Sunday, April 08, 2007
Happy Memories
My Japanese friends have a wonderful habit of photographing their food when they travel. I’ve just come back from a week and a half in Florida and have nary a picture to share of all the lovely food that I ate during my travels. Upon our return my husband and I have craved simple meals of brown rice and veggies enjoying the lingering memories of fresh fish, beautiful cuts of beef, and Schnitzel.
Today’s Lunch
Curried Crepes
1 cup milk
1 cup flour
1/2 tsp curry
1/4 tsp salt
1/4 tsp pepper
2 tbsp melted butter
2 beaten eggs
Wisk together flour, curry, salt, pepper, and milk. Add additional ingredients, wisk. Let batter sit for fifteen minutes to allow the air to settle out of the batter. Heat a skillet on medium and lightly grease with butter. Reduce heat to medium low and using a pyrex measuring cup pour in about 1/8 cup of batter or just enough to cover the surface of the pan. Swivel the pan to help guide the batter. Cook until the edges of the crepe begin to curl, about a minute or two depending on how brown you want them. Using a spatula to lift up the edgeof the crepe grab an edge and flip the crepe wiht your hand, cook for another half a minute. Remove the crepe from the pan and allow to cool on a clean surface. Once the next crepe is cooked you can start stacking the previously cooked crepes on a plate. Crepes can store in the fridge for a little over a week. They are great to use in place of noodles in lasagna or in place of tortillas in roll-ups. I like to place a crepe in a skillet and top it with ham and cheese or broccoli and cheese. Once the stuffing is heated I fold the crepe in half and eat it like an omelet. You can substitute the spices for sugar and have sweet crepes, too!
Today’s Lunch
Curried Crepes
1 cup milk
1 cup flour
1/2 tsp curry
1/4 tsp salt
1/4 tsp pepper
2 tbsp melted butter
2 beaten eggs
Wisk together flour, curry, salt, pepper, and milk. Add additional ingredients, wisk. Let batter sit for fifteen minutes to allow the air to settle out of the batter. Heat a skillet on medium and lightly grease with butter. Reduce heat to medium low and using a pyrex measuring cup pour in about 1/8 cup of batter or just enough to cover the surface of the pan. Swivel the pan to help guide the batter. Cook until the edges of the crepe begin to curl, about a minute or two depending on how brown you want them. Using a spatula to lift up the edgeof the crepe grab an edge and flip the crepe wiht your hand, cook for another half a minute. Remove the crepe from the pan and allow to cool on a clean surface. Once the next crepe is cooked you can start stacking the previously cooked crepes on a plate. Crepes can store in the fridge for a little over a week. They are great to use in place of noodles in lasagna or in place of tortillas in roll-ups. I like to place a crepe in a skillet and top it with ham and cheese or broccoli and cheese. Once the stuffing is heated I fold the crepe in half and eat it like an omelet. You can substitute the spices for sugar and have sweet crepes, too!
