Recipes: Crepe Cravings

Lifestyle Monday 04/January/2016 18:18 PM
By: Times News Service
Recipes: Crepe Cravings

Stuffed with assorted fillings, both sweet and savoury, and draped with all manner of sauces, crepes are a versatile French delight that can be enjoyed morning, noon, or night.

Basic Crepe Batter

• 2 eggs
•1/2 cup milk
• 1/2 cup water
• 2 tbsp butter melted
• 1 cup all purpose flour

• Whisk eggs, milk, water and melted butter in a bowl. Add flour and whisk till everything combines well.
• Heat a round pan, add butter to it, and apply all over the pan. Now add the batter, around 1/2 cup size and swirl the pan to spread the batter.
• Cook for two minutes, flip with the help of spatula and again cook for 2 minutes.
• Ready to serve.

Creamy Strawberry Crepes

• 250g cream cheese
• 50g confectionary sugar
• 1tbsp lemon juice
• 1tsp lemon zest
• 1/2 tsp vanilla extract
• 1 cup whipped cream
• 4 cups sliced strawberry
• Chocolate sauce (Hershey’s)

• In a bowl mix cream cheese, confectionary sugar, lemon juice, lemon zest, and vanilla extract. Whisk it properly.
• Fold in the whipped cream. Your filling is ready.
• Prepare a crepe, apply the filling on the crepe, sprinkle sliced strawberry on top, fold the crepe accordingly and drizzle chocolate sauce.

Smoked Turkey and Cheese Crepes
• 2 spring onions, chopped
• 1 tomato deseeded, chopped
• 150g smoked turkey, chopped
• 1tsp dried oregano
• Salt and pepper
For the sauce:
• 1tbsp butter
• 1 tbsp flour
• 1/2 cup milk
• 1/2 cup grated cheddar cheese

• To prepare the filling, in a bowl combine spring onions, chopped tomatoes, chopped turkey, and dried oregano. Adjust the seasoning.
• For the sauce, heat the butter in a pan, add flour and sauté for 2 minutes.
• Add milk, whisk till smooth, reduce for 2-3 minutes. Add grated cheese and whisk till cheese is completely melted. Sauce is ready.
• Prepare a crepe; place the stuffing at centre and drizzle over cheese sauce. Fold the crepe and drizzle some more sauce.

Mushroom, zucchini, and cottage cheese crepes with yoghurt sauce
• 1 tbsp oil
• 1 garlic clove, minced
• 1 small onion chopped
• 5-6 mushrooms, chopped
• 1 zucchini, chopped
• 1 tbsp boiled corn
• 1 tbsp cottage cheese

For the sauce:
• 1 cup yoghurt
• 2 tbsp water
• 1 cucumber, grated
• 1 tbsp coriander, chopped
• 1/2 tsp sugar
• 1/2 tsp red chilli powder
• 1 tsp salt

• To prepare the filling, heat a pan with oil, add garlic and sauté for 30 seconds. Add onion to it and sauté till it turns pink.
• Add mushrooms, zucchini, boiled corn, season them, cook for 2 minutes.
• In a bowl crumble cottage cheese, add the vegetable mixture and the filling is ready.
• To make the sauce, whisk yoghurt with water, till smooth. Add grated cucumber, coriander, sugar, red chilli powder and salt and mix properly. Prepare the crepe, place the filling and fold. Serve with yoghurt sauce.