Holy Crepes:Savory and Sweet Summertime Dropps

Parle vous crepe? No?

You’re in luck. You don’t need to know a lick of French  to make a mean batch of yummy crepes. All you need is a few fresh ingredients and a fairly consistent supply of  wine for the chef.

Fact:

Crepes are the food strumpets of the world: they’ve traveled all over Europe, the states, and can even be found around some of your downtown restaurant areas.

The hot (and usually chocolately) pastries took off as street vendors became aware of their market potential.

So put that chocolate syrup and Cool Whip substitute back in the cabinet next to the Ramen you haven’t eaten since Sophomore year. The inspiration for these recipes came from old memories, but this summer it’s about fresh ingredients and flavors. The first crepe is a savory mushroom with gorgonzola cheese. It’s the perfect vegetarian lunch or afternoon brunch. The second, A.K.A, the Summertime Fine Crepe, is topped with a fresh fruit compote and is infused with mint.

Crepe Batter

(about 8 crepes)

2 ½  cups of All Purpose Flour
1 Tablespoon of oil
1 Cup of water
1 ¼ cup of milk
3 Eggs
A pinch of salt

Whisk the eggs into a bowl with the water, milk, and oil. Slowly stir in the flour. The batter should be viscous and almost like the consistency of really heavy cream ( hint* don’t think your average pancake batter here).  Put some oil into a non-stick pan and let it heat up. Then, using a ladle, add one scoop to the middle of the pan. Pick the pan up and move it around so that  the batter covers the pan and the crepe is evenly distributed. You want it to be very thin and to retain the circular shape of the pan. Flip it over after a minute or so. Voila! You’ve made your first crepe. Now let’s get to the good stuff:

Savory Gorgonzola Mushroom Crepes

The Filling:

1 Tablespoon of olive oil
3 Cups of sliced mushrooms (preferably Portobello, however, white mushrooms work well).
1 Cup of diced red onion
2 Teaspoons of parsley
2 Teaspoons of freshly diced garlic
¼ Cup of heavy whipping cream
1 ½ Cup of crumbled Gorgonzola cheese
¼ Cup of your favorite white wine

Saute  the red onions and fresh garlic in olive oil. Next add the sliced mushrooms and top with parsley. Cover until the mushrooms are fully cooked, then stir frequently.  Uncover to let some of the sauce evaporate. This should take 15 minutes or so on a medium to high heat.  Stir in the heavy cream and let simmer. Next add the wine, making sure to allow some of the liquid to evaporate until the sauce has a thick consistency. Add in the Gorgonzola and mix until cheese is melted.Fill the crepes with the savory mushroom and cheese filling and enjoy immensely.

P.S.
For our carnivorous subscribers,  it’s simple to add chicken breast to this recipe. Just cut 16 oz of the breast into strips and sauté  in olive oil and sea salt.

The Summer Time Fine: Dessert is served.

Filling:

1 Cup strawberries, sliced
1 Cup blueberries
½ Cup diced, peeled mango
¼ Cup of fresh squeezed orange juice
One or two sprigs of mint
2 Tablespoons of Margarine
1 Teaspoon of Vanilla extract
3 Tablespoons of Sugar (this amount really depends on your sweet tooth).
Whipped cream (as much as you’d like!)

Combine strawberries, mango, and blueberries in a non-stick skillet with two tablespoons of margarine. Stir in your sugar. Keep stove on a medium heat and cover until fruit has softened, and the blueberries emit a vibrant aroma.  Add a squeeze of juice from a fresh orange. Next sprinkle in the leaves from your mint springs and a teaspoon of vanilla. Stir until liquids evaporate and the mixture has a syrupy consistency. Cool in the fridge for at least twenty minutes. Fill your crepes with the summertime filling, and a dollop of whip cream. Fold them twice to get a triangular shape, or roll them up if you prefer (shown in images).

Dropped By Millie Melika Hadziomerovic.