Most people think preparing crepes is a high-flying kitchen feat. But there’s no need to be intimidated—the process is surprisingly easy. With a little practice of the pour-tilt-swirl motion, you will find it takes no time at all to prepare a batch of goodness.
Using this basic crepe recipe, follow these simple steps for success.
1 cup (250 mL) whole wheat pastry flour*
2 large free-range eggs, lightly beaten
1 cup (250 mL) low-fat milk or unflavoured milk alternative
1/2 cup (125 mL) water
1/4 tsp (1 mL) salt
2 Tbsp (30 mL) extra-virgin olive oil
*If you can’t find whole wheat pastry flour, substitute half whole wheat flour and half all-purpose flour.
|Step 1: In mixing bowl or blender, whisk or blend together all ingredients until smooth with no lumps. Cover and refrigerate for at least 1 hour or up to 24 hours. The batter should be the consistency of heavy cream. Thin with more milk if necessary.|
|Step 2: Lightly grease an 8 to 10 in (20 to 25 cm) skillet with paper towel dipped in vegetable oil; heat over medium heat until a drop of water sizzles on the surface. Pour in about 1/4 cup (60 mL) batter for an 8 in skillet or 1/3 cup (80 mL) batter for a 10 in skillet onto one side of the pan. |
Quickly lift skillet off the burner, then tilt and swirl pan so batter covers the bottom. Don’t fret if the crepe does not completely cover the pan or is not perfectly round.
Place pan back on heat and cook for about 2 minutes until edges begin to turn golden brown, the centre has dried, and the crepe blisters on the bottom.
|Step 3: Loosen with a thin spatula, flip and cook the other side briefly, about 20 to 30 seconds. Often the first crepe turns out less than perfect—adjust the batter thickness or pan heat if needed.|
|Step 4: Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter or oil as needed, about every third crepe.) Fillings should be placed on the side of the crepe that cooked against the skillet the longest.|
Makes 8 crepes.
source: "Sweet & Savoury Crepes", alive #345, July 2011
Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.
Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favourite for picnics, backyard potlucks, or road trip lunch stops. Dressing for dinner This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious. If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.