Tuesday, November 16, 2010

Egg and Cheese Crepes

Over spring break I was in Paris for a few days. My overall experience there may have been slightly sub-par, due to a vomiting/grumpy boyfriend, mediocre weather, and sugar-induced fatigue from a downward spiral into Hagen Daas waffle-eating. However, my crepe (and gaufre, and baguette, and Eiffel Tower!) experiences were superb. I never knew that crepes could be a fast-food, sold on street corners in the Latin Quarter.

So, the one and only Parisian crepe that I consumed was this junk-food-esque crepe, filled with egg, cheese, and chicken. It was SO, DARN, GOOD.

And the coolest part? The crepe chef poured out the crepe batter onto the griddle. (and smoothed it around with the crepe spreader dealy.) And then, he broke the egg RIGHT ONTO THE COOKING CREPE. And it cooked itself straight up through the crepe-- awesome. Then sprinkle on cheese, chicken, and fold into a quarter-wedge... hold like and sandwich and bite in.

So anyway, I can now replicate the yumminess pretty well:



2 eggs (if you don't care about it folding well, just one egg is fine)
1 tbs extra light olive oil

1/2 cup fake milk
1/2 cup (millet + garbanzo + all purpose baking) flour
dash of salt

--> basically, you want the consistency of this to be thinner than pancake batter, but still "batter-y"; aka, thicker than milk or water or any other liquid alone.


Heat a nonstick large skillet. To really make sure crepe won't stick, you can spray with a non-stick cooking spray first, but this shouldn't really be necessary.

Hold handle of skillet in one hand (non-dominant). Hold cup of batter in the other hand (dominant). Pour a small pancake-sized amount of batter into skillet, then quickly swirl the pan in a circular motion to spread the batter out, letting it run to the edges of the skillet, while maintaining a circular shape. This skill may take a couple of tries. The smaller the crepe, the easier it is to cook and flip it, but the less satisfying the result. Ideally, you will succeed in making a super-thin, skillet-sized (9 inch? 8 inch? How big is a big skillet??) crepe.

Let the first side of the crepe cook. If you were a genuine crepe chef, you would have a super-hot griddle which would cook your super-thin crepe so fast it would cook both sides at the sampe time. If, like me, however, you are an amateur using a teflon pan that can't be heated above "medium", you will need to flip your crepe.

To do so, loosen around the perimeter of the crepe, then slide the turner under and go for it. After the flippage, crack an egg on top of the cooked side. Use the turner to gently scramble it, trying not to puncture the crepe or make the egg spill too much over its edges. Then cover the skillet with a lid to trap the heat so that the egg will successfully cook.

When egg is cooked, sprinkle some fake cheese on top of it. Slide crepe onto a plate. Fold it in half twice to get the easy-to-handle quarter shape.

OMG cheese. And yes, shoutout to Almond Breeze in the background.

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