I love crepes!
When I was a little girl I loved to watch Julia Child re-runs on our PBS station. Watching TV at all was a rare treat and Julia was one of my favorites. I don’t know if I ever watched a show in which she actually made crepes, but I became fascinated with French food in general because of her influence.
As a high school senior, I had the opportunity to participate in a trip to the British Isles and France with the marching band in which I played. On our first evening in Paris, I was allowed to go seeking crepes with a couple of friends. I will always love crepes with Nutella and banana. Right off of the griddle, the maker quickly slathered my crepe with Nutella and sliced bananas before folding it and dashing it into a paper and handing it to me. That crepe was so good. I felt so independent and sophisticated walking through a twilight street in Paris with a few friends as we enjoyed crepes together.
I remember that crepe when I make this dinner for my family. It is a fun one because it is customizable. I make a stack of crepes and serve them with sandwich fixings and roasted vegetables (or a green salad if we are eating this in the summertime. And this dinner has a bonus built-in dessert if I add a bit of nutella and some bananas to the table. This dinner takes around 60 minutes to make, however, crepes can be made ahead of time and reheated, so it could potentially be used if you are coming home late as long as you plan ahead.
Ingredients:
- 2 cups/284 grams flour (if using gluten free flour, add 1/4 teaspoon xanthan gum)
- 1/2 teaspoon salt
- 1 1/3 cold milk
- 1 1/3 cup cold water
- 6 eggs, lightly beaten
- 6 Tablespoons melted butter
- 1 head cauliflower cut into florets
- 3 Tablespoons oil
- 1 teaspoon salt
- Fresh thyme sprigs (optional)
- Sliced cured meats (turkey, proscuitto, pastrami)
- Cheese of choice
- Mayonnasie
- Mustard
- Jam
- Nutella
- Bananas
Step 1: Whisk together in a large bowl 2 cups flour, 1/2 teaspoon salt, 1 1/3 cup cold milk, 1 1/3 cup cold water, 6 eggs and 6 Tablespoons melted butter. Cover and place your batter in the refrigerator for 30 minutes or so.
Step 2: Preheat a large griddle or frying pan over medium heat (350-degrees). Using a 1/3 cup measure, pour the batter out in a 10-inch circle and then use the bottom of the measuring cup to smooth out the center of the crepe (see video). Cook until bubbles form on the surface, then flip the crepe and cook for an additional minute on the opposite side. Stack finished crepes on a plate. Keep in a warm place.
Step 3: Preheat the oven to 450-degrees. Cut up the cauliflower into 1-inch florets and toss with 3 Tablespoons oil. Spread cauliflower onto a rimmed baking sheet. Sprinkle with 1 teaspoon salt and thyme. Roast for 15 minutes and turn the cauliflower. Roast for 5 additional minutes until the cauliflower is soft and carmelized around the edges. Check the seasonings and keep warm.
Step 4: Arrange the meats, cheeses, and condiments on the table. Serve with crepes and vegetables.
