Monday, July 25, 2011

#GardenCuizine #Recipe: Savory Crepes for homemade Italian Manicotti

Savory Crepes
~ Low Fat, Low Sodium ~
Savory Crepe Batter Recipe
yields 10-13, 7-inch crepes

3/4 cup all purpose unbleached flour
1/8 teaspoon salt
3 eggs
1/3 cup 2% milk
1/3 cup water
nonstick spray
  • In a mixing bowl whisk together the flour and salt
  • Add the eggs
  • Pour 1/3 cup of milk directly into a measuring cup. Add water to the 2/3 cup mark. Add to the eggs and flour mixture
  • Whisk together until combined
  • Cover with clear wrap and set aside for 30 minutes to rest at room temperature (Food safety note: If your kitchen is hot with no air conditioning, let batter rest in your refrigerator and bring back to room temperature before using)
  • Stir before using
Heat a small 7-8-inch non-stick skillet over medium high heat. Spray with non-stick pan spray. Using about 3 tablespoons of batter quickly and all at once (I use a 2oz ladle and fill it to just below the top) - pour the batter into the pan while simultaneously swirling the pan to spread the batter evenly to completely cover the bottom. You have to work fast because the batter is thin and will begin to cook as soon as it hits the pan.

After a few crepes you will develop your own technique. Cook until the bottom begins to get lightly browned then flip over and cook the other side (I use a small spatula and grab the edge with my fingers to flip). 

Remove from skillet and cool on a piece of wax or parchment paper. Repeat until all of the batter is used up. If some edges get a little crispy, don't worry because generally they will soften up again when they get used in your recipe.

Make Crepes Ahead
Crepes can be stacked up in single layers and frozen for later use. To prevent them from sticking together you can separate each crepe with a piece of parchment or wax paper. Cover them tightly with clear wrap and refrigerate or freeze for later use. Savory crepes work well in recipes like Italian crepe-style manicotti. 

Cooking for Company
If you are cooking for company, some of your guests may have never made a crepe, let alone seen them used in Italian crepe-style manicotti or other recipes. If you have room in your kitchen or your kitchen is an open kitchen and you feel up to it, your guests may enjoy watching the process! 
Buon Appetito!  

GardenCuizine Nutrition Analysis per crepe, 1/13 of recipe (26g): calculated from USDA nutrition data
Calories: 46 (2%DV); Total Fat: 1.3g (2%DV); Saturated Fat: 0.4g (2%DV); Cholesterol: 49mg (16%DV); Sodium: 42mg (2%DV); Potassium: 33mg (1%DV); Total Carbohydrate: 6g (2%DV); Dietary Fiber: 0.2g (1%DV); Protein: 2.4g (5%DV); Iron: 0.5mg (3%DV); Vitamin D: ~7IU (~2%DV); Thiamin: 0.1mg (4%DV); Riboflavin: 0.1mg (6%DV); Folate: 19mcg (5%DV); Vitamin B12: 0.2mcg (3%DV); Phosphorous: 36mg (4%DV); Selenium: 6.3mcg (9%DV) 

Related Links: GardenCuizine Recipe: Homemade Italian Crepe Manicotti
GardenCuizine Recipe: Pomodoro (Tomato) Sauce
Percent Daily Values (%DV) are reference values based on eating 2,000 calories for adults and children age 4 or older. Your daily values may be higher or lower based on your individual needs.
Blog Article and photo collage Copyright © 2011 D.Wind. All rights reserved.

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