RECIPES: CRÊPES AND MORE

CARAMELIZED APPLE CRÊPES

Serves 6.

Adapted from "Crêpes" by Lou Seibert Pappas.

Dessert crêpes:

• 2 eggs

• 1 c. milk

• 1/3 c. water

• 1 c. all-purpose flour, preferably bleached

• 2 tbsp. granulated sugar

• 1 tsp. vanilla

• 2 tbsp. butter, melted

Filling:

• 3 large Granny Smith or Golden Delicious apples

• 2 tbsp. unsalted butter

• 1/3 c. granulated sugar

• 1 tbsp. Calvados or cognac, optional

• 1/2 tsp. ground cinnamon, optional

• 3 tbsp. chopped toasted hazelnuts

• Powdered sugar

• Whipped cream or vanilla ice cream

Directions

To make crêpes: In a blender or food processor, combine eggs, milk, the water, flour, sugar, vanilla and melted butter; blend for 5 seconds or until smooth. Stir down and repeat, if necessary. Cover and refrigerate at least 1 hour and preferably 2, or up to 24 hours.

Gently stir the batter if it has separated. Heat a nonstick or well-seasoned 6- or 7-inch pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crêpes.) Wipe the pan lightly with butter, lift the pan from the heat, and pour in 2 to 3 tablespoons of batter (about 1/4 cup for a 9- or 10-inch pan), tilting and rotating the pan to coat. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip the crêpe over using your fingers or the spatula, and cook the other side for about 15 seconds or until lightly browned. Turn the crêpe out onto a clean kitchen towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked.

For serving immediately, cover the crêpes with aluminum foil and keep them warm in a preheated 200-degree oven. For serving later, wrap them in plastic wrap and slip them in a self-sealing plastic bag. Refrigerate the crêpes for up to 3 days or freeze for up to 2 months.

To make filling: Peel, core and thinly slice apples. In a large skillet, melt the butter over medium heat until it starts to sizzle. Add the apples, sprinkle with the sugar and cook until the sugar turns amber and the apples are tender. Gently mix in the Calvados or cognac and cinnamon, if using, and the nuts. Set aside.

Arrange a few slices of caramelized apples on one quarter of each crêpe. Fold each crêpe in half twice so it forms a triangle. Arrange 2 crêpes on each plate and sprinkle with powdered sugar. Top with a dollop of whipped cream or ice cream and serve at once.

Nutrition information per serving:

Calories 300 Fat 10 g Sodium 70 mg

Carbohydrates 48 g Saturated fat 4 g Calcium 74 mg

Protein 7 g Cholesterol 87 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 2 fat.

SPINACH AND RICOTTA CRÊPES

Serves 4 as a side dish.

These crêpes complement fish or poultry; try them with grilled salmon, swordfish kebabs, or roast or sautéed chicken. Or use red Swiss chard instead of spinach. Adapted from "Crêpes" by Lou Seibert Pappas and "Classic French Cooking" by Anne Willan.

Herb crêpes:

• 2 eggs

• 1 c. milk

• 1/3 c. water

• 1 c. all-purpose flour, preferably bleached

• 1/4 tsp. salt

• 2 tbsp. butter, melted

• 1/4 c. minced fresh chives, basil or Italian (flat-leaf) parsley

Filling:

• 2 (6-oz.) bags fresh spinach, washed and spun mostly dry

• 2 tbsp. butter

• 1/2 large onion, finely chopped (about 1 c.)

• Salt and freshly ground black pepper

• 1/4 tsp. freshly grated nutmeg

• 11/4 c. ricotta cheese (10 oz.)

• 1 egg, beaten

• 1/2 c. shredded Jarlsberg, or crumbled feta or aged goat cheese

• 1 tbsp. olive oil or melted butter

• 2 tbsp. grated Parmesan cheese

Directions

To make crêpes: In a blender or food processor, combine eggs, milk, the water, flour, salt, melted butter and chives; blend for 5 seconds, or until smooth. Stir down and repeat, if necessary. Cover and refrigerate for at least 1 hour and preferably 2, or up to 24 hours.

Gently stir the batter if it has separated. Heat a nonstick or well-seasoned 6- or 7-inch pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crêpes.) Wipe the pan lightly with butter, lift the pan from the heat and pour in 2 to 3 tablespoons of batter (1/4 cup for a 9- or 10-inch pan), tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds or until lightly browned. Turn the crêpe out onto a clean kitchen towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked. (Note that you will not use all the crêpes for this dish; freeze leftovers up to 2 months.)

To make filling: Preheat oven to 350 degrees. Cook the spinach in a covered pan over medium heat for 1 minute or until slightly limp. Drain the spinach and press out excess water by wrapping it in a clean kitchen towel and twisting both ends of the towel until no more water is extruded. Finely chop spinach and set aside.

Melt butter in a large sauté pan over medium heat. Add onions and sauté until soft but not brown. Stir in spinach with salt, pepper to taste and nutmeg; cook, stirring, until dry, 2 to 3 minutes. Remove from heat.

In a medium bowl mix the ricotta, egg and Jarlsberg, and season to taste with salt and pepper. Stir into onion-spinach mixture. Spoon 1/2 cup filling in a ribbon down the center of each crêpe and roll up. Arrange in a greased 9- by-13-inch baking pan. Brush the tops with the olive oil or butter and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.

Nutrition information per serving:

Calories 480 Fat 31 g Sodium 460 mg

Carbohydrates 28 g Saturated fat 15 g Calcium 500 mg

Protein 23 g Cholesterol 190 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 bread/starch, 2 1/2 medium-fat meat, 3 1/2 fat.

BUCKWHEAT CRÊPES WITH HAM AND GRUYÈRE

Serves 4 as an appetizer.

A crêpe made with buckwheat flour is sometimes called a galette in France, where it often is filled with cheese and ham and sold as a street snack. This is a very fast recipe you can pull off at the last minute because, unlike other crêpe batters, this one doesn't have to sit after blending.

Buckwheat crêpes:

• 3/4 c. water

• 3/4 c. milk

• 3 eggs

• 1/2 c. buckwheat flour

• 3/4 c. all-purpose flour

• 3/4 tsp. sea salt

• 1/2 tsp. granulated sugar

• 3 tbsp. butter, melted

Filling:

• 4 thin ham slices, cut into 1/2-in. ribbons

• 1 c. shredded Gruyère, Jarlsberg or Emmenthal cheese

Directions

To make crêpes: In a blender or food processor, combine the water, milk, eggs, buckwheat flour, all-purpose flour, salt, sugar and butter; blend until smooth, stopping after 30 seconds or so to scrape down the sides of the jar or bowl.

Heat a 9- or 10-inch nonstick or well-seasoned skillet, wipe a little butter over the surface, then add about 1/4 cup batter and swirl it around the pan. Cook over medium heat until you can loosen the edge of the crêpe and pick it up with your fingers, about 2 minutes. Turn it over and cook the second side just until it no longer sticks. Slide the crêpe out onto a plate and continue, stacking them up as you go. (Note: You will not use all the crêpes for this dish; freeze leftovers for up to 2 months.)

To make filling: Preheat oven to 350 degrees. Divide the cheese and ham among 4 crêpes, placing them on a quarter of each crêpe and then folding each crêpe in half twice to form a triangle. Place crêpes on a greased baking sheet and bake for 10 to 15 minutes or until heated through. Serve at once.

Nutrition information per serving:

Calories 280 Fat 17 g Sodium 540 mg Saturated fat 9 g

Carbohydrates 16 g Calcium 320 mg

Protein 16 g Cholesterol 130 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 2 medium-fat meat, 1 1/2 fat.