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September 9: Midday Fix - Chef Luke Moczydlowski Makes Crepes

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Crepe Crave
1752 West North Avenue
Chicago
(773) 698-8783
www.crepecrave.com

Batters
Savory Batter
(Should make about 8-10 large crepes)

Ingredients:
4 whipped eggs
2 2/3 cups of milk
1/2 cup of water
1 tsp salt
3 cups of flour
5 Tbs of melted butter

Directions:
Pour milk and water into a mixer. Slowly add flour and salt while mixer is on but not hi speed. Look for a smooth consistency before adding eggs, followed by melted butter. If necessary, thin out batter with a little more milk.

Sweet Batter
(Should make about 8-10 large crepes)

Ingredients:
4 whipped eggs
2 2/3 cups of milk
1/2 cup of water
1/4 tsp salt
3 cups of flour
5 Tbs of melted butter
1/4 cup of sugar

Directions:
Pour milk and water into a mixer. Slowly add flour and salt while mixer is on but not hi speed. Look for a smooth consistency before adding eggs. Add sugar, and finally melted butter. If necessary, thin out batter with a little more milk.

Crepe Recipes
All proportions are for one crepe using a 16" diameter griddle – scale ingredients down if using smaller griddle or pan.

Egg with Turkey Breast, Swiss, Spinach and Fresh Tomatoes

Ingredients:
Two scrambled eggs
3/4 cup of fresh baby spinach
1/4 cup of shredded Swiss cheese
1/4 cup of cubed turkey breast
1/4 cup of diced fresh tomatoes
olive oil

Directions:
Use savory batter to cook crepe, once crepe is cooked on both sides fold it in half. If using single griddle or pan turn down heat so crepe will not burn. Start with spreading the Swiss cheese evenly on the folded crepe, followed by turkey, tomatoes and baby spinach. While the other ingredients are warming up on the crepe use a separate pan to cook the scrambled eggs and season them. Once done put the eggs on top of the crepe directly over the middle and splash a little olive oil over the entire crepe. Fold the crepe into triangular shape, flip over for another minute to make sure everything inside is warm, put on plate, Garnish and its ready to serve.

Turkey Breast with Chevre, Spinach and Sun Dried Tomatoes

Ingredients:
1/5 cup of chevre
1/4 cup of diced turkey breast
3/4 cup of fresh spinach
1/4 cup of sun dried tomatoes cut into strips

Directions:
Use savory batter to cook crepe, once crepe is cooked on both sides fold it in half. If using single griddle or pan turn down heat so crepe will not burn. Start with spreading chevre over entire crepe, followed by turkey breast, sun dried tomatoes and spinach. Fold the crepe into triangular shape and warm up each side for about 90 seconds to make sure everything inside is warm, put on plate, garnish and its ready to serve.

Grilled Chicken Breast with Swiss, Spinach, Fresh Tomatoes, Red Onions, and Olive Oil

Ingredients:
1/4 cup of diced chicken breast
1/4 cup of swiss cheese
3/4 cup of fresh spinach
1 Tbs of chopped red onions
olive oil.

Directions:
Use savory batter to cook crepe, once crepe is cooked on both sides fold it in half. If using single griddle or pan turn down heat so crepe will not burn.Start with spreading the Swiss cheese evenly on the folded crepe, followed by fresh tomatoes, red onions, fresh spinach and freshly grilled chicken breast. Season with salt and pepper and splash of olive oil. Fold the crepe into triangular shape and warm up each side for about 90 seconds to make sure everything inside is warm, put on plate, garnish and its ready to serve.

Nutella with Strawberries and Bananas

Ingredients:
3 Tbs of Nutella
1/4 cup of sliced bananas
1/4 cup of sliced strawberries
whipped cream

Directions:
Use sweet batter to cook crepe, once crepe is cooked on both sides fold it in half. If using single griddle or pan turn down heat so crepe will not burn. Spread or drizzle warm Nutella onto entire crepe. (Warm up Nutella over hot water) Spread strawberries and bananas. Fold the crepe into triangular shape, put on plate, and garnish with powder sugar, strawberries, bananas and a drizzle of Nutella.

Tips:

There is a difference between sweet and savory batter. There is a difference between the batters that we use for our breakfast, lunch and dinner crepes and our dessert crepes at Crepe Crave. While both are relatively similar, cut the salt and add more sugar to the sweet batter.

Don't have to use an authentic pan, you can use a shallow frying pan as well. For those who are a little too intimidated by the griddle, you can use a shallow frying pan and just lightly cover the circumference of the pan for the same thin crepe.

Making crepes takes practice! Getting the circular art of crepe making can be difficult at first so practice! Have even ladles of the batter in the center of your pan and start in the center to push your batter towards the outer edge.

Fresh ingredients are important and crepes are a great way to have a fun, interactive meal. At Crepe Crave, we don't drench our crepes in sauce, we allow the fresh ingredients to shine through. Crepes are a fun way to get the whole family involved! Have several protein and vegetables options and allow everyone to pick their own creation.

Need quick hands! Crepes cook very quickly! Cook one side for about 45 seconds then flip the crepe to stuff ingredients. After folding the crepe, allow about 90 seconds on low heat for all the ingredients to melt together.

Copyright © 2014, Los Angeles Times
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