BASIC CREPES
- 2 cups (250 g) all-purpose flour
- 3 eggs, lightly beaten
- 1 cup (250 ml) milk
- 1 cup (250 ml) water
- 5 tbsp (75 ml) sunflower or corn oil, plus extra for frying
- * 8-9 in (20-23 em) crepe pan or small skillet
STEPS :
- Sift the flour into a bowl and make a well in the middle. Add the eggs and a little
of the milk and gradually blend in the flour. Whisk together the remaining milk,
the measured water, and oil and stir into the flour mixture. Leave to stand for
30 minutes.
- Heat the crepe pan. Brush with a little oil and add 2-3 tbsp batter, tilting the
pan to coat with batter. Cook for 1 minute, turn, and cook the second side until
golden.
CHICKEN & DILL TRIANGLES
- 1 1/2 cups (175 g) finely diced cooked chicken
- 3 tbsp frozen baby peas, thawed
- 2 tbsp mayonnaise
- 1 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- 3 scallions, thinly sliced
- salt and black pepper
- 4 crepes (see above), cooled
STEPS :
- Combine the chicken, baby peas, mayonnaise, chopped fresh dill, mustard, scallions,
and salt and pepper to taste.
- Cut each crepe into quarters. Place a little of the chicken mixture in the middle
of each quarter. Fold 1 long edge of each quarter toward the middle and overlap
with the other long edge to enclose the filling.
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BLUE CHEESE CORNUCOPIA
- 4 crepes (see left), cooled
- 1 cup (125 g) crumbled blue cheese
- 4 tbsp butter
- fresh basil and walnut halves to garnish
STEPS :
- Cut each crepe into 8 pieces. Blend together the blue cheese and butter. Place a
little blue cheese mixture in the middle of each piece of crepe.
- Fold the point up over the filling, then fold the 2 sides over. Tuck in a basil
leaf and top with a walnut half.
MULTI-COLORED PINWHEELS
- 2/3 cup (125 g) frozen corn kernels, thawed
- 1/4lb (125 g)garlic-and-herb soft cheese
- 3/4 cup (90 g)grated aged Cheddar cheese
- 1 scallion, chopped
- 1 garlic clove, crushed
- 1/4 tsp ground cumin
- dash of Tabasco sauce
- pinch of salt
- 4 crepes (see left), cooled
- 3-4 tbsp chopped fresh cilantro
- 1 tomato, finely diced
STEPS :
- Mix the corn with 1-2 tbsp of the soft cheese to bind together. Mix in the Cheddar
cheese, scallion, garlic, cumin, Tabasco, and salt and stir to combine.
- Spread a little soft cheese over each crepe. Arrange a quarter of the corn mixture
in a strip across the middle of the crepe. To one side of this, arrange a strip
of cilantro, then a strip of diced tomato, leaving a little space between strips.
- Beginning at the side with the tomato, tightly roll each crepe. Chill, then slice
crosswise into rounds.
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MUSHROOM TRIANGLES
- 6-8 mushrooms, finely chopped
- 1 cup (125 g) grated aged Cheddar cheese
- 2 tsp chopped fresh tarragon
- salt and black pepper
- 4 crepes, cooled
STEPS :
- Mix together the mushrooms, cheese, tarragon, and salt and pepper to taste. Cut
each crepe into quarters. Place a little of the filling in the middle of each quarter.
Fold 1 long edge over the other and enclose the filling to form a triangle.
- Heat a nonstick skillet, add the triangles, and cook on both sides.
BASIL CREPES WITH GOAT CHEESE
- 1 1/2 cups (175 g) all-pwpose flour
- 3 eggs, lightly beaten
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) water
- 3 tbsp olive oil, plus extra for frying
- 1 cup (30 g) fresh basil, finely chopped
- 5 oz (150 g) goat cheese, cut into 20 wedges
- 1 tbsp chopped parsley
- 1 tsp paprika
STEPS :
- Make a crepe batter (see left) with the flour, eggs, milk, measured water, oil,
and basil.
- Heat a skillet and brush with oil. Add 1 tbsp batter to form a crepe about 3 in
(7 ern) in diameter. Cook over low heat for 2 minutes on each side. Repeat with
the remaining batter to make 20 crepes.
- Top each crepe with a wedge of goat cheese, and sprinkle with parsley and paprika.
Clockwise from top; Blue Cheese Cornucopia, Chicken & Dill Triangles, Mushroom Triangles,
Multi-colored Pinwheels, Basil Crepes with Goat Cheese.
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