OH...CREPES! Class

I can't believe it's been a whole month since we taught this class and we've been too busy to post these recipes! This class was fun and forgive the play on words with the title...it was either Oh crepe! or Holy crepe!, neither of which is probably very respectable so forgive us. (Although it is kind of fun to say if you stub your toe or something.) Anyway, crepes seem to be on the main scene these days if you want to serve something fancy. They are a bit of work, not as much work as time consuming. You know what we always say though, "It's the time and effort you put into something that makes someone feel special." So here are some yummy ways to make someone feel special with CREPES! So pretty, so delicious, so versatile, and yes...so FRENCH! So we also included some fun ways to make it a French night, oui oui!


Cashew Chicken Crepes with Creamy Parmesan Sauce
Original recipe from Darla Evanson

Crepes: makes 20 thin crepes
1 1/2 cups flour
2 Tablespoons grated Parmesan cheese
1 cup milk
3 eggs
¼ teaspoon salt
1 cup water
2 Tablespoons melted butter

Filling: fills 14
1 1/2 Tablespoons butter
1/4 cup cashews-finely chopped
3 Tablespoons green onions
8 ounces fresh mushrooms-sliced
1 lb rotisserie chicken chunks- cut in small pieces
1 1/2 cups cut up broccoli -steamed
1/2 cup whipping cream
1/2 cup Parmesan cheese
1 Tablespoon soy sauce

Topping Sauce:
1 cup whipping cream
1 cup Parmesan cheese - canned
1 cup cashews and chopped parsley for garnish

Crepes - Blend all ingredients in the blender until smooth. Let sit for a few minutes for batter to thicken up. Cook crepes and place between waxed paper. Filling and Topping Crepes - In a large skillet, heat butter. Saute onions and mushrooms. Add chicken pieces and cook about 5 minutes or until warmed through. Mix whipping cream, Parmesan cheese and soy sauce. Stir in broccoli and ¼ c. cashews. Fill crepes. Roll and place in greased 9x13 pan. Mix whipping cream and Parmesan cheese in small saucepan and warm up. Drizzle filled crepes with a bit of sauce and spread to cover top of crepes. This keeps the crepe moist while baking. Cover and bake at 450 until bubbly - 10 minutes or less, just until warmed through. Drizzle with the rest of the sauce before serving. Garnish with finely chopped cashews and fresh parsley to serve.

(Notes- when I make this for a weeknight meal for my family, I make the filling using skim evaporated milk instead of whipping cream, and serve over hot brown rice or quinoa. The evaporated milk makes it runnier, so it would not work as well if you were filling crepes.)


Ways to Fill and Fold a Crepe:
Blintz- spread filling in center and roll, serve with crepe edge down
Half moon- spread filling over half of crepe, fold remaining half over filling
Triangle- same as half moon, only fold half moon shape in half again


Crepe Recipe: For a savory crepe, omit the sugar. For a sweetened dessert crepe, add sugar!
2 large eggs
2 Tablespoons canola oil
1 cup flour
1 1/3 cups milk
½ teaspoon salt
3 Tablespoons sugar (omit for savory crepes)
Combine all ingredients in a blender or food processor just a few seconds until combined and smooth, or whisk by hand until there are no lumps. Let sit in refrigerator for a few minutes or up to 2 days, so let it thicken a little, remixing just slightly when ready to use. Heat a nonstick skillet to medium heat for about 3 minutes. Butter pan. When butter stops sizzling, lift pan of the heat, at an angle while pouring 1/8-1/4 cup of batter (depending on size of crepes you desire) into pan and use a circular motion to help spread the batter into a circular shape. Place pan back on heat and cook until edges are set and you can run a spatula under it, about 30 or so seconds. Flip crepe and cook another 20-30 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Savory Crepe fillings:
Any meat (deli or cooked and diced) or cheeses.
Soft cheeses and fresh herbs such as goat cheese and chives or fresh mozzarella and basil.
Chopped and steamed or sauteed vegetables with soft cheeses, mushrooms, and herbs.

Sweet Crepe Fillings:
Creamy éclair type filling (see recipe below).
Nutella
Any sliced fruit or berries mixed with sugar (allow to sit for a few mins).
Spoon juice over top.
Softened vanilla ice cream topped with chocolate sauce or sauteed apples and warm caramel sauce.

Sweet Crepe Cream Filling:
8 oz. cream cheese, softened
¼ cup butter (½ stick of butter), softened
¼ C. sugar
1 ½ tsp. vanilla
1 tsp. lemon rind
1 8oz. tub Cool Whip
Mix together cream cheese, butter, sugar, vanilla and lemon rind until creamy. Fold in Cool whip. Spoon a tablespoon or so of the filling down the center of crepe and roll. Top with favorite toppings such as fruit or ganache (chocolate glaze) or any of the toppings suggested above.


French Bistro Dinner Party Ideas:
Chalk board with menu written
Simple white or beige cotton table cloth, simple dishes and napkins
Bud vase with single stem rose
Votive candles
French music
Everyday type goblets
Cheese and bread tray
Dress in your favorite black turtleneck and beret!