Crepes Galore!

crepes

I’ve been eating a lot of crepes lately.

Last night we dined with friends at the Village Creperie on Belmont Avenue in Kitchener. I’d eaten at this lovely, intimate restaurant awhile ago and really should have been back sooner.

On the menu are a variety of appetizers, salads, and galettes (savoury crepes made with buckwheat). The restaurant uses only organic flours, fish, meat, vegetables, fruits and dairy.

I chose the galette special of the day – a fajita crepe with seasoned chicken, sauteed peppers, guacamole and sour cream. It was a winner as were the galettes enjoyed by my fellow diners (Very veggie – spinach, roasted red pepper, caramelized onion, portabello mushroom, goat cheese and pesto; Saumon et salsa – marinated salmon and salsa; and Le Complete – sunny side up or flat egg, aged white Cheddar, mozarella, green onion and ham).

Although everything on the dessert menu (including flambed crepes) sounded very tempting, we opted to share the dessert special of the day – a waffle crowned with strawberries, blueberries, syrup and creme fraiche.

I look forward to returning to the Village Creperie again soon, perhaps on a Saturday morning for a brunch crepe.

For a good assessment of the restaurant, read the review written by Andrew Coppolino, Restaurant Critic for the Waterloo Region Record.

A few weeks ago, work took me to the Upper Canada Mall in Newmarket where I happened upon Crepe Delicious, a kiosk-style restaurant that sells crepes and paninis. I enjoyed a Popeye crepe with its filling of spinach, cheese and tomato. I expected the crepe to be served to me either filled and folded or rolled over like an omelette. Instead, the large crepe was folded in half, filled, rolled into a cone shape, and tucked into a pointed cone cup. The whole thing was then wrapped in foil. The result? A crepe that could be eaten out of hand, on the go, with any juices falling into the cup instead of dripping through your fingers. Genius!

Crepe Delicious has locations throughout Toronto and according to its website, is looking for individuals interested in franchise opportunities.

Back to the crepe marathon…. One night last week we enjoyed crepes with maple syrup and sauteed bananas for dinner. Yes, probably more a dessert than dinner entree, but oh well! They were very good.

The picture above is of the crepes we made when I visited my sister Loreen on Long Island last summer. These crepes were made from a Bisquick recipe. (Stir together or process in a blender 1 cup Bisquick mix, 3/4 cup milk and 2 eggs. Use about 2 tablespoons batter per crepe.) We let the mixture stand for about 30 minutes so the dry ingedients had a chance to absorb the liquid ingredients. This makes the batter less lumpy.

Here’s the recipe for the crepes I made last week.

Basic Crepes

(Makes 16 crepes)

1-1/3 cups (325 mL) all-purpose flour
1/4 tsp (1 mL) salt
4 eggs
1-1/2 cups (375 mL) milk
2 tbsp (30 mL) butter, melted
Additional butter for crepe pan

In a bowl, stir together flour and salt. In a small bowl, whisk together eggs, milk and 2 tbsp (30 mL) of the butter; pour over dry ingredients and whisk until smooth. Cover and refrigerate for 1 hour to let the flour expand.

Heat an 8-inch (20 cm) crepe pan or skillet over medium heat; brush lightly with butter. For each crepe, pour about 1/4 cup (60 mL) batter into the centre of the pan; immediately swirl pan to coat bottom with batter. Cook until top is no longer shiny and bottom is lightly browned, about 45 seconds to a minute. Flip crepe over and cook briefly on the other side, 25 to 30 seconds. Transfer to a plate. Repeat with remaining batter, brushing pan with butter between crepes as needed.

Variations:
* Buckwheat Crepes: Replace half of the flour with light buckwheat flour.
* Herbed Crepes: Just before cooking crepes, stir in 2 tbsp (30 mL) finely chopped fresh herbs (e.g. any combination of parsley, chives and tarragon)
* Chocolate Crepes: Replace 1/3 cup (75 mL) of the flour with 1/4 cup (60 mL) cocoa powder, sifted. Stir in 3 tbsp (45 mL) granulated sugar.

Tips:
* Crepe batter can be made ahead and refrigerated for up to 24 hours.
* Batter should be the thickness of whipping cream. If it is too thick, thin with a little milk.
* Crepes can be made ahead. Wrap in plastic wrap and refrigerate for up to 3 days or freeze in an airtight container for up to 1 month. Bring to room temperature before using.

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