Earlier this summer, Allison and I, her friends Yaniv and Grace, and my friend Marina ventured to the Carmel Arts District. Besides gawking at outrageous artwork with outrageous prices, we popped into a cute little French restaurant called La Mie Emilie for an afternoon "snack". We ordered croques (jazzed up grilled cheese) and crêpes. Marina's choice was a Galette Végétarienne - a buckwheat crepe with sautéed tomatoes and onions, Gruyère cheese and an over-easy egg. While we were munching away, Allison glanced at Marina's dish and asked her what it was. Marina has a fabulous, wonderful accent and she told her it was a crepe. However, it came out sounding like "crap". Then she added, "And it's brown." The look on Allison's face was priceless! I couldn't help it - I laughed until tears were streaming down my face! And so did everyone else when I explained to Allison that Marina was eating a crepe and it was brown because it was made of buckwheat flour.
|Allison's Chcolate Coconut Crepe|
Other useful tips given were: preheat the pan for 10 minutes, pour in just enough batter to coat the pan, and flip it by first nudging it underneath with a rubber spatula.
|Ready to Flip|
Last Sunday afternoon, Allison and I had a great time making these and experimenting with different fillings. Our favorites were: tomatoe, thin sliced ham and Gruyere cheese; Nutella with strawberries; and a squirt of lemon with a sprinkling of Splenda. However, the possibilities for different filling combinations are endless. I tried a couple different pans, and found the best one was an inexpensive eight inch "Wolfgang Puck Cafe Collection" omelet pan from Sam's Club. I sprayed it liberally with cooking spray and then wiped the inside with a cloth each time before pouring in the batter. To make the crepes healthier, I used whole wheat flour and I Can't Believe It's Not Butter. If you want to use regular white flour, increase the flour in the following recipe to 1 1/2 cups.
|Nutella and Strawberries|
Whole Wheat Crepe Batter
|Lemon and Sprinkle of Splenda|
1 cup cold water
1 cup cold milk (I used skim)
1/2 teaspoon salt
1 cup whole wheat flour
4 tablespoons melted butter
Whirl the liquids, eggs and salt in the blender. Then add the flour and butter and blend again.
|Grace and Yaniv at La Mie Emilie|