Thursday, January 20, 2011

Basic Crepes Turn into Fancy Crepes

I've always had a penchant for crepes.  Mostly sweet crepes, as prepared by my mom and grandmother with tangy farmer cheese with cinnamon, sugar and sweet preserves.  But over the years, I've tried some pretty darn great savory crepes too - some in Astorian cafes on 30th Avenue, others in Manhattan.

Although I love to eat crepes, I've never actually made them all by myself. Sure I've helped my mom and grandma prepare them, but never from start to finish. Always having a lonely, singular task such as buttering the pan or spreading the preserves on the crepes, rolling them up...but never being fully in charge.

So when I saw Martha Stewart's easy recipe for "Basic Crepes," I had to take the plunge.  Inviting some pretty discerning judges to taste my crepes, my parents joined us for an impromptu crepe breakfast.  Even though at times I got nervous that they didn't compare to the age old recipe that my family used, I had to admit that they looked and tasted pretty darn close to the real thing.  Actually, I downright loved them.

In addition to setting out the fixins for sweet crepes such as fruit preserves and even Nutella and bananas, I also made savory crepes with turkey, and an egg on top.  The recipe, if you can call it that is really simple, and once again it was inspired by Martha.  Here's what you do:

1.  Make your basic crepe - see recipe.
2.  Preheat oven to 350 degrees
3.  Take the crepe in your hands (when it's still warm) and fold it into a square by tucking the rounded edges in. Your crepe will now look like an envelope, with some room in the middle.
4.  Take store-bought turkey slices, chicken, veggies or anything else for that matter that you're in the mood for and wrap it around the middle area, leaving an empty space in the dead center of the crepe.
5.  Take a raw egg and crack in inside that "bulls-eye" you just formed
6.  Season with salt and freshly ground black pepper
7.  Pop this into the oven for about 12 minutes, with the egg still runny
8.  Sprinkle with chopped parsley for garnish

Bon Appetit!

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