and cheese; heat just until the spinach is hot. Serve or refrigerate for up to three days.
To Serve: Place a hot crepe on a plate. Spread 1/4 cup hot spinach down the center of the crepe. Roll it up enchilada style by bringing up one end, folding it over, and folding over the other end.
Other Ideas: grated Gruyere cheese (or your favorite grating cheese), or sautéed mushrooms and chopped onions
Large, non-stick skillet
Glass measuring cup
By: Anne Vassal
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