Crepe craze - Recipe

Sunset, Feb, 2001 by Linda Lau Anusasananan

These classics, whether thick or thin, savory or sweet, continue to delight

* The beguiling simplicity of crepes is the secret of their lasting popularity. It's a rare kitchen that doesn't yield the basic ingredients of eggs, milk, and flour. Most pantries have a suitable pan in which to make them. True, it may take a few tries to perfect your cooking technique, but to some it's child's play--I've watched a young friend barely old enough to write turn them out by the stack.

Crepes are delectable sweet or savory; they take on endless guises and roles. On the streets of Paris, they become an elegant snack when brushed with butter and jam or chestnut puree and splashed with a little liqueur. The same or similar combinations make an exceptional breakfast. With only a few more flavors, these little cakes become the grand dame of dessert: crepes

Warm crepes ooze soft brie cheese and sweet, spicy chutney; toasted pecans add a crunchy bite. suzette. Wrapped around something as modest as melting cheese, crepes are a lovely way to start a meal; wrapped around a more substantial filling, they become the meal.

But not all crepes are thin. The same ingredients also produce puffy versions. In this collection of dishes, you'll find crepes, thick and thin, for occasions superlative to simple.

Brie and Chutney Crepe Triangles

PREP AND COOKING TIME: About 40 minutes

NOTES: If making up to 1 day ahead, cover and chill; bake uncovered. Serve these sweet-savory crepes for breakfast, as a light lunch with salad, or as a first course at dinner.

MAKES: 4 first-course servings

16 to 24 pecan halves

1 tablespoon melted butter or margarine

8 thin crepes (7 or 8 in., page 130)

1 cup Major Grey chutney

3/4 pound firm-ripe brie cheese

THE BASICS

Thin crepes, made with a batter about the consistency of whipping cream, are tender and delicate. When the egg whites are whipped and folded into a very similar batter, they contribute volume and texture that makes the crepes puffy and thicker (page 134).

The size of a crepe is determined by the pan in which it cooks. For best results, the pan must be flat on the bottom and the batter swirled to the edge. Traditional crepe pans, which come in many sizes, have angled, shallow sides that give the crepe a neat round shape. A regular frying pan with curved sides also works--and those with nonstick finishes are easiest to use--but the crepes are not always as perfectly round. To determine diameter, measure across the bottom of the inverted pan.

Thin Crepes

PREP AND COOK TIME: About 20 minutes

NOTES: If making up to 3 days ahead, stack crepes wrap airtight, and chill; freeze to store longer. If you place a sheet of waxed paper on top of each crepe as you stack them, the crepes can be easily separated when cold. Otherwise, to avoid tearing, let the stack warm to room temperature or heat briefly in a microwave before separating.

MAKES: 15 (6-in.), 12 (7-in.), 8 (8-in.) crepes

3 large eggs

cup all-purpose flour

1 cup milk

About 2 tablespoons melted butter or margarine

1. In a blender or food processor, whirl the eggs, flour, and milk until batter is smooth; scrape container as needed.

2. Use a crepe pan or regular or nonstick frying pan with a bottom that measures 6 to 8 inches across. Set pan on medium-high heat; when hot, brush bottom with butter (as needed or for flavor, in a nonstick pan).

3. At once pour a measured amount of batter into the hot pan and tilt to coat bottom: For each crepe, use 2 1/2 to 3 tablespoons for a 6- to 7-inch pan, 3 1/2 to 4 tablespoons for an 8-inch pan. If heat is correct, crepe sets at once, forming tiny bubbles (don't worry if there are a few holes--if they are large, fill with a drizzle of batter). If pan is too cool, the batter does not bubble; increase heat slightly. Cook crepe until edge is lightly browned and surface looks dry, 30 to 60 seconds.

4. Run a wide metal spatula under crepe edge to make sure it is loose in the pan. Turn crepe over with the spatula and brown lightly on bottom, 5 to 10 seconds. Tip pan over onto a flat plate to release crepe. Repeat to cook remaining batter, stacking crepes on the first.

Per 6-inch crepe: 59 cal., 47% (28 cal.) from fat; 2.4 g protein; 3.1 g fat.(1.6 g sat.); 5.1 g carbo (0.2 g fiber); 36 mg sodium; 49 mg chol.

1. In a small bowl, mix pecans with butter.

2. Lay crepes on a counter in a single layer, pale side up. Spread each crepe with about 2 tablespoons chutney. Thinly slice cheese, including rind, and cut into about 1-inch lengths. Distribute cheese evenly over crepes. Gently fold each crepe in half over filling, then in half again to make a triangle. Set filled crepe triangles slightly apart on a 12- by 15-inch baking sheet. Lay 2 or 3 pecan halves on each crepe.

3. Bake in a 400[degrees] regular oven or 375[degrees] convection oven until cheese melts and nuts are lightly toasted, 6 to 9 minutes. With a wide spatula, transfer crepes to plates.

Per serving: 723 cal., 46% (333 cal.) from fat; 24 g protein; 37g fat (6 g sat.); 70 g carbo (0.6 g fiber); 1,335 mg sodium; 215mg chol.